Gnocchi that MELTS in your Mouth! | Chef Jean-Pierre

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes add nutrients while cauliflower reduces carbs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and a distinct flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative that binds ingredients.

Preheat the oven and bake 3 russet potatoes on a rack to allow air circulation until fully cooked.

Let the baked potatoes cool slightly, then open them to release steam.

Pass the hot potatoes through a potato ricer onto a board to ensure they are smooth and free of lumps.

Measure out 2 pounds of potatoes after losing moisture and skin, leaving about 1 pound of riced potatoes.

Add 1/2 cup of flour, 2 egg yolks (1 per pound of potato), and a little salt to the riced potatoes.

Gently mix the ingredients together, avoiding kneading to keep the mixture light and fluffy.

If the mixture is too wet, gradually add more flour until it doesn't stick to your hands.

Let the dough rest for about 4-5 minutes on the board, covered with a little flour to prevent sticking.

After resting, roll the dough into long ropes and cut into 1-inch pieces to form gnocchi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens