Italian chef Bruno Barbieri gives us 6 fundamental tips for making gnocchi to perfection.
Gnocchi, this tasty Italian specialty that dates back to Roman antiquity, is not always easy to make at home. While traditional gnocchi made from wheat flour and water are still eaten in some regions of Italy, the basic ingredient of gnocchi has evolved over time and is now potato. The secret of a good gnocchi recipe lies precisely in this essential component of the dish and chef Bruno Barbieri, judge of the MasterChef Italian and multi-starred chef, understands this well. In a video reported by the Corriere della Serahe gives his advice for impeccably making this traditional Italian dish, from raw material for shaping.
Choosing the potato is the crucial first step in making perfect gnocchi. You should never, ever use new potatoes, which are harvested before they are ripe! The reason ? Because they “contain too much water”, explains Bruno Barbieri. The oldest potatoes, those which are about to sprout, are preferred. But if you don’t have those forgotten potatoes in the pantry, don’t panic. There are alternatives: mountain potatoes, a variety with red skin and yellow flesh.
The dosages for making the dough, as the Italian chef reminds us, must always be as follows: 500 grams of potatoes, 125 grams of flour, 70 grams of butter, 70 grams of parmesan, salt, pepper, nutmeg and an egg. To create a suitable shape, knead the gnocchi, transform them into strips then cut them into pieces. Taken in the hands, we then apply a little pressure to round them.
If you want to streak them, you can make the grooves using a fork or a grater. And if you prefer colored gnocchi, the trick is very simple, as Bruno Barbieri points out. Just add ingredients like spinach for green gnocchi, beetroot for red gnocchi or saffron for yellow gnocchi!
Finally, regarding the cooking method, as unexpected as it may seem, the potatoes are not previously boiled, but only “baked in the oven for a perfect dough”. Place the baked gnocchi in aluminum foil, on a base of table salt. When they are tender to the touch, they are ready. Enjoy your food !