This Famous Italian Gnocchi Dish is Spectacular
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- เผยแพร่เมื่อ 30 ก.ย. 2024
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Now on my way from Rome to Positano, Ya gotta take a train from Rome to Naples, the pizza capitol of the world. Then from Naples, you need to get to a place called Sorrento. Just off the coast of Sorrento is the island of Capri, and if you drive around the coast line of the Sorrentine peninsula, then you’ll run into the famed Amalfi coast. But on that journey, there is a very good reason to stop in sorrento. I’m talking about gnocchi alla sorrentina, soft pillowy gnocchi, in sweet tomato sauce, tossed in fresh fior di latte or bufala mozzarella and baked to a bubbly, cheesey perfection. Its one of those simple yet spectacular Italian dishes and that’s what we’re going to make today.
Recipes:
Gnocchi Alla Sorrentina
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This isn’t a recipe it’s a masterpiece
😢😢😢😢
I just wanted ⁶66
A masterecipiece?
Sorrento is fantastic! Especially the food.
This whole fresh garlic thing is the reason I'm glad my grandpa taught me how to grow shit.
“Gnocchi alla Sorrentina”, from the city Sorrento, in the area of the Amalfi coast, in the Campania region. Is a very famous dish here in Italy !
I wish I lived next to this guy, and we were buddies, and he always needed me to taste test his dishes before he made the video. If I had a genie, that's what I would wish for.
The Italian cuisine makes us realize just this that it only takes a couple of things, good and genuine ingredients, chosen and combined with taste, to make a wonderful dish. You don't need to do the elaborate things to make a delicious dish. And this is precisely why Italian cuisine has become famous all over the world. The simplicity of the dishes but made with taste and love.
So true. Good ingredients and good basic principles can beat al kinds of elaborate technique.
It is better to use just the yolk, not the whole egg. The egg white adds a lot of moisture that as you said needs to be avoided. This way it is easy to use just 1/4 of flour in weight compared to potato. We dont use cups because they dont make sense to us, so with 1kg of potatoes (1000 grams) you can use just 250g of flour.
Traditional gnocchi does not have eggs at all
You Americans say Gnocchi so differently to us Australians haha
Big Gnocchi fan. Wife will be pleased to sit down to a wonderful plate of this. Thanks for sharing :D
Kudos to you Steve! 100% Italian here, for once I have no criticism, your recipe is absolutely perfect!!!
Questo ragazzo è uno dei pochi americani (o in questo caso italo-americano) a fare in generale, a parte alcune eccezioni, dei buoni piatti italiani. Tra l’altro quello che trovo anche interessante, il fatto che lui spieghi spesso anche la storia, con relative immagini dal web, di certi classici piatti italiani.
@@aris1956 He's as authentic as anyone who is in front of a camera and he is the best on YT 🎯
I'm italian too I have no criticism the 90% of times when he cooks italian
@@gobbidimerda1 Vabbè, ma quello poi si sa che il “classico italiano” è portato a criticare un po’ tutto e dappertutto, indipendentemente da chi cucina o dal canale. Possono anche essere cuochi italiani stellati (anzi noto che neanche per quelli la critica manca mai, perché spesso stravolgono certi piatti italiani, ceti classici italiani). Noi potremmo vedere anche il piatto più perfetto, ma c’è poi sempre qualcuno che va a cercare il cosiddetto “pelo nell’uovo”.
Italians think anyone needs their approval when most of your dishes are taken from foreign countries.
When I stop acting like a teenage guy laughing about “watch out for squirters”, I will get the potatoes baking and give this glorious dish a try! Thanks again! ❤
Every time I break up canned tomatoes, I end up squirting something. My shirt or the counter top and floor
@@MattRoadhouse haha yes, I’ve looked injured before because of some extreme shirt damage by the tomatoes lol
I mean, delicious, but I can not with that slug shape. 😂 I’ll make it with the barrels.
The common trick to get the best gnocchi is to use potatoes that are as old as possible because that way they will have lower amount of water. 😉
Is gnocchi just mashed potato pasta
I'm a real advocate of Italian food and I was so happy to see the pop up ".... Sorrentina" from you. It's been a few months I made this dish. Gonna make this this week for me and my loved ones. Use good ingredients for this guy's and it's gonna turn out fantastic. See you soon
Turn on the broiler when you bake so it makes a delicious crust.
Yes, in fact you get a golden and crispy surface which then is the tastiest part of the whole dish ! 👍
Recently had a pasta dish while on vacation. It had Gorgonzola and pear in it. Would love to see your take on it so I could make it at home.
Were you perhaps in Italy ? It is not a very common dish but the combination of cheese (in this case Gorgonzola) and pears is famous here in Italy.
@@aris1956 no, it was an Italian restaurant but in the Canary Islands.
It was delicious!
It's a great fruit-and-cheese pairing.
I worked for a while in the kitchen of a fine dining restaurant that did a banging rocket[arugula]/pear/gorgonzola/crushed walnut salad in a tangy house-made vinaigrette.
Signature dish, extremely popular among staff and clientele.
@@sixstringedthing that sounds delicious as well. 😁
@@sixstringedthing There is a saying here in Italy that dates back to medieval times that translated goes something like this ......”Don't let the farmer know how good the cheese is with pears !”. A saying referring to the lords of the city who had peasants working for them and bringing to the lords' castle the stuff they gathered in the fields and what they produced for the lords.
PS: In Italian this saying also has rhyme, translated into English the rhyme is lost. :)
Oh glorious Mr Cusato, never stop creating delicious food!😊
Hey brother I'm relatively new to the channel only a couple months so I don't know how you are about collabing or dealing with other TH-camrs but you said you're going to Italy maybe you should try to hook up with pasta grammar if you don't know their American TH-cam channel but she is from Italy and from what I understand they'll be shooting there all summer in her hometown Justin suggestion sir if nothing else you have a wonderful time
Looks delicious. A few comments for those watching if you are aiming for super authentic:
- in Sorrento you’ll find the gnocchi are generally smaller than in this video, maybe a cubic centimeter or slightly larger.
- they don’t use garlic in their sauces (though I personally love garlic, when used sparingly)
- they generally only use egg yolk for this dough
- 00 flour is preferred
- it’s pretty difficult to over knead gnocchi dough, add flour a little at a time and only stop when the dough is barely tacky when you squeeze it hard. The amount of flour will vary person to person depending on your potato water content and size of eggs
- I have found the actual dish served in restaurants in Sorrento is like how it comes out of the pan at 10:40 on a flat plate rather than baking it in a dish like a parmigiana, but that’s probably a matter of preference.
That said I’ve found residents of Sorrento even make classic dishes like eggplant parmigiana a little differently so the term “traditional” is very vague.
Delicious dish!
I've heard the traditional gnocchi has no egg.. Wondering how it doesn't fall apart in the water while boiling?
This definitely looks yummy, I'm not terribly find of tomato sauce so am wondering whether a creamy sauce would work or get gluggy.. ?
I love you bro. This dish really made me happy. Can't wait to make it this weekend
It’s like the Italian Version of Korean Tteokboki ❤
Damn you. Your recipes are off the chart. They are helping me step up my game ... but also making me fat. How do I eat like you, but not push over 200 lbs? And god bless you for advocating for good buffalino. And California tomatoes. All so damn spot-on on how to make great food in the US.
As delicious as it looks and I'm sure is, when I see Russet's that size I'm just going with a good old fashioned baked potato with some butter, sour cream, salt/pepper and some Tobasco sauce.
Love this recipe Gnocchi has always been a personal favourite of mine 👌
It's like an inside out pizza! If that makes sense to anyone else? 😂 😂
Pizza casserole 👀
Pizza pasta!
I always made Gnocchi alla Sorrentina with your recipe for the Roasted Cherry Tomato Sauce. I can recommend that too.
Looks fabulous 😍 Sorrento is stunning - Italy is my country in Europe - I’m from Scotland 😊
Stephen I must say your hair is on point!
Dude that"s called Italian tteokbokki lol
Step by step instruction ❤ I’m switching my tomatoes too… this is a true masterpiece I can’t wait to make it too…. Enjoy Italy 🇮🇹🍝🇮🇹
What does salting and oiling the potatoes do? Do they absorb it through the skin? Thanks!
I made this recipe yesterday and it was sooo delicious! Worth the effort
had me at squirters 🤣😆love the videos bro!!
ATK has a great recipe for baking potatoes with minimal moisture. A quick salt brine before baking and waiting to brush on the oil until the last 10 min of cooking. The oil just crisps the skin instead of trapping moisture in the bake. Just sayin. Nothing but love here. Your recipes are amazing, great style and editing videos too.
I like this tip. The versatile and humble workhorse of the kitchen is salt.
Absolutely love this guy. Nails it every time. Brother from another mother. Looks so good.
just subbed. Although I'll never make or eat any of these foods, with too many costly ingredients I appreciate your expertise ..
"The Muslim Cowboy"
Excellent Recipe Champ 🏆 being born and raised in a WORLD FAMOUS Brooklyn NYC Italian Neighborhood we literally make the BEST outside of Italy. This dish I do Sicilian Style or the way you do Napolitano Style. Garlic is the key people laughed at me when I mentioned different grades of Garlice BEST to WORST. You hit this dish on piint. Now homemade Macaroni yes I don't say Pasta lol is thr best but we always have or had access to the best imported so I use that to save time. But great technique on the homemade champ 🏆
Quick question... why not pulse an immersion blender a few times on very low speed to crush the tomatoes? For me, it's much faster and a quick'n easy clean-up. Also, love the new lighting set-up. Brighter and better catchlights in eyes (says me the sometime photographer). Really appreciate your work!!
Reminds me of tteokbokki
Boil with the skin on....then peel.
I've never had a moisture problem. But then, I always use older potatoes.
And , I don't use egg.
It's not in-yoki. It's nyoki. It sounds like you keep saying "the gli gnocchi" which would mean "the the gnocchi". Looks delicious.
That outro though 😏😉😁
Before you see a potato ricer as just another unnecessary unitasker, google its other uses. A bit awkward to clean but for some it may be a worthwhile purchase, particularly the quality steel ones with different discs. Really good for pressing out moisture from cooked leafy greens such as spinach.
instead of cooking the potato for an hour, wouldn't be better to cut the potato in dices and then boil them? might reduce the time overall
Love your italian videos man!😊😊😊😊🤤🤤🤤🤤
You have the mano cornuto , ok sign and pyramid symbolism down....
I get excited every time I get a notification you've posted a new video🔥
I tried to use the Viator link because I am planning a trip, and no-go. You may want to fix that.
your Viator link is not working. Great recipe by the way. baking the potatoes is brilliant
Squirters aren't bad, you just gotta take some extra precautions to catch the extra mess.
I have family that can not have gluten. Can I use corn starch instead of flower?
Nice but that's 2 much work. Haaaaaaaa. Ima look 4 something else u got.
why not just peel the potatoes and slice them so they cook much faster since you dont need baked potatoes plating?
Made this the other evening. Guests loved it! Thank you.
Amazing looking dish! What brand of shirt is that? Gotta have one.
Hey man I loved the video but I also loved your hoodie! Does anyone know the brand?
So fine. Thankyou. Got my mojo goin to make this, like NOW!!!! It's almost 8pm in NYC & I got nothing to do but go for this masterpiece. Mangia!!!
Wait...why not use the food mill for the potatoes too? works the same as the ricer to create a smooth texture, no?
A paring works easier than a fork…. Just helping..😊
boss, is there any way to make this gluten free? would gf flour work ok?
All that garlic talk is making me SO HUNGRY😂🤣
I cheat and order my garlic from California. delicious
Prefer with crushed tomatoes rather than passata but this looks great
Oh, but garlic doesn't last forever in my house, because we just love garlic and eat a lot of it. So we always have fresh garlic every week.
I've cooked some gnocchi, I want to make sure each *gnocco* is cooked.
Love your food. And if Firenze is your fav we are brothers.
why are you salting the potato skins if you're not even going to use them for the pasta?
What are your thoughts on the “egg vs no egg” gnocchi debate and why?
Did Stephen say frogs in San marzano tomatoes?
Well done. Love the tomato assessment as well.
Of course I always stick with Redpack - not sure what that says about me :)
gotta watch out for squirters.. if only i knew sooner
I just started using chris' tomatoes......on my pizza (bought an outdoor pizza oven) ...i stopped by the whole tomato and get the crushed ones......the product is spectacular.
Love making Bufala Mozz! Good thing I kept my Great Grandparents Recipe when they came to America.
Okay, impressed with your video at 1:52.... you flipped on San Marzano and probably right because so much products out there are misrepresented... Cali could grow them and San Marzano is heirloom so put it on the back shelf for now.... by the way I'm from Idaho and you baked them taters perfect!! ;-) If you need to cool them faster in the future just cut them in half and lay skin side down to allow them to dehydrate/steam off a touch more also....
One of the best dishes of Italian food I'ver ever experienced is Gnocchi with a vodka sauce in Chicago.... mind blowing!!! Thanks for sharing your passion!!
okay you got the potato trick down!!!! and congrats on the million subscribers!!!
“gotta watch out for squirters” 💀💀
For those wondering for the music, it's the instrumental version of "Be My Remedy" by HOUSE OF SAY.
Giant Super Gnocchi!! You can typically just make tiny pearls of mozzarella with your fingers the size of a pea. They melt in the hot sauce. So you can skip the baking step. Fresh Gnocchi takes two seconds to cook, so the baking step isn't needed.
The best sauce for Gnocchi is a pink sauce with a heavy cream....followed by a nice cheesy Vodka sauce.
Hi! I know I’m late, but if you see this, can you tell us what brand of Mozzarella di Bufala used? I’ve tried some but just not like Napoli since it’s obviously so fresh no preservatives needed. Just seeking possible alternatives. Thanks so much 💛
I got it! I paused the video. Thank you 😊
Don't confuse the words Finocchio and Gnocchi
Sweet potatoes go with fish...its an African thing ❤
This is probably the 50th video I’ve watched here, in just a few days. I’m finally deciding to comment for my first time. I’m going to take my vacation from work this week, and make multiple of these recipes I’ve seen here. Absolutely fantastic cooking channel, my favorite ever!
Have lunch or dinner at Palazzo Avino (formerly Palazzo Sasso) in Ravello. Incredible place and view.
Awesome, definitely going to try this!
I haven't seen any of your videos for months!!
You never show up on my feed anymore.
Just happened to stumble upon one of your older videos a few moments ago.
Keep cooking my friend! 🔪🔪🍪😋
bro just burned the garlic!
This looks so amazing 😋🤤 why am I watching this when I’m trying to reduce? Why😫😭?
Do you have a food mill that you recommend?
We didn't use a ricer. We just smoosh with forks and then our hands. We used forks for the ridges too. That's important, otherwise, you don't get the sauce to stick.
I'll try baking it. We just boil real quick and add sauce after.
Bro did you inject those potatoes with steroids?
I feel like he really likes to say the word gnocchi
My niece asked me for another good dish, I personally love gnocchi. I think this one is the winner. Most of the kids, my nieces and nephews, live in the sticks (over near haiti), I live in the city with running water n shit (its a third world country). Also i have all my gear from 40+ years in the states. That looks easy and incredible to keep my street cred up. I bring whatever is left over to the street urchins, as one does.
Gotta say…I hate sponsor ads, but Viator is legit. Used it for a dinner cruise in Paris and a wonderful art experience in Provence.👍🏼
Thanks for the great recipe!
I literally just made two gallon size freezer bags full of goats milk ricotta gnocchi yesterday. Now if it was just cool enough to turn my oven on lol
I might just have to smoke it.
great video as always. please do an osso bucco soon
Maybe you don’t know this, but you can put the whole potato in the “smasher” (I don’t know the name) with the skin and only the flesh will go out while the skin will remain trapped in the tool
My Italian mother used to use dehydrated potato flakes for her gnocchi, and they were fantastic.
But these look good, too! ;-)
You're interested in bringing the best & it's quite obvious that's been a great source for your Channels success and of course you can get the ingredients to make everything you want !!! Otherwise have a great time creating new memories and fall back whenever you can, because overall resting on your day's off tends to be a perfect way to recharge and have as much gluten as possible 🙆