F&W Test Kitchen whiz Justin Chapple demos a genius trick for making pillowy potato gnocchi.F&W Test Kitchen whiz Justin Chapple demos a genius trick for making pillowy potato gnocchi.
Im Justin Chapple from Food and Wine's test kitchen. Join me as I demonstrate made genius tip. This mad genius tip will help you make super light and fluffy potato gnocchi. The trick here is to use one of my favorite kitchen tools. It's called a bench scraper. What you're gonna use this for is to cut the flour into the dough instead of kneading it. And I'll show you exactly what I mean. So here I have this beautiful super moist potato dough, and it's ready for the flour. Now we're starting with a little flour on the board because this dough here is pretty sticky. So start by sprinkling some of your flour right on top of your dough. And here's where the trouble starts. The longer it takes you to add the flour, and the more you knead the dough, you're starting to develop the flour's gluten and it's that gluten that's going to create this really dense and yolky that really are super unappealing. The trick here is to cut just like this. And we're going to continue to sprinkle flower. And instead of kneading, instead of developing all that gluten. We're going to continue to cut. And every time you cut, and every time you turn the dough the flour is being absorbed. And we're going to go ahead and form our dough into a ball. It's okay to use your hands. [MUSIC] And at this point you're going to go ahead and cut your dough, roll it into logs, cut your yolk, and then you can pop them into some simmering water. [BLANK_AUDIO]