INT STUDIO KITCHEN
GINA stands behind a large kitchen block.
There are two large stockpots on burners, a large mixing bowl, and a rolling area with plenty of flour.
GINA
Buon giorno! Today we are making gnocchi, Italian potato dumplings.
Gina holds up a plate of completed gnocchi.
GINA (CONT’D)
There are many regional variations, but my family is from the Veneto region, this is how my grandfather and mother made them, and for me it is the only right way.
The camera focuses on a separate table that shows potatoes, flour, salt, and eggs artfully arranged.
GINA (CONT’D)
We will use a little salt for seasoning, egg as a binder, and some flour to make a dough, but the most basic part is the potatoes.
Focus back on Gina holding a potato.
GINA (CONT’D)
I usually use russets, sometimes baking size, but that is not a requirement. First we boil the potatoes without peeling them.
Gina drops some potatoes into boiling water.
GINA (CONT’D)
Boiling in the skins keeps the potatoes from getting mushy and texture is really important with gnocchi. We’re just going to boil them until soft, which we will check with a fork.
Fast forward to where Gina is draining the pot.
GINA (CONT’D)
Don’t worry if you see that the jackets have split. Personally I like that as it gives me a head start on the peeling.
Gina begins pulling at the cracks in the potato peels with a fork.
GINA (CONT’D)
Let the potatoes cool a little first or you’ll burn your fingers, but they get harder to work with as they cool, so there needs to be a balance.
Peeled potatoes go into the mixing bowl.
GINA (CONT’D)
Some people recommend a ricer for this next stage. You will get a finer mixture than you will with just the masher, but you don’t need that level of fineness, and the ricer is much harder to use. Gnocchi is a lot of work, so don’t do things to make it harder.
Gina takes the masher and begins mashing the potatoes.
GINA (CONT’D)
They don’t really need to be granular. Do keep an eye out for the harder lumps, because they will not cooperate when you are rolling out the dough.
The potatoes lose more of their potato shape.
GINA (CONT’D)
I say “mashing” but it’s much firmer than if you were actually making mashed potatoes, and dryer too. That is necessary, because they are going to be boiled again.
Gina begins sprinkling salt liberally over the potatoes.
GINA (CONT’D)
As we start with the other ingredients, this is where I’m a bad teacher, because I don’t really measure. Reasonable amounts could be 1 egg, 1 teaspoon of salt, and 2 cups of flour for about one and half pounds of potatoes.
Gina cracks an egg and adds some flour, then starts mixing them in with the masher.
GINA (CONT’D)
