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How To Make Italian Gnocchi

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Making Italian gnocchi from scratch is not difficult, in this step by step video I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi. Watch the video below and you will see how easy it is.

Gnocchi firm or fluffy

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Why two versions of gnocchi?

Depend on how you want to serve them and this is my personal preference.

The light and fluffy gnocchi are better served with a light sauce and can be more suitable as a starter or side dish.

While the chunky and firm gnocchi can be mixed with a stronger sauce like a ragu and served as a main dish.

There are no eggs in neither recipe, so they are a perfect option for a vegetarian or vegan dinner.

 

 

 

Ingredients to make gnocchi dough

You only need 3/4 ingredients:

  1. Old potatoes, like the one you would use for french fries
  2. All-purpose flour
  3. Semolina flour (only for the chunky gnocchi)
  4. Salt

 

two different flours for gnocchi all purpose and semolina

How To Make Gnocchi

Boil for 20 minutes

  • Boil the potatoes for 20 minutes
  • Pierce with a knife to check that they are done

  • Peel immediately and mash the potatoes while still warm
  • Set aside and let them cool down COMPLETELY

mush while still warm

Homemade gnocchi kitchenaid

I find it very useful to use the KitchenAid vegetables strainer.

It separates the skin directly so I don’t have to peel them.

It is perfect when you make gnocchi, they are mashed in a flash and you don t have to burn your hands to peel hot potatoes.

Here you will find other recipes I make with the KitchenAid vegetables strainer, here you will find more of my favourite kitchen tools.

Extra Tips For Making Gnocchi

  • DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
  • If you don't have a rice, use a fork but do not use a blender as it will make them waxy.

How to make gnocchi dough

Once the potatoes are cold, mix them with the flour:

add the flours to the mash potatoes

For the fluffy gnocchi

  • 4 large potatoes
  • 1/2 cup of all-purpose flour
  • 1 tsp of salt

For the chunky gnocchi

  • 4 large potatoes
  • 1/2 cup of semolina flour
  • 1/4 of all-purpose flour
  • 1 tsp of salt

Shaping the homemade gnocchi

  • Mix the dough by hand until smooth
  • Take a small amount of dough, enough to fill your palm
  • Roll it and make a long thick string
  • Cut the gnocchi into shape ( make small squared shapes for fluffy gnocchi or longer shapes for chunky one)
  • Repeat until all the dough is shaped into gnocchi

  • To indent the chunky gnocchi you can use a gnocchi board or the back of a fork.
  • Apply a small pressure on the gnocchi against the fork while pushing them down.

Applying a good pressure against the fork and pull down the gnocchi

  • Lay the gnocchi on a floured tray
  • Keep the gnocchi separate otherwise they stick to each other
  • Dust with more flour

How To Cook Gnocchi

Whether the gnocchi are homemade or bought already made, the cooking process is the same:

  • Bring a pot of salted water to boil, same as for cooking pasta
  • Drop some gnocchi into the boiling water, not too many. Just enough to cover the bottom of the pan.

cooking the homemade gnocchi

put the gnocchi into the sauce and stir gently

  • Once the gnocchi start to float, remove them with a skimmer and place them directly in the pan where you have your gnocchi sauce.
  • Stir gently into the sauce
  • Once they are all floating, add more gnocchi until they are all cooked

How To Serve Gnocchi

Light and Fluffy Gnocchi

These gnocchi have very little flour, as a consequence, the delicate flavour of the potatoes is more prominent.

They are perfect as a starter or side dish, served with a delicate sauce that doesn't overpower the potatoes but actually enhances their flavour.

You can find the recipe with step by step picture and instruction in this article:

Light and Fluffy Italian Homemade Gnocchi

You can find light gnocchi sauce recipes here:

Sage and Butter, Truffle cream or a fresh pesto.

 

Soft and fluffy gnocchi

How to make Italian Gnocchi

Chunky and Firm Gnocchi

Chunky and firm Gnocchi are best served with stronger sauces like meat ragu, mushrooms and seafood.

I like the contrast and the texture they give to a sauce full of flavour.

They are very filling and can be served as a main dish.

You can find light gnocchi sauce recipes here:

Bolognese sauce, lamb ragu, wild mushrooms or seafood.

 

and to finish it .....

I add plenty of Parmesan cheese!

What would you add?

How to make Italian Gnocchi
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5 from 2 votes

How To Make Gnocchi

Making Italian gnocchi from scratch is not difficult, here I make chunky gnocchi with a cherry tomato sauce. In the video below  I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi.
Prep Time30 mins
Cook Time40 mins
resting time2 hrs
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: gnocchi, Italian dumpling, potato
Servings: 6 people
Calories: 288kcal

Ingredients

For the gnocchi

  • 4 old medium potatoes
  • 1/2 cup semolina flour
  • 1/4 cup all-purpose flour
  • 1 tsp salt

For the cherry tomato sauce

  • 3 cups Chopped Cherry tomatoes
  • 3 leaves Chopped basil leaves
  • 2 cloves garlic
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 6 tbsp Freshly grated Parmesan cheese

Instructions

Making the gnocchi dough

  • Boil the potatoes for 20 minutes
  • Pierce with a knife to check that they are done
  • Peel immediately and mash the potatoes while still warm
  • Set aside and let them cool down COMPLETELY

Extra Tips For Making Gnocchi

  • DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
  • If you don't have a rice, use a fork but do not use a blender as it will make them waxy.

Make the gnocchi sauce

  • Stir fry the garlic cloves
  • Remove the cloves from the pan
  • Add the chopped cherry tomatoes
  • Add the basil leaves
  • Let it simmer covered, turning from times to times

How to make gnocchi dough

  • Once the potatoes are cold, mix them with the flours and the salt
  • Mix the dough by hand until smooth
  • Take a small amount of dough, enough to fill your palm
  • Roll it and make a long thick string
  • Cut the gnocchi into shape
  • Repeat until all the dough is shaped into gnocchi
  • To indent the chunky gnocchi you can use a gnocchi board or the back of a fork.
  • Apply a small pressure on the gnocchi against the fork while pushing them down.
  • Lay the gnocchi on a floured tray
  • Keep the gnocchi separate otherwise they stick to each other
  • Dust with more flour

How To Cook Gnocchi

  • Bring a pot of salted water to boil, same as for cooking pasta
  • Drop some gnocchi into the boiling water, not too many. Just enough to cover the bottom of the pan.
  • Once the gnocchi start to float, remove them with a skimmer and place them directly in the pan where you have your gnocchi sauce.
  • Stir gently into the sauce
  • Once they are all floating, add more gnocchi until they are all cooked

How To Serve Gnocchi

  • Serve the gnocchi still warm adding plenty of Parmesan cheese

Video

Notes

Calories 288 calories per serving
Fat 8 gr per serving
Carbohydrates 41 gr per serving
Proteins 11 gr per serving
Sugar 5 gr per serving
Sodium 1107 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Making Italian gnocchi from scratch is not difficult, in this step by step video I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi. Watch the video below and you will see how easy it is. #yourguardianchef

Italian Chicken With Peppers

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I could call this recipe chicken alla cacciatora but since I am adding and changing ingredients I will call it Italian chicken with peppers.

Italian Chicken with Peppers vertical

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The cooking procedure is the same however, I am adding Marsala instead of wine and red peppers instead of tomatoes, which add a sweet taste and complete the dish.

As a side dish, you can serve baked potatoes or pilaf rice, something that will soak those juices full of flavour.

You can prepare it for a family meal, or for a dinner party as long as you are sitting at the table.

You need knife and fork to remove the flesh from the bone.

I wouldn't serve it at a buffet.

If you are planning a dinner menu, you can serve a soup or minestrone as a starter.

The recipe is very simple and easy to make.

It calls for a whole chicken cut into pieces.

Don't substitute with deboned chicken breast because the bones add flavour to the sauce. 

My favourite piece is chicken thigh as it is juicier than the breast.

That works fine for my family as my husband like breasts.

However, if I had to choose I would make this Italian chicken with pepper using only chicken thighs.

Brown the chicken

Cut the chicken in pieces

As a matter of interest, I always cut my meat over a dedicated meat board as it is more hygienic.

I use a Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

Italian Chicken with Peppers

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Italian Chicken with Peppers
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5 from 4 votes

Italian Chicken with Peppers

I could call this recipe chicken alla cacciatora but since I am adding and changing ingredients I will call it Italian chicken with peppers.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 549kcal

Ingredients

  • 1 chicken
  • 2 red peppers
  • 1 onion
  • 1 celery
  • 3 tbsp olive oil
  • 1/2 cup Marsala wine or white wine
  • salt and pepper

Instructions

  • Cut the chicken into 6 parts and separate the wings from the breast. Do not use deboned chicken as the bones add flavour to the dish
    Cut the chicken in pieces
  • Clean and slice the onion and the celery 
    Stir fry onion and celery
  • stir-fry with olive oil
    Once they are translucent add the chicken
  • Add the chicken and stir until brown evenly
    Brown the chicken
  • Pour 1/2 cup of Marsala or white wine and let it evaporate for few minutes
    Add 1/2 cup of Marsala or white vine
  • Add the peppers cut in long strips and season with salt and pepper.
    Add the pepper cut in long strips
  • Cover and cook for 40 minutes. Add some parsley or basil for decoration.
    Italian Chicken with Peppers vertical

Notes

Calories 549 calories per serving
Fat 37 gr per serving
Carbohydrates 5 gr per serving
Proteins 50 gr per serving
Sugar 3 gr per serving
Sodium 245 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN IT FOR LATER:
 
I could call this recipe chicken alla cacciatora but since I am adding and changing ingredients I will call it Italian chicken with peppers.

Savory Pancakes To Serve At A Dinner Party

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Step up from the usual cracker appetizers with these savory pancakes. Pancake Tuesday is coming up, and those savoury pancakes are all you need to complete your dinner.

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Not only is Pancake Tuesday but it is also St Valentine, definitely a week of celebrations.

To combine the two I decided to make savory pancakes and get a dinner out of it.

Savory Pancakes, called Blinis, are very common here in France and you can buy them already made.

They are thick and small, very similar to the American pancakes.

In fact, I use the same recipe.

Make small bite-size savory pancakes and garnished them with these different toppings.

You will have a gorgeous and delicious assortment to serve as starters at a dinner party.

Blinis with Smoked Salmon

Earlier I published the recipe of Russian Pancakes with Smoked Salmon and Homemade Aioli.

They are our favourite and always have them on Christmas Eve.

You can also use caviar, crab meat, shrimps, or mackerel. 

Blini Russian Pancake with Salmon

Blini with pate de foie gras and caramelized onion

Blinis with Pate de Foie Gras and Caramelized Onions

Since we are in France I had to use the Foie Gras as a fancy starter.

I usually serve it with my homemade fig jam, but since my fig tree has stopped producing figs I couldn't make it this year.

So instead I made some caramelized onions.

If you want to make enough and preserve it, you can find here the recipe for my Red Onion Relish.

Blinis Beetroot Feta Cheese and Rucola

Simple but still delicious.

The creamy feta cheese is the perfect complement to the hearty beetroot.

Drizzle some extra virgin olive oil and cover with few leaves of rucola. 

Blini with beetroot and feta

Blinis with anchovies and lettuce and Parmesan Flakes

Blinis with Anchovies, Lettuce and Parmesan Flakes

A Ceaser salad on a pancake, isn't it a great idea?

Fresh, salty and cheesy.

Here I use my homemade mayonnaise but you can buy it directly at the shop if you don't have time to make it.

If it is the first time you make homemade mayonnaise read my article for hints and tips.

Blinis with 'Nduja and Cucumber

'Nduja is a spicy pork mix originally from Calabria.

It is becoming more and more appreciated worldwide and sold abroad.

I always have my supply at home, and I thought I would give some ideas on how to use it for those who are starting to familiarize with it.

For those who never heard of 'Nduja and cannot find it locally, you can substitute with a spicy salami like soppressata or chorizo.

Blini with nduja and cucumber

To make the blinis and the Mayonnaise I use my Braun hand mixer and this is my affiliate link.

If you want to read my review, you can check the post: Braun Blender

I hope you find some inspiration from my toppings and if you have more toppings to recommend, please let me know in the comment below 

Savory Pancakes To Serve At A Dinner Party

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Savory Pancakes 4 Different Toppings To Serve At A Dinner Party
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5 from 9 votes

Savory Pancakes To Serve At A Dinner Party

Step up from the usuals cracker appetizers with these 4 savory pancake ideas for dinner parties. You can also make Blinis with Smoked Salmon or any other seafood. Make regular sizes for small parties and bite-size pancake for larger parties.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: French
Servings: 8 people
Calories: 151kcal

Ingredients

For the Blinis

  • 200 gr flour type 00 optional Pain multi-céréales
  • 300 ml milk
  • 1 egg
  • 2 tbsp melted butter
  • 1/2 package Baking Powder 1 tsp
  • 1 pinch salt
  • 2 tbsp light oil for griddle (safflower or canola oil)

For the Mayonnaise

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 150 ml vegetable oil
  • 2 tsp lemon juice or white vinegar
  • salt and pepper

For the caramelized onions

  • 4 onions
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tsp sugar
  • 1 tsp vinegar
  • 1 tsp salt

Blinis with Pate de Foie Gras and Caramelized Onions

  • 30 gr pate de Foie gras

Blinis Beetroot Feta Cheese and Rucola

  • 1 beetroot
  • 30 gr feta cheese
  • 10 leaves rucola
  • 1 tbsp extra virgin olive oil

Blinis with Anchovies, Lettuce and Parmesan Flakes

  • 3 anchovies
  • 1 baby lettuce
  • 1 tbsp Parmesan flakes

Blinis with 'Nduja and Cucumber

  • 4 slices 'Nduja or chorizo
  • 1/2 cucumber

Instructions

Make the Blinis

  • Blend all the ingredients with an electric blender.
  • Put a heavy-based frying pan or an iron griddle over high/medium heat and wait until it is warm before cooking the pancakes
  • Pour the oil into a small cup and with the use of a brush grease lightly the pan
    American homemade pancakes
  • Pour the batter over the hot griddle making pancakes with 10 or 5 cm in diameter depending on your needs.
  • Once you see bubbles appearing through the batter, turn the pancakes on the other side.
    American homemade pancakes
  • When the pancakes are done and you removed them from the pan, brush the pan with oil again before pouring more pancakes to cook
    Cook the blini

Make the Mayonnaise

  • All ingredients should be at room temperature
  • In a bowl whisk the egg with salt, pepper and the mustard. 
  • Very slowly add the vegetable oil, in a thin but continuous flow.
  • Add the lemon juice or the vinegar at the end
  • Keep in the fridge for 3 to 4 days

Make the caramelized onions

  • Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
    Stir-fry the onions
  • Once they become translucent lower the heat, add the salt, sugar and vinegar and simmer for 20 minutes, stirring from time to time
    Caramelize the onions

Assembling the pancakes

  • You can now start assembling the pancakes
    Arrange the blinis on a tray

Blinis with Pate de Foie Gras and Caramelized Onions

  • On each pancake lay a tbsp of caramelized onion and a slice of pate on top. Season with pepper
    Blini with pate de foie gras and caramelized onion

Blinis Beetroot Feta Cheese and Rucola

  • Cut the beetroot into thin slices and lay on the pancake
  • Crumble some feta cheese and cover with 2 rucola leaves. Season with olive oil and salt
    Blini with beetroot and feta

Blinis with Anchovies, Lettuce and Parmesan Flakes

  • Cut the lettuce in julienne and mix with 2 tbsp of mayonnaise
  • Lay it on the pancakes top them with half filet of anchovies and sprinkles some parmesan flakes
    Blinis with anchovies and lettuce and Parmesan Flakes

Blinis with 'Nduja and Cucumber

  • Peel and cut the cucumber into thin slices and create a layer on top of the pancake
  • Top it with a slice of 'Nduja or chorizo. You don't need to season it as the 'Nduja is already very spicy
    Blini with nduja and cucumber

Don't forget to make the Blinis with Smoked Salmon

Notes

For the pancakes only
Calories 152 calories per serving
Fat 5 gr per serving
Carbohydrates 21 gr per serving
Proteins 6 gr per serving
Sugar 4 gr per serving
Sodium 390 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Step up from the usuals cracker appetizers with these savory pancakes. Pancake Tuesday is coming up, and those savoury pancakes are all you need to complete your dinner.
 

Homemade Brown Stock

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I don't just make beef stock, I make the authentic brown stock using roasted bone marrow. You really get the flavour of the beef and all the goodness of the bone marrow.

Brown stock made with roasted bone marrow in the pressure cooker Jump to Recipe

The brown stock is used for many classic dishes like the French onion soup, or the refined consomé or the Italian Risotto alla Milanese in which saffron is added to the stock.

I like to use it when making minestrone, it adds so much flavour.

It makes any boring soup superb.

What gives this brown stock a really deep flavour is the bone marrow which is first roasted in a very hot oven for 45 minutes.

The vegetables are added to them after 20 minutes and roasted in the fat released from the marrow.

The pan is deglazed with hot water and the roast juices added to the stock.

I then make the stock in my pressure cooker WMF Perfect Pressure Cooker(affiliate link to amazon), so it is done in 35 minutes.

If you want to know why I love it compared to others and what else I cook with it you can find my review here: Pressure Cooker

roasted bone marrow with vegetables

Bone marrow on toast

But the best part of making this stock is the end: eating the marrow on a toasted slice of bread.

It is one of my favourite bites, but it is loaded with calories.

Fortunately, my maternal guilt keeps me away from temptation.

My 11 years old son Francesco loves it so much that he finishes it in a flash.

I would feel too bad to take it away from him.

As I do for all my stocks, I always add a Bouquet Garni herb bundle.

It’s a leek leaf wrapped around rosemary, laurel and thyme freshly picked from the garden.

The herbs, as well as the leek, add some subtle complexity to the broth.

 

Bouquet garni

Homemade stocks Brown stock Chicken stock and Fish stock to freeze

To fill up my freezer I also make Chicken Stock with free-range chicken and Fish Stock with shrimps shells.

I make sure I label them and put the date.

Once the stocks are frozen they look exactly the same.

With all the stock ready in the freezer, my weekly dinner meals are much easier to prepare.

If you are interested to know what other prep food I freeze you can read about it here in the article:

Once a Month Freezer Meal Prep

 

 

Once a Month Freezer Meal Prep

Brown stock made with roasted bone marrow in the pressure cooker
Print Recipe
5 from 5 votes

Homemade Brown Stock

I don't just make beef stock, I make the authentic brown stock using roasted bone marrow. You really get the flavour of the beef and all the goodness of the bone marrow.
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Soups & Stews
Cuisine: French
Servings: 3 liters
Calories: 1800kcal

Ingredients

  • 1 Bouquet Garni : leek leaf wrapped around rosemary, laurel and thyme
  • 1 large carrot
  • 1 large onion
  • 1 large celery stalk
  • 1 tbsp coarse salt
  • 5 seeds pepper
  • 3 large bone marrow with or without meat

Instructions

  • To make that nice brown colour the bone marrow has to roast in a very hot oven for 45 minutes at 220 °C .
    raw bone marrow
  • Halfway through add the onion, carrot and the celery.
  • Once the ingredients are roasted, transfer them to the pressure cooker and add the Bouquet Garni, and some salt and pepper.
    Brown stock made with roasted bone marrow in the pressure cooker
  • Before adding the water into the pressure cooker, deglaze the roasting pan to make sure all the roasting flavours are added to the stock.
  • Let the stock cook in the pressure pan for 35 minutes. Once done, remove the ingredients and let it cool completely.
  • The stock’s temperature has to drop in order for the fat to solidify. If it is winter you can leave the pressure cooker(still sealed) outside, otherwise just keep it in the fridge until is cold enough. 
  • Filter the stock with a percolated coffee filter or a kitchen paper towel, and the stock is ready to be put into their freezing containers or use immediately.
    Filter the brown stock
  • To defrost, microwave the container for 5 minutes, and then use as instructed in your recipe.
  • Don't miss out, you can eat the marrow on a toasted slice of sourdough bread

Notes

I don't just make beef stock, I make the authentic brown stock using roasted bone marrow. You really get the flavour of the beef and all the goodness of the bone marrow. - Your Guardian Chef #brownstock #bonemarrow #homemade

Homemade Mayonnaise Everybody Can Make

by 18 Comments

Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow few important rules and the magic will happen.

The taste of the homemade mayonnaise is so much better and once you master the technique you will make it in no time.

Jump to Recipe

Many are concerned about using a raw egg, but personally, I do it all the time not only in Mayonnaise but also for other recipes.

If you don't want to take the risk look for pasteurized eggs at your supermarket.

Eating raw eggs

There is a difference between European and American eggs, and my methods might not apply to your specific case.

If you are interested, this is what I do:

  • When I buy my eggs I make sure they are from a reputable source.
  • As they are usually stored at room temperature in the supermarket, I do the same at home.
  • I use raw eggs only if they are very fresh.
  • I wash the eggs with soap and water just before using it.

Separate yolk from white
To separate my eggs I use a Kitchen Craft Egg Separator an this is my Amazon affiliate link.

If you are interested here are more of my favorite useful kitchen items

Washing the eggs was suggested by an Italian nutritionist as cleaning the outside of the eggs reduces the risk of contracting salmonella.

He recommended not to wash it ahead of time as the protective film of the eggshell will be damaged with the risk of other forms of contamination.

Egg float test

To check if the egg is super fresh I always put it in water: if it floats it is rotten!

A fresh egg in water sinks

Fresh egg in water sinks

With time the egg rises up

With time the fresh egg rises up

A rotten egg floats is water

A rotten egg floats is water

 

Homemade mayonnaise

How to thicken homemade mayonnaise

To make sure mayonnaise thicken, it is important to follow these steps:

1- All the ingredients should be at room temperature
2- Never use extra virgin olive oil, I use a mix of vegetable oil and normal olive oil
3- Add the oil very slowly while mixing

 

How to fix a curdled mayonnaise

A mayonnaise can curdle if the ingredients are too cold or if you add the oil too quickly.

If that happens, don't throw it away.

Add another egg yolk and pulse the blender until the mayonnaise gets back its shape. 

Serve Indian bread with salad

Use and storage

I use the homemade mayonnaise in different recipes, one of my favorites is Chicken Caeser salad.

I like to serve over a homemade Indian bread.

If you add raw garlic to the homemade mayonnaise you can make Aioli, or add dill and capers to make Tartare.

These two sauces are magnificent with a seafood platter, crab claws or shrimps.

You can store homemade mayonnaise for 3 to 4 days in the fridge.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Homemade mayonnaise
Print Recipe
4.89 from 9 votes

Homemade Mayonnaise

Many are concerned about using a raw egg, but personally, I do it all the time not only in Mayonnaise but also for other recipes. If you don't want to take the risk look for pasteurized eggs at your supermarket.
Prep Time10 mins
Total Time10 mins
Course: Sauces
Cuisine: French
Servings: 8 people
Calories: 265kcal

Ingredients

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 150 ml vegetable oil
  • 100 ml olive oil add only if you want more fluid mayo. NOT extra virgin
  • 2 tsp lemon juice or white vinegar
  • salt and pepper

Instructions

  • All ingredients should be at room temperature
  • In a bowl whisk the egg with salt, pepper and the mustard. 
  • Very slowly add the vegetable oil, in a thin but continuous flow.
  • Continue whisking adding the olive oil in a similar thin but continuous flow
  • Add the lemon juice or the vinegar at the end
  • Keep in the fridge for 3 to 4 days

Notes

Calories 207 calories per serving Fat 30 gr per serving Carbohydrates 2 gr per serving Cholesterol 23 mg Proteins 0 gr per serving Sugar 1 gr per serving Sodium 38 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
Making homemade mayonnaise can be intimidating but it shouldn't be, you just need to follow few important rules and the magic will happen. #yourguardianchef #homemade

Light and Fluffy Italian Homemade Gnocchi

by 10 Comments

The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. If you want to make chunkier ones you can watch the video below to see the difference.

Light and Fluffy Italian Homemade GnocchiJump to Recipe :  Jump to Video :  Print Recipe

Homemade fluffy gnocchi are very different from the ones already made which tend to have too much flour because they have to last longer on the shelf. My husband calls them lead balls.

Also, some recipes use eggs, I don't. My homemade gnocchi are suitable for vegans.

They still have that firm consistency, but without the egg the taste of the potato prevail.

They are not difficult to make, you just need to follow some simple rules and you will have the most delicious and versatile base dish you can serve with a multitude of sauces.

Here I make the simple and most commonly used gnocchi sauce, which are seasoned with sage and butter, you can use any other sauce depending on how you plan to eat your gnocchi.

lamb ragu

Sauces for Gnocchi

You can serve gnocchi in 3 different ways:

  1. As a main dish: use sauces with meat like Ragu for example. My favourite ragu to serve with gnocchi is Lamb ragu. For main dish gnocchi I rather use chunkier gnocchi and you can find the recipe here
  2. As a side dish: like potatoes served as a side dish for meat or fish. You can simply flavour the gnocchi with some herbs and butter.
  3. As a starter: in Italy this is what we would call Primo Piatto, like pasta or risotto. You can use any pasta sauce you like. For a special meal I use truffles. We usually have it as a starter for our Christmas lunch.

My Secret

To make fluffy and light homemade gnocchi I have 1 special secret, keep the flour in the dough to a minimum.

For 1 kilo of potatoes I use around 100 / 120 gr ( 1 cup) of flour not more (plus 3 tsp of salt).

Once the potatoes are mashed and completely cold I add only 100 gr (3/4 cup) of flour and I add more only if necessary.

homemade gnocchi ingredients

homemade gnocchi flour tray

Unfortunately there is an undesirable consequence for not adding too much flour to the dough.

Once the gnocchi are ready on the tray and you try to pour them in the boiling water, they will be stuck to the tray and mash as soon as you touch them.

Any humidity in your kitchen will soften the gnocchi, they will soak the vapour from your boiling pot of water while they are laying on the table, before they reach the pot.

 

To avoid this problem I make sure that:

  1. Once I shape the gnocchi I put them on a well floured tray and add more flour on top.
  2. I make sure the kitchen is well aired and does not have too much humidity.
  3. I don't let them rest for too long, usually I make them only 1 hour max 2 hours ahead, no more.

 

homemade gnocchi floured trays

Have you noticed that my gnocchi do not have an indentation? They do not need it.

The indentation helps the sauce stick to the gnocchi, but because my gnocchi do not have a lot of flour they absorb the sauce anyway.

They are smaller and soft and will melt in your mouth.

But if you like the shape and have time on your hands, use a fork and add the indentation.

cooking the homemade gnocchi

Cooking Gnocchi

The gnocchi are cooked in hot salted boiling water, but they do not get drained like pasta or vegetables.

Once cooked they float in the boiling water, you can then remove them with a strainer ladle.  

That is why it does not matter how much flour you are pouring over the shaped gnocchi to keep them loose on the tray.

The four will drop to the bottom of the boiling water, and when you drain the gnocchi with the ladle the flour will remain at the bottom of the pot. 

Choosing the Potatoes

Use old big potatoes with a thick skin that are rich in starch and don't have too much water.

Choose potatoes for mash like Russets, Yukon golds, Desiree in France Amandine, Chérie or Pompadour.

Ingredients for homemade gnocchi

Follow the recipe below and remember:

Dos:

  • Boil them with their skin for max 20 minutes
  • When making the dough add just enough flour until the dough is smooth
  • Once the gnocchi are ready cover the prepared gnocchi with a lot of flour so they will not stick to the tray

Don'ts:

  • Don't peel the potatoes before boiling them
  • Don't use a blender to mash them otherwise they will become waxy
  • Wait until the mashed potatoes are completely cold before adding the flour to make the dough

To make this recipe I use KitchenAid attachment 5FVSP Fruit and vegetable Strainer 

You can find it on Amazon (affiliate link)

I find it very useful to sieve cooked fruits, tomatoes and potatoes.

It separates the skin directly so I don’t have to peel them.

It is perfect when you make gnocchi, they are mashed in a flash and you don t have to burn your hands to peel hot potatoes.

If you don t have one you can mash the potatoes with a hand mash or with a fork.

Here you will find other recipes I make with the KitchenAid vegetables strainer, here you will find more of my favourite kitchen tools.

Homemade gnocchi kitchenaid

How to make Italian Gnocchi

If you want to use a rich sauce, you can make chunkier gnocchi by adding some semolina flour in the mix.

Here you can find the recipe for chunkier homemade Italian gnocchi with cherry tomatoes sauce.

You will find it also in the video below.

Fancy Homemade Gnocchi

If you want to make something very special, you can mix other vegetables to the potatoes and change the colour and flavour.

Here I mixed some cooked chestnuts.

Other vegetables often used are with sweet potatoes, squash, and why not trying with pumpkin.

You can experiment what you fancy, on 1 kilo of potatoes substitute 100 gr with your favourite vegetable.

Though make sure it is a dry vegetable otherwise you will have to add too much flour.

chestnuts homemade gnocchi

I will give to pumpkin gnocchi flavoured with cinnamon a try and I promise to get back to you with some results before Thanksgiving. 

Happy homemade gnocchi making !

Looking forward to hear your gnocchi experience in the comments below

 

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For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Light and Fluffy Italian Homemade Gnocchi
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5 from 4 votes

Light and Fluffy Italian Homemade Gnocchi

The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. No eggs, they are vegan !
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Side Dishes
Cuisine: Italian
Servings: 6 people
Calories: 352kcal

Ingredients

  • 1 kg potatoes (4 large)
  • 150 gr flour (1 cup)
  • salt and pepper

For a simple sauce

  • 100 gr butter
  • 10 sage leaves

Instructions

  • Clean the potatoes making sure all earth is removed
  • Boil 1 kilo of potatoes in salted water for 20 minutes
  • Strain off the water and while the potatoes are still hot pass through the strainer, I use kitchenaid vegetables strainer
  • If you don't have a vegetable strainer, peel the potatoes while still hot and mash them with a fork or a potato masher
  • Let the mashed potatoes cool down completely
  • Add only 100 gr of flour and the salt, mix and add more flour only if necessary
  • Once the dough has a nice consistency, roll it and cut the gnocchi into shape
  • Spread them on well floured tray and cover with flour so they do not stick to the tray and to each others
  • Boil them in salted water and when they start floating remove them from the water with a strainer ladle
  • Pour the cooked gnocchi in a pan and mix them with the sauce of your choice. Here I mix it with butter and sage

Video

Notes

Calories 352 calories per serving
Fat 15 gr per serving
Carbohydrates 50 gr per serving
Cholesterol 36 mg
Proteins 6 gr per serving
Sugar 1 gr per serving
Sodium 48 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. No eggs, they are vegan #yourguardianchef #gnocchi #italianresipes
 

Apricot Jam Without Pectin

by 3 Comments

This recipe is for apricot jam without pectin.

homemade apricot jamPectin is a natural thickening agent extract from apple.

By using Pectin, you can cook the jam for a shorter period as it will thicken faster, but it does not preserve the fruit as long.

Jump to Recipe

It is the sugar that preserves the fruit, so it is very important to maintain the right amount of sugar vs fruit.

You can reduce the quantity of sugar but the jam cannot be stored for months.

If you want to have a low sugar jam during the winter months, I would follow my friend Beth’s recommendation at Binky's Culinary Carnival - Freeze the fruits and make your jam when you need it.

Here you can find her recipe for Low Sugar Strawberry Jam  

To make this recipe I use KitchenAid attachment 5FVSP Fruit and vegetable Strainer 

You can find it on Amazon (affiliate link)

I find it very useful to sieve cooked fruits, tomatoes and potatoes. It separates the skin directly so I don’t have to peel them.

Here, more of my favourite kitchen tools

August is when the summer fruits are at their peak, and supermarkets start to sell large crates for only a few euro. It is crazy, but I just can’t resist buying them!

 

So here are the most important steps I follow when preserving fruits:

• I use jars made specifically for jams and preserves. I reuse them the following year but buy new seals each time (in the picture the rubber orange seal)

• I do not change the quantity of fruit vs sugar from the recipe. The sugar blocks the fruit fermentation, so it is important to maintain the right quantity.

• The pectin is used to reduce the cooking time, preserving the natural vitamins from the fruit. Though I like caramelized peach jam, and I prefer to cook it for longer, despite the loss of some of the vitamins. So, I don’t add pectin, only for this reason.

• I always use the jam I make within the year.

• I usually keep it for family use only, as a present only to close friends.

To preserve the jam, I sterilize the jars by washing them in the dishwasher while cooking the jam.

This way, they are still hot when the jam is poured into the jars directly.

For each jar, I close the cover, seal it and place it up-side down until it is at room temperature.

If I use less sugar, I wrap the jar in wool and keep it covered in a dark and protected place for 36 hrs.

*for additional information see Copyright and Disclaimer

sterilizing jars in the dishwasherSave

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homemade apricot jam without pectin
Print Recipe
5 from 3 votes

Apricot jam without pectin

This apricot jam is sieved therefore smoother and creamy. Beside spreading it on a fresh slice of bread, it can be used for many cakes and biscuits recipes
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Canned & Jam
Cuisine: Italian
Servings: 6 jars
Calories: 100kcal

Ingredients

  • 1 kg pitted apricots
  • 800 gr sugar
  • 1 cup water

Instructions

  • Before I start any canning recipe, I always put the jars in the dishwasher so they are sterilized when the jam has finished cooking.
    sterilizing jars in the dishwasher
  • Wash and remove the pits from the apricots.
    Put them in a pan with a cup of water. You don’t need to peel them
  • Boil at medium temperature for 10 minutes and let it cool down until it reaches room temperature.
    homemade apricot jam
  • Strain the mix until it becomes a pure, then remove the skin.
    homemade apricot jam sieving
  • To check if it is done, place a drop on the back of the spoon, it should not run.
    Remove any foam with a strainer.
  • Prepare the jars with their rubber seals and begin filling them.
  • Once you are done, remove any drops from the edge and seal the jars. Wait 10 minutes, then turn them upside down to cool down completely.
  • Don’t forget to label them with the name and year they were made.
    I don’t need the month since I certainly made the jam when apricots were in season!

Notes

Calories 100 calories per serving
Fat 1 gr per serving
Carbohydrates 24 gr per serving
Proteins 2 gr per serving
Sugar 21 gr per serving
Sodium 2 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
PIN FOR LATER:
This is an apricot jam without pectin which is a natural thickening agent. Totally natural it is great for breakfast over a fresh slice if homemade bread #yourguardianche #jam #preserves

Nocino Recipe After Dinner Liquor

by 6 Comments

This Nocino recipe is an original Italian tradition, a family treasure, it was given to me from my Aunt Anna, my father’s sister.

Nocino recipe Cut the walnuts into quarters Jump to Recipe :  Print Recipe

It is a great liquor to offer after dinner. While a cold Limoncello is great for the summer, the Nocino is perfect for winter.

Nocino is made with green walnuts hull, which contains juglone and has antibacterial, antiviral, antiparasitic effects. It is also used as fungicide.

It is not easy to find at the store, so the best option is to make it at home if you can find the ingredients.

If you are not in Italy and cannot buy the 95% pure alcohol, you can replace it with vodka, but do not add the syrup.

Nocino is made in June when the walnuts are green. It will be ready for Christmas.

A perfect Christmas present !

If you want to know more about it read the article: A homemade Italian Liquor: Nocino

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Nocino leftover walnuts
Print Recipe
5 from 4 votes

Nocino Recipe

It is a great liquor to offer after dinner. While a cold Limoncello is great for the summer, the Nocino is perfect for winter.
Prep Time15 mins
Cook Time5 mins
Total Time1 hr
Course: Drinks
Cuisine: Italian
Servings: 50 servings
Calories: 100kcal

Ingredients

  • 1 litre 95% pure alcohol if you cannot buy it replace with Vodka and don't add sugar and water
  • 16 green walnuts
  • 16 cloves
  • 16 coffee beans
  • 1 pinch cinnamon
  • 1 lemon zest
  • 1/2 kilo sugar
  • 1/2 litre water

Instructions

  • Cut the walnuts into quarters, using rubber gloves as the walnut stains very badly.
    Nocino recipe Cut the walnuts into quarters
  • Peel the lemon with a potato peeler trying to avoid having too much of the white. Cut the lemon zest into small slices
    Lemon zest for nocino
  • Use a large glass container holding at least 3 litres with a wide bottleneck
    Nocino, Mix everything in a large bottle
  • Mix everything in the bottle and keep in a dark place for 40 days.
    Nocino: let it rest for 40 days
  • Give the bottle a shake every day.
    Nocino syrup
  • After 40 days, filter the alcohol but do not throw away the walnuts.
    Filter the Nocino
  • Make the syrup by warming up the water and sugar mix until the sugar has dissolved.
  • Wait until the syrup is cold before mixing it with the Nocino.
    Syrup for Nocino
  • Once you have mixed everything together you can pour it into small bottles and store them in your liquor cupboard.
    Mix Nocino with syrup and pour into bottles
  • It is best to wait until Christmas to drink it!
  • Remember, if you still have some left over, it is a special treat to give friends at Christmas.
    Nocino leftover walnuts
  • You can make Nocino Wine by putting the alcohol soaked walnuts into 3 bottles of wine (red, rose or white). Enjoy !
    VinNocino wine with walnuts

Notes

 
A Homemade Italian Liquor Nocino

Classic American Brownies

by 6 Comments

These brownies are devilishly delicious, and unhealthy.

Classic American Brownies

They are so chocolaty, gooey and there is so much butter in them.

So don’t indulge, if you can resist them!

Jump to Recipe

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Classic American Brownies
Print Recipe
5 from 3 votes

Classic American Brownies

These brownies are devilishly delicious, and unhealthy. They are so chocolaty, gooey and there is so much butter in them.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Desserts
Cuisine: American
Servings: 24 squares
Calories: 242kcal

Ingredients

  • 375 gr butter
  • 375 gr dark chocolate
  • 6 eggs
  • 350 gr sugar
  • 225 gr flour - type 00
  • icing sugar for serving

Instructions

  • Butter and cover a rectangular pan with parchment paper - dimensions: 33x25 cm
    tin for american chocolate brownies
  • Melt the butter and the chocolate in the microwave for 2 minute at 750W. Combine and let them cool down
  • Whisk together the eggs, the sugar and the vanilla until puffy and foamy
    preparing american chocolate brownies
  • Mix the melted chocolate with the butter, then adding the flour
    mixing american chocolate brownies
  • Pour the mix into the pan and cook in the oven at 180 C for exactly 25 minutes
    pouring american chocolate brownies
  • Take it out of the oven and let it cool down completely,
    baking american chocolate brownies
  • before cutting into squares.
    cutting american chocolate brownies
  • Serve them dusted with icing sugar
    Classic Festive American Brownies

Notes

Nutrition facts:
Calories 243 calories per serving
Fat 18 gr per serving
Carbohydrates 16 gr per serving
Proteins 4 gr per serving
Sugar 9 gr per serving
Sodium 19 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
 
#Classic #American #Brownies #fromscrach #homemade #chicolate #yourguardianchef

American Homemade Pancakes

by 2 Comments

Homemade pancakes are the perfect breakfast when children’s friends are staying for sleepover.

American homemade pancakes

They are not common in Europe, as you cannot easily find the prepared mix.

The ingredients for this recipe are easily available in every European store.

Jump to Recipe

 

When I make them for young children I use Animal or Transport shapes moulds which a friend brought me from USA.

Pancakes immediately become the best breakfast they ever had.

For teenagers moulds wouldn’t work, speed and quantity is what makes them happy.

homemade pancakes with maple syrup

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American homemade pancakes
Print Recipe
5 from 1 vote

American Homemade Pancakes

Homemade pancakes are the perfect breakfast when children’s friends are staying for sleepover.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 412kcal

Ingredients

  • 200 gr flour - type 00 optional Pain multi-céréales
  • 300 ml milk
  • 1 egg
  • 2 tbsp melted butter
  • 1/2 package Baking Powder 1 tsp
  • 1 pinch salt
  • 2 tbsp light oil for griddle (safflower or canola oil)
  • Maple Syrup as a substitute use honey
  • wild berries

Instructions

  • Blend all the ingredients with an electrical blender.
    American homemade pancakes
  • Put a heavy based frying pan or an iron griddle over high/medium heat and wait until it is warm before cooking the pancakes
  • Pour the oil into a small cup and with the use of a brush grease lightly the pan
    American homemade pancakes
  • Pour the batter over the hot griddle making pancakes with 10 cm in diameter.
    American homemade pancakes
  • Once you see bubbles appearing through the batter, turn the pancakes on the other side.
    American homemade pancakes
  • When the pancakes are done and you removed them from the pan, brush the pan with oil again before pouring more pancakes to cook
  • Serve them warm with Maple Syrup and fresh wild berries if you have.
    homemade pancakes with maple syrup

Notes

Nutrition facts:
Calories 412 calories per serving
Fat 16 gr per serving
Carbohydrates 404 gr per serving
Proteins 11 gr per serving
Sugar 15 gr per serving
Sodium 290 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
American homemade pancakes