I make homemade gnocchi every 29th of the month. It's an Uruguayan tradition and Argentinean as well. I'll try next time from baked potatoes. Do you let the mashed potato cool off completely before adding the yolk and flour?

@DMminion101

9 ай бұрын

I'm sure, the colder the mash, the harder it becomes to work with, making room temperature and below 60c/140f the golden zone. The bigger the difference between the potato mash temperature and table/room temperature, the faster it's gonna drop aka it won't stay hot for long and lose maybe being too soft quite fast, in case you worry about that as well. :)

@mateo.zielonka

9 ай бұрын

Hello x I tend to add egg yolks flour and salt when mash is around room temp :) finding that this way mix is better and excess water will steam off

@priyankadas-nq8fl

4 ай бұрын

What is the exact measurements without it how can we homecooks make?

love your content 😍i believe you deserve way more recognition, you’re so talented!

@mateo.zielonka

8 ай бұрын

Thank you so much!!

E la noce moscata? Fondamentale negli gnocchi

@mateo.zielonka

8 ай бұрын

Some do :)

Can i boil the potatoes ?

@mateo.zielonka

9 ай бұрын

Yes x just make sure you peel them first - cook till cooked but still firm- you might be using but more flour when boiled x

Hi loved ur style and appreciate your talent . But please provide exact measurements otherwise how will we homecooks who are not aware will make?

@mateo.zielonka

4 ай бұрын

Hello x thank and apologies. There is a recipe in description and full recipe on my website Mateo.kitchen with full measurements

I don't see measurements in the website either

@mateo.zielonka

4 ай бұрын

Please see below :) mateo.kitchen/recipes/potato-gnocchi-2

@whoever369

4 ай бұрын

Have to subscribe for it. Sorry but no thanks