DON’T deep fry gnocchi

If you’re like me from three minutes ago and you’ve never seen this video but want to laugh really hard, push play on this little number. You can safely skip ahead to about 0:33…that’s when the action starts.

P.S. Yo Kenji! Why does the gnocchi do that?! (via @essl)

Update: I have not gotten an answer from Kenji yet (to be fair, he just became a father), but the consensus on Twitter is gnocchi and popcorn share some similarities. I will let John Vermylen, who is a Stanford PhD and also runs the pasta company Zerega, explain:

Hydrated starch on gnocchi exterior gelatinizes with temp, forming impervious barrier. Temp builds up inside. Water tries to boil as temp rises, but can’t turn to steam due to barrier. So pressure builds up, which pushes against wall of gnocchi. Eventually high pressure forces crack in that wall, which leads to pressure drop and instant flash off of high temp water to steam.

There’s an opportunity here to make crispy popcorn gnocchi…which brave chef will take up the challenge?

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