As an Italian who grew up in Sicily, I agree with Laura 100 percent: it's quite rare to see Italian people starting a preparation with both onions and garlic. It's either one or the other. For example, my mom (and most people in my family) would never start a basic tomato sauce with onions, only garlic. And, another thing that Laura often mentions, we don't normally use more than a couple of cloves of garlic per dish. We usually leave the garlic clove(s) whole or halved so that we can discard it when the dish is ready. Another great recipe, Laura!
Not only do you get delicious recipes, but all Laura’s videos always put you in a good mood and let you take a pause from stressful reality, lol. My favourite Channel!
My Italian Grandmother also only made the potato gnocchi. I, however, have made the ricotta for quite some time. It’s my daughter’s and mines favorite . It comes together alot quicker and less work. Thank you for sharing your recipes Laura, will def try soon.
so close to 5 million. so close. congrats. my granny from, Sicily, came here in 1924. Also, made home made, Gnocchi, she put hard boiled eggs in the sauce. Have you ever heard of that? Most people think it's weird. lol.. Just how we grew up.. They grew up poor and eggs are cheaper than meat..
No rolling down a fork or gnocchi board? I'm sold!!! I love gnocchi, but I've always made potato gnocchi, and the fork or gnocchi board takes FOREVER! I'm definitely saving this recipe!!! Thank you, Laura ❤️
Looks delish! Have you ever made gnocchi or pasta with almond flour, coconut flower, or other keto-friendly flour? I’m still trying to find the perfect recipe!😊 Thanks for the great video!
Wow that looks really delicious im sure gonna try them. Btw can i ask you something. When you say marinara sauce what exactly are you referring to? As here in malta pasta marinara is pasta with sea food and tomato sauce.
Marinara usually refers to a simple quick cooking sauce, no meat or seafood it’s just a plain sauce with onions and or garlic, good olive oil, good plum (or crushed) tomatoes and plenty of basil and salt
if using semolina, do you use the more finely milled semolina that is has a flour texture, or do you use the semolina that is more like a cornmeal texture?
Can the AP flour in the recipe be replaced with Semolina flour? There is an Italian market about an hour from me that we visit once a yr. I buy as much ricotta as I think I can use (or eat with maple syrup), I also need to stock up on semolina. I'm definitely making these to keep in the freezer!
Hmm.1/2 parm doesn’t equal an ounce for me. I’m using my scale and so far I’ve grated a ton and I’m only at 3 ounces so it doesn’t make sense. I will still follow your recipe though and continue to grate.
Laura, I hope you know that one of the sexiest scenes in any movie was making gnocchi in a Godfather movie : -) I love all your You tube videos, especially Tasty Thursdays!
Laura, You do know that one of the sexiest scenes in a Godfather movie involved making gnocchi, right? 🙂Love all of your TH-cam videos, especially Tasty Thursdays!!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
So professional yet accessible. Anyone else here constantly learning from these fantastic videos?
Awwww I love that ❤️
Yes ... 👍 😋 (p.s... "Scrumptious Spoon".. Such a CUTE name! 🤗🥄
@@bearpawz_ 😊🥄👌
As an Italian who grew up in Sicily, I agree with Laura 100 percent: it's quite rare to see Italian people starting a preparation with both onions and garlic. It's either one or the other. For example, my mom (and most people in my family) would never start a basic tomato sauce with onions, only garlic. And, another thing that Laura often mentions, we don't normally use more than a couple of cloves of garlic per dish. We usually leave the garlic clove(s) whole or halved so that we can discard it when the dish is ready.
Another great recipe, Laura!
Thank you lovely ❤️❤️
1st generation Sicilian/Italian here… I do the same. I usually smash a couple of cloves and fry them, remove and discard.
Not only do you get delicious recipes, but all Laura’s videos always put you in a good mood and let you take a pause from stressful reality, lol. My favourite Channel!
My Grandpa came from Sicily and OMgoodness, we ate pasta as a kid 3-4 times a week. LOVE!
Laura, you’re just the best and the personality is a 10! 🎉
Laura is really one of the GOAT’s at this 🔥🔥
A dynamite recipes, easy step by step instructions….perfection Laura!🤗🤗👌👌😁😁 I hope you had a wonderful Mother’s Day!❤️❤️
Thank you for this delicious recipe. Love gnocchi. Happy late mother's day to you Laura hope you had a wonderful day
My Italian Grandmother also only made the potato gnocchi. I, however, have made the ricotta for quite some time. It’s my daughter’s and mines favorite . It comes together alot quicker and less work. Thank you for sharing your recipes Laura, will def try soon.
This is right up my alley! Adding it to my repertoire!
Really looks good
I am going to make this recipe for Sunday
Thank you for putting the recipe under the video 🙏
I just made these an they are phenomenal! Thank you !
Great to see you again Laura! Last time I visited you had the ole classic intro. Man this gnocchi looks doable
i am so impressed , Laura. You made this look so easy and fun. I will be trying.
They are delicious!!
Looks so yummy. I’m definitely gonna try it. I love Italian but I love Italian food Puerto Rican. Love your recipes.❤
so close to 5 million. so close. congrats.
my granny from, Sicily, came here in 1924. Also, made home made, Gnocchi, she put hard boiled eggs in the sauce. Have you ever heard of that? Most people think it's weird. lol.. Just how we grew up.. They grew up poor and eggs are cheaper than meat..
I haven’t but that sounds delicious to me!!
Rose Maio has a channel where she shares all of her grandma's meals in Italy. Her nonna put hard boiled eggs in so many of the dishes.
@@ykk239 nice. People I mention his too are like, WHAT NO WAY!!
No rolling down a fork or gnocchi board? I'm sold!!! I love gnocchi, but I've always made potato gnocchi, and the fork or gnocchi board takes FOREVER! I'm definitely saving this recipe!!! Thank you, Laura ❤️
Haha nope not for these!
Yummmm! I learn always something new from watching your videos 😅I need to make this😊
Heavenly as always ❤❤❤❤
Looks delish! Have you ever made gnocchi or pasta with almond flour, coconut flower, or other keto-friendly flour? I’m still trying to find the perfect recipe!😊
Thanks for the great video!
No sadly those just don’t work for me
Omg my absolute FAVORITE dish! ❤
I’m with you on the onion 🙌🏻🥰
Potato Gnocchi is to heavy just lays in your stomach. Ricotta Gnocchi is so light and delicious! Yummy 🤤
Fantastic video Laura!!
Oh yeah now that looks good 👍🏻
Thanks I got it!
love love all your recipes!!! Laura what color do you have on your nails?
Gotta make these...grazie!!!!!
Yum!! I cannot wait to make this! ❤❤
So yummy looking
When you are draining the ricotta is it kept in the refrigerator or do you keep it out? Do you work with the ricotta at room temperature or cool?
In the fridge!
@@LauraintheKitchen Thank you Laura - appreciate it!
Wow that looks really delicious im sure gonna try them. Btw can i ask you something. When you say marinara sauce what exactly are you referring to? As here in malta pasta marinara is pasta with sea food and tomato sauce.
Marinara usually refers to a simple quick cooking sauce, no meat or seafood it’s just a plain sauce with onions and or garlic, good olive oil, good plum (or crushed) tomatoes and plenty of basil and salt
I want to try these edible pillows 🤭😍
The only way my family likes gnocchi. They always prefer the Ricotta over potato.
So basically a cheese dumpling. YUM
Can I freeze the pasta?❤
Could you make a hot dog / potato cube / ketchup / onion / spicy mixture thing. It tastes awesome sometimes, but really awful other times.
Delicious 👏
if using semolina, do you use the more finely milled semolina that is has a flour texture, or do you use the semolina that is more like a cornmeal texture?
Finely milled!
00?
I like the better then potato, much lighter. Lots of places here in ny make them with ricotta
RIGHT about the onions..... I am gonna switch...
Yummy 😋
What brand of flour?
I was watching it when it was taken down. Why the reupload?
Shut up and watch the video
RUDE @@matthewo.859
Because it started pausing half way though so we needed to re upload
Your comment is not appreciated @matthewo.859
Can the AP flour in the recipe be replaced with Semolina flour? There is an Italian market about an hour from me that we visit once a yr. I buy as much ricotta as I think I can use (or eat with maple syrup), I also need to stock up on semolina. I'm definitely making these to keep in the freezer!
No not for this
@@LauraintheKitchen Thank you for responding. I'm still going to make it!
Hey Laura U look gorgeous 🤩🥰🥰
Yum yum 😅😊😊😊
Would this work with the homemade "ricotta" recipes? I mean the recipes that are actually more like farmers cheese, not true ricotta.
Love
Hmm.1/2 parm doesn’t equal an ounce for me. I’m using my scale and so far I’ve grated a ton and I’m only at 3 ounces so it doesn’t make sense. I will still follow your recipe though and continue to grate.
RIP Virgil.
Laura, I hope you know that one of the sexiest scenes in any movie was making gnocchi in a Godfather movie : -) I love all your You tube videos, especially Tasty Thursdays!
Laura, You do know that one of the sexiest scenes in a Godfather movie involved making gnocchi, right? 🙂Love all of your TH-cam videos, especially Tasty Thursdays!!
Why the reupload?
Obviously because there was an issue lol
Can you please please make Tom Yum Soup & Hot & Sour Soup Please Please Thank You Very Much!❤♥️💙💘💕🩶💓💖🫀💖🫀🤍
Looks great but should definitely be a shorter video than 15 minutes.
Can we get more alfredo and lobster recipes @laurainthekitchen