How to Make Gnocchi | Jason Neroni | Talks at Google

TL;DR

Jason Neroni’s homemade gnocchi starts with small russet potatoes baked on kosher salt, passed through a potato ricer, and combined with flour and eggs. The potatoes bake at about 350–400 degrees for 45 minutes to an hour, and the full process should take no more than an hour. Read on for his guidance on moisture, texture, equipment, portions, and storage.

Transcript

HOST: Hi everybody. Thank you for joining us in our-- oh. Thank you. Thank you. Not your first cooking demo here. But the first one since I've been here in the last couple of months. So thank you guys for coming out and joining us. I'm super excited about our guest Jason Neroni, our neighbor from Superba Snack Bar just down the street. If you guys ... Read More

Key Insights

• 💦 Chef Jason Neroni has a wealth of experience and culinary background, having worked with renowned chefs and restaurants around the world.
• 💄 Making gnocchi from scratch is simpler than it may seem, with only a few ingredients required.
• 😒 The use of a potato ricer or similar tool is essential to achieve the desired texture and lightness of the gnocchi.
• 🚰 Blanching the gnocchi in a large pot of water helps to stop the cooking process and prevent them from becoming overcooked.
• 💋 Proper draining and tossing with olive oil can prevent the gnocchi from sticking together.
• 💦 The addition of cheese, butter, and water creates a creamy sauce for the gnocchi.
• 🌿 Fresh herbs, such as parsley, can add a burst of flavor to the dish.

Questions & Answers

Q: How does Jason Neroni make homemade gnocchi?

Jason Neroni bakes small russet potatoes on a bed of kosher salt, then passes the cooked potatoes through a potato ricer. He aerates the potato and lets it cool enough to avoid gumminess before binding it with flour and eggs.

Q: What ingredients are used in Jason Neroni’s gnocchi?

Neroni says the gnocchi uses no more than four ingredients. The demonstrated dough includes russet potatoes, flour, and eggs, while kosher salt is used as the bed for baking the potatoes.

Q: What kind of potatoes should you use for gnocchi?

Neroni recommends small russet potatoes instead of large ones. He says large potatoes tend to overcook on the outside, while smaller potatoes cook more consistently and contain more moisture for rolling the dough.

Q: How should you bake the potatoes for gnocchi?

Bake the potatoes on a bed of kosher salt at about 350–400 degrees, depending on the oven. Neroni uses convection so they cook faster and more evenly, and says the process takes about 45 minutes to an hour at most.

Q: How do you know when the potatoes are ready?

The potatoes should be soft and just barely falling out of their skins, rather than cooked like stuffed baked potatoes. Neroni suggests inserting a fork to check whether they are cooked through, while avoiding overcooking.

Q: Why is a potato ricer important for gnocchi?

A potato ricer breaks the potatoes apart and aerates them, producing the light, fluffy texture Neroni wants. This also creates small potato pieces to which the flour can bind.

Q: Can you use a food processor instead of a potato ricer?

No, Neroni says a food processor will activate the starch in the potatoes. He recommends a potato ricer because the goal is to separate and aerate the potato without turning it gummy.

Q: How much gnocchi does Jason Neroni’s recipe make, and can it be stored?

A batch using about 20 potatoes makes enough to feed a family of 10, and Neroni says it can be halved to about 10 potatoes. He also says the gnocchi can be frozen in bags and will hold for at least a week.

Summary & Key Takeaways

• Chef Jason Neroni introduces himself and his restaurant, Superba Snack Bar.

• He shares his recipe for homemade gnocchi, highlighting the simplicity and ease of the process.

• Chef Neroni offers tips and techniques for achieving the perfect texture and flavor for the gnocchi.