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Homemade Gnocchi: Master Course
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About this Master Course
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Welcome to the Local Aromas Family (3:16)
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About Gnocchi
What Are Gnocchi?
The History of Gnocchi
The Extraordinary Story of Potatoes in Italy
The Father of Potato Gnocchi: Pellegrino Artusi
The Many Local Varieties of Gnocchi
Gnocchi on Thursdays
Learning the Basics of Gnocchi-making
What Flours to Use for Gnocchi
How to Roll Out Gnocchi (0:10)
How to Shape Gnocchi into Pillows
How to Shape Gnocchi with a Fork (0:03)
How to Shape Gnocchi with a Gnocchi Board (Rigagnocchi) (0:33)
How to Cook Gnocchi: Floating Method (0:08)
How to Store Gnocchi
Potato Gnocchi
Choosing the Right Potatoes for Gnocchi
How to Cook Potatoes: Water, Oven, Microwave (0:04)
How to Mash (or Rice) Potatoes (0:26)
The Original 1891 Potato Gnocchi Recipe by Pellegrino Artusi (0:21)
Potato Gnocchi With Egg Recipe (1:08)
Potato Gnocchi Without Egg Recipe (1:07)
Schupfnudel (Finger Noodle) Recipe (0:54)
Gnocchi di Susine (Plum-filled Gnocchi) Recipe (0:32)
Gnocchi Roll (or Loaf) Recipe (1:37)
Flour Gnocchi
Gnocchetti (Soft-wheat Flour) (1:11)
Malloreddus (Hard-wheat Flour) (2:08)
Gnocchi alla Romana (Hard-wheat Flour) (1:39)
Polenta Gnocchi (Cornmeal)
Gnocchi di Farina (Soft-wheat Flour) (0:33)
Cheese Gnocchi
What is Ricotta?
Ricotta Gnocchi (1:48)
Gnudi (1:48)
Vegetable Gnocchi
How to Cook Vegetables for Gnocchi
Beetroot Gnocchi (0:33)
Cauliflower Gnocchi (0:12)
Pumpkin Gnocchi (1:17)
Bread Gnocchi
Choosing the Right Bread
Canederli or Knödel (0:30)
Gnocchi di Pane (0:26)
Liquid Gnocchi
Spätzle (1:00)
Spinatspätzle or Spinach Spätzle (0:42)
Gnocchi Made With Leftovers
The Italian Tradition that Food Does Not Go to Waste
Meat Gnocchi
Fish Gnocchi
Rice Gnocchi
Leftover Polenta Gnocchi
Sauces (BONUS CONTENT)
Amatriciana Sauce
The Local Aromas Foodie Store
Shop for the Products We Love and Use
How to Mash (or Rice) Potatoes
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