F&W Test Kitchen whiz Justin Chapple demos a genius trick for making easy ricotta gnocchi.F&W Test Kitchen whiz Justin Chapple demos a genius trick for making easy ricotta gnocchi.
[MUSIC]. I'm Justin Chapel from Food and Wine's test kitchen. Join me as I demonstrate mad genius tips. [MUSIC] Today I'm going to show you a really mad genius tip for making pillowy Soft and yolky. You start with a very simple dough. After you mix the dough, you're just going to pop it into one of these pastry bags. You can also use a resealable plastic bag, but I like these because they are fun. The idea is you want to get out all of the air bubbles so that you have a nice smooth dough. You could get crazy with it and swing it around, get it all the way at the bottom there. And then take some sharp kitchen shears and you're gonna wanna cut off anywhere from three-quarters of an inch to an inch off the tip of the bag. And then what you're gonna do is Head over to our pot of boiling water. Here we have some very simple kitchen twine. I tied it across the two handles of the sauce pan. You want it, yeah you know a little snug but not too snug. You just want to be able to put a little resistance on it because you're gonna use the string, To cut the gnocchi from the bag. I'm just gonna start with some steady pressure and start out slow until you get the rhythm. And then you can get really fancy and you can be like a chef and be like this. And in about five minutes you're gonna have some really beautiful, pillowy gnocchi. [MUSIC] And here we are, quite possibly the lightest, most delicious gnocchi of your life. That's some pretty good gnocchi.