The Great American Recipe is a fun new cooking competition series that gives talented home chefs from different parts of the country the opportunity to showcase their beloved signature dishes. 10 talented home chefs showcase their favorite family dishes, share heartfelt stories and compete to win the national quest for “Great American recipe.”
Host Alejandra Ramos tasks the home chefs with preparing two dishes for each two rounds of each show, which are then judged based on taste, presentation, execution and how it highlights the theme of the episode. The judges – Lea Cohen, Tiffany Derry and Graham Elliott – have their own set of work, and they have to eliminate one person per episode.
The dishes offered offer a look into each contestant’s culture, with many recipes handed out from family members who contribute to the melting pot we call America. In Season 1, Episode 2, Dan Rinaldi, a firefighter from Providence, Rhode Island, shares his recipe for Gnocchi and Buffalo Mozzarella, but what sets this recipe apart from others is the fact that Dan makes it. local Gnocchi.
Although making gnocchi from scratch isn’t as easy as buying it, I can attest that it’s totally worth the time and effort. For me, making gnocchi (or any pasta for that matter) brings back memories of the many Sundays I spent in the kitchen with my mom and grandmother. I’m not going to miss these moments to buy the store-bought gnocchi.
Related Topics: 21 Must-Try Gnocchi Recipes
- 1 pound potatoes
- 1 egg yolk
- 1/2 cup flour
- 2 teaspoons salt
How to make homemade gnocchi
1. The first and most important step for making gnocchi is to choose the right kind of potato. You need starchy potatoes with a flour texture and minimal water content, such as Russett potatoes or Idaho potatoes.
2. Potatoes should be boiled in the potato peel until they are soft. They must be peeled and drenched while they are still hot.
3. Place the mixture well in the center of the potatoes and sprinkle with flour, using just enough flour to stir the dough together. It should be solid but a little sticky.
4. Put the egg(s) in the center of the well and using your hands, stir it in with the flour and potatoes, just like making regular pasta.
5. Once the eggs are mixed, bring the dough together, and knead it gently until a ball forms. Don’t overdo the dough or you will get thick, heavy gnocchi.
6. Roll out the dough into long ropes and cut them into 1-inch pieces.
7. Make bumps in the gnocchi either using a lift tool or the back of a fork to help the sauce coat the dumplings evenly.
8. Put 6 liters of boiling water in a large pasta pot and put it in the boiling water. Cook until they float (about 1 minute).
9. When the gnocchi floats to the surface of the boiling water, remove it and serve with the sauce of your choice.
How to present the gnocchi
As Dan’s recipe below suggests, gnocchi can be served in a simple tomato sauce with melted mozzarella. It can also be served with spinach and beans, as part of a delicious chicken soup or in this cheese casserole.
What do you drink with gnocchi?
Wine is always my first suggestion when serving gnocchi. Depending on the sauce, you can pair it with a nice tangy white like La Pettegola Vermentino, or a raspberry red like Sonoma-Cutrer Rosé.
Want more gnocchi recipes? try this:
The Great American Recipe It airs Fridays at 9 p.m. ET on PBS.