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Learn how to make at home with our Chef Varun Inamdar
Ingredients:
500 gms Potatoes (baked & mashed)
50 gms All Purpose Flour
2½ gms Salt
12-15 gms Parmesan Cheese
Flour (for dusting)
Water (for boiling)
Butter
2 tbsp Butter
2 tbsp All Purpose Flour
2 cups Milk
Salt (as per taste)
Black Pepper (as per taste)
30 gms Parmesan Cheese
½ tsp Chili Flakes
2 tsp Oil
1 cup Button Mushrooms (sliced)
1 cup Spinach Leaves (chopped)
Salt (as per taste)
Black Pepper (as per taste)
Chili Flakes
Learn how to make at home with our Chef Varun Inamdar
Ingredients:
500 gms Potatoes (baked & mashed)
50 gms All Purpose Flour
2½ gms Salt
12-15 gms Parmesan Cheese
Flour (for dusting)
Water (for boiling)
Butter
2 tbsp Butter
2 tbsp All Purpose Flour
2 cups Milk
Salt (as per taste)
Black Pepper (as per taste)
30 gms Parmesan Cheese
½ tsp Chili Flakes
2 tsp Oil
1 cup Button Mushrooms (sliced)
1 cup Spinach Leaves (chopped)
Salt (as per taste)
Black Pepper (as per taste)
Chili Flakes
Category
🛠️
LifestyleTranscript
00:00 World Pasta Day is around the corner.
00:02 Let's celebrate with some Pasta.
00:05 Gnocchi are actually potato dumplings or starchy dumplings which are light,
00:09 which are flavoured with the sauce.
00:11 In this case the sauce is a white sauce with mushrooms and spinach.
00:14 Let's make a pasta style dumpling, Gnocchi.
00:18 Like I said Gnocchi are pasta like dumplings, these dumplings need to be light.
00:23 To make them light there are couple of things that need to be taken in consideration here.
00:27 The potatoes need to be dry cooked.
00:30 Now dry cooking is best done with baking.
00:33 So bake your potatoes, peel them, scoop them out and then you can finely grate them or mash them.
00:39 So your mashed potato is very important.
00:41 Then another ingredient that is equally important is the flour.
00:45 Now in this case I am using all purpose flour.
00:47 I am going to combine the two in a certain ratio.
00:50 What I do generally for a kilo of potatoes I use 100 grams of flour.
00:54 And around 20-25 grams of Parmesan cheese and 5 grams of sea salt.
00:59 I have been using this recipe for several years now.
01:01 For a simple reason because I think personally this just works about perfect.
01:05 The whole idea here is to not knead it like a dough.
01:09 We do not want agitation, we do not want heat, we do not want formation of gluten.
01:13 Very, very, very, very, very important.
01:16 Otherwise the Gnocchi becomes chewy, it becomes dense, it becomes heavy.
01:20 The whole idea here is to keep it light, to keep it airy and to keep it dumpling like.
01:25 Let's begin.
01:26 First things first, I am going to take potatoes on the bench directly and then let's go further.
01:32 Let's spread the potatoes on the workbench like so.
01:35 The whole idea is to sprinkle the flour like so.
01:39 And like I said not knead it like you would knead a dough.
01:42 It has to be gently just brought together.
01:45 If you have added salt while baking the potatoes as I have done,
01:48 at this stage you can completely avoid that.
01:50 Otherwise, like I said 5 grams for a kilo is just about perfect.
01:54 And along with this freshly grated Parmesan cheese.
01:58 With the help of a bench scraper, I am going to bring all of this together with light hands.
02:05 Well this way you start bringing the entire mass together.
02:13 And once you see that the flour and the potato have mixed well.
02:18 See there are no dry patches anywhere.
02:21 This is where you now need to bring all of this together with the help of your fingers.
02:27 Once all of this comes together, we keep this aside for at least 15 minutes.
02:32 It's been 15 minutes.
02:35 Let's divide this dumpling mass into two parts.
02:39 And if you see, this is exactly how we want it to look like.
02:43 It should not be like a dough, it should not be pasty and gluey.
02:47 Let's get further.
02:48 And then divide this into another piece like so.
02:52 Dredge some flour.
02:53 And roll this into a thin cylindrical shape.
02:57 Do not overdo the flour as well.
02:59 You do not want it to be dry and pale.
03:02 Let's divide this into little pieces.
03:06 Let's roll each dumpling.
03:08 And with the help of a fork, we give it the signature shape.
03:12 You press this like so.
03:14 Similarly, let's shape all our gnocchis.
03:22 Let's collect these in small batches and poach these in water.
03:32 We need to give these gnocchis a little bit of water.
03:35 We need to give these gnocchis a lot of breathing space.
03:37 Because the moment these are dropped in water, they would sink at the bottom.
03:41 And the sign that these are cooked is that these will rise to the top.
03:44 This would take roughly 3-4 minutes.
03:46 Once these rise to the top, let's carefully pick these.
03:50 And transfer these in a bowl.
03:53 To ensure that these do not stick to each other,
03:57 I'm also going to add in a little of the poaching water.
04:01 To ensure that these also kind of stay isolated,
04:04 I'm going to drop in a little piece of Butter.
04:07 Let's move on to making the white sauce.
04:09 First things first, in a hot pan, salted Butter.
04:12 Let's add in refined Flour.
04:14 And cook this till this gets fragrant.
04:16 Before the flour changes its colour, let's add in Milk.
04:23 I'm going to add in a little, stir this.
04:26 And once you see no lumps, I'm going to add in the rest of the Milk.
04:31 Do not get adventurous and add in all the Milk at once.
04:34 This will all become like a lump.
04:38 Time to season this with Salt.
04:42 Minding the fact that Butter is also part of the recipe.
04:46 A touch of freshly cracked Black Pepper.
04:49 And along with this, Parmesan Cheese.
04:52 Let's add in a touch of Chilli Flakes.
04:55 And this mind you, is completely optional.
04:58 Let's mix this well, and with this, your white sauce is done and ready.
05:02 Let's transfer this, and start with another optional thing, Mushrooms and Spinach.
05:08 Let's begin with a touch of Oil.
05:10 Let's add in sliced Button Mushrooms.
05:13 And along with this, some Spinach.
05:15 A touch of Salt.
05:17 And Pepper.
05:18 Let's saute this till the doneness of your choice.
05:26 Once the vegetables are sauteed, I'm going to add in the white sauce that we just made a while back.
05:31 And time to also slide in the Gnocchis.
05:34 A touch of Chilli Flakes.
05:39 And with this, our Gnocchi in white sauce is done and ready.
05:51 Finally, a touch of Black Pepper.
05:53 Along with Parmesan Cheese.
05:56 Fantastic, to say the least.
06:04 Do not wait for anybody, anything, on the planet.
06:08 Gnocchi is done and ready.
06:09 Hearty, soupy, wholesome.
06:12 Fantastic, to say the least. Bye for now.
06:14 (Music)