Make sure you use golden potatoes, not Idaho. Also from where I come from in Italy, using eggs is cheating a bit. Traditional gnocchi are made with potatoes, flour, and a pinch of salt. If you do this correctly, the gnocchi will be light and fluffy. Tucci’s recipe is a good alternative but would leave out the parmigiano cheese in the pasta mix. Best
@@CaptPoco Non capisco il tuo commento. Guarda che io sono di Bologna. Però questa non è una concorrenza di chi è più Italiano. Ho fatto solo un commento sulla ricetta dei gnocchi.
I'm Italian and I make gnocchi all the time but never with parmigiano cheese and nutmeg....but I will try it next time, I'm sure they are delicious. Thank you and keep on posting your recipes I enjoy watching and learning new recipes. Ciao
Hello gorgeous☺. This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Once I was in France and in a company's cantine, they served gnocchi... RAW. I didn't realise, had a mouthful and almost threw up all over. I was in shock for days.
I use to mix mine in a bowl like yours for years. The past year I put all the ingredients in my Kitchen Aid using the dough hook, and it makes the dough so much nicer and firmer with no lumps, and the gnocchi turns out better. Trust me.
I used to mix my Bohemian bread dumplings in a bowl for years too. Now I use the Kitchen Aid, put with the paddle, and I am much, much happier. Quality is great and my back and arms are not abused.
I really appreciate.. you are very accurate.. so I tell you that the cheese is "parmigiano" (male) because "parmigiana" (feminine) is a recipe (with parmigiano) :-) ... greetings from Italy!!
Hello gorgeous☺. This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
So Stanley, the way I learned to make gnocchi was with my lover standing behind me, arms wrapped around me, guiding my hands. NEVER forgot that lesson! Put a little love into it !
Great video guys. I bought the gnocchi board awhile ago and haven't used it yet. It's nice to see how easy this was. My Auntie used to make them and raviolis when I was little. She would make all of her pastas, gnocchi for later...Kinda like a production line on her countertop. Now I'm old! 😆 Been awhile. Nice to see someone making them again.
Hello gorgeous☺. This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Ciao Stanley, sicuramente i tuoi gnocchi saranno buonissimi. Ma noi in Lombardia li facciamo semplicemente con patate, farina e un po' di sale. Il parmigiano lo mettiamo poi quando li condiamo col sugo magari di pelati e salsiccia. Comunque complimenti! Ciao Rita
It’s not “parmigiana” (which is the dish with the eggplants) but “parmigiano”. I know it sounds annoying, but it makes a huge difference for an Italian.
Thanks for all the love and support. I am blown away by the love from ya'll. I know these are hard times but with love and faith we shall all see the light again 🥰❤️❤️. Love you 🤗
I like the fact that you don't "indent" them. My mom use to do that, and I don't think it's necessary, as I have never done that either. It would take too much time, and not necessary.
Hello gorgeous☺. This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
INDENT, that was the word I was trying to find. The indents trap sauce in them when you eat them. His little pillows causes the sauce to roll off. I'm not Italian but I know pasta making from 45 years ago and watching Italian pasta shows.
Like bolognese sauce, talk to 100 different grandmothers and you will get 100 variations on how to make gnocchi. Nonna always used russets, Mum always used russets, I always use russets. We always have used a potato ricer to break up the potatoes. We always favored a firmer gnoccho so we used more eggs. We always made way more than we could use in one sitting, freeing the rest for another day. My favorite sauces: Either bolognese or butter and sage. A creamy Gorgonzola sauce would be a close third. Indipendentemente da ciò, preparali, cuocili, condiscili, mangiali!
Home sweet home. There is always something to learn. Gnocco by boiled potatoes. J think J'll certainly do it as soon as possible. So J put seeds of potato under the earth, wait for her grewing and then, finally, J take up potato to boil it. Very clever, and nice and simple.
Hello Tucci use your ands to make the gnocchi put yourself on a table or pastry board put flour Around it mash the potatoes make a hole in an egg a pinch of salt knead whit your hands. I speak little english, I hope you will understand. You are also wonderful in the Kitchen bye bye dal Roero Piemonte Italy
I love these comments - so many Italian cucina purists out there! Actually it's super-helpful - I don't really trust an American-Italian to tell me how to cook Italian food (or any food come to think of it).
Thanks for all the love and support. I am blown away by the love from ya'll. I know these are hard times but with love and faith we shall all see the light again 🥰❤️❤️. Love you 🤗
Ack, nails on a chalkboard. Other than that, great videos. I'm learning Italian cooking - TH-cam ranger - and making progress. I'll brave a timpano soon.
He left out the step of using the fork or a gnocchi board to put groves on the individual gnocchi. The groves are there so they can hold on to the sauce when you are eating them.
He's woke he doesn't care about the gender of Italian nouns. Pronouncing it in the masculine is just one more nod to the Patriarchy. Insert eye roll riiight here.
@@somedaynow1128 your answer is silly because you ignore that the difference is important: Parmigiano is the cheese. Parmigiana is an eggplant-based dish
@@blasterx9877 it's silly, but it's also funny. And Italians shouldn't complain about wrong pronunciation. They create so funny misunderstandings themselves with sheet, beach, coke, deep...
Hello gorgeous☺. This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Never add eggs; it will make them heavy as lead. Don't add cheese either. Given all the times he's been to Italy you would think he would have asked people how to make them the best way. Red potatoes usually work the best; if not then the golden potatoes, not Idaho.
The whole trick is to get potato-flour balance right, too much potato and gnocchi fall apart, to much flour and gnocchi are too chewy. 50-50 is approximately correct but it varies a lot depending on the type of potato. The mix is right when the dough is still sticky enough to stick to your fingers but not so sticky that you can not work with it, that's how you know.
Hello gorgeous☺. This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Hi Mr. Tucci....for the sauce i would suggest pork ribs and sausages......that is usual sauce we make in rome. Otherwise you can use blue cheese (gorgonzola). As for grated cheese make a mix of pecorino cheese and parmigiano. Good effort anyhhow.
Hello gorgeous☺. This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Stanley Tucci : How to Make it
th-cam.com/play/PLv43YPKJ_6f0sd7IQINMRsw0c58zsEhMA.html
That fork scratching in the bowl gives me the shivers 🤣🤣🤣
Love your humor and your wife’s background laughter.
I love when my crush is cooking food that I love.
Listen buddy he’s married
So@@scottmills3770
There should be a LOVE button He is so much fun to watch. Our new Julia. 🙂
Make sure you use golden potatoes, not Idaho. Also from where I come from in Italy, using eggs is cheating a bit. Traditional gnocchi are made with potatoes, flour, and a pinch of salt. If you do this correctly, the gnocchi will be light and fluffy. Tucci’s recipe is a good alternative but would leave out the parmigiano cheese in the pasta mix. Best
Congradulations. You're a better Italian than Stanley Tucci.
@@CaptPoco Non capisco il tuo commento. Guarda che io sono di Bologna. Però questa non è una concorrenza di chi è più Italiano. Ho fatto solo un commento sulla ricetta dei gnocchi.
Using eggs is cheating a lot. :)
Thank you! The advice on the choice of potato was worrying me. I think I would do at least one beaten egg white to help my beginner attempt.
Another youtube expert heard from. 😀
I'm Italian and I make gnocchi all the time but never with parmigiano cheese and nutmeg....but I will try it next time,
I'm sure they are delicious. Thank you and keep on posting your recipes I enjoy watching and learning new recipes.
Ciao
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Chef Tucci! Bravo! 🥔🥔🥔
Once I was in France and in a company's cantine, they served gnocchi... RAW. I didn't realise, had a mouthful and almost threw up all over. I was in shock for days.
Thank you for a great recipe and demonstration. Stay safe.
You stay safe by wearing a mask especially in crows but not in your kitchen with wifey.
I use to mix mine in a bowl like yours for years. The past year I put all the ingredients in my Kitchen Aid using the dough hook, and it makes the dough so much nicer and firmer with no lumps, and the gnocchi turns out better. Trust me.
interesting
I used to mix my Bohemian bread dumplings in a bowl for years too. Now I use the Kitchen Aid, put with the paddle, and I am much, much happier. Quality is great and my back and arms are not abused.
same!!❤
Thank you for sharing your delicious recipe with us 👍🏼👍🏼👍🏼👍🏼
Very good job! We would suggest to eat gnocchi in their most traditional and simple way: with butter and sage 🤤
The best receipt or gnocchi Thank You Stanley and your wife😋😋😋
Using a Potato Ricer makes them smooth and light.
Your “Cooking in Italy” series on CNN is fabulous! I had to watch “Big Night” again!
Nothing Stanley Tucci does is boring!
Buonissimi gli Gnocchi !! 😍🇮🇹🔝
I like the simplicity of these videos. Reminds me of David Lynch and his tutorial on quinoa...
I add gnocchi in my chicken soup instead of noodles.
It is so good.
Love you Stanley and your wife too!
I really appreciate.. you are very accurate.. so I tell you that the cheese is "parmigiano" (male) because "parmigiana" (feminine) is a recipe (with parmigiano) :-) ... greetings from Italy!!
Just made these tonight...delicious!
parmigiano in the mix is a bestemmia!
Keep on cooking, Stanley, it is fun!
Stanley is amazing!
You're a TRUE CHEF.... Not measuring... LOOOOVE IT...!!
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
So Stanley, the way I learned to make gnocchi was with my lover standing behind me, arms wrapped around me, guiding my hands. NEVER forgot that lesson! Put a little love into it !
I too was a blossoming home chef but my wife got mad. I relented because she rakes and mows the lawn among other things. Dream killer.
I love your tutorials stanley
I love his humor.
He makes it look so simple! My gnocchi are rock hard. I will most certainly try his method.
Un professionista. Bravissimo!
I am so glad I found your channel.
Omgoodness, you cook like an Italian grandma....great job!
My Italian Great Auntie use to make this for the family Dog. The Dog always ate well.
I really enjoy his content ❤
love stanley tucci and know he loves italian foods, his gnocchi looks simple to make
Great video guys. I bought the gnocchi board awhile ago and haven't used it yet. It's nice to see how easy this was. My Auntie used to make them and raviolis when I was little. She would make all of her pastas, gnocchi for later...Kinda like a production line on her countertop. Now I'm old! 😆 Been awhile. Nice to see someone making them again.
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Love his quick wit! 😂
Ciao Stanley, sicuramente i tuoi gnocchi saranno buonissimi. Ma noi in Lombardia li facciamo semplicemente con patate, farina e un po' di sale. Il parmigiano lo mettiamo poi quando li condiamo col sugo magari di pelati e salsiccia. Comunque complimenti! Ciao Rita
Cmon Stanley. Stop making your wife peel the potatoes! But seriously, it looks wonderful.
Love the Tucci
That's a very nice kitchen.
Gnocchi are much juicier when you just use eggyolk instead of whole eggs, because you need much more flowr which makes the gnocchi much less fluffy.
Gnocchi is my favorite food to eat..My Italian grandmother always made it all by hand for me
"I'm going to make gnocchi with my wife."
"You're going to make nookie with your wife?"
"No, gnocchi. Well, that too."
He's like the cool older brother trying to teach us something while showing the mistakes he made when he was our age.
It’s not “parmigiana” (which is the dish with the eggplants) but “parmigiano”. I know it sounds annoying, but it makes a huge difference for an Italian.
esatto. Poi noce moscata negli gnocchi??
Thanks for all the love and support. I am blown away by the love from ya'll. I know these are hard times but with love and faith we shall all see the light again 🥰❤️❤️. Love you 🤗
Oh mamma mia Stanley ma che dici ?!? Parmigiana !!!!
Second one of these I have watched....you have sound problems. These are fun...more fun if I could hear Stanley.
Perfect job Stanley!
mio Dio ho i brividi... non mangerei mai una cosa simile
I like the fact that you don't "indent" them. My mom use to do that, and I don't think it's necessary, as I have never done that either. It would take too much time, and not necessary.
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
INDENT, that was the word I was trying to find. The indents trap sauce in them when you eat them. His little pillows causes the sauce to roll off. I'm not Italian but I know pasta making from 45 years ago and watching Italian pasta shows.
Like bolognese sauce, talk to 100 different grandmothers and you will get 100 variations on how to make gnocchi. Nonna always used russets, Mum always used russets, I always use russets. We always have used a potato ricer to break up the potatoes. We always favored a firmer gnoccho so we used more eggs. We always made way more than we could use in one sitting, freeing the rest for another day.
My favorite sauces: Either bolognese or butter and sage. A creamy Gorgonzola sauce would be a close third.
Indipendentemente da ciò, preparali, cuocili, condiscili, mangiali!
Butter and sage is my favourite,too, but I also love them with plain fresh tomato sauce. Especially in summer.
Love the high tech tools - a simple fork ☺️
I was wondering if you had to have a ricer or not. Whew!
So pleased to see this, I buying Gnocci, my kids eat it but for me it’s tasteless and soggy.
His Searching For Italy series is fantastic. Sunday nights at 9 pm on CNN.
Thank you Stanley & Felicity! (If you were making egg nog you would need brandy!)
Home sweet home. There is always something to learn. Gnocco by boiled potatoes. J think J'll certainly do it as soon as possible. So J put seeds of potato under the earth, wait for her grewing and then, finally, J take up potato to boil it. Very clever, and nice and simple.
Hello Tucci use your ands to make the gnocchi put yourself on a table or pastry board put flour Around it mash the potatoes make a hole in an egg a pinch of salt knead whit your hands. I speak little english, I hope you will understand. You are also wonderful in the Kitchen bye bye dal Roero Piemonte Italy
ma le schiaccia con la forchetta? oh Madonna Santa!
6:17 the flour-snap seals the deal!
Do you have a cookbook?
Gnocchi with butter and sage is delicious too
I love these comments - so many Italian cucina purists out there! Actually it's super-helpful - I don't really trust an American-Italian to tell me how to cook Italian food (or any food come to think of it).
Looks easy!
Thanks for all the love and support. I am blown away by the love from ya'll. I know these are hard times but with love and faith we shall all see the light again 🥰❤️❤️. Love you 🤗
Love it 😊
does anyone know what that bell jar is used for? or where to purchase? thanks!!!
can anyone link the bowl with the blue rim - perfect for dough work
Complimenti ! Li hai interpretati in maniera tradizionale !
What apron is Stanley Tucci wearing in this video please?
I Am italian and my grandma was never putting eggs for gnocchi
Have never eaten this before, but plan on trying it after watching unmake it
Ack, nails on a chalkboard. Other than that, great videos. I'm learning Italian cooking - TH-cam ranger - and making progress. I'll brave a timpano soon.
He left out the step of using the fork or a gnocchi board to put groves on the individual gnocchi. The groves are there so they can hold on to the sauce when you are eating them.
I like you man .
Sacrée cuisine. Sacré cuisinier. Sacré acteur.
Please Stanley, it’s parmigianO, not parmigianA. That cheese is masculine in italian
He's woke he doesn't care about the gender of Italian nouns. Pronouncing it in the masculine is just one more nod to the Patriarchy. Insert eye roll riiight here.
relax
@@somedaynow1128 your answer is silly because you ignore that the difference is important: Parmigiano is the cheese. Parmigiana is an eggplant-based dish
@@blasterx9877 it's silly, but it's also funny. And Italians shouldn't complain about wrong pronunciation. They create so funny misunderstandings themselves with sheet, beach, coke, deep...
@@blasterx9877 well said!!!
stanley tocchi
Our adoptive son in the UK!
I would like to have the receipe for the zucchini and pasta dish you had on your recent CNN special by the way your newest CNN special is FABULOUS!!!!
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Never add eggs; it will make them heavy as lead. Don't add cheese either. Given all the times he's been to Italy you would think he would have asked people how to make them the best way. Red potatoes usually work the best; if not then the golden potatoes, not Idaho.
The whole trick is to get potato-flour balance right, too much potato and gnocchi fall apart, to much flour and gnocchi are too chewy. 50-50 is approximately correct but it varies a lot depending on the type of potato. The mix is right when the dough is still sticky enough to stick to your fingers but not so sticky that you can not work with it, that's how you know.
You've put a ton of parmesan in there, do you really need more salt?
Stanley,
On the Rome episode the simple pasta called cheese and pepper, I thought I noticed some butter. Is that correct?
Not at all dear. Only Pecorino Romano and ground black pepper. Help you to mix them perfectly having a cream with some pasta water. Thats all. Ciao
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
That's how my dad did it!
By the by... we’re living for -Finding Italy
Hi Mr. Tucci....for the sauce i would suggest pork ribs and sausages......that is usual sauce we make in rome. Otherwise you can use blue cheese (gorgonzola). As for grated cheese make a mix of pecorino cheese and parmigiano. Good effort anyhhow.
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
That’s a locksmith's favorite pasta : Gnocchi
Sale, parmigiano, olio... nell'impasto degli gnocchi??? Lascia perdere, non fa per te.
My Italian ancestors are complaining from afar. You haven't rolled the ñoqui!!!
I love how he didn’t gaf about the flour quantity 😂😂😂
Stanley Gnocchi making Tucci
Why didn’t you peel potatoes first than boil?
Great tutorial!!
Fun! It makes me think of you in Big Night. Do you ever roll the gnocchi with a fork to get ridges?
I do, I do. They trap sauce in them.
Can you use gluten free 1:1 flour?
what happened to the volume half way through?? LOVED watching, btw. :)