The Art of Making Homemade Gnocchi with Enoki

Making homemade gnocchi is a simple yet rewarding process that yields stunning results. The key to achieving this lies in using leftover baked potatoes, which provide a light and creamy texture. To begin, cut the potatoes in half and scoop out their insides using a spoon. You can either use a fork to mash the potato or a ricer, also known as a potato masher, to get it nice and fluffy.

Using a ricer is a great option because it allows you to see how light and fluffy the potato is, almost like fluffy little strands of potato. This makes it easier to mix with the other ingredients. If you're using leftover baked potatoes, make sure they're hot before using the ricer, as this will help the mixture go through the rice so much quicker. Simply slice off any excess potato and proceed with mixing in a spoonful of okata rin, a little touch of salt, and pepper.

It's essential to season the mixture as you go along, otherwise, your gnocchi may become bland. Add one delicious egg and whisk it in gently. Make a small well in the center of the mixture and create a soft pliable ball of dough. Mix everything together thoroughly and get some thyme flowers into the mixture for an extra boost of flavor.

Knead the mixture until it's smooth and elastic, but don't overwork it, as this will stop the gnocchi from expanding when they hit the pan. Cut the dough into bite-sized pieces and lightly flour your hands to prevent sticking. Roll each piece gently, just like rolling a big long cigar, and aim for a pillow-like shape.

To cook your gnocchi, bring a pot of water to a boil with a little touch of olive oil. Lightly flour your hand before lifting the gnocchi into the boiling water, which will prevent them from sticking. Simmer the gnocchi until they start to float, then remove them from the water and drain off any excess.

This is where the magic happens – frying the gnocchi in a hot pan brings out their crispy texture on the outside while keeping them light and creamy inside. Add some fresh pepper to give your gnocchi that nice brown color, and you'll be amazed at how delicious they are. To take it to the next level, add some fresh garden peas, butter, and a sprinkle of grated parmesan cheese.

The finishing touches will make all the difference in elevating your dish from good to great. Add a dollop of black bean mixture on top of crunchy tortillas for a burst of flavor and texture. The combination of these elements is sure to impress even the most discerning palate, making homemade gnocchi with Enoki a must-try recipe for any food enthusiast.

For an added twist, consider adding curry paste to your gnocchi while they're cooking. This will release the flavors and add an extra layer of depth to your dish. Simply cook the gnocchi as usual, then stir in the curry paste towards the end of cooking. Serve with cubed potatoes and dollop some black bean mixture on top for a truly unforgettable meal.

As you work through this recipe, remember that the key to success lies in not overworking the dough or adding too much flour. By following these simple steps and allowing yourself to get creative with your ingredients, you'll be on your way to making homemade gnocchi that will leave everyone in awe of your culinary skills.

"WEBVTTKind: captionsLanguage: enhomemade gnocchi making your enoki is so simple to do yet the results are absolutely stunning and it's a great way of using up leftover baked potatoes you can make noki just with flour and eggs however the potato gives it that nice light sort of creamy fluffy texture cut them in half take your spoon and scoop the inside of those potatoes i'm using leftover baked potatoes but this really works as well with leftover ball potatoes two choices you can get a fork and sort of mash the potato and get it nice and light and fluffy or this little gadget it's called a ricer i suppose it's a posh word for a potato masher just squeeze gently you can see how nice and light it is almost like fluffy little strands of potato you can do this when the potatoes are hot it'll go through the rice so much quicker just slice that off there now a nice spoon of okata rin a little touch of salt and pepper it's really important to season the mixture as we go along otherwise the nokia becomes really bland flour over the ricotta sieved so there's no lumps one delicious egg give that a little whisk now make a little well in the center you want a nice soft pliable ball of dough give that a really good mix get some thyme flowers in there and this time is light fragrant and it's just a really nice herb and with the ricotta it tastes brilliant just pick the little tips the time flowers next flour your hands generously and knead the mixture into a dough fold in and push and basically what it's doing is get it nice and smooth as it starts to get a little bit wet and just add a little touch of flour we want something really nice and soft now don't overwork it it stops the nokia from expanding when it hits the pan that's exactly what i want a nice sort of soft fragrant ball cut the ball in half lightly flour the hands and just roll it gently just think of a big long cigar the mixture will start getting a little bit sort of wetter but do not add lots of flour now lightly flour the knife so when you slice the gnocchi it doesn't stick cut the dough into bite-sized pieces just take your finger dip it in the flour and push down why i want my knocking to look like a pillow and for me the most important part there is that not one of them are identically the same shape water on bring up to the boil little touch of olive oil in there lightly flour your hand lift up the noki in to the rolling boiling water turn that pan to stop them from sticking at the bottom and let them simmer and they start to sort of tell you they're cooked when they start floating get a pan on get that nice and hot now they're just starting to come up to the top and you can continue cooking them like that i like blanching them in the water taking them out and then frying them to study the gnocchi heat olive oil in a frying pan gently lift up and look they've doubled in size drain it get rid of the excess water and straight in to the hot pan this is where they start to take on a completely different texture nice crisp sauteed texture on the outside nokia loves fresh pepper so pepper in you can see as i start turning them got this really nice little sort of brown colour are they almost popping up now like little parcels so i want them nice and sauteed both sides but light and creamy in the center fresh garden peas in and the butter gives it a really nice sort of bernoulli flavor on the end beautiful put a little bit of fresh thyme over the peas and then finally i want to lift it up fresh lemon zest the lemon over smells incredible and then finally seal the deal with a touch of grated parmesan cheese give your veg some attitude and you'll get amazingly elegant dishes on a budget that are always guaranteed to impress what more do you want from great cooking cheap to make easy to cook and absolutely stunning add the curry paste and cook to release the flavors add cubed potatoes to serve dollop the black bean mixture on crunchy tortillashomemade gnocchi making your enoki is so simple to do yet the results are absolutely stunning and it's a great way of using up leftover baked potatoes you can make noki just with flour and eggs however the potato gives it that nice light sort of creamy fluffy texture cut them in half take your spoon and scoop the inside of those potatoes i'm using leftover baked potatoes but this really works as well with leftover ball potatoes two choices you can get a fork and sort of mash the potato and get it nice and light and fluffy or this little gadget it's called a ricer i suppose it's a posh word for a potato masher just squeeze gently you can see how nice and light it is almost like fluffy little strands of potato you can do this when the potatoes are hot it'll go through the rice so much quicker just slice that off there now a nice spoon of okata rin a little touch of salt and pepper it's really important to season the mixture as we go along otherwise the nokia becomes really bland flour over the ricotta sieved so there's no lumps one delicious egg give that a little whisk now make a little well in the center you want a nice soft pliable ball of dough give that a really good mix get some thyme flowers in there and this time is light fragrant and it's just a really nice herb and with the ricotta it tastes brilliant just pick the little tips the time flowers next flour your hands generously and knead the mixture into a dough fold in and push and basically what it's doing is get it nice and smooth as it starts to get a little bit wet and just add a little touch of flour we want something really nice and soft now don't overwork it it stops the nokia from expanding when it hits the pan that's exactly what i want a nice sort of soft fragrant ball cut the ball in half lightly flour the hands and just roll it gently just think of a big long cigar the mixture will start getting a little bit sort of wetter but do not add lots of flour now lightly flour the knife so when you slice the gnocchi it doesn't stick cut the dough into bite-sized pieces just take your finger dip it in the flour and push down why i want my knocking to look like a pillow and for me the most important part there is that not one of them are identically the same shape water on bring up to the boil little touch of olive oil in there lightly flour your hand lift up the noki in to the rolling boiling water turn that pan to stop them from sticking at the bottom and let them simmer and they start to sort of tell you they're cooked when they start floating get a pan on get that nice and hot now they're just starting to come up to the top and you can continue cooking them like that i like blanching them in the water taking them out and then frying them to study the gnocchi heat olive oil in a frying pan gently lift up and look they've doubled in size drain it get rid of the excess water and straight in to the hot pan this is where they start to take on a completely different texture nice crisp sauteed texture on the outside nokia loves fresh pepper so pepper in you can see as i start turning them got this really nice little sort of brown colour are they almost popping up now like little parcels so i want them nice and sauteed both sides but light and creamy in the center fresh garden peas in and the butter gives it a really nice sort of bernoulli flavor on the end beautiful put a little bit of fresh thyme over the peas and then finally i want to lift it up fresh lemon zest the lemon over smells incredible and then finally seal the deal with a touch of grated parmesan cheese give your veg some attitude and you'll get amazingly elegant dishes on a budget that are always guaranteed to impress what more do you want from great cooking cheap to make easy to cook and absolutely stunning add the curry paste and cook to release the flavors add cubed potatoes to serve dollop the black bean mixture on crunchy tortillas\n"