The best thing to every happen to TH-cam and those of us who appreciate genuinely good people who love what they do and care about their viewers is undoubtedly, Chef Jean Pierre
Airey/fluffy ; I can't wait. Sometimes when slicing a rump roast, there are crumbs left. I'm going to sprinkle a few in the middle of the pillow=mini ravioli 4 Me.
I accidentally came across one of his videos about a month ago and Ive been hooked ever since. I worked in a few kitchens when I was younger but had all but lost my passion for the industry. Watching Chef work his magic and seeing how much he seems to genuinely enjoy what he does has reignited my urge to start cooking again. I watched one video where he tasted what he had just made and with the most genuine smile he said simply “ I love what I do” that instantly brought a smile to my face. Thank you Chef for this channel. Keep up the amazing work. We all appreciate you for it.
The point of watching Chef Jean Pierre isn’t to get a good recipe. Although they are all fantastic. It is to learn a technique and develops a skill. Build your confidence in how to improvise in the kitchen. I’m addicted. I watch them over and over. Chefs teaching skills are unmatched. His personality and love of what he does are valuable lessons as well.
Creamy gorgonzola sauce, fresh basil, leaves crunched walnuts, as someone who has eating gnocchi from youngest age I learned to like them even better re-heated (sticking to the skillet) so now to go straight to that stage I put fair amount of heat under large skillet with very little tomato sauce and watch for the sauce sugar to start to caramelize, at that point the gnocchi start to float in the water or even just before they float they go in the skillet and adding just the minimum amount of tomato sauce which becomes sticky and thick, Et voila! served with pork sausage, nutmeg bread crumbs oregano meatballs that were seared in olive oil and then cooked in my tomato sauce from a different pan so every one can add more sauce to their plate if they want to. Bon appetit! or more like Buon Appetito!
Having made potato gnocchi as a child with all of us standing around the table cutting pieces and flipping them off the end of a fork, I am well aware of how delicious and pillowy these can be. I have to say that I absolutely love your technique of roasting the potatoes instead of boiling them! As you say, water is the enemy of a nice light gnocchi! Thank you so much.
New to the channel, but I already like your style. Instead of just saying "Do this, do that.", you actually explain why to do/not to do stuff. That's very helpful in understanding what you're actually doing and building some transferrable knowledge. Now, where to get a potato ricer...
This brought back a wonderful childhood memory. My mom would make gnocchi and we would stuff ourselves to the point that we couldn’t move. Thank you for this fluffy recipe.
Great, perfect and lots of amazing tips. I hope your channel will be avaiable for 1000 years. For next generations. i cant just belive how good you are. There should be some special online archive library for peoples like you
When I started watching the chef, he had less than 300 thousand subscribers, now he has ~two million subscribers! I ❤️watching and rewatching all these awesome episodes!
Sir i went out to eat here in Tucson and you sir have ruined my ability to go out and enjoy having someone else cooking for me. the lack of flavor in everything and poor cooking leaves every meal a disappointment, now its not just your fault there are a couple of yall on YT who did this to my wife and myself, thank you for bringing in so much joy to our lives with amazing foods and showing how easy cooking complicated sounding meals really can be .
For anyone who have yet to try any of Chefs dishes and it sounds and looks delicious to you, just do it! I have made several of his recipes and they are superb! Learn his techniques too! Very very important. I make these dishes for other people and they’ve absolutely loved them as well! Enjoy! It’s a great way to pay it forward. ❤
The best Gnocchi I have ever had was in Venice. It was so light fluffy and fresh, and it had fresh calamari. something that no packaged product could replicate. Can't wait to try this.
Hello JP, I discovered your channel recently ... Puzzled at first (I'm French) by the many american based recipes and ingredients, I took time to discover the whole channel, understood the background story. It's great. Funnily enough I had been a customer of yours many many years ago ( it was awesome). Such a refreshing channel, when you know that the Internet is filled with bullshit Instagram and TikTok cooking that I would rather not taste. I also lived in Italia for a few years, a fantastic country for great food. Those gnocchi are spot on, a true italian family's secret ! Addirittura ottimo ... Yes, that's the way to cook, I love it, it's not only about the recipe and the resulting dish, but - very importantly - about the many "tours de main" (cooking tricks to do it well). This is how you learn and improve your skills, to create your own dishes. This is love. This is generosity. Cooking is about the pleasure to please. "Le plaisir de faire plaisir". I have been an amateur cook myself since age 18, we're about the same age. I can taste what you're doing, just by watching ... Keep us salivating ! Long live the butter ! 😉
My Mother made this on special occasions because it was time consuming. I used to help her as a child. We’d cut them in small pieces and rolled each piece by my thumb. That’s the way my Mother and Her Mother. In fact all of us Italians made it the same way. Thanks for bringing back memories. All grown and left the roost. Advanced in years now and would like someone to cook for me now. Thank you.
This channel is criminally underrated. From Chef Jean-Pierre's subtle madman personality to homies' edits and production to the absolutely BANGING recipes... this channel has it all TELL YOUR FRIENDS Edit: forgot to say C'EST BON
O Wow that looks absolutely delicious, I could eat them raw. I've never roasted the potatoes before, Now I know why my gnocchi come out hard "Water is the enemy" Been saying it for years but we always learn something new on this channel. Thank you Chef
I cooked this tonight for my wife and we both loved it. It is going in the rotation. Thank you Chef, I have cooked many of your recipes over the years and have never been disappointed.
I like my Gnocchi with a creamy chicken based sauce and some carrots and celery and chunks of grilled chicken, it's like a pot pie minus the crust mmmm delicious.
Chef JP. You have changed my life not only about good food and great vibes but to enjoy any tasks that I do with a great JOY and a smile You are a great person and my great friend. ❤❤❤🙏 Hello Jack and the rest of the crew.
Every time I watch Chef Jean Pierre make a new recipe, I learn something beyond the dish he is making. Thank you for your wonderful effort to make us all better cooks.
Good morning to my favorite chef another potato Monday my favorite vegetable, my favorite chef and you just make my Monday enjoyable. Have a blessed day Chef
Just watched an episode of Sunshine Cuicine with a young chef. What a chef, what a teacher, what an inspiration chef Jean Pierre is and has allways been. So glad we have this channel. Greetings from Norway.
This man is not only a chef. He is also one of the best instructors I have watched, on any subject. His enthusiasm for his craft and desire to pass on his hard won knowledge are so very encouraging. I am enjoying every minute of this presentation.
I have missed the Monday potato recipes but I didn’t want to complain. Your enthusiasm while cooking this made me smile like I usually do during your videos. Thank you for what you add to all of our lives. My day is better when I get to see you.
Those gnocchi look amazing. Baking the potatoes trick is genius. Can't wait to try this recipe. The key to light and fluffy gnocchi is definitely in the details. Thanks for sharing your tips.
This is the best explanation of how to make them light and fluffy. I am definitely trying this recipe. The only time I tried making them, I had a pot of potato soup when they all broke apart. Thanks Chef!
This is very interesting to me. I found a gnocchi recipe in a cookbook and decided to try it. I had never seen it before that time and fed my kids my version using leftover mashed potatoes. I usually made it with a clear gravy using leftover chicken, turkey etc. with onions, carrots, celery, and mushrooms. I made it as a soup and as a pasta sometimes. This recipe became a "hit" of my most requested dishes. Thank you for providing a "real demonstration" on how Italians cook gnocchi. The tips you provide will up my game! THIS IS A WONDERFUL MEAL TO FEED HUNGRY KIDS ECONOMICALLY CHEAP TO MAKE. Kids love this!
I have a ricer but not an extra large one like yours. The basket is cylindrical. I cut a baked potato in half the other way, put it the ricer with the cut side toward the mesh and it it leaves just the skin behind. It works great, gets all the potato, and saves the step of scooping out the potato.
I’m making this. Without question. 🙂 I made it and they came out awesome. Wow. I froze enough to have as a side dish with the next batch of Osso Bucco and Limoncello Tiramisu! Thanks Chef! Living the best life.
Chef Jean Pierre, it's always wonderful to watch your miracles unfold, though I've rarely commented, I do now have a request. As people are becoming very much more interested in foraging, especially fungus, I wonder would you share some of your knowledge and experience about dishes that you may know how to cook and prepare so people can truly exploit the amazing character of such wonderful foods. Many thanks, now to watch how to make this unbelievably light gnocchi, grazie mille :)
I understand how popular this is among food enthusiasts. Unfortunately, I would not be the right person to teach you guys about Foraging. Since I always lived in the city and always had food delivered to my kitchen. The only very limited experience I have is truffle hunting with my uncle and his hungry dog in the Périgord's region. Or with my Grandma to pick a few wild mushrooms like only morels and chanterelles. However my experience is extremely limited!!! And because of the risk of poisoning, I recommend learning from an experienced guide or taking a course before venturing out to collect wild mushrooms on your own. Thank you for supporting the channel! 😊👍
@@ChefJeanPierre Mmm, morels and chanterelles, exquisite, yes, poisoning is a thing, I was saying more because you mentioned, in this video, about making mushroom sauces? It's so popular now people are farming them at home, for example Lion's Mane is being farmed by Jeremy Clarkson. Thanks so much for your reply, have a tremendous evening over there :)
My wife is Italian and the last time she was in Italy her aunt made gnocci for her and I am going to use Chef's recipe here to surprise her...Gnocci is her favorite! Thanks Chef!
I've never heard of it. And that's one of the reasons why I love this channel. Congratulations on another fantastic show Chef Jean Pierre and Thank You!
Yummmm... This is a fun thing for kids to help with. Serving it with meatballs or italian sausage & peppers, is the Best! They can be frozen before or after they are boiled. Soooo much cheaper than buying them from the store!
Chef! I made your tomato sauce. Amazing. My wife said she wanted to cry because it was so good. Thank you so much. I love to cook for the joy it brings others. I'd love to make something to surprise my coworkers at the office but I also have to work. Any ideas for something I can make the night before and warm it up or quickly prepare the next day?
only one serving what about hard working jack. lol. love you and your team I wish I was healthy. enough to still work in the kitchen I always loved when I see happy people enjoying their food c.noel vancouver canada
So many things I was doing wrong with my gnocchis, I had stopped making them. Chef, you're the greatest teacher! I'll certainly treat my family (and me), to this fabulous recipe and technique.
I made super fluffy gnocchi like this by accident one of the first few times I tried making it, and was never able to duplicate it. Now I know why, the water to potato to flower ratio! Thank you Chef!
sublime, so simple, and again,making THE big difference to those usual kind of gummy blocks that after 3 eaten, make you feel full like having had concrete for dinner. Bravissimo Maestro e grazie tanto!
Wow! Merci Chef! ❤ made it tonight so fast ! And yes! The 00 flour made a huge difference 😮huge! The gnocchi did not taste heavy and starchy at all…easier on digestion….❤
If someone has ever perfected their craft, then you know Chef Jean-Pierre has surpassed that milestone. Chef Jean-Pierre; The Best. Thank you for all you do and your excellence in educating.
I found some packaged gnocchi awhile back. I cooked a small handful then added them to a richly flavored chicken broth with sprinkle of chopped fresh parsley. Satisfied my soup craving very nicely.
Ok friends!!! I like it when he says that, makes me smile. I have cooked for years and have learned how to be a better cook and somehow a better person. I think I’m gonna say to family and friends “ok friends”
Perfect timing chef! I've got a home made marinara sauce in the fridge and a bunch of potatoes I need to use, so I'll be making these tonight or tomorrow!
Dude.... I made these for dinner tonight. These were the best gnocchis I've ever had. I didn't know they were supposed to taste like this!! I've only had store bought gnocchis which were dense and gummy, and I couldn't figure out why people liked them. I wish I had made a double batch and frozen the other half. My husband and son were amazed, lol. Thank you!! Baking them is so clever and something I would've never thought to do. Chef Jean-Pierre does it again 😊
Love watching you! Have downloaded and used so many of your recipes. This one is much more delicate. So many steps where you cannot have a good ending. Definitely not something a child can do.
I love the fact that you make extra room for the sauce - it's the little things you do that makes me love your kitchen ❤️ and who doesn't love sauce 🤷😋
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
The best thing to every happen to TH-cam and those of us who appreciate genuinely good people who love what they do and care about their viewers is undoubtedly, Chef Jean Pierre
🙏🙏🙏❤️
100% the truth. Chef has become my favorite of all time TH-camr. I just make his beef Bourguignon and it was amazing!!!!!
Airey/fluffy ; I can't wait. Sometimes when slicing a rump roast, there are crumbs left. I'm going to sprinkle a few in the middle of the pillow=mini ravioli 4 Me.
Will try, my last batch was rubbish
@@mikeH-qq8nm I LOVE Chef, he’s amazing. You guys should check out “Recipe 30,” he’s a Chef too (Chef Joel) and his channel is da 💣 too.
It's a good day when Chef Jean posts
@@JordanYSM 👍
I accidentally came across one of his videos about a month ago and Ive been hooked ever since. I worked in a few kitchens when I was younger but had all but lost my passion for the industry. Watching Chef work his magic and seeing how much he seems to genuinely enjoy what he does has reignited my urge to start cooking again. I watched one video where he tasted what he had just made and with the most genuine smile he said simply “ I love what I do” that instantly brought a smile to my face. Thank you Chef for this channel. Keep up the amazing work. We all appreciate you for it.
The point of watching Chef Jean Pierre isn’t to get a good recipe. Although they are all fantastic. It is to learn a technique and develops a skill. Build your confidence in how to improvise in the kitchen. I’m addicted. I watch them over and over. Chefs teaching skills are unmatched. His personality and love of what he does are valuable lessons as well.
Agreed!
I've been watching Chef for several years and have decided to start working as a cook. I got a job in a cafeteria at rocket science school.
And finally cooking became rocket science 😅😅😅😅
@@mobilfone2234
Shh, don't tell Chef...or Jack.
Alabama Huntsville?
@@joshuapatrick682🤣. I laugh as I used to live in Texas and Huntsville was the Max security prison. I just imagined her cooking for those inmates 😂
@@joshuapatrick682
Actually I made it all up.
I just love his comments.
I love this channel. I definitely appreciate that he doesn't try to sell us anything, it's just cooking
Make sure you give him thumbs up and share his channel 🙏
No he does nor push his products BUT they are great. You can buy just about everything he uses in the videos.
Chef Jean Pierre is a good way to start the week
Et voila!
🙏🙏🙏❤️
Chef Jean-Pierre is so passionate about cooking that it makes me watch his videos in english even though i'm french....How powerful is that!
🙏❤️
Creamy gorgonzola sauce, fresh basil, leaves crunched walnuts, as someone who has eating gnocchi from youngest age I learned to like them even better re-heated (sticking to the skillet) so now to go straight to that stage I put fair amount of heat under large skillet with very little tomato sauce and watch for the sauce sugar to start to caramelize, at that point the gnocchi start to float in the water or even just before they float they go in the skillet and adding just the minimum amount of tomato sauce which becomes sticky and thick, Et voila! served with pork sausage, nutmeg bread crumbs oregano meatballs that were seared in olive oil and then cooked in my tomato sauce from a different pan so every one can add more sauce to their plate if they want to. Bon appetit! or more like Buon Appetito!
😋When is the next dinner party???👍😊
Gorzonzola sauce is my go to choice when making gnocchi. Great ingredients used here. Divine with some filet mignon.
Having made potato gnocchi as a child with all of us standing around the table cutting pieces and flipping them off the end of a fork, I am well aware of how delicious and pillowy these can be. I have to say that I absolutely love your technique of roasting the potatoes instead of boiling them! As you say, water is the enemy of a nice light gnocchi! Thank you so much.
The chef's gnocchi are so light that they just fly off your plate. Magnifique!
Chef JP is all I need to reinvigorate positivity into my day. LOVE this man!
🙏🙏🙏❤️
New to the channel, but I already like your style. Instead of just saying "Do this, do that.", you actually explain why to do/not to do stuff. That's very helpful in understanding what you're actually doing and building some transferrable knowledge.
Now, where to get a potato ricer...
Thank you, chef for pronouncing the word gnocchi just the way my grandmother did. As if you couldn't get any more adorable.
Potato Monday is back! I think I have saved enough of the Chef's recipes in my Favorites to be able to cook for a month and never repeat a meal.
This brought back a wonderful childhood memory. My mom would make gnocchi and we would stuff ourselves to the point that we couldn’t move. Thank you for this fluffy recipe.
Great, perfect and lots of amazing tips. I hope your channel will be avaiable for 1000 years. For next generations. i cant just belive how good you are.
There should be some special online archive library for peoples like you
🙏🙏❤️❤️❤️
Totally agree!!❤
When I started watching the chef, he had less than 300 thousand subscribers, now he has ~two million subscribers! I ❤️watching and rewatching all these awesome episodes!
🙏❤️
Sir i went out to eat here in Tucson and you sir have ruined my ability to go out and enjoy having someone else cooking for me. the lack of flavor in everything and poor cooking leaves every meal a disappointment, now its not just your fault there are a couple of yall on YT who did this to my wife and myself, thank you for bringing in so much joy to our lives with amazing foods and showing how easy cooking complicated sounding meals really can be .
This goes right into my chef Jean-Pierre recipe list...this is just WOW...never saw such fluffy Gnocchi....thanks for the recipe dear chef 🤩🤤
For anyone who have yet to try any of Chefs dishes and it sounds and looks delicious to you, just do it! I have made several of his recipes and they are superb! Learn his techniques too! Very very important. I make these dishes for other people and they’ve absolutely loved them as well! Enjoy! It’s a great way to pay it forward. ❤
🙏🙏🙏👍❤️
The best Gnocchi I have ever had was in Venice. It was so light fluffy and fresh, and it had fresh calamari. something that no packaged product could replicate. Can't wait to try this.
Chef, every time I see you is like I see my Nonna, the same gestures and joy to eat! I miss her so much.
Hello JP, I discovered your channel recently ... Puzzled at first (I'm French) by the many american based recipes and ingredients, I took time to discover the whole channel, understood the background story. It's great. Funnily enough I had been a customer of yours many many years ago ( it was awesome). Such a refreshing channel, when you know that the Internet is filled with bullshit Instagram and TikTok cooking that I would rather not taste. I also lived in Italia for a few years, a fantastic country for great food. Those gnocchi are spot on, a true italian family's secret ! Addirittura ottimo ...
Yes, that's the way to cook, I love it, it's not only about the recipe and the resulting dish, but - very importantly - about the many "tours de main" (cooking tricks to do it well). This is how you learn and improve your skills, to create your own dishes. This is love. This is generosity. Cooking is about the pleasure to please. "Le plaisir de faire plaisir". I have been an amateur cook myself since age 18, we're about the same age. I can taste what you're doing, just by watching ... Keep us salivating ! Long live the butter ! 😉
My Mother made this on special occasions because it was time consuming. I used to help her as a child. We’d cut them in small pieces and rolled each piece by my thumb. That’s the way my Mother and Her Mother. In fact all of us Italians made it the same way. Thanks for bringing back memories. All grown and left the roost. Advanced in years now and would like someone to cook for me now. Thank you.
Such a sweet story. I hope you get to try some, soon.
Use corn starch instead of flour and you'll see what is really smooth ñoqui. Cheers from Buenos Aires!!!!
This channel is criminally underrated. From Chef Jean-Pierre's subtle madman personality to homies' edits and production to the absolutely BANGING recipes... this channel has it all TELL YOUR FRIENDS
Edit: forgot to say C'EST BON
🙏🙏🙏❤️
He has 2M subs
O Wow that looks absolutely delicious, I could eat them raw. I've never roasted the potatoes before, Now I know why my gnocchi come out hard "Water is the enemy" Been saying it for years but we always learn something new on this channel. Thank you Chef
I cooked this tonight for my wife and we both loved it. It is going in the rotation. Thank you Chef, I have cooked many of your recipes over the years and have never been disappointed.
I literally was looking for gnocchi recipes for today, thats really funny. Let's start watching
I like my Gnocchi with a creamy chicken based sauce and some carrots and celery and chunks of grilled chicken, it's like a pot pie minus the crust mmmm delicious.
I have been watching him since I was a kid. Still an amazing & inspiring person ❤
Chef JP. You have changed my life not only about good food and great vibes but to enjoy any tasks that I do with a great JOY and a smile You are a great person and my great friend. ❤❤❤🙏
Hello Jack and the rest of the crew.
….a favorite of my late Italian Mom…..yummmm
Do you really NEED to promise we will love it? I have been in love with your food since my dad was watching you on food network many moons ago 😂
Every time I watch Chef Jean Pierre make a new recipe, I learn something beyond the dish he is making. Thank you for your wonderful effort to make us all better cooks.
Good morning to my favorite chef another potato Monday my favorite vegetable, my favorite chef and you just make my Monday enjoyable. Have a blessed day Chef
Just watched an episode of Sunshine Cuicine with a young chef. What a chef, what a teacher, what an inspiration chef Jean Pierre is and has allways been. So glad we have this channel. Greetings from Norway.
🙏👍❤️
This man is not only a chef. He is also one of the best instructors I have watched, on any subject. His enthusiasm for his craft and desire to pass on his hard won knowledge are so very encouraging. I am enjoying every minute of this presentation.
I have missed the Monday potato recipes but I didn’t want to complain. Your enthusiasm while cooking this made me smile like I usually do during your videos. Thank you for what you add to all of our lives. My day is better when I get to see you.
Those gnocchi look amazing. Baking the potatoes trick is genius. Can't wait to try this recipe. The key to light and fluffy gnocchi is definitely in the details. Thanks for sharing your tips.
This is the best explanation of how to make them light and fluffy. I am definitely trying this recipe. The only time I tried making them, I had a pot of potato soup when they all broke apart. Thanks Chef!
This is very interesting to me. I found a gnocchi recipe in a cookbook and decided to try it. I had never seen it before that time and fed my kids my version using leftover mashed potatoes. I usually made it with a clear gravy using leftover chicken, turkey etc. with onions, carrots, celery, and mushrooms. I made it as a soup and as a pasta sometimes.
This recipe became a "hit" of my most requested dishes.
Thank you for providing a "real demonstration" on how Italians cook gnocchi. The tips you provide will up my game!
THIS IS A WONDERFUL MEAL TO FEED HUNGRY KIDS ECONOMICALLY CHEAP TO MAKE. Kids love this!
I came across the Sunshine Cuisine videos from 20-30 years ago. Fun to watch you now and then!
Always a bright and happy Monday when Chef Jean Pierre graces us with his exuberance and deep skills!
I have a ricer but not an extra large one like yours. The basket is cylindrical. I cut a baked potato in half the other way, put it the ricer with the cut side toward the mesh and it it leaves just the skin behind. It works great, gets all the potato, and saves the step of scooping out the potato.
Love gnocchi but have never, ever attempted to make myself. I will now, I think. By the way, I love your videos. You are a lovely man. Thank you.
I’m making this. Without question. 🙂
I made it and they came out awesome. Wow. I froze enough to have as a side dish with the next batch of Osso Bucco and Limoncello Tiramisu! Thanks Chef! Living the best life.
i saw a suggestion on a recipe for gnocchi to use a meat grinder with the small die if you don't have a ricer. pumpkin gnocchi is really good too.
Chef Jean Pierre, it's always wonderful to watch your miracles unfold, though I've rarely commented, I do now have a request. As people are becoming very much more interested in foraging, especially fungus, I wonder would you share some of your knowledge and experience about dishes that you may know how to cook and prepare so people can truly exploit the amazing character of such wonderful foods. Many thanks, now to watch how to make this unbelievably light gnocchi, grazie mille :)
I understand how popular this is among food enthusiasts. Unfortunately, I would not be the right person to teach you guys about Foraging. Since I always lived in the city and always had food delivered to my kitchen. The only very limited experience I have is truffle hunting with my uncle and his hungry dog in the Périgord's region. Or with my Grandma to pick a few wild mushrooms like only morels and chanterelles. However my experience is extremely limited!!! And because of the risk of poisoning, I recommend learning from an experienced guide or taking a course before venturing out to collect wild mushrooms on your own. Thank you for supporting the channel! 😊👍
@@ChefJeanPierre Mmm, morels and chanterelles, exquisite, yes, poisoning is a thing, I was saying more because you mentioned, in this video, about making mushroom sauces? It's so popular now people are farming them at home, for example Lion's Mane is being farmed by Jeremy Clarkson. Thanks so much for your reply, have a tremendous evening over there :)
My wife is Italian and the last time she was in Italy her aunt made gnocci for her and I am going to use Chef's recipe here to surprise her...Gnocci is her favorite! Thanks Chef!
I've never heard of it.
And that's one of the reasons why I love this channel.
Congratulations on another fantastic show Chef Jean Pierre and Thank You!
Yummmm...
This is a fun thing for kids to help with. Serving it with meatballs or italian sausage & peppers, is the Best! They can be frozen before or after they are boiled. Soooo much cheaper than buying them from the store!
I enjoy watching you explaining and talking
I'm so happy that I subscribed to this channel, I've been waiting for this recipe made by the great chef Jean Pierre! Thank you chef!
Come on folks, spread the word so we can get this man to two million subs!!
Chef! I made your tomato sauce. Amazing. My wife said she wanted to cry because it was so good. Thank you so much. I love to cook for the joy it brings others. I'd love to make something to surprise my coworkers at the office but I also have to work. Any ideas for something I can make the night before and warm it up or quickly prepare the next day?
only one serving what about hard working jack. lol. love you and your team I wish I was healthy. enough to still work in the kitchen I always loved when I see happy people enjoying their food c.noel vancouver canada
God Bless Chef Jean-Pierre.
CJP always makes my day when a new video is posted, thank you chef. Almost 2M subscribers, congratulations. :)
ha ha.... Sage brown butter and pine nuts! Bamba's ravioli! thanks for this one! Definitely going to try it!
Bamba (from Casa) is the Bomb we love him! 👍😊 Remember that they are very delicate handle them with lots of love!
So many things I was doing wrong with my gnocchis, I had stopped making them. Chef, you're the greatest teacher! I'll certainly treat my family (and me), to this fabulous recipe and technique.
Can't wait to make these. Thank you Chef.
I watched my mom make gnocchi. And I had to roll them to shape them before cooking. Those were the days. Delicious!
I made super fluffy gnocchi like this by accident one of the first few times I tried making it, and was never able to duplicate it. Now I know why, the water to potato to flower ratio! Thank you Chef!
sublime, so simple, and again,making THE big difference to those usual kind of gummy blocks that after 3 eaten, make you feel full like having had concrete for dinner. Bravissimo Maestro e grazie tanto!
Dydh da yw pan urgkargas Keginer Jean Pierre gwydhyow (it's a blessed day when Chef Jean Pierre uploaded a video)
🙏🙏🙏❤️
The absolute best TH-cam chef out there
Wow! Merci Chef! ❤ made it tonight so fast ! And yes! The 00 flour made a huge difference 😮huge! The gnocchi did not taste heavy and starchy at all…easier on digestion….❤
I've never seen anyone make these-I LOVE gnocchi, but it's the one thing I've never been about to figure out a way to make low carb❤
If someone has ever perfected their craft, then you know Chef Jean-Pierre has surpassed that milestone. Chef Jean-Pierre; The Best. Thank you for all you do and your excellence in educating.
Oh chef , you the best , my wife and I love your shows
I found some packaged gnocchi awhile back. I cooked a small handful then added them to a richly flavored chicken broth with sprinkle of chopped fresh parsley. Satisfied my soup craving very nicely.
I like youuuuuu❤❤❤❤your recipies are perfect
Greetings from Greece
I once used a mortar and pestle to make mashed potato's, took a very - very long time but it does work.
as I have said before I've been in the, industry most my life, can you sir every energize my enthusiasm for cooking. Thank you.
Thank you so much chef Jean-Pierre, now I know what I was doing wrong 😊
Love your passion and yes gnocchi are my favourites. ❤🇦🇺
I love when Chef says, "I hope you make it!" I can tell he really cares.
Ok friends!!! I like it when he says that, makes me smile.
I have cooked for years and have learned how to be a better cook and somehow a better person.
I think I’m gonna say to family and friends “ok friends”
I do like the chef's jollyness. He's acting like a kid full of joy while doing his craft. Awesome food chef keep it up.
Perfect timing chef! I've got a home made marinara sauce in the fridge and a bunch of potatoes I need to use, so I'll be making these tonight or tomorrow!
I like when chef Pierre turns up in my feed.
I think l waited all week, and you were done so fast l couldn't believe it. I would love to have three more if they are going to be that fast!
Chef you never disappoint!!!
Dude.... I made these for dinner tonight. These were the best gnocchis I've ever had. I didn't know they were supposed to taste like this!! I've only had store bought gnocchis which were dense and gummy, and I couldn't figure out why people liked them.
I wish I had made a double batch and frozen the other half. My husband and son were amazed, lol. Thank you!! Baking them is so clever and something I would've never thought to do. Chef Jean-Pierre does it again 😊
i love this guy so much
I love the simplicity in which Chef JP breaks everything down! Watching had upped my cooking game!
Hi chef JP, made gnocchi today exactly like you did and turned out beautiful. Thank you so much 🙏❤🇦🇺
👏👏👏👍
🥔 Potato Monday friends 🤸 get cooking , and long live Chef Jean Pierre 🎉
you can say that again
Merci Jean-Pierre, j'ai fais mes premier Gnocchi hier soir avec un grand succès grace à ta recettes ! Thx Again Jean-Pierre
Super!!!👏👏👏👍
Can’t wait to try these….he keeps it simple but elegant!!
Love watching you! Have downloaded and used so many of your recipes.
This one is much more delicate. So many steps where you cannot have a good ending. Definitely not something a child can do.
Chef, you are a treasure. Thank you for your generosity and fine humor.
11:54 is why I enjoy these videos 😂 Honestly hilarious and no nonsense.
🙏❤️
Thank you chef JP for sharing all your culinary knowledge and wonderful recipes. You're the best!
Potato gnocchi looks so good
Definitely going to make these!
We made this last night for dinner & I’ve always love gnocchi but this was over the top amazing-everyone had seconds-Thank you Chef!
I love the fact that you make extra room for the sauce - it's the little things you do that makes me love your kitchen ❤️ and who doesn't love sauce 🤷😋
The KING!