gnocchi recipe | Jason Neroni | Talks at Google | Summary and Q&A

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May 31, 2013
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Talks at Google
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gnocchi recipe | Jason Neroni | Talks at Google

TL;DR

Chef Jason Neroni demonstrates a simple and time-saving method to make homemade gnocchi.

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Questions & Answers

Q: What is the main ingredient needed to make gnocchi?

The main ingredient for gnocchi is russet potatoes, which provide a fluffy and light consistency.

Q: Can a food processor be used instead of a potato ricer?

No, a food processor should not be used as it will activate the starch in the potatoes and result in a different texture. A potato ricer is recommended for the best results.

Q: How long can the gnocchi be stored before cooking?

The gnocchi can be stored in the refrigerator for up to a week before cooking. It is best to keep them in a cool and dark place to maintain their quality.

Q: What type of cheese is used in the sauce for the gnocchi?

Chef Neroni suggests using Parmesan or Reggiano cheese, preferably aged for two years, for the sauce.

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.

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