Easy Gnocchi al forno: How to make the gnocchi without flour | John Quilter

Gnocchi al forno RECIPE BELOW. Gnocchi al forno was one of the best sellers at my first restaurant I managed. This gnocchi al forno recipe is an easy and mega tasty dish. This how to make gnocchi al forno video was so much fun to make and takes me back to my early days as a chef and restauranteur. Recipe Below
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GNOCCHI AL FORNO
Ingredients
For the Gnocchi
1kg Maris piper potatoes
170g oat flour
2 egg yolks
1 egg
For the Ragu
1/2 onion diced
2 anchovy fillets
3 garlic cloves
High temp cooking oil
500g beef mince
2 tbsp tomato puree
glass of red wine
200ml chicken or beef stock
150g mozzarella
METHOD GNOCCHI
1. Bake the potatoes in a hot oven at 200c for 1 hour
2. Allow to cool and then turn out the potato into a bowl you need 1kg of potato.
3. Add the flour to the potato and incorporate. Then make a well in the middle and add the eggs. Knead together for about 5 - 7 minutes. Until the mixture has turned into a nice dough. It shouldn't be too moist when you cut into it.
4. Cut 2 cm thick slices off your rolled out dough and then in tern roll this into log sausage shapes.
5. Now slice these into 1 inch pieces.
6. Take then and mark the with a fork to create ridges for the sauce to catch on to.
7. Drop in to rapidly boiling water for about 4 minutes or until the float and stay at the top of the water. Once cooked add to ragu
METHOD RAGU
1. On a medium heat cook the onion for about 5 minutes until begging to become soft and translucent
2. Add the pureed garlic and anchovy fillets cook for a further 2 -3 minutes
3. Now add the beef mince and begin to brown until it is no longer raw.
4. Once it begins to catch on the bottom of then deglaze with a glass of red wine and cook for 3 -4 minutes then add 1/2 tin of chopped tomatoes
5. Finally add the chicken stock, place a lid on, turn down the heat and allow it to simmer for 1 hour.
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#New #JohnQuilter
I'm a British chef, entrepreneur and make films about food on KZbin. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Easy Gnocchi al forno: How to make the gnocchi without flour | John Quilter
• Easy Gnocchi al forno:...
John Quilter
/ foodbusker

[@DJR136]

Loving this style of video John, love how theirs just so much personality in these videos you’ve been doing recently, no stress just John Quilter being John Quilter and showing us what he loves. Keep it up dude ❤️

[@Apocalypz]

*. *; *there's *yea* I'm a grammar Nazi.

[@TonySLocks]

@@Apocalypz " Yeah"

[@jamesrobbins3027]

As someone who loves oats and gnocchi this is a recipe I will for sure make this week. Thanks so much John Quilter!

[@finng5669]

Cool showing how to make flour

[@ChristianMercadoAcevedo]

Banging job!

[@LutfiJC]

/Snaps fingers in joy/ Thanks for the recipe, the video and the love, brudda! Hope you and co are also staying strong...? Cheers ;) OH, one more thing, John, how long will the Gnocchi/dumpling dough last if not used?

[@princeoffish]

Hi John , when Ann the virus stuff is over , the company would like you to come and cook for our students. Would you do that if paid ?

[@Fl43cH3]

please stop this premiere horror... I beg you

[@acehighjohn1759]

Wassup with it? Imo its a goid way to engage with live audiences and will still be posted as a vid?

[@AnimeAjay]

One of your best videos. Great presentation, very informative, zero bloat. ✌

[@dymmalowitz5465]

Luv that "zero waste" approach, chef👌 That's exactly what we all need to think about now, guys. Take care and safe, mate 🙌

[@clarky_697]

Do you deliver? 😛😛😛

[@jeremykyle6092]

What is selfish about this whole panic buying is my girlfriend is celiac and people who can't buy flour have gone to buy gluten free leaving us with no option!!

[@jamewakk]

Where? Here nothing is missing, not even tp.

[@Apocalypz]

There are many non-gluten flours such as Sorghum, almond, rice, etc ....

[@anluifb]

Would love to see a video where you speak more to your history with addiction. While not the main focus, your channel has always been personality-forward. I'm sure a lot of your audience would appreciate knowing more about you.

[@bobdickweed]

OK he's back...this is what i wanted too see on this clannel for a long time...home cooking..thanks john...Keep these vidoes coming man...;-)

[@RaezoR57]

Luv da Gnocci, really luv da chef snacks more.... YaOnIt again!

[@unchillbro]

Looks amazing chef!

[@katemccleary4141]

Thank you, John! I have followed your videos for years. Watching this video, at this moment in time, brought such comfort. Thank you for your amazing gnocchi al forno recipe, and the reminder to take only what we need when at the market. Peace.

[@paulfacklamm5150]

Nice recipe mate. First glimpse it looked a bit difficult and elaborative. Well, luckily I had all the ingredients here and managed to make it even though I'm stoned to the bone, enjoying it 🤙🏼 love from Straya and be safe y'all

[@mishukzoo]

Daaamn those potato skins are the BOOMB. That's what I like to see, full usage of ingredients. More of this, please chef. Easy comfort foods and using leftovers. Maybe show of some risotto dish and making arancini with leftovers after.

[@yo_cle]

takes me back to the "old" foodbusker videos, that inspired me to cook with few ingredients and fewer equipment in my tiny student kitchen!! just you, a cutting board, knife and a stove…love it, keep 'em coming!!

[@dganet]

That was proper cooking Chef! Loved the style of vid, tips, personable aspect, relaxed format....just JT at his best really!!! ✌️ Increase the peace ☮️

[@Lewis6287]

Making this next Saturday mate! Kia kaha from Aotearoa, thanks for the ripper content 👍👍👍

[@vegascad]

Smashing video mate between your videos and my recipes I'm gonna way a ton after we can come back out to play...I love the flour tip what a great idea. keep the faith we love ya ... (P.S. I have a Meat and potato pie on the go with the meat in the Sous Vide over night)

[@acehighjohn1759]

Looks delish! Wp John

[@SolarusFFXI]

Nice one Chef. Definitely gonna give that a try soon, never made gnocchi before, and it's something different to do with mince besides the usual spag bol and chilli. Boom.

[@katiehass4666]

Thank you , this was great! I think I will give this a try this week. I don’t have a potato ricer but I think if I just mash it as finely as I can it will still work.

[@alisonsoifer4191]

I love watching you cook! Thanks for making awesome videos!

[@FoodVloggerSourav]

I am loving this type of video go Ahead and stay safe from corona 😍

[@anarchodandyist]

John! You last vid was mega inspo. Keep doing this shit. You are a brother!

[@beenblownup]

John.......proper job mate. I'm off to make this right now

[@marasescumihai3463]

Great work! Great video edit! Loved it!!! Keep it up with this style!!!! 🤙

[@jackosallotment6224]

I’ve got loads of oats which my daughter bought before she went back to uni. She’s back now but stops at her moms so can’t really see her so I need to use them up so this is a brill idea. Sunday dinner is going to be different tomorrow. Awesome keep em coming cheers 🍻

[@gordon1376]

I like the new videos, turning porridge oats into flour is s great idea.

[@nathanchilton803]

I am making this tomorrow! Thanks Chef!

[@Apocalypz]

Show all of us a pic once done, lad! :)

[@jackmarks1358]

Literally made mozzarella yesterday so making this for dinner tonight

[@SuperSilverPenk]

Good to see you back J Dawg! Love your videos.

[@Mrdominate]

I love this mate, going to give it a crack. Thanks

[@silviusprince5235]

Thank you for making a flour free recipe 😊!

[@DamianoZerneri]

Congratulations my friend!

[@Knightcommander69]

Awesome vid mate. Keep up the content :D.

[@jessespringer1391]

Just what we needed , thank you my family loved this ..

[@zoltank.9757]

I love it! The chef snacks are a bonus!

[@mickeypalin8310]

Hard to think of a better time to post this kind of content

[@cdb5001]

Love seeing you cook JQ. Looked super deeelish. I'm still holding out hope that one day we'll see another dish from Portugal. Maybe I'll have to bribe you by sending a bottle of Port. Also, thanks for being a good person and spreading the message to stop the hoarding.

[@punkbmx]

John, you have been knocking it out the park recently. Been subbed for ages and your content is always worth a watch, cooking is so important at the moment, might be crazy times but i feel like cooking can be that calm relaxing moment that well all need. Couldnt of said it better about the shopping either. Keep safe pal

[@ludovicpiejos4379]

Oulala, that looks delicious, I need to make this. Thank you for sharing.

[@2MeatyOwlLegs]

this was super meditative to watch and those chef snacks look mega delish

[@evacantu6323]

Awesome! Thanks for the tip. Really enjoy your videos 😊

[@eschaefer6512]

Very nice Chef. Great tip too.

[@WeAreDisillusional]

Cracking video chef! Always wanted to try making gnocchi but never have. Might give it a go.

[@romantheomen]

Very well made Video, loved it :)

[@GrillTopExperience]

Thanks Chef, I've got flour in the basement. I haven't seen a potato in a few weeks 🤤

[@sylviabradley7355]

Potato skins are the best part💥

[@gray404]

That last bit made me hanker for an entire "chef snacks" series! wellington trimmings used for breadcrumbs, leftover gremolata made into a vinaigrette for salad, etc. The quick chef snacks are endless

[@toddellner5283]

Back in the groove!

[@garethprice3471]

Absolutely love your channel JOHN.👌

[@ashku27]

Stay safe brothers and sisters...

[@lewiscarter4245]

Cheers John. Nice simple family recipe. Love it. Q for you: Can the left over gnocchi be kept in the fridge/frozen/jar? if so, how long? any thoughts? Cheers bud. Be lucky and stay safe.

[@foodgallerysl]

Wow. Iy looks so yummy 😍😍😍😍😍

[@simonbruceyates]

STG20 John!!

[@williamjacobs8392]

Love your stuff John looks so good!!! I've been watching your channel for ages and in that time have changed my diet to become vegan, have you thought of doing any vegetarian/Vegan dishes?? I'd love to see what you could come up with 😊 increase the peace ✌️✌️✌️

[@FrecklyJon]

Ahhhhh, I am making gnocchi tonight for the first time. Will have watch tomorrow and compare methods!

[@CorbyQ]

Are you flipping serious right? I can't believe you would post this on your channel, and make me try to eat my television. Chef I'm definitely going to give this a try, I would eat a flip flop if it was covered in that sauce. Another home run Chef.

[@willnicol1684]

Made this for the family last night. Went down really well, thanks John. Make sure you get the Maris Piper (or other floury) spuds that John suggests. I got generic potatoes from corner shop which clearly weren't. The riced potato became glue I could have wallpaped the front room with. Lots of flour later it was OK but worth noting...

[@jabba149]

The oats to flour, what a tip. loving your work John

[@kseniadz5069]

Super!

[@SolarusFFXI]

Finally got around to cooking this today after weeks of forgetting to buy one key ingredient. It turned out great! My scales ran out of battery so I couldn't weigh the flour, but the video was pretty foolproof so I kept adding until it seemed right, so it felt like a bit of a gamble until the moment of truth when those gnocchi floated! Really tasty dish, will definitely add that to the rotation. Hope you're doing ok in isolation John!

[@cbach89]

I don't get this, this recipe definitely has flour...Just not wheat flour

[@jaytlamunch4459]

Keep this content coming and Thank you, for the flour tip JQ, :-)

[@captainhaddock6193]

John, are there any substitutes like this we can use for bread flour? Can't find bread flour anywhere at the moment.

[@wulfenii64]

Thanks for the flour tip. The dish looked delicious. Hope you both are doing well.

[@Chefbobo32]

Welcome back chef! This is really what i want to see!! Thank you and can’t wait for the next one and more! 💪

[@dougennis8689]

Yes!!! Pretty what I did but no potatoes so used baked sweet potatoes instead and no eggs so made some riccota from milk and drop of vinegar

[@philipp8104]

That is absolutely lovely...thanks John for sharing this🙌

[@craigwilliams1740]

Love the recipe. I make this all the time. I still need to work on my gnocchi technique though

[@RobbertD97]

Amazing dish my man, happy to see that you're doing okay.

[@spoonwithsander]

Gnocchi is the best kind of pasta... I mean, it's hard to choose.

[@PabloMartinho]

Nice!

[@MN-de]

Puh i’m glad u made it m8. For a second I thought I have to yell

[@izandevainmyheart1129]

Yay. I can make this tomorrow. Psyche!

[@mariuskaesser]

Very nice video man. Much love from Germany

[@BourbonISvegan]

You definitely Increased the peace with that stroke of genius Sir 🙌🏻🙌🏻🙌🏻

[@bainies3272]

Will definitely have a go at this one, looks great. Increasing the peace, once recipe at a time!

[@neilf.7222]

Oat flour...Genius! Thx

[@luandyelam6097]

Da best chef!

[@SpirusTheVirus]

Bloody amazing!Gonna try it 100%!!

[@Booboonancy]

Brilliant, I mean who doesn’t have oats at home? Also love the potato skins idea. Quick question : why do you sprinkle salt on the sheet to bake the potatoes ?

[@RaizoKira]

kzbin.info/www/bejne/j5e0ip6gmtqhepo

[@RaizoKira]

The answer to your question is in the 1st part of his other gnocchi video. Please check the link

[@droogii1142]

We need to shop as a community. Nicely put.

[@yurchich1980]

спасибо за рецепт!!! Ukraine say thnks ))))

[@tommo390]

This is a much better style video for you

[@darrenjoyce7615]

Perfect timing. Just what I needed. Hope everyone is safe and well

[@faizankirmani6266]

Simply lovely ❤

[@_Ciiitron_]

Why knead a gluten free dough?

[@MartinAhlman]

That's seriously tasty stuff!!!

[@fritzki1]

Great video! Will definitely try this out ASAP - just a quick question - if using normal flour, is it also 170g?

[@fingerbottom]

It's at least 3 times as much

[@andrewwhitelam3059]

Brilliant! Thanks John!

[@jameskite3284]

Yes JC, I’d pay all the cash

[@DifferentNow]

amazing i might try this :D

[@mikeandsammovies]

awesome recipe John! If i don't have a ricer, do you have any tips on how to get the potatoes ultrafine?

[@Apocalypz]

You can always press and fluff with a fork for ~10 mins. Works a treat!

[@betabenja]

music list, please

[@izandevainmyheart1129]

My daughter and I are on this at this very mo. Thanks Jefe!

[@izandevainmyheart1129]

Ok. We slayed it. It was meant for 2 dinners for 2 girls and me. That pan is totally clean now. We mowed it. Almost no conversation at all. Keep The Peace