Harper thank you so much for two things I learned in this video, one that gnocchi is the Italian word for dumpling. I LOVE learning things like that. And you also explained to me why gnocchi has been my least favourite type of pasta, because with its potato content the store bought varieties aren’t as tasty as the homemade kinds. Many thanks young man🙏🏻 😊
You know guys, here in Argentina it is estimated that people are 65% Italian descendants, and almost all of our food is Italian-based. Traditionally we have gnocchi every month on the 29th, because back in the days where Italian immigrants came to Argentina (late 1800s and early 1900s), at the end of the month they have almost no money left, so they cooked what was the cheapest, and that was gnocchi. And we keep that tradition to this day. You should really come to Argentina one day! We'll be very surprised and glad to find out all the Italian influence we have in food, language and culture. If you ever come, do so in winter and let me know!
I’ve been making gnocchi since I was 5 years old at my nonna’s on Sundays. My job was to roll each gnoccho with my thumb to make a little dent for the sauce. To this day it’s my favourite pasta to make and I’ve passed the knowledge and joy along to my Goddaughter.
And-a mama used to say all-a time What's-a matter you? Hey! Gotta no respect What-a you t'ink you do? Why you look-a so sad? It's-a not so bad It's-a nice-a place Ah Shaddap-a you face! That's-a my mama, I can remember!
I’ve been binge-watching your videos for a month. On Friday night I finally put my learned pasta skills to the test. My dish was “perfetta”. Better than any restaurant! I’m so excited. Thank you so much for upping my pasta game. Grazie!
In Chile we have a similar dough also made with potatoes and flour without eggs that is made in Chiloé and is called "chapalele" but it is shaped like flat and round bread that is steamed in a hole in the ground with hot stones. in the background, which is called "Curanto" which is made with shellfish on hot stones and on top of it chicken meat, smoked pork, chorizos, potatoes and covered with "Pangue" leaves where the chapaleles are placed and covered again with Pangue leaves and on top and on top more earth is placed and everything is cooked in the steam that the shellfish release. When everything is cooked, the soil on top is removed, the leaves and the food that is served in dishes is removed and finally a person can be served on his plate: shellfish, chicken, pork, potatoes and chapalele.
Brava Eva for your adroit handling of the finger issue. I salute you. And please overlook Harper’s uncomfortable reaction to the expression culo e camicia. It’s a perfect example of Americans’ over sensitive reaction to natural body parts and functions, not to mention their strenuous need to find the numerous euphemisms they rely on to escape these basic facts of life🙄 For an even better example I refer you to any American TV commercial dealing with toilet paper😱, or the name of the room where that is kept.
@@alexrafe2590 Uhhh...no? It's just confusion over how butt and shirt are a natural combination. Harper is clearly too immature to be bothered by talking about butts. I'd guess the phrase might be a reference to a shirt hanging down over your back, and being long enough it hangs around your butt, perhaps even tucking under it when you sit down?
So I made this tonight (14/8/24) for the first time ever. I bought a potato ricer just to make it. 😍 I followed your recipe as best as I could (perfect I would say 😇) I had my family and my daughters boyfriend for dinner..., "EVERYBODY" loved it. HUUUGE success. I have wanted to make gnocchi for years..., my family has now said I have to write it down in my family cookbook for future reference. 🥰 Thank you. 💖
I just caught myself doing as Eva does every time she takes her first bite of whatever deliciousness she cooks: she closes her eyes for a brief moment just to savor it and then moves her fork or spoon around approvingly and just smiles ❤😊
As a Supinese-American I grew up making all sorts of Italian (Supinese) dishes but my favorite by far is gnocchi in salsa di pomodoro alla Supino. Just like my nonna always made it. Pretty much just like Eva! For a change I like to roast my potatoes to cook them without adding water. I think this makes the gnocchi absorb the sauce better.
This video was much needed guys, I’ve always made Gnocchi with egg and they’re good but way too dense and on the heavy side instead of fluffy. I’ll be making them like this, one of my favorite ways to have Gnocchi Is with butter and sage, such a flavor. I love how when Italians everywhere tell us how not to do something they always show a clip of Gordon Ramsey screwing it up, it’s just hilarious because he absolutely slaughters Italian cuisine, he deserves it. Thanks again for this great video. 🇮🇹😎🇮🇹
@@MHarenArt Absolutely, I use to do the same, but for about 3 years now I’ve been concentrating my attention to authentic Italian recipes, I enjoy studying each recipe and finding out it’s history, then learning how to cook it the way it’s suppose to be done, italian recipes are so different than italian American
A little tip. Once the potatoes are cooked (I like to cook mine in the microwave, they are tastier and stay drier), you cut them in half, without peeling them. Then you place the part without the peel on the perforred side of the potato ricer and press. The peel remain inside and you can easily remove it. It's quicker and less messy. My personal preferance is gnocchi with ragù. But I like gnocchi with gorgonzola and speck too
@BigAndTall666 I'm sorry, but I don't understand what you mean. Where is the garbage in this process? You simply remove the peel in another way, you are NOT going to eat it... And surely you can't eat boiled peel, but you can eat fried or roasted potatoes with peel especially if they are new potatoes. Like you can eat an apple with peel
I have to give Harper and Eva a thumbs up on all of their video. Harper may have one of the best voices I have heard of TH-cam. No drama, the perfect speaking voice; no drama, clear and with always the perfect expressions. Now Eva....at first I couldn't always understand what she was saying. Now, much better. She comes with so much knowledge and credibility on anything Italian. Lovely young lady with a perfect spirit. Both always make your recipes, demonstrations and recipe easy to follow. Thank you...keep up the great Chanel!
I have never been impressed with gnocchi, but I ended up having some at an Italian restaurant yesterday and it was *almost* life changing 😂 I IMMEDIATELY remembered this video and I cannot wait to try your recipe! I’m going to toss the gross, store-bought gnocchi that has been in my freezer for a year.
Grande! Esattamente come spesso me li preparava mia nonna quando ero piccolo, ed è sempre stato un suo regalo per me il giorno del mio compleanno. Saluti da Roma - Italia Great! Exactly as my grandmother often made them for me when I was little, and it was always a gift from her for me on my birthday. Greetings from rome - italy
I cannot begin to adequately describe how lucky we are to have you both. As a couple you are so complimentary and the knowledge and style you "bring to the table" is unique and fun! I was told in writing class not to use exclamation points but in this case... I MUST!!! Molte grazie :)
My uncle, Antonio, was the gnocchi maker in our family. He passed in 2017, and I really miss him. Every time I watch Eva make gnocchi, it brings back memories of him.
My grandmother, who as Irish, used to make fresh pasta all the time. She had a set of bed sheets specifically for resting the pasta after it was made. I would come over after school and they would be all over the house covering the tables, beds, couches and ironing board. I knew I was going to have a great dinner when I came home to this.
The first time I had gnocchi, was also the first time I had pesto, as well as the first time I had Gorgonzola. It was a pesto gnocchi with Gorgonzola dish and I was in love! To this day it’s one of my favorite dishes! One year, I dated like twelve guys and when they came over for a date, I made them chicken pesto gnocchi.
You guys are just too good. This channel is just too good. This is better than any cooking show on TV. I hope your Guy’s brand (and you guys) never lose this magic when your on your own network tv show or reality show one day. Theres just no way you guys won’t be on television one day. It’s so good.
I hardly ever make Italian food, because there are so many more cuisines that I prefer, but I made Eva’s gnocchi recipe from few years ago, and it is the best I’ve ever made. It’s now my go-to recipe. Lots of other people add eggs, and it makes the gnocchi gummy. 🤮 Her recipe is easy and good. ETA: Eva should never feel bad for saying negative things about Gordon Ramsey’s cooking. He’s rude AF and helped further the “good chefs are rude and mean to their sous chefs” culture in kitchens. I love watching rah video where he puts ketchup in pad Thai, I love the look the Thai chef gives him when he eats it. 😂 Pad Thai is also simple, tamarind, fish sauce, palm sugar, and Ramsey over-complicated it as well.
I have used Eva's gnocchi recipe on multiple occasions and the gnocchi turned out perfect every time. The gnocchi were soft, light and delicious!! I will be making them soon, since this video has put me in the mood for gnocchi!
My grandmother made gnocchi back in the 50s & 60s. She made them exactly the same way as Eva, except she used a special fork. The gnocchi looked identical. You've given me inspiration to make my own. Thanks! ✌
I've made a lot of fresh pasta before but not gnocchi, because I never really enjoyed them that much. This video inspired me to go ahead and try, and now I completely get it - my first attempt turned out really good, different from any gnocchi I've had before. So fluffy!
I grew up, loving Gnocchi in Northeast America. My favorite thing about this video was turning on the captions and watching how many different variations of the word “Gnocchi” it translated. Well, done, Video !!
Gnocchi is one of my absolute favorites. Brings back such fond memories of my nonna. Eva, thank you for being authentic in more ways than one. My favorite ways is when you mak a sauce out of butter, cinnamon and sugar. I also love butter with sautéed onions. Thank you for making me smile. Gnocchi’s are little pillows from heaven.
When I was a kid I asked my mom "How come we don't have gnocchi more often?" She said, "Because it's a lot of work! I'm busy!" 🙂 I can smell that dough in my mind... Thanks for all of the great videos.
My mom used to make her gnocchi very much like Eva but then she was from Ischia just off the coast from Napoli…watching this video took me back in time, to her kitchen & towels full of gnocchi on the kitchen table waiting to be boiled…thanks for the memories! 🥰
I have been making gnocchi the same exact was for 50 years. No other way will do. Thank you for educating those who are not aware of the authentic method. If you haven't made them or tried please do, they are as light as a cloud!
They go together like birds and a feather! Btw, the funniest scene for me was when you played that whistling music. It sounded like a scene from a spaghetti western.
Anytime there's pesto involved, I want to almost scream 'Mangia...Mangia' just like my friends Nonna used to say. And, I caught on to the fact the louder Nonna said 'mangia...mangia' signaled that Nonna was both proud of and thought the food was special. Gnocchi was one very special treat - a real food of love - and 'mangia...mangia' was said with glee! Thanks Ava and Harper for another pleasant trip down memory lane! Alla prossima...
The whistling music in the background while Ava was cooking was so interesting, hauntingly beautiful and captivating to me that I was very distracted by it. So distracted that i would miss the visual part of this WONDERFUL podcast over and over and over again. I'm a bit sleep deprived at the moment. After several attempts to stay focused on the visual and not zone out with the music AGAIN i finally just muted it and was finally able to stay attentive to everything i had repeatedly missed so many times visually. The visual part of this video was equally wonderfully done. I loved all the slow mo and other effects that went perfectly with the melodic whistling. Wonderful!
I've watched a ton of videos in the past on how to make gnocchi and many other "authentic" Italian food. I'm beginning to think that your Channel is providing the best information. I know that Italian cuisine tends to be simple recipes, made delicious by using the best ingredients and cooking methods. I have often said that if I could only eat one type of cuisine for the ret of my life, what would it be. I don't even have to think about it. French? Mexican? Morrocan? Nope! It's hands down Italian, and yes, I'd have to include Italian/American in that category. Why? Because I LOVE garlic and only Italian /American "allows" for such heavy use of garlic. Anyway, I'm so glad I found your channel. Love how you work together. Ava is such a treasure!!!
I love gnocchi! Thank you for this video! I’ve made gnocchi three times this month. Once with baked potatoes, once with leftover mashed potatoes and once with mashed potatoes and ricotta. Now I will try your recipe! They’re all good recipes, nice and soft!! Thanks again, you’re a fun couple! ♥️👵
When I was in culinary school and we reached pasta our teacher told us the same thing about gnocci, as little flour and work the dough as little as possible. He used to tell us that potato just soaks up flour and we should be careful. I'm from Argentina btw, strong italian roots here~
Hi Eva, I'm from Argentina and here we eat gnocchi (ñoquis in Spanish) the 29th day of every month. It's a tradition that came from Italian Immigration and its supposed to bring prosperity for the upcoming month (in the past you should put a bill under the plate). In fact this tradition is so common that yesterday I saw queues to buy gnocchis in the fresh pasta shops in my neighborhood in Metro Buenos Aires. PS: Of course I had gnocchi yesterday!
I absolutely adore her accent! It takes me back to when I was a very small child and all the adults in my family (and there were dozens of them) had just the same accent, basically because they were all just off the boat (and almost exclusively all from Naples). How lucky you are to have her as a significant other.
I love making gnocchi with or without eggs. It is simply a slight texture difference. But my favorite way to dress them is with clarified butter, some chopped sage and a small amount of cracked pepper. Parm optional.
Now there’s something I would never think of…dill. Love dill! I’m making gnocchi today…past grammar style! I have been cooking for a very long time yet I learn something new each and every day. I look forward to each video like a visit with family. We are from ticino and I feel like I am back in the old country. The older I get the more I want to go live in my little village. My wife is of “testa dura”, crazy Calabrese heritage. Reminds me of someone in theses videos. And not “Albert”….that’s what for the longest time I thought she was saying. Who would get Harper out of that accent.
Okay so today I made a large batch of Pasta grammar gnocchi. Just listen to me.. really.. first if you are making her no egg recipe, these are delicate and you will need a delicate touch. A gnocchi board is wonderful, but one, it can get gummy so keep it floured and rub the channels clean as you go. Secondly, rolling gnocchi takes a delicate touch. It is a lot of finger roll flick. It takes time to master. Be patient. The only other thing I can advise is have fun and choose a room you don’t mind flour everywhere. Well, not really, all baking and pasta making is a bit messy. But so much fun. My cat even got into it.
@@TheGreatConstantini oh that’s so great! Thank you for the hints. I was thinking about trying to make just a few, using one or two big russet potatoes. It’s just me and my husband and I am the gnocchi lover (actually I love potatoes, period)… so I think I’ll try that, without a board… I’ll either make the little pillow shapes she said you could do before she rolled them, or use a fork. For me this is about delicious gnocchi and not about how much sauce they can hold. I might even just try butter and Sage on them:)
You go Gerry. In the past I used a fork and it worked fine. The board is actually a bit harder bur I like trying to make the shape correctly. In the end they all taste good and your little misshapen kids are loved just as much as those perfect pillows. So much fun.enjoy
I stumbled upon your channel today. I LOVE it! I used to live in Catania and miss it terribly. Listening to Eva takes me back to a happy place and a happy life! 😊
Looks delicious! My grandmother from Furci used to make it using ricotta instead of potatoes. We pinch the middle to let them cook more evenly, but didn't use a fork to mark them, although some of my relatives do. I still make it that way, but will have to try this recipe!
Why in heaven am I watching this at 10 PM? Now I'm hungy... this looks soooo good, I can almost taste and smell the contents of that kitchen. Me just having returned from Ticino I had amazing gnocchi there. I am now craving a bowl of good, home-made gnocchi. Yummmmmmm... I'm drooling here.
My dad made gnocchi that was almost a tomato soup with chicken drumsticks. I think it was Croatian. It was really good. One time my mom tried to make it and it was terrible. I order gnocchi at Italian restaurants here in California and it's never as good as my dad's gnocchi.
I love gnocchi, there is a wonderful restaurant near my office where the family’s Nonna still makes the gnocchi and they are superb. I’m feeling brave enough to try now that I’ve watched Eva. I’m sure I’ll make many batches before they are good but it will be a lot of fun to try.
Gnocchi goes very well with Hungarian goulash or chicken Paprikash and if I ever get around to making Transylvanian goulash I am sure it will be amazing.
@@nicholaskarako5701 traditionally, hungarian spaetzle (nokedli) goes with Paprikás Csirke. its much smaller and a little bit more chewy also without potato and with eggs :)
@SnooRadishes when I can get spaetzle I do use it, but typically I grow up with having chicken Paprikash and Goulash using egg noodles, because that what was available. I am just saying I have use gnocchi with and thought it was good with those dishes mentioned. I do have Hungarian ancestry but unfortunately my dads father's side of the family never really accepted my grandmother, because she was Baptist, English, Scot/ Irish and not Roman Catholic. So I never got to meet the German/ Hungarian side of the family.
Actually , would be very hypocritical for her to make ANYTHING that is not Italian. After all, she spends all of her time saying non-italians cook crap. If she cooked iconic dishes of other countries, that would be cultural appropriation and she would do a crap job because she is not Hungarian, Vietnamese, Japanese, etc. Hey, she slags just about anyone who is not Italian and craps on anything that is not "her" authentic Italian way, so fair is fair.
Brings back a lot of great memories of mia madre Rosa, mia zia Maria. mia zia Giulia, mia zia Jenny, working all day making gnocchi. They used to cover a double bed with towels, and by the time they were done there was enough gnochhi for quattro famiglie. Mille grazie! Geralmo.
We made the anchovy cauliflower pasta and it was amazing! It's permanent on our weekly roster of dishes. We'll be making the Sorrentina now, too. Good job to both!
I love you guys very much and religiously watch your videos every Sunday. I was a little upset when Eva said no eggs in gnocchi mixture politely. As a kid I watched my father who was from Terni make these from scratch, always putting eggs in his mixture. I am sure he learned this way before Gordon started making these. I just watched a video from "Vincenzo's Plate" and his grandmother put egg In the mixture. There is also another video from Boun-A-Petitti "Italian grandma makes gnocchi". Finally "Gennaro makes Gnocchi" he's got egg as well. Some where there's a disconnect about using eggs!
Really looking forward to watching this with sound! It was posted whilst I was out and couldn't resist having a sneak preview. Keep up the great work - love your recipes!
I have really fond memories of helping my siblings and mom make gnocchi and potato soup for Christmas Eve dinner love the stuff and it lasts forever in the freezer
Eva, you are amazing! My Nonna and Mom made Gnocchi just like you did. Beautiful! And I like that little 'dig' at Gordon Ramsay. I hate when he thinks he knows what he's doing with real Italian cooking. 🙄 Eva, you're the best! 👍
I made Gnocchi yesterday at first i could not roll it but i added more flour and it turned out Great and it waas even better with my hamade sauce thank you for adding to my Italian cooking Thanks again
In Germany we call potato’s that are cooked and only peeled after Pellkartoffeln. Usually they were eaten with salt and Butter, tzatziki or fish in creamsauce. But gnocchi are an even good way to process them 😊
You are so spot on, Harper, about gnocchi making as a meditative practice! My dad was the gnocchi king in our home. He found gnocchi making therapeutic and one of his preferred ways to wind down after a long week at work.
There is research that started with knitters and crocheters, but then expanded to all things 'made with the hands.' What the neuro-scientists discovered is that knitters and crocheters will get to the Delta Wave State in their minds while working the sticks and string. Delta is the level that Tibetian Monks reach in their deepest state of meditation. This is a very difficult state to reach consciously, but all handworkers do reach if they are working long enough to get truly involved with their project. Working with an involved process using the hands IS theraputic; you are forced to focus on the hands and the finished product, which allows all those other nigling struggles of the day to be forced back/out of the consciousness. It's like cleaning day for your brain. The best part is: when hand workers are finished with their brain cleaning, we have something productive to show for that brain cleaning.
@@Objective-Observer My mother was a knitter and crocheter. Her fingers seemed to just fly! Knitting and crocheting was her therapy as gnocchi making was my dad's. I inherited a love of cooking from my dad and find cooking in general therapeutic.
I'm stuck! While I can change my cooking techniques, it's difficult to get my wife to make any changes what so ever. Love the wife, but love to try new foods and styles. Having to 'eat' vicariously through you two. Thank you again for your efforts and video's! Love the love, God bless!
I am so glad to have stumbled onto your channel. I was looking for a pizza rustica recipe and found yours and I want to say that she said, they use their eyes, I use my high, and I died. She is the real deal
i cant say this enough i love this channel being taught how to bake and cook from my parents and my ex grandparents that came from itialy. and im still learning from this channel keep up the awesome content
Made the gnocchi tonight for dinner. It was delicious. I also made Evas sauce to go with it. Thanks for showing me the correct way to make it! Have a tray in the freezer also!
Having the opportunity of being served such a beautyful dish, by your very wife, cooked especially for you is one of the greatest things in the world. 👏❤🎂
excellent recipe for Gnocchi Alla Sorrentina! I made it and it was great! thank you for introducing this recipe! Also, for some reason decided to add tablespoon of Semolina flour as well and really liked the result. You might be the only ones who explained that gnocchi needs to egg in the recipe and it really works well.
I've been making gnocchi for ages...learned from my Noni and mom. I use a play doh press to make perfect rolled pasta and cut the same size as Eva...but I roll them on a fork for deeper and wider channels....Mmmmmmm my favorote meal is Gnocchi and Roast beef ❤
I recently made sweet potato gnocchi with a browned butter and sage sauce - very good and yes I had to keep adding flour and more flour until the dough was not sticky. I'm interested to try again with some sort of cinnamon and sour cream sauce similar to what I'd eat a regular sweet potato with. I also remember my mom boiling gnocchi made by hand and frozen. They take a little longer to cook and end up a little mushy. Best to have fresh made definitely.
Omg my mother used to always make gnocchi for us growing up with fresh pomodore from the garden, that’s such a childhood memory of mine. She’s also made them using sweet potatoes which I love. So good
Thank you so much for reminding me how to make them! My Grandmother used to make them when I was little, but I don’t remember how she did it… Thank you!!!
I just made some gnocchi yesterday. I usually just clean them under water and put them in the oven. By banking them I can get them soft without them absorbing too much water. So I don't need very much flour - very fluffy gnocchi with pronounced potato flavor.
Our neighbor when I was a kid in the 1970s was Italian and she made gnocchi, but she made it slightly different than you. She baked her potatoes rather than boil them because she wanted her potato to be 'really dry' and that's the way I still make them because I tried boiling them and couldn't believe how much more flour was needed. She also left the egg out, but her 'secret' was she'd grate fresh parmesan and leave it on the counter overnight before powdering it and adding that to the potato and flour. Her children were adults and lived in other States, so she was the entire neighborhood's 'Italian grandmother.' She passed away right after I graduated high school in '86 and her kids were stunned at the fact that everyone-- every single neighbor within 20 houses of her came to her funeral. She was a WW2 bride and her husband had passed in the 1960s so all of the kids in the neighborhood did her yard work, painted the house, went with her grocery shopping to carry everything. Most of us were closer to Nonna Bice than our own grandparents.
Fresh gnocchi do well with very simple sauces. My favourite is probably to fry up a slice of bacon, sliced fine, until crispy, add a little finely diced shallot, and a loose handful of fresh basil leaves. Add the gnocchi to the pan with a ladle of the cooking water, toss until the liquid starts to reduce and thicken. Grind fresh pepper and sprinkle with flaky salt and eat. My other favourite is to melt gorgonzola cheese into a little heavy cream. add the gnocchi with a little cooking water, toss until emulsified, and eat. You can't be harsh with gnocchi, to the extent that you should avoid using a spoon to mix them int the sauce, and toss the pan instead. One benefit of using egg is they get slightly more durable.
That's alot of gnocchi, the baked gnocchi looked especially delicious, Eva had an excellent mentor one tip I can give use a towel with the Yankees logo to hold the gnocchi then burn the towel, go Sox , upstate new york
Never liked our family's homemade gnocchi (with egg) as they were too heavy to stomach. Made them a few times their way. But, thank you Eva ! I will certainly make them as you have. Even ordered a gnocchi board for gnocchi and making other pasta. I want my sons to experience great gnocchi!
I've only ever made gnocchi with egg and I've never been fully happy with my efforts. I'm definitely going to try this. Thanks for showing me why mine weren't coming out correctly.
I grew up with the eastern European version of "gnocchi": my mother made in from scratch, but pan fried it, with or without breadcrumb surface... I love the crunch either way
I had "3 kinds of tomato" tomato sauce inspired by your recipe (I had to use some sun dried tomatoes instead of the special cherry tomatoes that we can't get here) with store bought gnocchi for dinner yesterday. Now I can see I have to take this to the next level.
Happy gnocchi-making, guys! Thanks to Raycon for sponsoring today's video. Go to buyraycon.com/pastagrammar for 15% off your order!
My uncle Sergio always added egg , that is how I was taught and we are Piedmontese
Harper thank you so much for two things I learned in this video, one that gnocchi is the Italian word for dumpling. I LOVE learning things like that. And you also explained to me why gnocchi has been my least favourite type of pasta, because with its potato content the store bought varieties aren’t as tasty as the homemade kinds. Many thanks young man🙏🏻 😊
You two...🥰
@@teresaprete4639added weed severe dwwwwwwwwwwwwwvw SC Jr. 😢
@@J2turnttt haven’t got a clue what u wrote…..have u ever made gnocchi…..
You know guys, here in Argentina it is estimated that people are 65% Italian descendants, and almost all of our food is Italian-based. Traditionally we have gnocchi every month on the 29th, because back in the days where Italian immigrants came to Argentina (late 1800s and early 1900s), at the end of the month they have almost no money left, so they cooked what was the cheapest, and that was gnocchi. And we keep that tradition to this day. You should really come to Argentina one day! We'll be very surprised and glad to find out all the Italian influence we have in food, language and culture. If you ever come, do so in winter and let me know!
Interesting
Yes my parents were from Italy but my one cousin my age was from Argentina.
The Pope is an Italian from Argentina.
My girlfriend is from Buenos. Aires. I visited in February. We might move there I love it so much
What percent are of the 1946 variety?
I’ve been making gnocchi since I was 5 years old at my nonna’s on Sundays. My job was to roll each gnoccho with my thumb to make a little dent for the sauce. To this day it’s my favourite pasta to make and I’ve passed the knowledge and joy along to my Goddaughter.
That is awesome!
And-a mama used to say all-a time
What's-a matter you? Hey! Gotta no respect
What-a you t'ink you do? Why you look-a so sad?
It's-a not so bad
It's-a nice-a place
Ah Shaddap-a you face!
That's-a my mama, I can remember!
@@JamesDeemons Why does that sound racist ☠️☠️☠️☠️☠️
I’ve been binge-watching your videos for a month. On Friday night I finally put my learned pasta skills to the test. My dish was “perfetta”. Better than any restaurant! I’m so excited. Thank you so much for upping my pasta game. Grazie!
In Chile we have a similar dough also made with potatoes and flour without eggs that is made in Chiloé and is called "chapalele" but it is shaped like flat and round bread that is steamed in a hole in the ground with hot stones. in the background, which is called "Curanto" which is made with shellfish on hot stones and on top of it chicken meat, smoked pork, chorizos, potatoes and covered with "Pangue" leaves where the chapaleles are placed and covered again with Pangue leaves and on top and on top more earth is placed and everything is cooked in the steam that the shellfish release. When everything is cooked, the soil on top is removed, the leaves and the food that is served in dishes is removed and finally a person can be served on his plate: shellfish, chicken, pork, potatoes and chapalele.
I love when Eva waves the fork around after tasting the food. She's like a conductor at a symphony.
If the fork swings, you know the food is good!
Eva saw the opportunity to flip off the camera, and absolutely took it 😂😂 Bravo, Eva!
Yeah,... she flipped off the camera with the "ring finger" ...that had no ring.🤔
Brava Eva for your adroit handling of the finger issue. I salute you.
And please overlook Harper’s uncomfortable reaction to the expression culo e camicia. It’s a perfect example of Americans’ over sensitive reaction to natural body parts and functions, not to mention their strenuous need to find the numerous euphemisms they rely on to escape these basic facts of life🙄 For an even better example I refer you to any American TV commercial dealing with toilet paper😱, or the name of the room where that is kept.
@@alexrafe2590 Uhhh...no? It's just confusion over how butt and shirt are a natural combination. Harper is clearly too immature to be bothered by talking about butts. I'd guess the phrase might be a reference to a shirt hanging down over your back, and being long enough it hangs around your butt, perhaps even tucking under it when you sit down?
@@NewBeginningsThePunchNews hygiene, though that is the index finger.
@alexrafe2590 He didn't look uncomfortable, just really confused what the meaning is supposed to imply
So I made this tonight (14/8/24) for the first time ever. I bought a potato ricer just to make it. 😍 I followed your recipe as best as I could (perfect I would say 😇) I had my family and my daughters boyfriend for dinner..., "EVERYBODY" loved it. HUUUGE success. I have wanted to make gnocchi for years..., my family has now said I have to write it down in my family cookbook for future reference. 🥰 Thank you. 💖
Ava is a national treasure, one of a kind.
I just caught myself doing as Eva does every time she takes her first bite of whatever deliciousness she cooks: she closes her eyes for a brief moment just to savor it and then moves her fork or spoon around approvingly and just smiles ❤😊
As a Supinese-American I grew up making all sorts of Italian (Supinese) dishes but my favorite by far is gnocchi in salsa di pomodoro alla Supino. Just like my nonna always made it. Pretty much just like Eva! For a change I like to roast my potatoes to cook them without adding water. I think this makes the gnocchi absorb the sauce better.
This video was much needed guys, I’ve always made Gnocchi with egg and they’re good but way too dense and on the heavy side instead of fluffy. I’ll be making them like this, one of my favorite ways to have Gnocchi Is with butter and sage, such a flavor. I love how when Italians everywhere tell us how not to do something they always show a clip of Gordon Ramsey screwing it up, it’s just hilarious because he absolutely slaughters Italian cuisine, he deserves it. Thanks again for this great video.
🇮🇹😎🇮🇹
Gordon, though he thinks he's cooking authentic Italian, is actually cooking Italian/American.
@@MHarenArt Absolutely, I use to do the same, but for about 3 years now I’ve been concentrating my attention to authentic Italian recipes, I enjoy studying each recipe and finding out it’s history, then learning how to cook it the way it’s suppose to be done, italian recipes are so different than italian American
Gnocchi without an egg and romano cheese and a little salt is wrong if your family is from Cosenza.
Can you tell me if we salt the potato water when we put in the potatoes? It doesn't show that on video and she doesn't add any salt to dough?
@@mudwellies1 you don’t have to, you can add some salt when you make the gnocchi
A little tip. Once the potatoes are cooked (I like to cook mine in the microwave, they are tastier and stay drier), you cut them in half, without peeling them. Then you place the part without the peel on the perforred side of the potato ricer and press. The peel remain inside and you can easily remove it. It's quicker and less messy.
My personal preferance is gnocchi with ragù. But I like gnocchi with gorgonzola and speck too
Genius
Potaotes should ALWAYS be peeled, no garbage in the food!!!
@BigAndTall666 I'm sorry, but I don't understand what you mean. Where is the garbage in this process? You simply remove the peel in another way, you are NOT going to eat it... And surely you can't eat boiled peel, but you can eat fried or roasted potatoes with peel especially if they are new potatoes. Like you can eat an apple with peel
@@BigAndTall666 My German friend said potato skins are pig food. She will not eat smashed potatoes or any potatoes with skin.
I just made basically the same comment independently, lol.
I cannot express how much your channel is appreciated! You two make a great team, thank you from Canada.
Wow, thank you!
I have to give Harper and Eva a thumbs up on all of their video. Harper may have one of the best voices I have heard of TH-cam. No drama, the perfect speaking voice; no drama, clear and with always the perfect expressions. Now Eva....at first I couldn't always understand what she was saying. Now, much better. She comes with so much knowledge and credibility on anything Italian. Lovely young lady with a perfect spirit. Both always make your recipes, demonstrations and recipe easy to follow. Thank you...keep up the great Chanel!
I have never been impressed with gnocchi, but I ended up having some at an Italian restaurant yesterday and it was *almost* life changing 😂 I IMMEDIATELY remembered this video and I cannot wait to try your recipe! I’m going to toss the gross, store-bought gnocchi that has been in my freezer for a year.
Grande! Esattamente come spesso me li preparava mia nonna quando ero piccolo, ed è sempre stato un suo regalo per me il giorno del mio compleanno. Saluti da Roma - Italia
Great! Exactly as my grandmother often made them for me when I was little, and it was always a gift from her for me on my birthday. Greetings from rome - italy
I cannot begin to adequately describe how lucky we are to have you both. As a couple you are so complimentary and the knowledge and style you "bring to the table" is unique and fun! I was told in writing class not to use exclamation points but in this case... I MUST!!! Molte grazie :)
Grazie mille! ❤️
Eh... The first year or so was difficult to watch.
Then Eva cured Harper of some of his "ungentlemanly" ways.
Now he's a good boy.
Easy to describe. They're like butt and shirt.
@@AndrewBlacker-wr2ve Well in the latest video (pasta myths) she showed us the tool used to “discipline your husband”! 🤣
My uncle, Antonio, was the gnocchi maker in our family. He passed in 2017, and I really miss him. Every time I watch Eva make gnocchi, it brings back memories of him.
We make gnocchi at Sunday in Winter, always with ragù and Gorgonzola. Delicious!!
My grandmother, who as Irish, used to make fresh pasta all the time. She had a set of bed sheets specifically for resting the pasta after it was made. I would come over after school and they would be all over the house covering the tables, beds, couches and ironing board. I knew I was going to have a great dinner when I came home to this.
The first time I had gnocchi, was also the first time I had pesto, as well as the first time I had Gorgonzola. It was a pesto gnocchi with Gorgonzola dish and I was in love! To this day it’s one of my favorite dishes! One year, I dated like twelve guys and when they came over for a date, I made them chicken pesto gnocchi.
zzzzzz😂
I had a heart attack after reading "chicken pesto gnocchi" 😅
You guys are just too good. This channel is just too good. This is better than any cooking show on TV. I hope your Guy’s brand (and you guys) never lose this magic when your on your own network tv show or reality show one day. Theres just no way you guys won’t be on television one day. It’s so good.
I hardly ever make Italian food, because there are so many more cuisines that I prefer, but I made Eva’s gnocchi recipe from few years ago, and it is the best I’ve ever made. It’s now my go-to recipe. Lots of other people add eggs, and it makes the gnocchi gummy. 🤮 Her recipe is easy and good.
ETA: Eva should never feel bad for saying negative things about Gordon Ramsey’s cooking. He’s rude AF and helped further the “good chefs are rude and mean to their sous chefs” culture in kitchens. I love watching rah video where he puts ketchup in pad Thai, I love the look the Thai chef gives him when he eats it. 😂 Pad Thai is also simple, tamarind, fish sauce, palm sugar, and Ramsey over-complicated it as well.
I have used Eva's gnocchi recipe on multiple occasions and the gnocchi turned out perfect every time. The gnocchi were soft, light and delicious!! I will be making them soon, since this video has put me in the mood for gnocchi!
We’re so glad to hear that! ❤
My grandmother made gnocchi back in the 50s & 60s.
She made them exactly the same way as Eva, except she used a special fork.
The gnocchi looked identical.
You've given me inspiration to make my own. Thanks! ✌
Eva is beautifully adorable and intelligent. She speaks English just perfectly.
What a marvelous cook Eva is. Thank you.
I've made a lot of fresh pasta before but not gnocchi, because I never really enjoyed them that much. This video inspired me to go ahead and try, and now I completely get it - my first attempt turned out really good, different from any gnocchi I've had before. So fluffy!
I grew up, loving Gnocchi in Northeast America.
My favorite thing about this video was turning on the captions and watching how many different variations of the word “Gnocchi” it translated.
Well, done, Video !!
Gnocchi is one of my absolute favorites. Brings back such fond memories of my nonna. Eva, thank you for being authentic in more ways than one. My favorite ways is when you mak a sauce out of butter, cinnamon and sugar. I also love butter with sautéed onions. Thank you for making me smile. Gnocchi’s are little pillows from heaven.
Yummm!❤️
When I was a kid I asked my mom "How come we don't have gnocchi more often?" She said, "Because it's a lot of work! I'm busy!" 🙂
I can smell that dough in my mind... Thanks for all of the great videos.
In the Marche region we often eat gnocchi on Thursday ( "giovedì gnocchi" ) with ragù and a lot of grated Parmesan or Grana Padano.
My mom used to make her gnocchi very much like Eva but then she was from Ischia just off the coast from Napoli…watching this video took me back in time, to her kitchen & towels full of gnocchi on the kitchen table waiting to be boiled…thanks for the memories! 🥰
Thanks for that last recipe. I sometimes enjoy them with butter, sage and Pecorino Romano.
I have been making gnocchi the same exact was for 50 years. No other way will do. Thank you for educating those who are not aware of the authentic method. If you haven't made them or tried please do, they are as light as a cloud!
They go together like birds and a feather! Btw, the funniest scene for me was when you played that whistling music. It sounded like a scene from a spaghetti western.
Anytime there's pesto involved, I want to almost scream 'Mangia...Mangia' just like my friends Nonna used to say. And, I caught on to the fact the louder Nonna said 'mangia...mangia' signaled that Nonna was both proud of and thought the food was special. Gnocchi was one very special treat - a real food of love - and 'mangia...mangia' was said with glee! Thanks Ava and Harper for another pleasant trip down memory lane! Alla prossima...
The whistling music in the background while Ava was cooking was so interesting, hauntingly beautiful and captivating to me that I was very distracted by it.
So distracted that i would miss the visual part of this WONDERFUL podcast over and over and over again. I'm a bit sleep deprived at the moment.
After several attempts to stay focused on the visual and not zone out with the music AGAIN i finally just muted it and was finally able to stay attentive to everything i had repeatedly missed so many times visually.
The visual part of this video was equally wonderfully done. I loved all the slow mo and other effects that went perfectly with the melodic whistling. Wonderful!
I've watched a ton of videos in the past on how to make gnocchi and many other "authentic" Italian food. I'm beginning to think that your Channel is providing the best information. I know that Italian cuisine tends to be simple recipes, made delicious by using the best ingredients and cooking methods. I have often said that if I could only eat one type of cuisine for the ret of my life, what would it be. I don't even have to think about it. French? Mexican? Morrocan? Nope! It's hands down Italian, and yes, I'd have to include Italian/American in that category. Why? Because I LOVE garlic and only Italian /American "allows" for such heavy use of garlic. Anyway, I'm so glad I found your channel. Love how you work together. Ava is such a treasure!!!
I love gnocchi! Thank you for this video! I’ve made gnocchi three times this month. Once with baked potatoes, once with leftover mashed potatoes and once with mashed potatoes and ricotta. Now I will try your recipe! They’re all good recipes, nice and soft!! Thanks again, you’re a fun couple! ♥️👵
I missed the two of you ,simultaneously,saying Bon appetito together,before tasting. It is such a touching ritual. Shalom.
Love when Eva twirls her fork!!!
And the smile- it’s a winner!!
When I was in culinary school and we reached pasta our teacher told us the same thing about gnocci, as little flour and work the dough as little as possible. He used to tell us that potato just soaks up flour and we should be careful. I'm from Argentina btw, strong italian roots here~
Hi Eva, I'm from Argentina and here we eat gnocchi (ñoquis in Spanish) the 29th day of every month. It's a tradition that came from Italian Immigration and its supposed to bring prosperity for the upcoming month (in the past you should put a bill under the plate). In fact this tradition is so common that yesterday I saw queues to buy gnocchis in the fresh pasta shops in my neighborhood in Metro Buenos Aires.
PS: Of course I had gnocchi yesterday!
I absolutely adore her accent! It takes me back to when I was a very small child and all the adults in my family (and there were dozens of them) had just the same accent, basically because they were all just off the boat (and almost exclusively all from Naples). How lucky you are to have her as a significant other.
I love making gnocchi with or without eggs. It is simply a slight texture difference. But my favorite way to dress them is with clarified butter, some chopped sage and a small amount of cracked pepper. Parm optional.
Ooh I’ll have to try them with sage! I love them with butter and a little dill.
Now there’s something I would never think of…dill. Love dill! I’m making gnocchi today…past grammar style! I have been cooking for a very long time yet I learn something new each and every day. I look forward to each video like a visit with family. We are from ticino and I feel like I am back in the old country. The older I get the more I want to go live in my little village. My wife is of “testa dura”, crazy Calabrese heritage. Reminds me of someone in theses videos. And not “Albert”….that’s what for the longest time I thought she was saying. Who would get Harper out of that accent.
Okay so today I made a large batch of Pasta grammar gnocchi. Just listen to me.. really.. first if you are making her no egg recipe, these are delicate and you will need a delicate touch. A gnocchi board is wonderful, but one, it can get gummy so keep it floured and rub the channels clean as you go. Secondly, rolling gnocchi takes a delicate touch. It is a lot of finger roll flick. It takes time to master. Be patient. The only other thing I can advise is have fun and choose a room you don’t mind flour everywhere. Well, not really, all baking and pasta making is a bit messy. But so much fun. My cat even got into it.
@@TheGreatConstantini oh that’s so great! Thank you for the hints. I was thinking about trying to make just a few, using one or two big russet potatoes. It’s just me and my husband and I am the gnocchi lover (actually I love potatoes, period)… so I think I’ll try that, without a board… I’ll either make the little pillow shapes she said you could do before she rolled them, or use a fork. For me this is about delicious gnocchi and not about how much sauce they can hold. I might even just try butter and Sage on them:)
You go Gerry. In the past I used a fork and it worked fine. The board is actually a bit harder bur I like trying to make the shape correctly. In the end they all taste good and your little misshapen kids are loved just as much as those perfect pillows. So much fun.enjoy
I stumbled upon your channel today. I LOVE it! I used to live in Catania and miss it terribly. Listening to Eva takes me back to a happy place and a happy life! 😊
I was already planning to make gnocchi, PERFECT TIMING! Thank you guys, love the channel.
Looks delicious! My grandmother from Furci used to make it using ricotta instead of potatoes. We pinch the middle to let them cook more evenly, but didn't use a fork to mark them, although some of my relatives do. I still make it that way, but will have to try this recipe!
Why in heaven am I watching this at 10 PM? Now I'm hungy...
this looks soooo good, I can almost taste and smell the contents of that kitchen.
Me just having returned from Ticino I had amazing gnocchi there. I am now craving a bowl of good, home-made gnocchi.
Yummmmmmm... I'm drooling here.
My dad made gnocchi that was almost a tomato soup with chicken drumsticks. I think it was Croatian. It was really good. One time my mom tried to make it and it was terrible. I order gnocchi at Italian restaurants here in California and it's never as good as my dad's gnocchi.
I love gnocchi, there is a wonderful restaurant near my office where the family’s Nonna still makes the gnocchi and they are superb. I’m feeling brave enough to try now that I’ve watched Eva. I’m sure I’ll make many batches before they are good but it will be a lot of fun to try.
You must try Polish sweet potato dumplings (kopytka na słodko) topped with breadcrumbs fried in butter.
Would love to see Eva try iconic dishes of different countries like pho, Hungarian goulash, ramen, etc.
Gnocchi goes very well with Hungarian goulash or chicken Paprikash and if I ever get around to making Transylvanian goulash I am sure it will be amazing.
@@nicholaskarako5701 traditionally, hungarian spaetzle (nokedli) goes with Paprikás Csirke. its much smaller and a little bit more chewy also without potato and with eggs :)
@SnooRadishes when I can get spaetzle I do use it, but typically I grow up with having chicken Paprikash and Goulash using egg noodles, because that what was available. I am just saying I have use gnocchi with and thought it was good with those dishes mentioned. I do have Hungarian ancestry but unfortunately my dads father's side of the family never really accepted my grandmother, because she was Baptist, English, Scot/ Irish and not Roman Catholic. So I never got to meet the German/ Hungarian side of the family.
Actually , would be very hypocritical for her to make ANYTHING that is not Italian. After all, she spends all of her time saying non-italians cook crap. If she cooked iconic dishes of other countries, that would be cultural appropriation and she would do a crap job because she is not Hungarian, Vietnamese, Japanese, etc. Hey, she slags just about anyone who is not Italian and craps on anything that is not "her" authentic Italian way, so fair is fair.
Brings back a lot of great memories of mia madre Rosa, mia zia Maria. mia zia Giulia, mia zia Jenny, working all day making gnocchi. They used to cover a double bed with towels, and by the time they were done there was enough gnochhi for quattro famiglie. Mille grazie! Geralmo.
We made the anchovy cauliflower pasta and it was amazing! It's permanent on our weekly roster of dishes. We'll be making the Sorrentina now, too. Good job to both!
I love you guys very much and religiously watch your videos every Sunday. I was a little upset when Eva said no eggs in gnocchi mixture politely. As a kid I watched my father who was from Terni make these from scratch, always putting eggs in his mixture. I am sure he learned this way before Gordon started making these. I just watched a video from "Vincenzo's Plate" and his grandmother put egg In the mixture. There is also another video from Boun-A-Petitti "Italian grandma makes gnocchi". Finally "Gennaro makes Gnocchi" he's got egg as well. Some where there's a disconnect about using eggs!
Lots of people uses eggs (also in Italy).
Are they good? Yes! Are they like the real gnocchi with just potatoes and flour? No!
Really looking forward to watching this with sound! It was posted whilst I was out and couldn't resist having a sneak preview. Keep up the great work - love your recipes!
I have really fond memories of helping my siblings and mom make gnocchi and potato soup for Christmas Eve dinner love the stuff and it lasts forever in the freezer
Eva, you are amazing! My Nonna and Mom made Gnocchi just like you did. Beautiful! And I like that little 'dig' at Gordon Ramsay. I hate when he thinks he knows what he's doing with real Italian cooking. 🙄 Eva, you're the best! 👍
We want to know when you will be coming out with a cookbook
Or opening a small, in-home, by reservation only restaurant.
Stay tuned! That’s all we can say right now 🤫
@@PastaGrammar You talking to me or rk?
I made Gnocchi yesterday at first i could not roll it but i added more flour and it turned out Great and it waas even better with my hamade sauce thank you for adding to my Italian cooking Thanks again
In Germany we call potato’s that are cooked and only peeled after Pellkartoffeln. Usually they were eaten with salt and Butter, tzatziki or fish in creamsauce. But gnocchi are an even good way to process them 😊
You are so spot on, Harper, about gnocchi making as a meditative practice! My dad was the gnocchi king in our home. He found gnocchi making therapeutic and one of his preferred ways to wind down after a long week at work.
There is research that started with knitters and crocheters, but then expanded to all things 'made with the hands.' What the neuro-scientists discovered is that knitters and crocheters will get to the Delta Wave State in their minds while working the sticks and string. Delta is the level that Tibetian Monks reach in their deepest state of meditation. This is a very difficult state to reach consciously, but all handworkers do reach if they are working long enough to get truly involved with their project.
Working with an involved process using the hands IS theraputic; you are forced to focus on the hands and the finished product, which allows all those other nigling struggles of the day to be forced back/out of the consciousness. It's like cleaning day for your brain. The best part is: when hand workers are finished with their brain cleaning, we have something productive to show for that brain cleaning.
@@Objective-Observer My mother was a knitter and crocheter. Her fingers seemed to just fly! Knitting and crocheting was her therapy as gnocchi making was my dad's. I inherited a love of cooking from my dad and find cooking in general therapeutic.
I'm stuck! While I can change my cooking techniques, it's difficult to get my wife to make any changes what so ever. Love the wife, but love to try new foods and styles. Having to 'eat' vicariously through you two. Thank you again for your efforts and video's! Love the love, God bless!
Change the wife
😂
Keep trying, bit by bit, it's hard to say no to great food...especially if someone cooks it for you!
I am so glad to have stumbled onto your channel. I was looking for a pizza rustica recipe and found yours and I want to say that she said, they use their eyes, I use my high, and I died. She is the real deal
Made gnocchi last night. Thanks for all the instruction! You are both great teachers.
Ever since original gnocchi video been keen to see more gnocchi recipes
This looks very promising so thank you :)
Thank you Eva and Harper for this fabulous and traditional homemade Gnocchi making Video!
I absolutely love Italian food and I love the lady’s accent and her smile. Keep it up! Awesome job Eva!! If you ever need a taster I volunteer! 😃
i cant say this enough i love this channel being taught how to bake and cook from my parents and my ex grandparents that came from itialy. and im still learning from this channel keep up the awesome content
16:21 I completely concur!! Pesto is delicious, but tomato sauce is fantastic!!!
Made the gnocchi tonight for dinner. It was delicious. I also made Evas sauce to go with it. Thanks for showing me the correct way to make it! Have a tray in the freezer also!
When I have left over mashed potatoes I always make gnocchi and my kids are always excited 😊
Thank you Eva & Harper for sharing these awesome authentic Italian recipes!❤
Having the opportunity of being served such a beautyful dish, by your very wife, cooked especially for you is one of the greatest things in the world. 👏❤🎂
excellent recipe for Gnocchi Alla Sorrentina! I made it and it was great! thank you for introducing this recipe!
Also, for some reason decided to add tablespoon of Semolina flour as well and really liked the result.
You might be the only ones who explained that gnocchi needs to egg in the recipe and it really works well.
I love Eva’s English. And all the gnocchi dishes, amazing.
I've been making gnocchi for ages...learned from my Noni and mom. I use a play doh press to make perfect rolled pasta and cut the same size as Eva...but I roll them on a fork for deeper and wider channels....Mmmmmmm my favorote meal is Gnocchi and Roast beef ❤
I recently made sweet potato gnocchi with a browned butter and sage sauce - very good and yes I had to keep adding flour and more flour until the dough was not sticky. I'm interested to try again with some sort of cinnamon and sour cream sauce similar to what I'd eat a regular sweet potato with.
I also remember my mom boiling gnocchi made by hand and frozen. They take a little longer to cook and end up a little mushy. Best to have fresh made definitely.
I would love to see Eva do turdilli Calabrese. I grew up eating those amazing traditional sweets. ❤
Omg my mother used to always make gnocchi for us growing up with fresh pomodore from the garden, that’s such a childhood memory of mine. She’s also made them using sweet potatoes which I love. So good
Thank you so much for reminding me how to make them! My Grandmother used to make them when I was little, but I don’t remember how she did it… Thank you!!!
I've just watched 3 episodes. This now my fav cooking channel. Love these guys.
Love the shade that Eva throws about adding eggs. LOL!
Made this today, came out really well for a first attempt, really happy. Thank you for the video!
I just made some gnocchi yesterday. I usually just clean them under water and put them in the oven.
By banking them I can get them soft without them absorbing too much water.
So I don't need very much flour - very fluffy gnocchi with pronounced potato flavor.
Just made one potato's worth tonight as an experiment. Wow! Easy and perfect. Thank you!!
Our neighbor when I was a kid in the 1970s was Italian and she made gnocchi, but she made it slightly different than you. She baked her potatoes rather than boil them because she wanted her potato to be 'really dry' and that's the way I still make them because I tried boiling them and couldn't believe how much more flour was needed. She also left the egg out, but her 'secret' was she'd grate fresh parmesan and leave it on the counter overnight before powdering it and adding that to the potato and flour.
Her children were adults and lived in other States, so she was the entire neighborhood's 'Italian grandmother.' She passed away right after I graduated high school in '86 and her kids were stunned at the fact that everyone-- every single neighbor within 20 houses of her came to her funeral. She was a WW2 bride and her husband had passed in the 1960s so all of the kids in the neighborhood did her yard work, painted the house, went with her grocery shopping to carry everything. Most of us were closer to Nonna Bice than our own grandparents.
Fresh gnocchi do well with very simple sauces. My favourite is probably to fry up a slice of bacon, sliced fine, until crispy, add a little finely diced shallot, and a loose handful of fresh basil leaves. Add the gnocchi to the pan with a ladle of the cooking water, toss until the liquid starts to reduce and thicken. Grind fresh pepper and sprinkle with flaky salt and eat.
My other favourite is to melt gorgonzola cheese into a little heavy cream. add the gnocchi with a little cooking water, toss until emulsified, and eat.
You can't be harsh with gnocchi, to the extent that you should avoid using a spoon to mix them int the sauce, and toss the pan instead. One benefit of using egg is they get slightly more durable.
I’m very excited to try this. I’ve never had home made gnocchi and will try it soon!
I tried it with only parmesan, its delicioso!!
I'm about 10 videos in right now and I very much so enjoy every one. Thank you for your time my friend.
That's alot of gnocchi, the baked gnocchi looked especially delicious, Eva had an excellent mentor one tip I can give use a towel with the Yankees logo to hold the gnocchi then burn the towel, go Sox , upstate new york
Lol..
Never liked our family's homemade gnocchi (with egg) as they were too heavy to stomach. Made them a few times their way. But, thank you Eva ! I will certainly make them as you have. Even ordered a gnocchi board for gnocchi and making other pasta. I want my sons to experience great gnocchi!
I've only ever made gnocchi with egg and I've never been fully happy with my efforts. I'm definitely going to try this. Thanks for showing me why mine weren't coming out correctly.
I love gnocchi with pesto! Fantastic!
Loved this lesson on making gnocchi and just ordered the book.
I grew up with the eastern European version of "gnocchi": my mother made in from scratch, but pan fried it, with or without breadcrumb surface... I love the crunch either way
I had "3 kinds of tomato" tomato sauce inspired by your recipe (I had to use some sun dried tomatoes instead of the special cherry tomatoes that we can't get here) with store bought gnocchi for dinner yesterday. Now I can see I have to take this to the next level.