Today is the day you learn to make homemade gnocchi at home!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2JkRPifCountry star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Homemade GnocchiRECIPE COURTESY OF TRISHA YEARWOODLevel: EasyTotal: 45 minActive: 20 minYield: 4 to 6 servingsIngredients3 medium russet potatoes (about 1 1/2 pounds)Kosher salt 1 large egg, beaten 1 1/4 to 1 1/2 cups all-purpose flour, plus more for forming the gnocchi Grated Parmesan, for serving Fresh basil, for serving DirectionsSpecial equipment: a potato ricerPut the potatoes in a large saucepan over medium heat with enough water to cover by an inch. Bring to a simmer and cook until tender all the way through when pierced with a knife, about 20 minutes. Drain.When the potatoes are still hot but you are able to handle them, peel off the skins with a paring knife and press the warm potatoes through a ricer in a flat layer on a working surface. Let cool completely.Once the potatoes are cool, sprinkle with 1 teaspoon kosher salt. Drizzle the beaten egg over the potatoes. Sprinkle with 1 cup of the flour and use your hands (or preferably a bench scraper, if you have one) to mix and knead the dough together. Add 1/4 to 1/2 cup more flour as needed until the dough holds together and is only slightly sticky. (A good way to tell if the dough is the right texture is to cut the dough ball in half--the interior should look like cookie dough peppered with small holes throughout.)To form the gnocchi, break off a piece of dough and roll into a log about 3/4 inch thick, keeping your hands and counter well floured as you work. Cut crosswise into 3/4-inch segments. Give each piece a quick single roll between your palms to round them slightly. Roll each piece off the back of the floured tines of a fork, pressing with your thumb as you roll down to make a small indentation on one side and ridges from the fork on the other side. Place on a floured baking sheet.Bring a pot of water to a boil and salt generously. Boil the gnocchi until cooked, 2 to 4 minutes. Drain and serve tossed in a sauce of your choosing. Garnish with Parmesan and basil.Cook’s NoteExtra gnocchi can be frozen. First, freeze them until solid right on the floured baking sheet. Then pack them in plastic ziptop bags for storage.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TrishasSouthernKitchen #TrishaYearwood #FoodNetwork #HomemadeGnocchiHow to Make Homemade Gnocchi with Trisha Yearwood | Trisha's Southern Kitchen | Food Networkhttps://youtu.be/z1rQ-dXvJWI
