Mastering GNOCCHI | How to Make Perfect Potato Gnocchi Pasta
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
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Today, Eva is sharing all of her tricks for making the lightest, fluffiest, most delicious potato gnocchi you can imagine! There are a lot of myths and misconceptions about gnocchi out there (including what the heck they are), but in this video you'll learn the best Italian gnocchi recipe and how to master this amazing pasta.
These are the same exact tips and tricks Eva taught to my dad as he was preparing to compete on MasterChef Italia. And guess what? He won the day's challenge when he cooked gnocchi for the judges!
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GNOCCHI ALLA SORRENTINA RECIPE - www.pastagrammar.com/post/how...
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00:00 - Mastering Gnocchi: A Complete Guide to Homemade Gnocchi Pasta
00:44 - What The Heck Are Gnocchi?
01:37 - Choosing & Cooking Potatoes for Gnocchi
03:30 - Time to Make Gnocchi!
04:55 - How to Make Potato Gnocchi Dough
06:36 - Should You Add An Egg To Gnocchi Dough?
07:16 - How to Make Gnocchi
10:55 - How to Serve Gnocchi
11:40 - How to Make Gnocchi with Pesto Sauce
12:18 - How to Cook Gnocchi
14:07 - Trying Gnocchi with Pesto
15:06 - How to Make Gnocchi with Tomato Sauce
16:23 - Trying Gnocchi with Tomato Sauce
17:00 - How to Make Baked Gnocchi alla Sorrentina
21:36 - Trying Gnocchi alla Sorrentina
23:26 - Leftover Gnocchi Experiment
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#gnocchi #pasta #pasta
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?
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
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!
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.
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 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!
Ava is a national treasure, one of a kind.
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.
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 ❤😊
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 cannot express how much your channel is appreciated! You two make a great team, thank you from Canada.
Wow, thank you!
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”! 🤣
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.
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.
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.
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.
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 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.
We make gnocchi at Sunday in Winter, always with ragù and Gorgonzola. Delicious!!
This works beautifully. Thank you.
Eva is beautifully adorable and intelligent. She speaks English just perfectly.
What a marvelous cook Eva is. Thank you.
Great job! Thank you very much!
In Finland we have the same saying "they are like a shirt and a butt", "ovat kuin paita ja peppu". How fun! :D
What does each word mean?
I absolutely must try this!
Love you guys.
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've just watched 3 episodes. This now my fav cooking channel. Love these guys.
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.
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
Great vlog. Great cooking. Thanks for sharing us your knowledgde in cookery!
Love this video, Funny and instructive at the same time!
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!
Thank you Eva & Harper for sharing these awesome authentic Italian recipes!❤
Thank you Eva and Harper for this fabulous and traditional homemade Gnocchi making Video!
I’m very excited to try this. I’ve never had home made gnocchi and will try it soon!
Wonderful video! The cook is super sincere and genuine. Grazi!
Another fun week. This channel is the perfect blend of information and entertainment. It’s a highlight of my week.
I was already planning to make gnocchi, PERFECT TIMING! Thank you guys, love the channel.
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.
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~
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 this today, came out really well for a first attempt, really happy. Thank you for the video!
Love the deepness you went into, and great to know what the original ways to make them are. Original is always best😊
Ever since original gnocchi video been keen to see more gnocchi recipes
This looks very promising so thank you :)
Not Eva roasting my gnocchi like that! 😂
Look, I always add 1 egg for 4+ servings, because a) I make gnocchi 2 to 3 times a year and feel more confident about the results that way, b) that's the recipe my grandma taught me, and c) I like the texture that the egg adds to the dough (a bit more callous, so gnocchi will be not hard and not too soft).
When it comes to gnocchi, the most important aspects are use “old” potatoes - don't use potatoes you bought yesterday - use a proper potatoes ricer, wait till potatoes have cooled down to prepare your gnocchi dough, and don't add too much flour.
As an Italian who loves to cook, I can confidently say that adding one egg to your gnocchi dough is not as bad as adding cream to your carbonara! Just to give you some perspective! 😂
"adding one egg to your gnocchi dough is not as bad as adding cream to your carbonara!", as another fellow italian, very true 🤣. But it's easier to mess it up, if you put too much egg your gnocchi will become too hard. Use it responsibly.
Loved this lesson on making gnocchi and just ordered the book.
Back home, watched the video with sound - brilliant - informative, entertaining, drool-icious!!!
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! 😊
Made gnocchi last night. Thanks for all the instruction! You are both great teachers.
I have been inspired. I must make them tomorrow.❤❤
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.
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 love Eva’s English. And all the gnocchi dishes, amazing.
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! 🥰
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.
Just made one potato's worth tonight as an experiment. Wow! Easy and perfect. Thank you!!
Thanks for that last recipe. I sometimes enjoy them with butter, sage and Pecorino Romano.
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 freeze some and put them in soup. Thks for sharing this. I make them like you. 💕
As always...very enjoyable!! 👍
Fantastic video! I’m definitely going to give the gnocchi and tomato sauce recipes a go. Thank you very much 😊
Great video. I learned how to make it from my Nonna. Many friends have asked me to show them or make it for them over the years and we never measure flour either! My favourite is gnocchi alla sorrentina.
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 😊
First vid of yours i have watched, Ava is amazing and i cant wait to watch more. Subbed!
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!
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" 😅
That was truly beautiful!!! Took me back to my childhood 😊
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
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! ✌
Looks awesome. Will make this soon.
Plato never ceases to amaze me
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 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 love watching you guys. Makes me feel young again! I am learning too. I’ll try to send you a picture next time I do something you inspired.
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!
❤LOVE GNOCCHI!! Thank you for the video.
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
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!
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!❤️
In the Marche region we often eat gnocchi on Thursday ( "giovedì gnocchi" ) with ragù and a lot of grated Parmesan or Grana Padano.
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 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.
That's so weird....l was going through my mountain of thrifted cookbooks and had just seen the book you highlighted at the end of your video. Thank you so much for all you have taught me over the years. Keep up the good work. You complement each other 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 kingdom for homemade gnocchi! ❤️🙏💞
❤❤❤ I just made these and they turned out amazing I am so proud ❤❤❤
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...
Grazie mille signora. Siete bravissima❤❤❤
I missed the two of you ,simultaneously,saying Bon appetito together,before tasting. It is such a touching ritual. Shalom.
Ah, I love you two!! Your above and beyond amazing! Excellente'. 💕🌹🌹🌹
I'm about 10 videos in right now and I very much so enjoy every one. Thank you for your time my friend.
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
I tried it with only parmesan, its delicioso!!
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.
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!
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 love gnocchi with pesto! Fantastic!
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!
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!