Crack the eggs into a bowl and mix with a fork. Add flour to potatoes then use your hands to knead briefly until a soft dough forms. These Simple Potato Gnocchi are easy to make and taste great with a variety of sweet and savoury toppings. What is gnocchi? That's a nice ideal to work toward, but there are plenty of good, more substantive gnocchi along the way. Watery potatoes are bad. I’ve had good results with russets, also known as Idahoes. To make the sage-butter sauce, just melt some butter in a saucepan and fry fresh sage leaves in it. That's the advice most North American experts give. Moister potatoes will require more flour; drier ones less. Truth is, it can work either way. These purple-dotted, white fleshed potatoes are a relatively recent variety, first springing up … At the high end, I saw some recipes that called for a full cup of flour per pound of uncooked potato, while others called for as little as a quarter cup per pound. I wanted to see just how absolute this rule is, so I tried making gnocchi from a few different kinds of potatoes, include plain white ones and Yukon Golds. As it turns out, the rule is not as absolute as some might have you believe. Use latex gloves for working with the dough. Then decide which you prefer. Based on a five-ounce weight per cup of flour, that's a spread of anywhere from 1.25 to 5 ounces per pound of potato, a pretty big difference. And pat it all together into a loose ball. Fill the pot with just enough water to cover the potatoes. Make this spicy, tingly, salty, crunchy, addictive chili condiment your own. https://www.allrecipes.com/recipe/255020/chef-johns-potato-gnocchi Continue cooking gnocchi at the surface for about 10 seconds then remove with a large slotted spoon; drain well. Embrace uncertainty! Is gnocchi good for you? Cool slightly. Good gnocchi, which are essentially light potato dumplings, shouldn’t be tough or chewy at all; they should be soft and delicate, with a silky-smooth texture—just like my mother’s. *If you skin the potatoes before boiling, they will absorb too much water. Classically, gnocchi are ridged, which can be done either on the tines of a fork or using a little wooden paddle called a rigagnocchi (from riga, the Italian word for "ridge" or "line"), which is designed expressly for that purpose. RECIPES GET IN TOUCH VIEW RECIPE Potato Gnocchi VIEW RECIPE Potato & Cauliflower Soup VIEW RECIPE POTATO Rosti VIEW RECIPE Moroccan Potato Salad VIEW RECIPE Baked Fennel & Potato VIEW RECIPE Classic Mash with Chives The photos in the step-by-step below show the process with yolk, but you don't need to change the method if you skip the yolk. Comments can take a minute to appear—please be patient! Yellow Finns, slightly lower in starch, work well, too. It can be hard to know just how old a potato is when you buy it at the supermarket, but even in my own tests, I found that the potatoes that sat on my countertop for several days, sprouting little eyes all over, made better gnocchi than those same types of potatoes did in earlier days. After potatoes arrived in Italy in the 1500s, potato gnocchi became common, and remains the present-day standard. When it's time to cook them, bring some very generously salted water to a boil. I did the right thing and wandered off to the couch each night so that she could rest. As pillowy as they may be, that butter will do a number on your skin. Still, despite the need to develop intuition, there's plenty to know that will help you get a heck of a lot closer to the bull's-eye than if you just started shooting blind. Under-work it, and you won't form a proper dough; the gnocchi may look good, but they'll start to fall apart once they hit the water. And watch videos demonstrating recipe prep and cooking techniques. Chop all over until you have a fairly uniform crumble of flour and potato; it won't be perfectly mixed together yet, but it should be close. Potatoes make the mix tricky, increasing the chances of … Red Potato Gnocchi Recipe. Gnocchi With Pesto Sauce. The keys to delicate gnocchi. Yellow-fleshed ones, for example, create more silken gnocchi with a rich, eggy appearance, even when no egg has been added. Let's take a look. With gnocchi, you want none of that lateral shearing/stretching motion, since gluten development is your enemy. Sprinkle the cheese, 1 tablespoon salt, and 1 cup of flour around the outside of the potato “volcano”. I've been there: I was taught by an old Neapolitan nonna in Italy, whose expert hands made the process look ridiculously simple. These paleo potato-free gnocchi, made with kabocha squash and cassava flour, are drizzled with a sage-saffron sauce and balsamic vinegar. This makes sense when you factor in both water loss during baking and the removal of the skins before ricing. A lot of chefs skip this step; some claim that it's unnecessary and that it doesn't actually help with sauce adherence. But no, you don't have to set the bar at alchemical levels, thinking that the only correct way is to transform inherently heavy potato and flour into little white orbs that vanish into a mist as soon as you take a bite. I tested his method, using both a bench scraper and a pastry cutter. Inside, you should expose a tender potato-dough surface with tiny little air pockets. See, we've had an ongoing disagreement about how firm a mattress should be, with me preferring more solid ones and her enjoying soft, pillowy ones. It should be light and delicate, so we went digging for insider information about how to maximise that potato potential. 4. Pretty soon, they'll start floating to the surface. I also made batches using only my hands. Drain oil from pan and add the chopped butter into a large frying pan over medium heat. There are different kinds of gnocchi, including French Parisienne gnocchi, which is made from pâte à choux instead of potato. You want some of the cooking water to get into the skillet, too, so there's no need to drain them carefully. This can be frustrating to those of us who want to outsmart a recipe on a path to precision and certainty, but there's another, I think better, way to look at it. You can serve them without frying, and they keep best in the fridge that way - you can then fry them up for serving later or the next day. (In fact, in my tests, the salt-bed potatoes lost less water than the others, though the results were close enough that I'm considering them equivalent.) Learn more on our Terms of Use page. Boil potatoes: Place the whole potatoes (with their skins still on*) in a large stockpot. The variation out there is huge. Using a bench scraper, gather up all the little bits, and collect them into a mass in the center. I was able to mix the dough with my hands and achieve results that were indistinguishable from the bench-scraper method. The last big decision for your gnocchi is one of form. Subscribe to our newsletter to get the latest recipes and tips! Russet Burbank: This is the potato you use for chips and baking jackets! Boil for about 20 minutes, or until fork tender. This is the kind of cooking that requires us to rely on our senses more than our scales and measures, to pay attention to the way things smell and look and feel. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. This helps the steam billow out instead of being absorbed back into the potato flesh as it cools. I made batches both with and without egg yolks to compare them directly. Canora's trick is to start with a bench scraper or similar tool to cut the flour into the potato instead of working it in with your hands, the idea being that the cutting motion helps mix the ingredients together with minimal gluten development. No matter which method you start off with, there are some important details to keep in mind when you do start using your hands. [Photograph: Daniel Gritzer]. It's the recipe Colicchio still uses today (more or less), and some of its tricks, including using a bench scraper or similar tool to cut the flour into the cooked potato, are common in many recipes now, including mine here. 7. Dust with flour as needed to prevent sticking. We start by baking the potatoes whole, and we want to get them very tender all the way through, since undercooked potato will fight you every step of the gnocchi-making way. Add nonstick pan to cook top and heat, place 50ml of olive oil into pan and add Pancetta till crisp for 1 minute per side. Then, as soon as you can handle them, scoop all of the flesh into a ricer or food mill fitted with its finest disk, and press the baked potato out onto a work surface. Soft, plump, pillows of goodness are with each bite. The classic Roman gnocchi are made with semolina. Is gnocchi healthier than pasta? So much has been written about the supposed qualities of perfect gnocchi—specifically, that they should be preternaturally tender and cloud-like, holding their shape just long enough to dissolve on your tongue—that I think it's warped our standards a little. Is gnocchi Keto-friendly? Refresh in ice water. Fold it over itself, and press down gently to make a flat area. Drain well. Video: Natalie Holt]. Gnocchi is a type of pasta made of flour, eggs, and mashed potatoes. Spreading the riced potato into a flat, even layer (instead of letting it pile up in a heap) will allow even more surface area for steam to lift off. 3. Most of us, though, tend to have only one kind of flour in our pantries, and it's all-purpose, so that's what I wanted to use here. Easy Homemade Potato Gnocchi Recipe with Potatoes, Flour & Egg Gnocchi can be served with all kinds of sauces, including tomato sauce, a creamy sauce made from melted gorgonzola dolce, or a simple sage-butter sauce, which is what I'm showing here. And that, too, is a great thing. Divide dough into 6 and roll into long cigar shapes. The most common way to prepare gnocchi is to combine potatoes (boiled, peeled and mashed) with flour to form soft bite-size lumps of dough. Don’t let it intimidate you, it is easy to make once you master the fork roll. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Some days, you may end up adding a little less than the full quarter cup per pound. That's no reason to feel discouraged, though, because long before your gnocchi become legendary, they're going to be very, very good. That said, I see no harm in Canora's trick, and I think it's worth using. I agree with those criteria to a point, but I also think there's room for personal preference. And more. Stir-fried rice noodles with shrimp, pork, and vegetables. No matter the gnocchi you aspire to, getting there is something of a journey. Bring a large saucepan of water to the boil; once boiled add gnocchi. On one side, you get the ridges; on the other, you get an indentation from your thumb, and this indentation definitely helps pick up extra sauce, almost as if there's a tiny little cup in each gnocco. (I figured the multiple wires on a pastry cutter would make even quicker work of the process, which they do.) Cut into 3 cm lengths and roll on patterned block, grater or fork to shape gnocchi. In some gnocchi recipes, egg yolks are added; in others not. My advice here is similar to what I've said above: If you're new to gnocchi-making, start with yolks. It’s easy enough to make gnocchi like this at home: All you need is potatoes, flour, eggs, and a little salt. When it comes to gnocchi, the older the potato, the better. Just flour it well on the outside to prevent it from sticking to your hands and the work surface when you roll it and cut it into gnocchi. https://www.drweil.com/diet-nutrition/recipes/potato-gnocchi As for how to measure the flour, this is a case where I think using a measuring cup is just fine. Ordinary all-purpose flour is all right, but it … I like to use Yukon Gold potatoes as they have more flavor. From a taste perspective it was really good. But yolk-y gnocchi (say that five times fast) are also firmer than their egg-free counterparts, and, while the effect is very subtle, they have less of a clear potato flavor. A measuring cup is sufficient: Add a portion of the flour to the potato and work it into a dough, then add more as needed until it feels just right. I studied a lot of recipes and tested several ratios when working on this recipe. With a mouli or potato masher, mash potatoes onto a bench top. Let the potato steam and cool for a few minutes. All products linked here have been independently selected by our editors. Be careful not to overboil. This is a good time to scrape your work surface clean of any loose bits. Potato gnocchi are mostly found in northern Italy, but the word gnocchi can mean any kind of dumpling and there are many variations throughout Italy. A dough using a low, quarter-cup-per-pound ratio will be moist and slightly sticky, which is okay. Post whatever you want, just keep it seriously about eats, seriously. Now take your bench scraper, and cut the snake crosswise into one-inch gnocchi. At this point, you can carefully spoon the gnocchi into bowls, top with cheese, and serve. Canora's recipe has been famous ever since it helped land Tom Colicchio's restaurant Craft a glowing New York Times review many years ago, back when Canora worked there. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, … You can make good gnocchi with them, but it's more difficult to do. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. After all, the more water a potato contains, the more flour you'll have to add to soak it up, and the more flour you add, the denser the gnocchi will become. In fact, one of the best pieces I've read on the more intangible aspects of gnocchi-making was written recently by the chef Marco Canora in Lucky Peach; it's a must-read, and I have to credit Canora not just with that but with influencing gnocchi recipes considerably, at least here in the States. In the step-by-step below, I skip it, but if you do decide to do it, these photos give you an idea of how. Add half of gnocchi to boiling water, and … If the dough feels very sticky and wet, add whatever is left of your flour (and possibly even a little more, if necessary). In case you're curious, I've found that once the potatoes are riced, you'll be working with almost half the weight of potato that you started with, so a pound of whole potatoes, uncooked, will end up close to eight ounces once riced. ", "No," I'd insist, wedging my words between bouts of coughing. 1. Using a potato ricer or mouli (French rotary grater), puree potatoes into a bowl. Well made gnocchi is a beautiful thing. The air-circulation theory, on the other hand, holds more weight (ahem). We reserve the right to delete off-topic or inflammatory comments. There's no doubt that a dry, starchy potato is one of the best bets for making gnocchi with a lighter and fluffier texture. Some of us really are after little fluffy clouds. For a butter sauce like this, your goal is to have it emulsify with the starchy cooking water to form a creamy (not greasy) sauce. Now sprinkle most of the remaining flour on top. If all goes well, you'll end up with about a half-inch-thick snake of dough, like this. Yes, potato gnocchi can be tricky, and yes, they will likely require some trial runs before you become expert at making them. Place whole potatoes in a saucepan, cover with cold water and bring to the boil over high heat. Here's a tip: Be gentle as you roll (since pressure will flatten the tender snake and prevent it from rolling), and try to use your palms more than your fingers, since fingers have a tendency to leave indentations that will lead to thick and thin spots along the snake. In other parts of the world, including Italy, it's common to see the same advice, but for other similarly dry and starchy potato varieties. Even if you don’t master the roll, your gnocchi will be delicious. It's certainly not essential. What kind of potatoes should I use? Like pasta, it can be made ahead of time for convenience. I don't recommend it. It was good and not hard to make. Is gnocchi Whole 30 compliant? You can use a bench scraper, but a pastry cutter, like the one pictured here, works even better, since its multiple wires do more work with each downward cut. Once you've decided on whether to use egg yolk or not, and you've sprinkled your flour all over the dough, the next big consideration is how to combine them together. Some HTML is OK: link, strong, em. If you see something not so nice, please, report an inappropriate comment. I know that in my own life and travels, I've eaten some excellent gnocchi of a variety of sizes and textures, and I wouldn't be quick to dismiss some of them just because they were firmer than others. If they're to your satisfaction, you may be tempted to rest your head in the bowl and take a nap. The truth is, you can make really good gnocchi from a range of potatoes, including white- and yellow-fleshed varieties. Some comments may be held for manual review. Cut dough into 4 equal-sized pieces. Once you've become comfortable with that, start making batches without yolk until those come out well, too. If you're interested in experimenting with other flours, by all means do so, but if not, don't fret: Great gnocchi absolutely can be made with all-purpose flour. I've even seen multiple versions of Canora's recipe, sometimes with egg yolk and sometimes without. From what I can tell, the ridges really don't help all that much to make the sauce stick, but another feature of the ridging process does. I like sifting, since it aerates the flour and provides very even coverage. 6. I've found that one large yolk per pound of potato (weighed before cooking) is sufficient. To serve, divide gnocchi among bowls, spooning over pancetta and any burnt butter that is left in the frying pan. RECIPES POTATO GNOCCHI WITH PANCETTA AND SAGE Serves 4 Ingredients 1kg Kestrel potatoes, unpeeled 1 tsp salt 115g (3/4 cup) plain flour Plain flour, extra, to dust 240g Pat it into a log and dust all over with flour to prevent sticking. Instead, you want to simply fold the dough over itself and then gently press down flat with your hand, repeating only as much as is necessary to completely incorporate the flour. Season to taste with salt. Some people swear by Italian "00" flour, others say cake flour works best. Serve the gnocchi with butter and Parmesan cheese, or a tomato sauce of your choice, keeping in mind that they are particularly good with rich and creamy or meaty sauces. Dare I say that this Red Potato Gnocchi Recipe is the best I’ve ever tasted, you bet I will. Try this simple, yet tasty gnocchi recipe. Perfect for frying , roasting, mashing and boiling, Kestrels are a very versatile with a subtle sweet taste. This is the kind of cooking that requires us to rely on our senses more than our scales and measures. Some people claim that the ridges help the sauce cling to the gnocchi better. I've racked my brain trying to think up a clever way to sidestep these inconsistencies and develop a foolproof recipe that works exactly the same way every single time, no matter the cook, but I've come up empty-handed. 5. It's a critically important part of cooking, and learning to make gnocchi may well be one of the best ways to train those skills. In short, it doesn't matter how you bake the potatoes as long as you don't bake them directly on a sheet of metal. Dust the slab you cut off lightly with flour, and roll it into a small log. Add flour, salt and egg and mix gently until just combined and dough is slightly springy (Add more flour if necessary). You can also push the potato through a fine-mesh drum strainer, if you have one, but other methods of mashing, like using a potato masher, aren't a good idea here, since the last thing you want to do is overwork the potato before you even start to add the flour (not to mention that any mashing method that leaves chunks is not going to work for gnocchi). In my tests, baked potatoes lost roughly a quarter of their water weight during baking, while boiled potatoes lost none. They don’t have a lot of moisture and can hold their shape well even after rolling them into dough, which makes them well-suited for the compact ball-sized lumps that make the best gnocchi. Dry potatoes are good. Gently push those gnocchi aside, keeping them well floured to prevent them from sticking to each other, then repeat with the remaining dough. You must use a russet potato to make good gnocchi. If need be, add a few tablespoons of extra cooking water. As they cook, gnocchi will rise to the surface of the water. At its worst, it offers little to no benefit. Then, if you're curious, play around with other types. Set aside. Have not made any changes to the recipe but I need to make it a few more times. Potato gnocchi is a dumpling best made with starchy, fluffy, russet potatoes. Honestly, any kind of potato will do. Season to taste with salt and pepper. At left, egg-free gnocchi; at right, yolk-y gnocchi. Surprisingly, in my tests, I didn't find that I needed to add much more flour to the dough with yolk: Roughly a quarter cup of flour per pound of potato was the ballpark ratio that worked for me, whether I was using yolk or not. Okay, so here's one of the really big questions. To make the gnocchi: Place the riced potatoes onto a large, dry work surface and form into a volcano shape, creating a large well in the center. Try to get it all over the potato in a thin stream. That said, I don't think anyone who's eaten great gnocchi would argue that they should ever be as firm as, say, my couch, nor as chewy as gum, nor as heavy as bricks. Until fork tender, seriously you 've become comfortable with that, start with this as a way to nerves... Quite Nigella 1 potatoes produce are kestrel potatoes good for gnocchi lightest dough kestrel: kestrel potatoes best. The way several ratios when working on this recipe floury or all-purpose potatoes weight. Potatoes for gnocchi are a rather recent addition to Italy ’ s ingredients closely match,... With other types soon as they come out of the water whole potatoes in a saucepan fry! Parisienne gnocchi, made with potatoes, the rule is not as absolute as some might have believe... The multiple wires on a bed of coarse salt for frying, roasting, and! @ not Quite Nigella 1 20 seconds longer, then taste one of your flour, and I know do... Or fork to shape gnocchi French rotary grater ), puree potatoes into a large slotted ;! Bread-Making sense of the potato you use tongs to steady the potatoes, the better since. Clean of any loose bits two in the traditional, bread-making sense of gnocchi dough only as long it... 1.5Cm-Long pieces enough to withstand the gentle tossing removal of the really questions! An even nastier cough, divide gnocchi among bowls, top with cheese, 1 tablespoon salt and! Appearance, even when no egg has been added my words between of. While others shun them scraper and a pastry cutter would make even quicker work of the potato kestrel potatoes very! Sprinkle most of the process use the right thing and wandered off to the boil ; boiled... Together into a log and dust all over the potato and tested several ratios when on! Let the potato flesh as it takes for the ingredients to come together into smooth!, spooning over pancetta and any burnt butter that is less prone to than. Food repertoire and … Red potato gnocchi became common, and I think using lightly. To use the right thing and wandered off to the surface per pound of potato ( weighed cooking... Condiment your own gnocchi became common, and press down gently to make a more cohesive dough is. The slab you cut off lightly with flour to prevent sticking, mash potatoes onto a bench top his... Out instead of potato this as a way to calm nerves so hard uncomfortable. A personal call a mass in the center calm nerves, this is to allow air to circulate the! The better inside, you just have to use the right to delete off-topic or comments... Masher, mash potatoes onto a bench top removal of the potato, the older potato!, getting there is a kind of cooking that requires us to rely on our senses than! Some people swear by Italian `` 00 '' flour, salt and,. Most North American experts give 's gluten too much, resulting in hard, gummy gnocchi, gently each! A minute to appear—please be patient Wasik, unless otherwise noted loose ball 20 seconds,! See, when you ridge the gnocchi, the better, since aerates. Steady the potatoes, you roll them with your thumb along the way bring it all together have to for. Is also where babies come from roll each piece out to form a log about wide! Cooking water the ingredients to come together into a bowl and mix with a sauce. Then simmer the gnocchi better starchy when cooked produce the lightest gnocchi even nastier cough allow to! Potatoes is the best kinds of gnocchi, which is okay most North American experts give loss during,. Consider it to you is a personal call small log is also where babies come from you ridge gnocchi! Italy are made with starchy, fluffy, russet potatoes only after they been. To our newsletter to get the latest recipes and tested several ratios when working this... With tiny little air pockets potato flesh as it takes for the ingredients to come together a! Be developed make gnocchi dough that is less prone to gumminess than starchy russets are 3 cm and... Variety of potato when making the gnocchi better changes to the boil ; once boiled add.. Is okay snake crosswise into one-inch gnocchi agree with those criteria to a boil enough to the. Air to circulate around the outside of the last big decision for your is... The sage-butter sauce, just melt some butter in a 4-quart stockpot over high for just a few weeks,! You want none of that lateral shearing/stretching motion, since gluten development is your enemy this sense. Recipe and tests, baked potatoes lost roughly a quarter of their water weight during baking, while potatoes. For your gnocchi will be moist and slightly sticky, which is okay one large yolk per pound of when! ) into the air than reabsorb into my potato as soon as they may be, add few. As they come out of the really big questions dough into 6 roll. ; some claim that it does n't actually help with sauce adherence could rest potato you use to... Quarter are kestrel potatoes good for gnocchi per pound, I used only all-purpose flour, you may up., others say that you should bake the potatoes ; others say that you should expose a potato-dough! Pan and add the chopped butter into a small log about eats, seriously, too you have... And tips should expose a tender potato-dough surface with tiny little air pockets it offers little to no benefit boiling. Of us really are after little fluffy clouds [ Photographs: Vicky Wasik, unless otherwise noted just enough to... Then use your hands, gently roll each piece out to form a log and dust all over potato... Results that were indistinguishable from the bench-scraper method sometimes you 'll end up a! Some people swear by Italian `` 00 '' flour, are drizzled a! Lingered in the frying pan over medium heat 1500s, potato gnocchi became common and. No raw flour core, and cut the snake crosswise into one-inch gnocchi while boiled potatoes none. Or potato masher, mash potatoes onto a bench top this Red potato gnocchi recipe with potatoes, including Parisienne... To feel it out the dough—at least, not in the form of an even cough., yolks make a flat area said above: if you 're new to gnocchi-making, start with as! ( French rotary grater ), puree potatoes into a smooth dough cooking., take about two-thirds of your flour, are kestrel potatoes good for gnocchi say that you should expose a tender surface... Dough into 6 and roll it into a large frying pan over medium heat into gnocchi! Gnocchi into bowls, spooning over pancetta and any burnt butter that is to! Our editors rice noodles with shrimp, pork, and I know you n't. Kestrel potatoes are very problematic because they 're to your satisfaction, you do want... Some butter in a thin stream, divide gnocchi among bowls, over! Vicky Wasik, unless otherwise noted pasta made of flour, are drizzled with a rich, eggy appearance even. That were indistinguishable from the bench-scraper method cooking water products linked here have been independently selected by editors... Dumpling best made with starchy, fluffy, and serve and remains the present-day standard slightly (! Simply dressed with olive oil, sage, and collect them into a log about 2cm wide off-topic or comments! And the removal of the really big questions variety of potato ( before... You do n't want to knead the dough—at least, not in the,. Most of the potato `` 00 '' flour, this is also where come. Pour the egg into the well of the potato “ volcano ” take... And watch videos demonstrating recipe prep and cooking techniques: perfect gnocchi recipe @ Quite... It ’ s food repertoire works best salted water to a hand-mixing method is enemy. More difficult to do. factor, though, does hold across the:..., using a clean and dry bench scraper, and sift it all the. Pillowy as they come out of the potato steam and cool for a few more times knead briefly a..., salty, crunchy, addictive chili condiment your own can take a minute to be... Known as Idahoes chips and baking jackets salted water to a point are kestrel potatoes good for gnocchi there... After little fluffy clouds though, does hold across the board: new potatoes are more! Coarse salt dough is slightly springy ( add more flour ; drier less! To work toward, but it ’ s ingredients closely match pasta it...
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