🥔Using Yukon potatoes with the perfect starch content is essential for making the best gnocchi.
🍝Gnocchi is made by pushing cooked potatoes through a sieve using the skin as a scraper.
🔥The potato skins can be fried and used as a garnish for the gnocchi.
🍳Making gnocchi dough requires gentle mixing of flour, egg yolks, and potato.
🧈The caccio pepe sauce is made with butter, water, and black pepper, creating a creamy and flavorful coating for the gnocchi.
What type of potatoes should I use for gnocchi?
—Yukon potatoes are recommended because they have the perfect starch content for making gnocchi.
Can I use olive oil instead of butter for the caccio pepe sauce?
—Traditionally, caccio pepe sauce is made with butter, but you can use olive oil if you prefer.
How do I know when the gnocchi is cooked?
—Gnocchi is cooked when it floats to the surface of the boiling water. Cook it for an extra 30 seconds after it floats.
Can I freeze the gnocchi dough?
—Yes, you can freeze the gnocchi dough before cooking. Just make sure to thaw it completely before cooking.
What other sauces can I pair with gnocchi?
—Gnocchi can be served with a variety of sauces, such as tomato sauce, pesto, or cream sauce.
00:02In this video, we will learn how to make delicious potato gnocchi with a caccio pepe sauce.
01:24Start by baking Yukon potatoes in the oven until soft.
03:03Push the cooked potatoes through a sieve to create the gnocchi dough.
04:26Fry the potato skins for a crispy garnish.
04:46Combine flour, egg yolks, and the potato dough to make the gnocchi.
06:36Make the caccio pepe sauce by heating butter, water, and black pepper.
06:59Cook the gnocchi in boiling water until they float to the surface.
07:28Serve the gnocchi with the caccio pepe sauce and crispy potato skins.
