When I was studying in Italy, one of my favorite ways to prepare (store-bought) gnocchi was to fry off some pancetta, chuck the gnocchi in with it once it's crispy to toast up the gnocchi, and then grate on a bunch of whatever hard Italian cheese I had on hand (parmigiano reggiano, pecorino romano, whatever), and just eat that. Crispy, cheesy, pancetta-y goodness.
@@brahmpayton334 You're probably gonna want to boil the gnocchi a bit to ensure the inside is fully firmed up, but just follow whatever the package instructions say to do for pan-frying! Enjoy!
@@brahmpayton334 Ha, I guess I forgot which video this is lol. Definitely make it from scratch if you're gonna! I used packaged stuff in college because it was cheap and easy. :)
Joshua: boil your home-gardened potatoes with your homemade water (made by burning hydrogen in an oxygen heavy atmosphere) just until easily pricked with the fork that you forged with the metal you mined. Then add an egg (from your chicken named squawk), salt (from your personal mine), and flour (from your wheat farm)
He probably didn’t want to do it bc Weissman means white man in German to it actually means a white man once said, which sounds like him mentioning a white privilege sort of
@@ryderhartlen6801 Yeah, but if anyone hates him for it, they'd literally be hating him for his name, and that's a bit low, even for SJWs. White privilege used to be a serious problem in America, whether it still really is, I don't know, I don't live there, but in most parts of the world, it's not like that, especially not in Europe. Yes, some ignorant idiots might think he's a nazi because it says "white man" in German, but how stupid would you have to be to think that? I understand he needs to be careful, especially with cancel culture ruining, well, everything it touches, though.
I've actually used this recipe, and I can say that it's pretty good! I wasn't able to make a very good sauce given a lack of ingredients, but the gnocci itself was fantastic.
Literally watching Papa Weissman is what is helping me get through some of the rough stuff happening to me right now. Silly, I know, but thank you papi for the funny, informative and juicy content. Thinking about the food I'll make one of these days instead of thinking about my problems hahah.
I never thought of frying gnocchi, it makes sense since it's basically potatoes ^^ Some notes of my own for you guys in the comments: I like to add grated nutmeg to the mashed potatoes and replace about a cup of the flour with powder milk (liquid milk would hydrate the potatoes too much and ruin the dough). It makes the gnocchi much softer and creamier in my experience. A pressure cooker boils the potatoes in half the time. You can totally roll the gnocchi with a fork and you can totally apply more pressure to make the sauce pockets deeper. Even if you screw up the shape as long as the potatoes are well seasoned they will be tasty! You can use any sauce you like, you can even serve gnocchi with a side of your favorite stew. They are incredible with goulash. If the dough breaks apart in your hands it needs more flour, but if it becomes even a little stiff you went too far. It's better to lean towards brittle gnocchi at first until you get the feel for the dough's consistency.
Well, there is also a breaded deep fried version, like you do with the meat. I like the version in the video (but not so big - gnocchi have different names based on size), but usually you use very little flour and mix it as little as possible not to develop gluten. This makes them soft, not chewy. (I prefer chewy, however.) Also, way better not to use pressure cooker, steaming or even backing whole potatoes with skin is preferable in order to have as little as possible water to penetrate the potatoes. You then need less flour and have a stronger taste
Frying is my favorite way to make gnocchi, I also add some spinach to mine (cooked then drained as much as possible) and bake my potatoes. I will definitely try your dry milk tip!
I would add: If you want to have less chewy gnocchi use 2 egg yolks instead of 1 egg. I would recommend making them smaller than Josh. Smaller gnocchi -> better gnocchi to sauce ratio in the end. The best sauce for gnocchi is simply sage-browned butter with lemonjuice and top them off with a lot of parmesan cheese. That shit is fucking addictive.
Ok I’m Italian and I approve this pesto recipe! It’s true that the tradition dictates to use the mortar, but it’s much more simpler to blend it 😁 also the other sauce...we call it “besciamella “, it’s perfect for lasagna. Very good Joshua, I admire the versatility of your cooking 👍🏼
The audio balance is off a bit- your voice in the intro is much quieter than the intro music, which resulted in a bit of a shock when I turned the volume way up to better hear your dulcet tones only for the intro to kick in
danielahitstheroad true that. Though for me personally I’d need more than gnocchi. Unless I want to be feel like crap after. Carbs go straight through me if not followed by veg and protein.
i made the sage brown butter ones tonight!! it was super good! i added chicken sausage, mushrooms, and garlic alongside the sage and the butter and that made it filling enough for a dinner :) I ended up using a little more than a cup of mashed potatoes and a little more than one egg, and it made enough for four with a little left over. great recipe, thanks for sharing!
I made the gnocchi with the mornay this weekend and wow, the combination is spectacular! If I had known gnocchi was so easy to make, I would have been making it all along. Thank you for this wonderful video
Estaba haciendo gnocchis la semana pasada y estaba pensando "esta receta no tiene sentido"... Y ahora esto ✨ Joshua, eres la salvación de la cuarentena... He estado mejorando mucho desde que TH-cam me recomendó tu canal, y mi familia te agradece 🥰. MUCHAS GRACIAS 😄 Greeting from Chile!
So inspiring. I had cooked potatoes in the fridge and just hand-kneaded that dough. It was so easy and so delicious. This is probably how the Italians eat gnocchi - leftover potatoes and there you go. Joshua, you are a genius and you are not boring. Keep going.
“If you’re making gnocchi, you probably already have the ingredients” insert shot about a potato being washed... well damn I guess I have to go to the store for potatoes now. 😂 (yes I know it’s typically a potato dumpling, I just fail as an adult sometimes, haha)
When I make gnocchi I make a chicken and mashed potatoes the first night and save some mashed potatoes to make the gnocchi. I also use the chicken to make stock and now I have a whole week of meals done.
As a person who has visited Italy once and doesnt know how to cook properly, I am dIsGUsTed by the lack of tradition in this video. As punishment for this crime you have to write a book called "A Weissman once said"
Even though it’s not traditional it is very easy for an at home kitchen to make. Maybe so is the traditional but as someone with not much background with this recipe it’s easy enough to make and while I make it I can learn the other ways it’s made and dishes that are similar etc
Shaka Zulu that’s fine, he can do all the Olive Garden soups and the salad if he wants too. It’s hard to justify sitting inside the restaurant for a soup and salad lunch anywhere anymore.
I was just thinking that! I love that soup! But any copycat recipe I find never tastes like the real thing. Admittedly I'm not that great a cook though :P
Mum was from Como area of Italy. Use of sage to Northern Italians is like using Basil for those coming from Southern Italy. And the use of sage brown butter is nothing new to us either. Gorgeous combination. Thank you for showcasing gnocchi
One thanksgiving I did the sage brown butter thing with sweet potatoes. A ton of work. But if you have a day of prep, totally worth it. Massively better than sweet potato pie.
Joshua I really, Really want you to make a Video on how to make things last. Like shelflife, or how to freeze stuff. Like the gnocchi, i can make a batch in my time, but some days im completely stuffed timetable wise, and id love to have a batch of gnocchi in the freezer ready to go. How to make stuff last, pretty please. Grüße from germany o/
You can totally freeze gnocchi but you wouldn't want to stack them until they are frozen (the weight of a single gnocchi on top of another mushes them together, unless you make them chewier and even then they'd stick to each other). You'd need to lay them in trays and freeze them in batches before preparing portions, it takes time (or a large empty freezer) but it's doable.
Here in Argentina we call them "ñoquis" (the same way you pronounce it, but we write it in a different way 😅). A tradition we follow is to eat them on the 29th of every month!
i made this and it was SO GOOD. store-bought gnocci has NOTHING on this. tysm for this recipe. every recipe of yours has my friends thinking I'm a Michelin chef
Yes!! I love Gnocchis so much. My husband has never had them or heard of them so I will be making these soon. Side note: Must have a shirt or an apron like your "salt that dough" shirt. I LOVE IT!
Been cooking your recipes for quite some time now and they're amazing. Would love to see a video focused on garnishes, what goes with what. The protein in most cases is easy to pick and cook but my question almost every time is "alright, now what do I serve on the side for this?" Keep up the good work!
Made em. Tongs. Tongs where the tool to grip the potato while picking off the skin. The leftovers freeze well! Place the gnocci that's still on the baking sheet in the freezer for a few hours then you can transfer to a freezer bag to be cooked later. Josh, I've been in the food service ind. for over 10 years. I've learned resturant standards recipes and cooked with industrial cookware. BUT, you (with other lovely TH-cam chefs) really give me the confidence and ideas too cook at home and go the extra mile to make it right. Thank you!
Another popular way to eat gnocchi here is by adding melted butter (like the 3rd method but without frying them) and then adding parmesan cheese, cinnamon and some sugar on top. Idk if it's a regional thing but we often eat gnocchi like this and it's delicious, especially with pumpkin gnocchi.
@@MrMakingwavesmedia someone is feeling threatened....I noticed you didn’t share a link to your TH-cam channel, or any links for cookbooks....I’m sure you meant to! Stop being a dick, no one appreciates it.
I use your videos to teach my high school food tech class. They love your stuff my dude. So do I! This video is going to help us in a mystery box challenge in our local school competition
You know if you get used to cooking efficiently it actually becomes pretty effortless, just pop some music in the background and practice and pretty soon it’s a quick 30 min thing
Dude as italian and coocking student i am just gonna say: roll gentle your gnocchi on a fork or they are not gonna take any sauce, and do not overdoit if you do too much gnocchi is gonna take so long
As Italian (and you know how much we can be a pain in the ass with our kitchen) I have to tell you: " this guy is amazing!" well done your recipes are great!
Not even asbestos hands will protect you very much from steam or near boiling water. Water and steam transfer the heat to your skin much faster than just touching a hot object will. That's why you can slap your hand on a ripping hot flat top grill (as long as there is no grease on it) and not feel a thing- and people like Josh who have built up calluses over time by handling a lot of hot objects have an even longer window of heat contact before their skin heats up to the point of discomfort or damage. There is sort of a soft limit to how bad a burn from water can be in a kitchen setting though, as it can't get any hotter than 212F, so as long as you remove your skin from the source of heat fast enough you'll be alright. Water can be wiped away easily and cools rapidly when exposed to air. Hot oil and melted sugar are not to be messed with at all though. Oil and sugar can get a lot hotter than water can and will stick to your skin like napalm and cause burns instantly. I don't recommend deep frying at home for this reason- managing large quantities of 300+ degree oil has a lot of potential to go wrong. Source: 15 years in food service.
I took your word and made it Josh!! I’m 17 and have only cooked an actual meal like once or twice and it turned out pretty good! I’ve never had gnocchi so I don’t know how to judge it😅 but thank you!
You should do an expanded video on the three main types of Gnocchi..... Potato Ricotta Parisian Idk I think it would be a great video, comparing and contrasting the different tastes and textures of each and what type of sauce would work best with each
I freeze mine until solid in a single layer (on a non-stick surface like parchment paper). Once solid add to a freezer safe bag and freeze up to a month. You can cook them from frozen, it just takes a little longer to cook.
Love this video! Thought gnocchi would be so much harder to make. This weekend I'm going to make some gluten free so I can finally try the stuff! But I may use rosemary butter instead of sage as I have a rosemary plant that is taking over my herb garden
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 ธันวาคม 2567](http://i.ytimg.com/vi/dNTiBBthKgQ/mqdefault.jpg)
Hey you should make a book called a weissman once said
That’s the best thing I’ve ever heard
Yeah you should be paid
Comment it until he agree to make the book
You are amazing
Unknown yes
if Joshua could make his own water he would
isabella madamba f i l t r a t i o n 1 0 0
Absolutely true.
What makes you think he hasnt.
He's just saving it.
Fat Yoshi’s History Does it have air sauce?
Bath water is passe, now Pasta Water is the way to go!
When you take Bechamel, cheese it up really well, that's a Mornay.
criminally underrated comment
That was terrible. I love it! lol
Took me a second to get the melody lol
My highest applause friend 👌🏻beautifully articulated and thought out. 😂
One of the greatest food related comments in history.
"This dish is so simple you probably already have everything you need."
Moments later: "So next just grab some pine nuts..."
Almonds work just as good
Walnuts if you’ve got em!
Here in Brazil, you can find pine nuts in literally every single market.
Loki walnuts are amazing for it, I never use pine nuts really.
They sell pine nuts in tesco
When I was studying in Italy, one of my favorite ways to prepare (store-bought) gnocchi was to fry off some pancetta, chuck the gnocchi in with it once it's crispy to toast up the gnocchi, and then grate on a bunch of whatever hard Italian cheese I had on hand (parmigiano reggiano, pecorino romano, whatever), and just eat that. Crispy, cheesy, pancetta-y goodness.
Uh....I'm going to go do this.
@@brahmpayton334 You're probably gonna want to boil the gnocchi a bit to ensure the inside is fully firmed up, but just follow whatever the package instructions say to do for pan-frying! Enjoy!
@@secretforreddit From the package? I did it from scratch last time. I'm the fool. :)
But, yes, Al dente gnocchi, then fry, I hear you.
@@brahmpayton334 Ha, I guess I forgot which video this is lol. Definitely make it from scratch if you're gonna! I used packaged stuff in college because it was cheap and easy. :)
Joshua: boil your home-gardened potatoes with your homemade water (made by burning hydrogen in an oxygen heavy atmosphere) just until easily pricked with the fork that you forged with the metal you mined. Then add an egg (from your chicken named squawk), salt (from your personal mine), and flour (from your wheat farm)
This is Joshua Weissman, not Cody'sLab
U crecked me up bro..🤣🤣
@@FelixBrewerDahrknessInTheLight they looks slightly simmilar especially when both have long hair.
Who are we? Frank Proto?
Real Joshua would make iron with his own supernova
The fact he wore a slap that dough shirt but did not slap that dough broke my heart
nah dude you can see the hand mark on the gnocchi dough.
probably edited it out
2:06
but he did? 2:06
Yeh! Thts en oxymoron!!
Do you know where to buy these?
Bro really about to hit 3 mil 🤯 I remember when he had quit his job to pursue this.
That video keeps getting recommended to me but im pushing it off for a day when i need some pure inspiration
@@stephenasunnamedsource2943 watch it!!
Now he’s almost to four million, he’s blowing up!!
Josh: Add about 10 pieces of Gnocchi per person
Me: *Spits out my full pound of pasta I just boiled for my din din*
TF lol
What 🤣
I love the term din din
SAME!
hahahahaha!!
Josh: It only takes like 15 minutes
Also Josh: So you're gonna wanna boil those potatoes for about 45 minutes
Wait yeah that doesn't make any sense
You do realize that, because you are actively saying no to doing "A Weissman Once Said", now everyone and their mother is gonna want you to do it.
The good ol' Streisand effect.
He probably didn’t want to do it bc Weissman means white man in German to it actually means a white man once said, which sounds like him mentioning a white privilege sort of
Oh, Wise One !!
@@ryderhartlen6801 By the Gods, if you go any deeper into the name, you might dig out of the hole in China my guy.
@@ryderhartlen6801 Yeah, but if anyone hates him for it, they'd literally be hating him for his name, and that's a bit low, even for SJWs. White privilege used to be a serious problem in America, whether it still really is, I don't know, I don't live there, but in most parts of the world, it's not like that, especially not in Europe. Yes, some ignorant idiots might think he's a nazi because it says "white man" in German, but how stupid would you have to be to think that? I understand he needs to be careful, especially with cancel culture ruining, well, everything it touches, though.
everyone : Make a cookbook called "A Weissman once said"
Joshua : no
Noooo
Too cocky
That’s a bruh moment right there.
@@juanurdaneta9844 yes, how dare this man not write us a book on command lol
@@PimpolloMorales the audacity 😂😂😂
When Joshua says “papa love you” my heart feels warm
Josh: "Toss in ten or so pieces of gnocchi per person."
Me, a gnocchi loving bastard: more.... MORE
Something: exists
Joshua Weissman: Let’s make it better or cheaper or ferment it
He do ferment tho 🤨
josh: you don't need fancy tools also josh: I'm gonna use the fancy tools
@Dyanosis I know
(cries in spider)
holy shit 200 likes
@@SimonWoodburyForget if you've never diced an onion with your bare hands, can you even call yourself a cook?
Nine IX #9 ikr imagine not being able to slice a carrot by hand 🤦♂️
Everyone: make a book called a Weissman once said
Josh: NOOOOO
*Top 10 anime betrayals intensifies*
Why did i hear anime heartbreak music when he said no
Omg. I literally said "But, Papa...doushite?"
Top 10 weebs In josh’s comment section
I would like to see him make gumbo who else agrees
i do
Yes
Yes pleeease!
Yasss!
It took me a second to realize “half a bunch of sage” was not a joke and is, in fact, an actual amount.
Tip: pine nuts are really expensive but you can use cashews instead
I find the opposite to be true where I live. Cashews are so pricey
or walnuts
@@hayleylarsen7938 Brazil?
Roxxi Felez Australia
@@hayleylarsen7938 oh cool
Do “judging with josh” subscribers send in there family recipe or there own and you make it and give some feed back
wrong their shame on you and the 80+ people that liked lmao
Matthew what lol it’s not a test
@@Eliv537 lmao ikik
Caleb Calderon what lol
@Caleb Calderon ha
I hate to admit I pay more attention to his face and expressions more than the actual recipe.
Well, he does have a beautiful face, so...
HisVirusness and ass🍑😂
@@tonyhollerz6958 dont forget the nutsack on the back of his head
5:25 killed me 😂
while he boils you to make gnocchi
As a person living in the UK, that accent, was what you would expect to hear 60% of the time.
I've actually used this recipe, and I can say that it's pretty good! I wasn't able to make a very good sauce given a lack of ingredients, but the gnocci itself was fantastic.
Literally watching Papa Weissman is what is helping me get through some of the rough stuff happening to me right now. Silly, I know, but thank you papi for the funny, informative and juicy content. Thinking about the food I'll make one of these days instead of thinking about my problems hahah.
Petition for "Weissman once said" still stands. 😞
I never thought of frying gnocchi, it makes sense since it's basically potatoes ^^
Some notes of my own for you guys in the comments:
I like to add grated nutmeg to the mashed potatoes and replace about a cup of the flour with powder milk (liquid milk would hydrate the potatoes too much and ruin the dough). It makes the gnocchi much softer and creamier in my experience.
A pressure cooker boils the potatoes in half the time.
You can totally roll the gnocchi with a fork and you can totally apply more pressure to make the sauce pockets deeper. Even if you screw up the shape as long as the potatoes are well seasoned they will be tasty!
You can use any sauce you like, you can even serve gnocchi with a side of your favorite stew. They are incredible with goulash.
If the dough breaks apart in your hands it needs more flour, but if it becomes even a little stiff you went too far. It's better to lean towards brittle gnocchi at first until you get the feel for the dough's consistency.
Also ricotta gnocchi are great too and gives that soft fluffyness of the powdered milk
Well, there is also a breaded deep fried version, like you do with the meat.
I like the version in the video (but not so big - gnocchi have different names based on size), but usually you use very little flour and mix it as little as possible not to develop gluten. This makes them soft, not chewy. (I prefer chewy, however.) Also, way better not to use pressure cooker, steaming or even backing whole potatoes with skin is preferable in order to have as little as possible water to penetrate the potatoes. You then need less flour and have a stronger taste
Frying is my favorite way to make gnocchi, I also add some spinach to mine (cooked then drained as much as possible) and bake my potatoes. I will definitely try your dry milk tip!
Powder milk?! Schifoso 🤢
I would add: If you want to have less chewy gnocchi use 2 egg yolks instead of 1 egg.
I would recommend making them smaller than Josh. Smaller gnocchi -> better gnocchi to sauce ratio in the end.
The best sauce for gnocchi is simply sage-browned butter with lemonjuice and top them off with a lot of parmesan cheese. That shit is fucking addictive.
You should make a book called a Weismann once said. Just a thought
Gotem
Thank you! Rewatched this 100 times while I made my own tonight! They came out great. Thanks for the always fun cooking :)
The sage sauce gnocchi made me FLY TO HEAVEN. And I’m italian! I love all your recepies, you’re the best!
Ok I’m Italian and I approve this pesto recipe! It’s true that the tradition dictates to use the mortar, but it’s much more simpler to blend it 😁 also the other sauce...we call it “besciamella “, it’s perfect for lasagna. Very good Joshua, I admire the versatility of your cooking 👍🏼
My Italian American friend’s family uses a blender as well-it’s still delicious! I did it once with a mortar, but it’s quite a bit of arm work 😅
Same. I live here and my adoptive local Nonna said “no you use blender. You have too many kids and no time. Blend it” 😂😂😂
The audio balance is off a bit- your voice in the intro is much quieter than the intro music, which resulted in a bit of a shock when I turned the volume way up to better hear your dulcet tones only for the intro to kick in
I did the same thing
With almost 3 million subs, you'd think he could find someone to do audio editing.
Dave Bendit boohoo
@@DaveBendit Was thinking the same thing. It's as if no one even plays the video through to check it before rendering it.
Joshua: 10 or so gnocchi per person
Me: pfft
Yeah, but look at the size of those! About three times the size mine are. Add a rich sauce and it's a recipe for an instant food coma.
danielahitstheroad true that. Though for me personally I’d need more than gnocchi. Unless I want to be feel like crap after. Carbs go straight through me if not followed by veg and protein.
i made the sage brown butter ones tonight!! it was super good! i added chicken sausage, mushrooms, and garlic alongside the sage and the butter and that made it filling enough for a dinner :) I ended up using a little more than a cup of mashed potatoes and a little more than one egg, and it made enough for four with a little left over. great recipe, thanks for sharing!
I made the gnocchi with the mornay this weekend and wow, the combination is spectacular! If I had known gnocchi was so easy to make, I would have been making it all along. Thank you for this wonderful video
"A Weissman once said". That's a pretty good idea
Omg josh you’re growing and so is your channel ❤️ I know you’ll hit another million in no time cuz you deserve it
Estaba haciendo gnocchis la semana pasada y estaba pensando "esta receta no tiene sentido"... Y ahora esto ✨ Joshua, eres la salvación de la cuarentena... He estado mejorando mucho desde que TH-cam me recomendó tu canal, y mi familia te agradece 🥰. MUCHAS GRACIAS 😄 Greeting from Chile!
So inspiring. I had cooked potatoes in the fridge and just hand-kneaded that dough. It was so easy and so delicious. This is probably how the Italians eat gnocchi - leftover potatoes and there you go. Joshua, you are a genius and you are not boring. Keep going.
Joshua talking about “not being traditional” with this dish...
Joshua: *cracks black pepper in a French white sauce*
Me: >:O
He’s a bad boy
“If you’re making gnocchi, you probably already have the ingredients” insert shot about a potato being washed... well damn I guess I have to go to the store for potatoes now. 😂 (yes I know it’s typically a potato dumpling, I just fail as an adult sometimes, haha)
When I make gnocchi I make a chicken and mashed potatoes the first night and save some mashed potatoes to make the gnocchi. I also use the chicken to make stock and now I have a whole week of meals done.
As a person who has visited Italy once and doesnt know how to cook properly, I am dIsGUsTed by the lack of tradition in this video. As punishment for this crime you have to write a book called "A Weissman once said"
@@SimonWoodburyForget i agree
Even though it’s not traditional it is very easy for an at home kitchen to make. Maybe so is the traditional but as someone with not much background with this recipe it’s easy enough to make and while I make it I can learn the other ways it’s made and dishes that are similar etc
@@lucasgarcia8285 just going to point out that my comment was a joke, it seems like a few people misundertsood
“But better” idea, the Olive Garden chicken and gnocchi soup please! 🥰❤️
That's a low bar there bud
Shaka Zulu that’s fine, he can do all the Olive Garden soups and the salad if he wants too. It’s hard to justify sitting inside the restaurant for a soup and salad lunch anywhere anymore.
Omg thats a great idea!!! I hate Olive garden, but what is it about that stupid soup thats so tasty lol
I was just thinking that! I love that soup! But any copycat recipe I find never tastes like the real thing. Admittedly I'm not that great a cook though :P
I think I’m gonna cry for how you pronounced GNOCCHI. I love you😭❤️🔥 🇮🇹
P.S. I like to make them with potatoes and flour only ❤️🔥
"If you want my potato ricer, I'll link below."
Looks below....
WHERE????
For all those interested, you can replace the mashed potatoes with ricotta. It tastes really nice. I make it quite often
Ricotta and gnocchi are a match made in heaven.
Joshua: Gnocchi is so easy, you don’t even need a recipe.
Also Joshua: Gives us a video/recipe to make Gnocchi.
Dammit, Josh! Can we talk about all these times you say you'll link to things and then you don't?? 😭
I knowwwwww, was looking for the link to the ricer but alas, I guess I will go to my usual places (Jeff Besos, you bastid)
I just came looking for the ricer link lol
Me too!! 🙃 anyone find it yet?
@@emilyjones3750 I just did a generic search on amazon and ended up getting a larger one because sometimes taters are huge lol
I would cut them in half before ricing. Is that a cheat?
I followed this and did the sage butter sauce. It was delicious and everyone enjoyed. Thanks!
Favorite cook on TH-cam. Great food, great info, and great vibe/humor.
if Josh ever did a cook book and his first isnt called "B Roll" I'd be so upset
That would have been a great cookbook name. Maybe the next time around
...are you upset?...
@@sjlmorgan no because they realize that B Roll comes AFTER "A" New York Times best-seller.
Weissman cookbook is just gonna be called "CAKE"
The cake is a lie.
It's gonna be called "B-ROLL"
Woah I never even thought about making my own
trust me it is harder than it looks tho. or maybe I'm just a shit cook idk
@@reggiereupana3013 you're making me do it now
@@aostric7320 ahah DO IT
Mum was from Como area of Italy. Use of sage to Northern Italians is like using Basil for those coming from Southern Italy. And the use of sage brown butter is nothing new to us either. Gorgeous combination. Thank you for showcasing gnocchi
One thanksgiving I did the sage brown butter thing with sweet potatoes. A ton of work. But if you have a day of prep, totally worth it. Massively better than sweet potato pie.
Joshua I really, Really want you to make a Video on how to make things last. Like shelflife, or how to freeze stuff.
Like the gnocchi, i can make a batch in my time, but some days im completely stuffed timetable wise, and id love to have a batch of gnocchi in the freezer ready to go.
How to make stuff last, pretty please.
Grüße from germany o/
You can totally freeze gnocchi but you wouldn't want to stack them until they are frozen (the weight of a single gnocchi on top of another mushes them together, unless you make them chewier and even then they'd stick to each other). You'd need to lay them in trays and freeze them in batches before preparing portions, it takes time (or a large empty freezer) but it's doable.
Thank youuuuuu, Josh!! Your videos are always super instructional and make me feel comfortable about cooking new things!
Here in Argentina we call them "ñoquis" (the same way you pronounce it, but we write it in a different way 😅). A tradition we follow is to eat them on the 29th of every month!
i made this and it was SO GOOD. store-bought gnocci has NOTHING on this. tysm for this recipe. every recipe of yours has my friends thinking I'm a Michelin chef
Great recipe, I’ve made the gnocchi 4 times now and had both the pesto and French sauce, amazing pillows of goodness!!!
Yes!! I love Gnocchis so much. My husband has never had them or heard of them so I will be making these soon.
Side note: Must have a shirt or an apron like your "salt that dough" shirt. I LOVE IT!
The hardest but better challenge:
The cake shake from portillo’s
LMAO just watched that video from recommendations two days ago
Been cooking your recipes for quite some time now and they're amazing. Would love to see a video focused on garnishes, what goes with what. The protein in most cases is easy to pick and cook but my question almost every time is "alright, now what do I serve on the side for this?" Keep up the good work!
Guga foods is your answer. Check out that channel. Dope side dishes
Made em. Tongs. Tongs where the tool to grip the potato while picking off the skin.
The leftovers freeze well! Place the gnocci that's still on the baking sheet in the freezer for a few hours then you can transfer to a freezer bag to be cooked later.
Josh, I've been in the food service ind. for over 10 years. I've learned resturant standards recipes and cooked with industrial cookware. BUT, you (with other lovely TH-cam chefs) really give me the confidence and ideas too cook at home and go the extra mile to make it right. Thank you!
Another popular way to eat gnocchi here is by adding melted butter (like the 3rd method but without frying them) and then adding parmesan cheese, cinnamon and some sugar on top. Idk if it's a regional thing but we often eat gnocchi like this and it's delicious, especially with pumpkin gnocchi.
How did you know what recipes I was checking TH-cam for?
This is a really shitty recipe, and it is all wrong. Do not bother. This guy can't cook to save his life.
@@MrMakingwavesmedia Dayum why so aggressive
@@MrMakingwavesmedia you’re right, the recipes on your YT looks so much better. Oh wait..
@@MrMakingwavesmedia someone is feeling threatened....I noticed you didn’t share a link to your TH-cam channel, or any links for cookbooks....I’m sure you meant to!
Stop being a dick, no one appreciates it.
People spend their entire lives trying to develop cookbooks. He’s making great content already! Let him do his thing! He’s busy enough as is.
Ah brings this to my past when I was a kid and mum would make these sometimes for dinner 💕
I use your videos to teach my high school food tech class. They love your stuff my dude. So do I! This video is going to help us in a mystery box challenge in our local school competition
My son and I watch this channel often. Big fans.
You should do a video called- Making Randy’s donuts | But Better!
You just made my mouth salivate. I miss Randy’s!
Danny
as most how to cook videos go
i just simply watch and go "ah that looks like a great food to make...too bad i'm lazy"
LOL
Mood
You know if you get used to cooking efficiently it actually becomes pretty effortless, just pop some music in the background and practice and pretty soon it’s a quick 30 min thing
@@emmanuelarmenta881 the hardest part is bothering to buy the stuff tho 😂
I don’t even know what this is and I’m already amped to learn how to make it!!!
Dude as italian and coocking student i am just gonna say: roll gentle your gnocchi on a fork or they are not gonna take any sauce, and do not overdoit if you do too much gnocchi is gonna take so long
As Italian (and you know how much we can be a pain in the ass with our kitchen) I have to tell you: " this guy is amazing!" well done your recipes are great!
You did everything perfect. I’m Italian & my mother made them so good. Exactly like you. 🎉
I was so shocked when you said “ow” because I assumed your asbestos hands would protect you. You okay Papa?!
Not even asbestos hands will protect you very much from steam or near boiling water. Water and steam transfer the heat to your skin much faster than just touching a hot object will. That's why you can slap your hand on a ripping hot flat top grill (as long as there is no grease on it) and not feel a thing- and people like Josh who have built up calluses over time by handling a lot of hot objects have an even longer window of heat contact before their skin heats up to the point of discomfort or damage. There is sort of a soft limit to how bad a burn from water can be in a kitchen setting though, as it can't get any hotter than 212F, so as long as you remove your skin from the source of heat fast enough you'll be alright. Water can be wiped away easily and cools rapidly when exposed to air. Hot oil and melted sugar are not to be messed with at all though. Oil and sugar can get a lot hotter than water can and will stick to your skin like napalm and cause burns instantly. I don't recommend deep frying at home for this reason- managing large quantities of 300+ degree oil has a lot of potential to go wrong. Source: 15 years in food service.
Thats a amazing username
"You wanna know what else is plump, can be coated in sauce, and then placed in your mouth?"
Oh I can think of a few things
I took your word and made it Josh!! I’m 17 and have only cooked an actual meal like once or twice and it turned out pretty good! I’ve never had gnocchi so I don’t know how to judge it😅 but thank you!
This guy is so good at culinary. Such a inspiring person
I am proud of him for getting the recognition he deserves with this serious. He is a wonderful chef
Gnocchi: Pasta pillows of delight!
Once, after I watched Babish do his Gnocchi video... i spent the whole night dreaming about making and eating gnocchi... I've never even had gnocchi.
Massimo Bottura was almost lynched early in his culinary career for breaking traditional Italian recipes
love you, especially like how you give "normal measurements plus grams, you're the (wise) MAN
I love going off my intuition when I cook and it’s really amazed me through trial and error
You should do an expanded video on the three main types of Gnocchi.....
Potato
Ricotta
Parisian
Idk I think it would be a great video, comparing and contrasting the different tastes and textures of each and what type of sauce would work best with each
The top commenter:
"Why are we still here.. just to suffer?..."
Can we get an official comment from the person who commented that?
Pro tip: when you mash potatoes with a press you dont need Go Peel them before! The skin stays behind inside the press 👍🏻
So true. Also, you can later bake the skins, they are very tasty with some kosher salt sprinkled on them (I recommend russet potatoes).
@@luismart7714 thank you sir. Cant wait until Josh shows us how to make potato skins and the first step is to build your own potato farm
u know the ricer he uses?
Chris Hansen I do not. My recommendation would be to go with stainless steel. There are some that have plastic parts and they do not last long.
Came from Pinterest and I've got to say this is now my favorite food channel 💞💞💞💞
OK, just made this for dinner. Turned out awesome (albeit uneven since I got my 5 year old to do the cutting). Thanks!
Why does josh always act like he substitutes his sugar with cocaine😂 I'm all for it though😂
YOU SHOULD MAKE SWEET POTATO GNOCCHI!!!
He really said “no ❤️”
This is the first video I'm watching of you... I'm subscribing this second! I loveeeeddd this video!!!
I do not know what your chanel is about or who you are but this video made me an instant fan! Thanks for the comedy cooking.
Hey Josh, would these gnocchi freeze well, so me and the homies can just make a giant batch before they tuck me in?
I freeze mine until solid in a single layer (on a non-stick surface like parchment paper). Once solid add to a freezer safe bag and freeze up to a month. You can cook them from frozen, it just takes a little longer to cook.
What she said 👍🏼
I'm Italian and really proud of you.
00:47 .... so you’re saying there’s a chance 🥳
Love this video! Thought gnocchi would be so much harder to make. This weekend I'm going to make some gluten free so I can finally try the stuff! But I may use rosemary butter instead of sage as I have a rosemary plant that is taking over my herb garden
I am surprised that it really worked without mesuring, because it was my first time making them. Really like this video.👏🏻👍🏻