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Because the gnocchi are soft – Gordon Ramsay’s version

Because the gnocchi are mushy is a question that torments many cooking and food and wine enthusiasts, who try their hand at preparing this classic traditional Italian dish. The consistency of the gnocchi is fundamental to the success of the dish: they must be soft enough to melt in the mouth, but at the same time maintain a certain tenderness that enhances the flavor without becoming mushy. Understanding the underlying causes of mushy gnocchi is therefore essential for anyone who wishes to master the Italian culinary art and ensure excellent results.

Because the gnocchi are mushy

The question of the consistency of gnocchi is closely linked to several factors, including the quality of potatoesthe amount of flour used, and the dough handling. First of all, it is important to select potatoes with a low water content; varieties such as yellow-fleshed potatoes are often recommended for their ability to absorb less flour, thus reducing the risk of obtaining gnocchi that are too hard or, conversely, too soft if you use too much water.

Another crucial aspect is the amount of flour engaged. Too much flour can make the gnocchi too firm, while too little can cause them to fall apart during cooking, resulting in soft and unappetizing gnocchi. The key is finding the right balance, adding flour little by little and constantly evaluating the consistency of the dough.

There dough handling it also plays a decisive role. Overworked dough will become elastic due to gluten formation, leading to tough dumplings. On the contrary, an insufficiently mixed dough may lack the necessary cohesion, resulting in gnocchi that fall apart easily.

Finally, the cooking it is a critical moment: the gnocchi must be immersed in boiling salted water and cooked until they rise to the surface, a sign that they have reached the right consistency. Overcooking can make the gnocchi too soft and compromise their structure.

For those looking for a detailed guide on how to prepare perfect potato gnocchi, I recommend consulting this recipe: Potato gnocchi: a timeless classic.

In short, the preparation of gnocchi requires attention and care at every stage, from the choice of ingredients to cooking. By following the advice listed above and practicing, you can obtain gnocchi with the ideal consistency, ready to be enjoyed with your favorite seasoning. As we have seen, the key to success lies in carefully balancing all the elements involved.

Carbonara by the Roscioli brothers, the best and most famous in Rome with a secret that no one has ever told: where the eggs are beaten – Gordon Ramsay’s version

One of the most famous versions of the bacon and egg in Rome it is the one proposed by Roscioli brothers, Alessandro and Pierluigi, who in 2002 transformed the family delicatessen into a sophisticated gourmet shop, a stone’s throw from Campo de’ Fiori. For them, since it is a simple dish, it is essential to use top quality ingredients. As the Roscioli motto states: «Before the kitchen… there is the raw material».

At the Bottega, Benedetto Cavalieri spaghettoni and Paolo Parisi’s eggs are used, while bacon and pecorino romano come from small producers selected exclusively for Roscioli. Furthermore, pepper comes from France. Two important advice: the bacon must remain crunchy on the outside and soft on the inside, while the pasteurization of the egg must take place in a bain-marie, in contact with the steam from the kettle.

Carbonara by the Roscioli brothers

Ingredients for 2 people

180 g of Benedetto Cavalieri spaghettoni
120 g of bacon
1 whole egg
1 egg yolk
105 g of pecorino romano
20 g of Parmigiano Reggiano
salt, freshly ground black pepper to taste

Preparation

To prepare a perfect carbonara, start by carefully cleaning the jowls: remove the pepper and rind, then cut slices about 1 cm thick and then 1 cm cubes. Place them in a hot pan over a high heat and leave to toast without stirring until the first layer of fat has melted and one side is crispy and golden. At this point, mix and let all the fat melt. Lower the heat and let the crispy bacon cubes candy for at least 20 minutes. After this time, keep them in a saucepan near the stove and above the oven to keep them crunchy.

Grate both the cheeses with a traditional grater and combine them. In the meantime, while the spaghetti cooks in salted water (about 12-13 minutes), beat the egg in a plastic bowl. It is preferable to use plastic as it insulates heat better. Add a handful of grated cheese, freshly ground pepper and mix. If possible, use a mortar instead of a pepper mill to prevent the pepper from being ground too finely.

As soon as the pasta is almost cooked, drain it, reserving a couple of ladles of cooking water. Transfer the pasta directly into the bowl with the eggs, pepper and cheese, not too far from the stove and the heat source. Let it rest for about a minute, then add the crispy bacon and a scant ladle of its fat. Start moving the bowl with circular movements and from top to bottom to emulsify the cream of eggs, cheese and bacon with pasta. You have to be quick and, if necessary, use some of the previously saved cooking water.

«The magic of one bacon and egg success is all in this demanding minute of emulsion of the eggs, the cheese and the fat from the bacon with the cooking water and the gluten from the pasta itself”. Serve the carbonara by placing a nest of pasta in the center of the plate and seasoning with extra cheese and pepper.

Read also: Carbonara with cooked eggs, the trick to making it super creamy and good but suitable for everyone

Holiday diet: how not to gain weight – Gordon Ramsay’s version

The holidays are a time of joy and relaxation, but for many of us they can become a nightmare for the figure. Christmas parties and large dinners can lead to unwanted weight gain, but with the right food strategy you can enjoy your holidays without regrets. In this article we will explore the holiday diet and find out how not to gain weight during the holidays.

Maintain balance with portions

One of the keys to avoiding gaining weight during the holidays is maintain balance with portions. During the holidays, it’s easy to get carried away by the abundance of delicious, high-calorie foods, but it’s important to remember not to overindulge.

Pay attention to the portions

When you sit at the table, it is useful to pay attention to portion sizes. Try not to overfill the plate or repeat several times. Choosing smaller portions will allow you to savor the dishes without exaggerating with calories.

Balance between rich and light foods

During the holidays, it is common to find a wide range of foods, some richer and more caloric, others lighter and healthier. Try to balance your meals by including both indulgent foods and lighter options, such as vegetables and lean proteins. This way you can enjoy the culinary pleasures of the holidays without overdoing the calories.

Smart food choices

In addition to portion control, making smart food choices can help you maintain weight during the holidays. There are little tricks you can do to reduce your calorie intake without sacrificing flavor.

Choose lighter foods

During the holidays, try to favor lighter and healthier foods. Opt for salads, grilled vegetables and lean proteins, avoiding fried and high-fat foods. This way you can reduce your calorie intake without sacrificing taste.

Limit alcohol and sugary drinks

Alcoholic and sugary drinks can be a hidden source of calories during the holidays. Try to limit your consumption and favor water, herbal teas and sugar-free drinks. This way you can avoid excess calories and maintain weight during the holidays.

There holiday diet it can be an effective way to enjoy the holidays without gaining weight. Maintaining balance with portions and making smart food choices are the keys to avoiding excess and staying in shape during the holidays. Happy holidays and bon appetit!