[3 - 3] yoky it's fun to say it's fun to eat
[3 - 5] it's crispy on the outside fluffy on the
[5 - 14] inside I think people are intimidated by
[15 - 17] they think it's restaurant food I can't
[17 - 19] make that chefs got to make it for me
[19 - 21] and it's just not true we're gonna be
[21 - 23] starting with some simple ingredients
[23 - 24] from our pantry and we're gonna be
[24 - 26] making it in probably 30 minutes or less
[26 - 28] you're gonna be starting with two cups
[28 - 31] of all-purpose flour one and a half cups
[31 - 33] of water one cup of grated pecorino
[33 - 35] cheese Parmesan is fine as well five to
[35 - 39] six eggs 1 tablespoon of minced chives 2
[39 - 41] tablespoons of grainy mustard 6 ounces
[41 - 45] of butter and 1 tablespoon of salt next
[45 - 46] we're gonna get a flame going over high
[46 - 48] heat and get our butter and water
[48 - 49] brought to a simmer
[49 - 51] once we're boiling we're gonna add in
[51 - 54] our all-purpose flour and whisk to
[54 - 56] combine clearly I use too small of a saucepan
[56 - 58] clearly I use too small of a saucepan here guys you probably want to go for a
[58 - 63] 4 quart so I've switched it up once we
[63 - 64] get the flour hydrator we're gonna
[64 - 66] continue to stir that constantly until
[66 - 68] we develop a little bit of a film on the
[68 - 70] bottom of a pot here we're just looking
[70 - 72] to gelatinize or cook the starch out
[72 - 74] that usually takes about 1 to 2 minutes
[74 - 77] once our mixture looks like this we're
[77 - 78] gonna flip it into the bowl of a stand
[78 - 81] mixer and let it cool down three or four
[81 - 83] minutes is plenty and that time I'm
[83 - 85] going to take a pot of three to 4 quarts
[85 - 87] water I'm gonna bring it to a boil once
[87 - 88] we're cooled off we're gonna add our
[88 - 91] grainy mustard pecorino and salt we're
[91 - 93] gonna put that on the mixer we're gonna
[93 - 95] put this on medium heat and start
[95 - 97] paddling in our eggs one at a time if
[97 - 99] you add your eggs too quickly here you
[99 - 101] can create kind of a soupy lumpy mess so
[101 - 103] it's important to do one egg at a time
[103 - 106] let it become fully incorporated and
[106 - 108] continue panel takes about three or four minutes
[108 - 110] panel takes about three or four minutes to get all these eggs worked in and once
[110 - 112] it's done it should look something like
[112 - 115] this it's got a looseness to it look kind of
[115 - 117] it's got a looseness to it look kind of looks almost like a batter you want to
[117 - 118] take it to the point where no longer it
[118 - 120] looks wet it kind of takes on a little
[120 - 122] bit more of a matte consistency that
[122 - 124] will let you know the eggs are fully
[124 - 126] incorporated when we're looking good
[126 - 127] there we're gonna fold in our chives and
[127 - 129] just give it a couple more whips with
[129 - 131] the paddle to get those combined okay
[131 - 132] let's back up real quick
[132 - 135] we just made is called a Potter shoe
[135 - 138] it's the base for pre Sheehan style
[138 - 139] gnocchi and that's the type of gnocchi
[139 - 142] we're making today basically flour water
[142 - 145] butter cooked with some eggs and cheese
[145 - 146] fold it into it you can poach this
[147 - 148] mixture like we're going to do or you
[148 - 151] can bake it off like a GU share what you
[151 - 153] can see here if we didn't add the cheese
[153 - 154] and added some sugar we would have any
[154 - 157] Claire which you can see here you can
[157 - 158] take this dough in a lot of directions
[158 - 160] it's a central move in French cooking
[160 - 162] there's also two other types of gnocchi
[162 - 164] I want to talk to you real quick one is
[164 - 166] a potato gnocchi and the other is a
[166 - 168] semolina or Roman style gnocchi they're
[168 - 169] similar to this gnocchi in that you're
[169 - 172] taking a cooked starch and you're adding
[172 - 173] in eggs and cheese the steps you take to
[173 - 175] get there are kind of what separate
[175 - 177] these types of gnocchi all are great
[177 - 178] they all have different types of
[178 - 180] applications the previous style that
[180 - 182] we're making today takes a sear really
[182 - 184] well making it perfect for a pan roasted
[184 - 186] style okay so that's the details let's
[186 - 187] get back to cooking these things off
[187 - 188] we've got our finished
[188 - 190] yoky batter here we're gonna load it
[190 - 192] into a freezer bag that's gonna be our
[192 - 194] makeshift piping bag be careful make
[194 - 196] sure you have a heavy-duty freezer bag
[196 - 198] these are really crappy quality ones
[198 - 200] that I melted two of them in a row I've
[200 - 202] done this a bunch of times with good
[202 - 203] quality freezer bags and I've had no
[203 - 206] troubles cut about a half inch hole in
[206 - 207] the front you can size these up however
[207 - 210] you want I go for a medium-size always
[210 - 212] the way we're gonna poach these is with
[212 - 214] a dull knife we're gonna be squeezing
[214 - 216] out about an inches worth of batter at a
[216 - 218] time and just cutting them off one at a
[218 - 220] time if it starts to get stuck like you
[220 - 222] see here just put the knife in the
[222 - 224] boiling water and then drag it back
[224 - 226] towards you again at the side that'll
[226 - 227] clean off that income that's on the
[227 - 229] knife and then you have a clean surface
[229 - 231] to start cutting with again about every
[231 - 232] tenth one you need to plan
[232 - 234] cleaning them up they only take about 90
[234 - 237] seconds to poach grab a slotted spoon or
[237 - 240] I spider and just move them to an oiled
[240 - 242] sheet pan for this size recipe really
[242 - 244] should poach these in two batches okay
[244 - 245] so that's our gnocchi right there you
[245 - 247] can put those in the fridge sear them
[247 - 248] off tomorrow or you can use them tonight
[248 - 250] it's up to you but it's not a finished
[251 - 253] like I said searing these often just
[253 - 254] topping them with black pepper and
[254 - 256] Parmesan would be the simplest way to do
[256 - 258] it you can put a parmesan cream over top
[258 - 261] but since it's April its spring we're
[261 - 263] gonna do a spring inspired dish
[263 - 265] something simple something clean that's
[265 - 267] gonna be really easy to make so we're
[267 - 269] gonna make a pesto here start with 1
[269 - 271] ounce of grated pecorino cheese 2 ounces
[271 - 273] of picked basil 1 ounce of picked
[273 - 276] parsley 1 ounce of toasted walnuts 1
[276 - 278] tablespoon of salt the juice of a half
[278 - 280] of a lemon and 3 and a half ounces of
[280 - 282] extra virgin olive oil in a food
[282 - 284] processor olive oil goes in first
[284 - 286] everything else on top the reason we do
[286 - 288] this is that the herbs don't sit at the
[288 - 289] bottom getting beat up waiting for
[289 - 291] gravity to do its job bringing the oil
[292 - 293] down we don't with a green herb pesto this
[293 - 294] we don't with a green herb pesto this way we want to make sure we're not
[294 - 296] heating it up with too much friction
[296 - 298] from the blade it's a simple pesto just
[298 - 300] pulse until everything's nice and
[300 - 302] combined then we're gonna put this into a pint
[302 - 304] then we're gonna put this into a pint container and add an additional
[304 - 306] tablespoon of olive oil I like to loosen
[306 - 308] this up after the fact the period of the
[308 - 309] walnut and the cheese can make it a
[309 - 311] little bit tight and pasty adding this a
[311 - 313] little bit of oil after the fact keeps
[313 - 315] it saucy our spring vegetables in this
[315 - 317] dish are gonna be asparagus in peas
[317 - 319] we're just gonna snap the stems off the
[319 - 321] asparagus wherever they give and then
[321 - 323] we're going to cut them into coins so
[323 - 325] that they're close in size to a fresh
[333 - 333] once we've got the asparagus cut into
[333 - 335] coins we're gonna put a pan over medium
[335 - 337] heat throw in a couple tabs of butter
[337 - 339] and start sauteing this is gonna be a
[339 - 341] gentle sweat two to three minutes just
[341 - 343] to take the raw off the asparagus we
[343 - 345] don't want it to be fully tender we
[345 - 347] don't want it to be raw we just want it
[347 - 365] to be somewhere in the middle once we're
[365 - 367] happy with our asparagus we're gonna put
[367 - 369] that on a plate set it aside to cool and
[369 - 371] wipe out our saute pin we're gonna come
[371 - 373] back with one tablespoon of olive oil
[373 - 375] and working in batches we're gonna sear
[375 - 377] off our gnocchi about three to five
[377 - 379] minutes depending on how hot your pan is
[379 - 381] you want to get a really nice deep
[381 - 383] golden brown and develop some texture on
[383 - 385] the outside of these please guys don't
[385 - 387] skip the sizzle on these neo keys the
[387 - 389] texture on the outside is really the
[389 - 391] best part once we're happy with the
[391 - 392] outsides we've got some good color we're
[392 - 394] gonna set these down on a plate to cool
[394 - 396] off we're gonna return our pan to heat
[396 - 398] one more time we're gonna add about two
[398 - 400] tablespoons of water to cool it down and
[400 - 404] 1 tablespoon of chilled butter we're
[404 - 406] gonna stir constantly to start
[406 - 407] emulsifying this butter we'll see it
[407 - 409] gets opaque and silky as the butter gets
[409 - 411] emulsified into the water this is we're
[411 - 413] going to be mounting our pesto into in a
[413 - 415] minute we're also going to be adding in
[415 - 417] some peas and Doron quarantine and I
[417 - 418] don't have any from my garden yet I'm
[418 - 420] gonna be using frozen peas this is also
[420 - 422] going to help cool off the pan so when
[422 - 423] we add in a pesto it doesn't turn brown
[423 - 426] we want this to be warm not hot when we
[426 - 428] go to mix this in in a stainless steel
[428 - 429] mixing bowl we're gonna combine our
[429 - 432] mounted butter peas asparagus and three
[432 - 434] tablespoons of our pesto and we're gonna
[434 - 437] stir that to combine and give it a taste
[437 - 438] do you think it needs a little bit more
[438 - 440] pesto flavor the recipe makes a little
[440 - 442] bit extra so add as much as you want
[442 - 444] when we go to plate up we're gonna be
[444 - 446] putting the gnocchi down first to
[446 - 447] preserve their texture and then we're
[447 - 454] going to be coming back with this sauce
[528 - 528] that's how you know key I hope you guys
[528 - 530] liked it as you can see Springs just
[530 - 532] getting started here so hopefully we'll
[532 - 534] have some more fun produce to put into
[534 - 537] some of these videos if you've got some
[537 - 539] strong opinions on yoki let me know down
[539 - 541] below tap that subscribe tell a friend
[541 - 559] see you next time I bet you've got what
[559 - 561] you need to make it in your pantry right
[561 - 568] now no see it yoky is good and I like it
[569 - 575] yoky no yeah no key