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Stanley-Tucci-gnocci-Instagram.jpg

Stanley Tucci And His Sexy Forearms Want To Teach You How To Make Gnocchi

By Kristy Puchko | Celebrity | May 20, 2020 |

By Kristy Puchko | Celebrity | May 20, 2020 |


Stanley-Tucci-gnocci-Instagram.jpg

Stanley Tucci knows what you crave, and he’s willing to give it. We were bored, and he gave us delicious distractions. We were thirsty and he gave us sultry cocktail tutorials. Our hunger for his has grown, so he offers us gnocchi. More specifically, this maddeningly hot man has dished out a new video tutorial, showing his fans (Tucci Gang? Stanley Stans?) how to make a Simple Gnocchi. But don’t be fooled. This post offers so much more than a recipe for a tasty potato-pasta dish.

Tucci knows we thirst for him. He knows we love the way he loves his wife, Felicity Blunt. He knows how we feel about his forearms and his flirty eyes hitting that lens. He gives us all of the above below.

Look how he plays with us! Go back to the 3:42 mark, where he says, “I’m going to start to now use my hands.” Then gives a cheeky look to camera—with that smile!

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He knows what he’s doing. He has us in the palm of his hand, and there’s nowhere we’d rather be.

Want to make Stanley Tucci’s Simple Gnocchi? Here’s the instructions from his Instagram caption:

Gnocchi has been one of our favourite lockdown dinners as it’s simple to make, uses few ingredients and everyone loves it! You can serve with pesto, marinara, fresh cherry tomatoes cooked in oil with garlic, or sage butter. Versatile and SO good.
• 1.5 lbs/ 700g yellow fleshed potatoes, skin on
• Salt
• 1 large egg and egg yolk
• 2 teaspoons olive oil
• Approx. ¼ teaspoon of ground nutmeg
• ¾ to 1 cup / 100-125g of plain flour, as needed (00 flour if you have aka pasta flour as it’s extremely fine)
• 1 cup/ 85g finely grated parmesan cheese
• More flour for rolling, and semolina flour for dusting.

⠀ ** this should serve about 4/5 people however in the video I am cooking for twice this many! ⠀
- Place potatoes, skin-on, in a medium saucepan and cover with cold water. Season with salt and bring to a low boil.

⠀ - Cook until the potatoes are extremely tender when pierced with a fork but not breaking apart.

⠀ - Drain the potatoes and let cool slightly, then remove the skin by simply peeling it off. Easiest to do when the potatoes are still warm.

⠀ - Mash the potatoes in a bowl with a fork/potato masher, or use a ricer if you are fancy. Try to work out any lumps.

⠀ - Make a well in the centre and liberally sprinkle a tablespoon of salt over the potatoes. Distribute your cheese and ¾ cup of your flour around the edge of your well.

⠀ - Mix your egg, oil, nutmeg and add to the well.

⠀ - Using a fork start to gently incorporate your ingredients and then use your hands to bring together. Add more flour if needed to form a smooth dough.

⠀ - Lightly flour a work surface, take a piece of dough (think the size of a small satsuma) and roll it out into a thin log, about half an inch thick. Cut into small pieces and place on a tray with either flour or ideally semolina flour. Coat by shaking the tray, this will stop them sticking. Keep going!

⠀ - Once done ensure your tray is not over-crowded and each gnocchi is dusted with either flour or semolina.

⠀ - You can cook straight away in boiling salted water. Or place in fridge.

⠀ - When cooking the gnocchi will take only a minute to come to the top of the saucepan. Scoop off and add to a frying pan with your sauce.



Kristy Puchko is the managing editor of Pajiba. You can follow her on Twitter.



Header Image Source: Instagram