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Homemade Gnocchi Master Course
Introduction
The Vast World of Gnocchi
The Flours for Gnocchi-Making
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 (1:08)
Potato Gnocchi Without Egg (1:07)
Schupfnudeln (Finger Noodles) (0:54)
Gnocchi di Susine (Plum-filled Gnocchi) (0:32)
Gnocchi Roll (1:37)
Flour Gnocchi
Gnocchetti (0-Type Flour) (1:11)
Malloreddus (Semolina Flour) (2:08)
Gnocchi alla Romana (Semolina Flour) (1:39)
Polenta Gnocchi (Cornmeal)
Gnocchi di Farina (0-Type Flour) (0:33)
Cheese Gnocchi
Chocolate Ricotta Gnocchi (4:38)
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
Rice Gnocchi
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