In seinem neuesten Video zeigt Thomas, wie man ganz einfach und schnell köstliche Gnocchi aus Kartoffeln vom Vortag selbst machen kann. Mit nur wenigen Zutaten und Schritten zaubert er eine perfekte Beilage oder Hauptgericht, das jedem schmecken wird. So einfach war es noch nie, selbstgemachte Gnocchi zu genießen!

Gnocchi selber machen - ganz einfach aus Kartoffeln vom Vortag / Thomas kocht

Thomas Koch, a German chef, welcomes everyone to his cooking session, where he is making a classic Italian dish called Gnocchi. He mentions that traditionally, Gnocchi is made using boiled potatoes but in this recipe, he is using leftover boiled potatoes, which he says work just as well.

Thomas reveals two important mistakes people make while making Gnocchi, which he advises his viewers to avoid to ensure that their dish turns out perfectly. He starts by getting the potatoes and mashing them up using a potato press until he has a smooth paste. He then adds a tablespoon of starch, 150 grams of flour, salt, and nutmeg. The consistency of the mixture depends on how the potatoes were boiled and how they were left overnight, so he advises people to adjust the recipe as per the consistency of the mixture.

Thomas emphasizes that one should not knead the mixture too much as it will cause it to become soft and mushy, and one will have to add more flour to make it work. He rolls the mixture on his working board and cuts it into small pieces. He then advises that to ensure that the Gnocchi holds together, one should do a “leerprobe” or “empty-sample” test, which involves placing a small amount of the mixture into boiling water to test if it stays together. If it falls apart, a little more flour or egg yolk can be added.

He places the Gnocchi in the boiling water and lets them cook, reminding viewers not to overcrowd water. He then mentions that the sauce for the Gnocchi is straightforward and only requires cherry tomatoes, butter, olive oil, salt, and pepper, along with some fresh sage. He finishes off by adding freshly grated Parmesan cheese.

Overall Thomas Koch’s recipe is easy to follow, but it does require some attention to detail. The biggest takeaway is getting the texture of the potato mixture correct and not kneading it too much. The sauce is also straightforward, and one can always modify it to their liking. Indeed, Thomas’s instructions and tips are helpful for anyone looking to make a delicious plate of Gnocchi.
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