Name: Potato Gnocchi With 3 Sauces, Italian Recipe - Gianni's North Beach
Uploaded: 2016-10-29T13:00:22.000Z
Duration: 14 min 54 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I live on top of the hill. But everyday I go down to the village

to buy the food that I'm gonna cook that night Welcome to what's left of

the Italian-American neighborhood in San Francisco.

Okay, we're down at Union Produce. I'm gonna make pesto alla trapanese, so it's using fresh tomato.

We're out of season, so I'm gonna see what I might be able to find here

that's gonna allow me to make that pesto. So I'm looking here.

These are very large tomatoes. They're a little bit on the yellow side.

I don't like the size of them or the color, so I think I'm gonna go small.

So I've got these cherry tomatoes, but, look, they're still green and kinda pale in color.

Over here, we've got some tomatoes there that are also yellow. I don't like those.

So my eye's drawn to these. Cuz they're the reddest.

They're the smallest. And they're probably going to be the sweetest.

So we'll take these up the hill and make pesto alla trapanese.

We're making potato gnocchi today. Actually it's gonna be tre paste

because I'm gonna make three sauces to go with the potato gnocchi.

So let me show you what we got here. First of all, I've boiled three potatoes

and I peeled these, too. I'm gonna show you how to peel this one.

You wanna peel them when they're still warm. And we're gonna use an egg and flour.

And that's it for the gnocchi. And we're gonna put the potatoes through a

Then we're gonna make three sauces. The first is gonna be pesto alla trapanese

from Sicily. And it's a pesto that's made with tomato as

the star with some toasted almonds, some garlic and

some basil. But basil, unlike the pesto you might be used

to, basil's not the main ingredient in this.

It's tomato. Then I'm gonna make a gorgonzola cream sauce.

So we're gonna use some gorgonzola dolce from Northern Italy, which is right here.

We're gonna use some heavy cream. And that's it. That's our second sauce.

The third one is gonna be sugo from Naples. So we're gonna do a San Marzano tomato sauce.

Now this is just whole San Marzano tomato out of the can

and I crushed them with my hand. And this is simply going to be flavored with

And we're gonna give it a little bit of the Sardinian oregano.

And that's gonna be our third sauce. And then we're gonna plate them up as a tre

So you're gonna get the same pasta with three different sauces

to really make that sparkle in your mouth and give your taste buds a treat.

These are Idaho potatoes. And I like to use these because I like their

texture and their starch content for the gnocchi.

So these have been boiling for 40 minutes until they're knife tender.

And you want to do them at a gentle boil. Because you see, even though this is cooked

So you want to keep the potato very dry. So you need a towel.

Just take your knife and peel off the skin. We're not gonna use the skins, so we'll throw

that away. Okay, so that's it. The potato's peeled just

The potato's hot. See, it's steaming over here.

This is a ricer. We're just gonna put the potato into the ricer

and, while it's still hot, it's very important. And then we're just gonna put it out on this

tray so that we can let it cool a little bit

before we add the egg and the flour. And the riced Idaho potatoes have cooled a

little bit, so we're gonna be able to work with them now.

I just took them out of that pan where they were cooling

and I'm just forming them into a little ring here on the board.

You don't want to handle this too much. The more you handle it and the more flour

you add, the tougher and denser the gnocchi are gonna

They should be ready to float off the plate, they're so light.

Okay, so this is our potatoes. I'm taking an egg.

Just gonna crack the egg right in here. Nice a nice. Right on the board.

We're gonna take a fork. I'm just gonna scramble this a little bit

right on the board. I don't like to do dishes, so I ain't doing

this in a bowl. You could use the fork or you could use your

hands. Just start incorporating the potatoes into

the egg. And try to get it mixed. Try to be gentle

with it. Don't press down on this. See how gentle I'm

trying to do? Trying to incorporate the egg into the flour.

I mean into the potatoes. Sorry. See, and you can tell you're getting it mixed

The golden color of that egg yolk is starting to appear

throughout this. So I noticed on the bottom, I wasn't getting

some down there, so just gonna use my scraper to help me out

here. I've got a cup and a half of flour. I said

that what I want to try and do is get this to come together as a harmonious

So I'm gonna start with a half a cup. And I'm probably gonna need most of this half

a cup at least. So I'm gonna put most of it out here.

And then we'll see where we go from here. Again, just mixing it together.

See how it's falling apart? So let's add the rest of this

and then see where we go from here. Use your scraper.

See how it's starting to bind up a little bit?

That's what we like. So now I'm using a little bit more pressure.

I'm seeing if I can get this into a ball that can be kneaded.

This looks like it's coming together well. Okay, so now here's the test.

I'm just gonna take a little piece and see if I can roll it into a rope. See?

It's coming. It's staying together so I think we got enough

flour in this. If you don't put enough flour...when you go

to make these, or when you put them in the water to boil,

they're gonna disintegrate. So that's not good either.

It's feeling good to my hand and we're gonna test it out by seeing

if we can do a rope with it. See and as I'm doing this,

I'm incorporating a little bit more flour. But we don't want to overwork this, so I may

stop. Look at that....from where we started.

We're gonna cut this into six pieces. Cut it in half. And then cut these in three.

And we're gonna take each of these... we want to make ropes here.

Maybe about a half inch in diameter. Okay?

And then we'll just put it out there. We'll do another one.

Just out to about a half inch in diameter. That's two. But you want to make sure

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Potato Gnocchi With 3 Sauces, Italian Recipe - Gianni's North Beach

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