I'm trying to learn to make basic potato gnocchi at home. I have a recipe from Jack Bishop's Italian cookbook, but every time I try, they come out heavy and starchy. Any suggestions about what I might be able to do differently?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Form Gnocchi
They're really not hard to make, and they taste so good.
Making Italian Gnocchi with Grandma Paola
Granddaughter Isabella helps Nonna Paola Bagnatori make potato gnocchi with tomato-porcini sauce.
How to Make Gnocchi with Christian Hermsdorf
Successful gnocchi-making requires some attention to detail. And successful gnocchi-maker Christian Hermsdorf, former chef de cuisine at Bar Bambino in San Francisco (he's been the chef at Cupola Pizzeria since 2011), wants to share some of the details. First, the don’ts: Don’t peel the potatoes, don’t use too much flour, and don’t overcook. And the all-important dos: Peel your potatoes when warm, use a ricer for maximum fluffiness, mix the dough only until it binds, be gentle with the gnocchi, and serve with a simple topping like brown butter and sage. (Click here for Christian's gnocchi recipe.)
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.