How to Make Gnocchi

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

September 16, 2017 | | Cooking with...

Today Alfredo Ferrante is making gnocchi in the back kitchen. It’s a dish he’s been making for 49 years (he is the eldest here, at 67). It’s difficult for him to slow down and explain each step. His hands are in constant motion and at risk of leaving the conversation behind. “You have to do what you really love,” he says. “I’ve loved being in the kitchen since I was little.”

He takes the formed gnocchi to the stoves at the front-of-house, where head chef Dominic Fezzuoglio tosses them into a pot of boiling water and declares, “No stirring!” As soon as they float, they’re tossed into a pan of sauce – today it’s Bolognese with added marinara sauce.

“Quick, taste it before it gets cold!” urges Alfredo as we sit down for a sample. Forget that gluey gnocchi encased in plastic you’ve been tempted to buy at the supermarket – these are light, fluffy little pillows that dissolve on your tongue.

cook_OrangeBistro_9660 cook_OrangeBistro_9479 cook_OrangeBistro_9496 cook_OrangeBistro_9507 cook_OrangeBistro_9532 cook_OrangeBistro_9540 cook_OrangeBistro_9578 cook_OrangeBistro_9599 cook_OrangeBistro_9621 cook_OrangeBistro_9631
<
>
Using a potato ricer or vegetable mill, rice hot boiled potatoes into a bowl. Once cool, tip potatoes onto a kneading surface, pressing gently. Sprinkle with salt and crack an egg into the centre of the potatoes. Photo by Pete Paterson. Styling Jane Fellowes.

 

How to Make Gnocchi

Recipe submitted by: The Orange Bistro ( Visit Website )

Serves

6

Ingredients

  • 5 Yukon Gold potatoes, peeled and boiled
  • ½ tsp salt
  • 1 egg
  • 2 cups white flour, plus extra for dusting and kneading
  • 1⁄3 to ½ cup grated Parmesan, or to taste
  • Extra virgin olive oil, to drizzle
  • Basil or parsley to serve

Instructions

  1. Using a potato ricer or vegetable mill, rice hot boiled potatoes into a bowl. Once cool, tip potatoes onto a kneading surface, pressing gently. Sprinkle with salt and crack an egg into the centre of the potatoes.
  2. Sprinkle flour on potatoes and egg. With clean hands, begin to work the mixture as you would bread or pizza dough, making sure the egg and flour are distributed throughout. Add flour if it feels too wet.
  3. You’ll know it’s ready when you can form the dough into a ball. Don’t over-knead. Dust your work area with flour. Let the ball sit for a few minutes, then slice off 2-inch wide pieces.
  4. Using your hands, roll out the pieces into long ropes roughly half an inch thick.
  5. To create the gnocchi, take about 5 or 6 ropes and cut them on a slight diagonal in ½ or 1-inch lengths. Prepare about 3 cups of your sauce of choice. (See Orange Bistro’s Bolognese.)
  6. To cook the gnocchi, bring a pot of salted water to the boil. Gently pour in the gnocchi. Do not stir, just leave them. As soon as they float, they are done.
  7. Either strain or use a strainer to scoop gnocchi from the water and directly into a pan with sauce. Stir the gnocchi into the sauce. Add grated Parmesan and stir once more before serving.
  8. Tip gnocchi onto a serving dish or plate, top with more Parmesan, a drizzle of extra virgin olive oil and herbs.

About the Author More by Tralee Pearce

Tralee Pearce is the deputy editor of In The Hills Magazine.

Related Stories

Chef Alfredo Ferrante, head chef Dominic Fezzuoglio and owner Nando Mellaci. Photo by Pete Paterson.

Cooking with Orange Bistro

Sep 16, 2017 | Tralee Pearce | Cooking with...

Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.