Hey Becky why not have a go at making basil sugar (1/2 cup sugar to 1/4 cup fresh basil in a blender or food processor and stored in an airtight jar, shaking the jar occasionally helps distribute the basil flavour). A sprinkle of basil sugar on top of fresh melon, strawberries or grilled pineapple - amazing taste combination.
Hi Becky! My family is from northern Italy and we make a lot of gnocchi. Besides white potatoes we also make them using sweet potatoes, ricotta and different squashes. The ricotta gnocchi are the lightest thing you will ever eat. Great video!
We had a dear family friend who made the most fabulous gnocchi. I used to call them “little pillows of Heaven.” She died a few years back at the age of 103! I remember her for many reasons, and her gnocchi is at the top of that list. You did a great deal of work! And your gnocchi, I’m sure, we’re just as pillowy and heavenly as our dearly departed friend’s were. So glad to spend this time with you!
I saw a you tube content using the potato peels. You put them in a jar with water loosely cover and store 2 weeks. After that it is a potassium + rich solution for your garden and it is free.
Good job with the gnocchi! Here in Italy we call the small gnocchi "gnocchetti" and I personally prefer them as well. So your gnocchi are more "traditional" than what you think! Cheese aside that is 😂❤
Herb salt is one of my favorite herb preservation methods. Every year I make a big batch of herb salt with a mix of my favorite garden herbs (usually thyme, rosemary, oregano, basil, savory, and marjoram). You're right, it makes a great gift during the holidays! Another favorite I've made is a rosemary lemon salt (same method you show, with the addition of a generous amount of lemon zest). I don't care for the texture of dried rosemary so blended into salt has been a good way to preserve it since I don't live where it's perennial.
This is such a great idea, because they charge an obscene amount for my favorite Mediterranean Sea Salt. Which is basically, Mediterranean herbs, dehydrated bell pepper, lemon peel and sea salt. I've been making it from scratch since I figured that out, but tbh, I haven't gotten the ratios to my liking yet. Once I figure it out McCormick is on notice 😄😉.
Hi Becky, a cafe I do a lot of work for makes a breakfast gnocchi, it's a carbnara sauce (cream reduction, bacon, parmesan) with a poached egg on top. It's truely amazing and thought you might like to try it with Josh. Something different than what you normally make them.
Hi Becky. May I suggest you layer another sheet of parchment on top of your first layer of gnocchi. The layers on top of one another work just fine. It keeps the layers separated so they don’t stick and I usually can get three layers of parchment and gnocchi before putting in the freezer. I make perogi the same way layering at least three layers per cookie sheet then flash freezing them before bagging. Works like a charm!
❤ your vids. I have learnt how to appreciate the people around me more. I thought I did until I saw the way you communicated with your family. I now make sure I tell my family how much I appreciate them. Thank You.
Becky, a favorite sauce for homemade gnocchi is a cream sauce with Gorgonzola cheese, fresh sage, and toasted walnuts tossed in. So many calories but worth it.
Another use for your abundance. I just recently discovered being able to freeze twice baked potatoes (I had a bunch of little ones that were about to go bad). I prepped them like you would normally do for stuffed potatoes except for the final bake. I individually wrapped them and put them in the freezer to enjoy later for snack/movie night. A great tip to separate the potato from the skin with ease is to roll them in a dish towel after they are done baking. It makes it easy to remove the potato and if you're using for plain baked potatoes, it makes it super fluffy. You have been such an inspiration to me! Thank you :)
So, I’m 51 and my great grandparents came over from Italy and my great grandmother got the family working in an assembly line. My aunt learned directly from her before she died and she got the entire family involved in the assembly line. Makes it go much quicker and becomes a family bonding activity. We did this before they were available in grocery stores. For those watching, normally they are rolled on the back of a fork after cutting. It gives them little lines on one side and an indent in the other to hold sauce. We had ours every Christmas with a meat sauce. Just fyi, Lowry’s spaghetti sauce packets tastes most like my grandmothers, though you have to add sweet Italian sausage (2.5 links) and some extra basil, oregano and rosemary (all dried).
Yes! When you do it that way you don’t have to make as many strokes. You get a longer peel on each stroke. I never used a potato peeler until I found the kind where you use it like a knife, pulling it towards you instead of away from you.
Gnocchi is also a traditional pasta dish in Croatia. We write them out as “ njoki“ but pronounced the same way. In Croatian cooking we also don’t put the indent or grooving on them. So yours are traditionally Croatian 😊 (minus the cheese lol). We usually eat them with a brown veal sauce (sugo) and sprinkle with some grated Parmesan (optional).
Hey Becky, I would suggest washing and thoroughly drying basil before using it. Straight from the garden can often have bugs or eggs on or under the leaves. Great video ideas though!
Nah not necessary. She blended it & it’s preserved with salt. Humans eat bugs & tiny eggs without realization on occasion on our produce & it won’t hurt you lol
Hey Becky, you’ve never steered me in the wrong direction. I had half a box of potatoes I needed to process and was inspired by this video. After your amazing advice and tutorial I have 4 sheet pans of homemade gnocchi flash freezing now. I left about a bowls worth to taste test and it is better than any store brought gnocchi I’ve ever had! Light and fluffy! I can’t wait to make some of your new recipes you’ve put out with gnocchi! Thank you ❤
Hello, I don't know if you have wild garlic leaves in your area, they come out in the spring in the uk. But I do the same thing you just done with the salt but with wild garlic. It's amazing, especially on grilled meat in the summer. Also, if you only have a flake salt and not a chunky salt, you can just blend a small amount of the salt with the herb and then stir it into the rest of the salt required.
I made Tuscan salt recently with rosemary, thyme, sage, and garlic-and it’s fantastic! Works great on scrambled eggs and veg. 😋 Basil salt might be next. Also, you can set the salt outside in the sun to dry within an hour or two
I re-watched 💙 this vid. Thanks. This gnocchi recipe is perfect! Love you Becky! Nurse Judi in Scottsdale AZ and Eucharistic Minister. Prayers daily 🙏🏻 for your family
Becky, I’m making gnocchi for the first time this coming Sunday. Watching your video has helped me immensely. I’m kind of apprehensive, but want to do this so much that I will soldier through. Thank you!!
Baking them with skin on is the way my mum taught me to make gnocchi…saves peeling them and then you put them through a ricer…..much quicker and keeps potatoes drier which is what you want for making gnocchi so you don’t need as much flour.
I keep a plastic putty knife in my kitchen for cleaning up messes like this it works really quickly and doesn’t scratch the counter. Love the recipe for the salt!
Hi Becky, my grandmother would make a sweet snack from the gnocchi dough. Just omit adding the cheese to your recipe . Once you have your snakes rolled out, cut them about 3 inches long and fry them. Once fried sprinkle sugar or cinnamon sugar on them and they are delicious. It’s a recipe from southern Italy.
Becky, when I freeze mine, I do 2 layers per cookie sheet. I fill the first sheet and get it in the freezer. By the time I have more to go in the freezer, they are firm enough to slide another piece of parchment full of them on top. Saves freezer space and cookie sheets
Canning potatoes 🥔 are great! Just make sure you have plenty of water in jars. I have done whole small ones, French fries, diced and shredded. Makes a great easy grab for any dish. 🥔🥔🥔🥔🥔☺️
I think it's interesting that you like to leave your potatoes pretty big when boiling them for mashed potatoes. I've always cut them small, so they only take about 10 minutes to cook once the water is boiling. Of course, I always do the fork test to make sure they're tender.
@@phyllisnolfi8105good info. I didn't know that. I've only made mashed potatoes, but never gnocchi. That makes sense though. Thanks for the info. If the sizes vary vastly, is it ok to maybe cut the large ones in half? My fear would be that they wouldn't cook evenly. Which is why I cut them to smaller equal sizes for mashed potatoes.
I have learned to love batch cooking to save time during the work week. As a single working mom, week night dinners are such a pain to make good food without eating super late. Pre making things like this makes it so much easier. I have been experimenting with lots of things. My best friend is loving my frozen biscuits because she can come shop for them in my freezer and make them later😂. She isn't much of a scratch cook but loves my food.
I cook my potatoes in my pressure cooker. I cut them into 1" cubes and put them in my 6 quart pressure cooker. It only takes 5 minutes of cooking time. Cool under cold water to release the pressure, then drain and mash the potatoes.
Ahhhhhh, thank you for talking about the flour and the texture! I’ve followed recipes and my gnocchi has never turned out right. I think this was the issue. So thank you for taking that cooking class and for sharing your tips! ☺️
Hi Becky. I do so want to my own gnocchi BUT got stuck not far into this video. I have so much basil and don't want it going to waste with winter around the corner, SO I went to pick a lot and have made a lot and am planning to do more. Thank you for slipping in all these fantastic recipes and ideas for us. We grow so hard on our goodies and for it to go to waste is heart breaking. Thank you, be blessed.
Hi Becky just a quick tip for peeling potatoes: peel off the top and bottom first and then peel around in long strips from top to bottom vs. making all the small peeling motions. This is more efficient and saves a ton of time especially if you have to peel a whole bunch of potatoes. A good friend of mine who is a chef showed me this after witnessing me peeling my potatoes just the way you are. Hope this helps you in the future. ;)
Another quick tip. When cleaning the dried flour (or food) stuck to your countertop, use your bench scraper first. I use it on my granite to clean off dried on food and it works great. You don't have to scrub and rub so much. It is much quicker.
Excellent gnocchi tutorial! I learned to make them from my husband’s Italian grandmother. We make them a little bigger and roll each one off the end of a butter paddle then let them dry for awhile before boiling. I love the idea of making them smaller and skipping adding the ridges.
The chicky girls would love those peels. Its good nutrition for them. We always gave all of our food scraps to our chickens and ducks. Its amazing how much you save on chicken scratch. The garden is still so beautiful. So plentiful. God has definitely blessed you for your first year at the new house. More wonderful years to come. Oh, by the way, according to Ryan Hall Ya’ll, the weather guy, says that snow is coming soon, maybe by this weekend to the pacific north west. God bless, be safe. 🙏🏻💜🌻
I really appreciate that you are showing your complete thought process in using older potatoes for a recipe instead of wasting or using unnecessarily fresh potatoes. Any tips on long time storage of potatoes?
You can use a small ball of dough dropped in water to see if the gluten is at the right stage. If it floats, you are good to go ahead with rolling and cutting. Love your videos! I really enjoy your content! ☺
You are a sweetheart. Noccies are up my alley. I just make them in the food processor. Some day I will send you my recipes. I was born in Buenos Aires. I am from an Italian family. Kiss to your baby. And thank you so much. I am 79 and you inspired me to replant my vegetable garden. Thank you dear. ❤
That was amazing to watch. You took “not perfect” potatoes that other people might have thrown out and turned them into something delicious. Delightful! 💕
this was one of the most informative vids I have seen. It is hard for people who have never made something to know when the consistency is correct. A lot of recipes will say 4-6 cups of flour etc, that is a large range. I felt like I was doing something wrong if I need more or less than what it called for.
Hey Becky, Just an fyi you can use a plastic scraper on your tile to get your flour unstuck , I used to work at a bakery used them all the time and it's really a time saver!
I would like you see your chicken every so often. I loved to see them free range and visit the landscapers. I think they are so cute and I think they love you. God Bless! I am enjoying your Dad’s channel also.
I REALLY appreciate the “why” and “it should look/feel like” cooking education you give. Ultra precise scales etc are nice, but people have been cooking and baking for thousands of years without those tools. I find understanding the fundamentals of cooking to be far more helpful than just following recipes (but I still like looking through and using your recipes!) Oh, and I got that cookbook you recommend. It has lots of great information too! Ps, my 3yo little girl loves watching “Beth-ee”. She asks regularly to watch your videos 🥰🥖🍅🫙🥣
I’ve been waiting for this video! Hopefully I’ll be making gnocchi this weekend and use my frozen pesto pucks made from the basil I grew over the summer.
Great job Becky, that was a BIG project! Chefs tip for cleaning a floury mess on your counter; use your bench scraper/ dough cutter whatever you call it. These work incredibly well as a counter scraper. Much love! ❤
Your going to LOVE basil salt on tomatoe 🍅 sclices on sandwiches 🥪!!! I love mine on the rim of a strawberry 🍓 margarita glass!! I also enjoy making parsley salt! Also the tri blend of parsley, sage and rosemary sea salt!!! Amazing in bread and on steaks!!there is also an amazing recipe with parsley, garlic and 🍋 lemon zest salt! Your gonna love having fancy herb salt on demand!!! I have been wanting to make the classic garden herb veggie blend herb mix with celery seed, carrot, parsley, garlic and onion. (I have seen one like that at the market! Sounds amazing for soup salt or focaccia bread olive oil drizzle) I always dry out my salt for 5 - 7 days in a warm dry place but your dehydrator works well too. I mix it 2x per day when warm air drying. Excited to see how you have fun with herb salt in the kitchen!
I’m so glad you use that particular peeler. Of all the peelers I’ve used, that one is the best I’ve found. I’ve worn through two in 25yrs! I also notice some folk peel way from them, some towards them… oh, my ocd is in full flow….
Becky this is a great video, I have always wanted to make my own, and now seeing you do it i will too! One tip i can give is to cook the potatoes in your instant pot, i chop mine up into 4 and set on pressure cook for 9 minutes. quickest way of making potatoes ever! And they taste just as good.
Oh man, that Bolognese Gnocchi bake looks so so good! I can't wait to try it and look forward to your vlog of Not Your Mothers Casserole! Thank you so much for sharing your recipes! I've made so many dishes you have shared and not a one has ever disappointed. You're the best!!❤
I was was worried that piece on your eye lid was going to fall in your eye!! I learn from you! I know a lot all ready! But you got me canning EVERYTHING! What a plus for the Winter months TY!
When I use to work at an Irish restaurant in Disney Springs we would roast our potatoes with salt and pepper and oil. Roast them until fork tender then the skin would come off but the key is to not do it cool or cold. Everything needs to be hot. Then everything else do as how u do it. ❤❤ Love you girl and you are amazing and beautiful lady ❤️
Hey Becky! I love Gnocchi, white potato and sweet potato Gnocchi.. few years back I went to a free cooking class and that was the first time I even heard, made and ate Gnocchi for the first time. I love that you explain the history and the science behind the things you make.. I’m a big pasta lover so I definitely have to make homemade pasta of any kind a goal of mine 😃🍝
Another great way to use up some of my potatoes. Thanks for sharing. You always mention your compost , could you maybe do a video on how you do yours. How often do you turn and all the thing to create a good addition to your raised beds. I’m still learning so it would be helpful to see how you do yours.
Terrific, informative video, Becky. You take the worry out of making these! Looks so good and fairly easy. Love that you can freeze them for future use. Thanks for this!
Dear Becky, I am from Germany and I love your interesting and charming videos. On this way, I will say thank you for it all. We here in Germany use for Gnocchis and "Kartoffelknödel" 😅potatoes from the last year. They are much mor dryer than new Potatoes and you need much less flour than otherwise. Greetings from Bavaria in Germany and have a nice Weekend. ❣
You inspire me! I have a big new kitchen and am retired, but I have lots of craft and sewing projects I want to do. I also want to put in some raised beds for veggies this spring.
Becky, someone else may already have suggested this but when I see you wrangle those mounds of potatoes I see myself peeling the same way for a good 50 years. Then I watched Frank Proto's vid (Epicurious) "Stop peeling potatoes the wrong way". I don't believe there's ever one 'right' way and a thousand 'wrong' ways but some methods save us a bucketload of work. Wish I'd learned it earlier! After all these years it's a game changer. Now on to watch you make gnocci. Still learning from you too, Becky.
I made something similar called kopytka (the polish version of gnocchi) and it was so good. However, I didn’t know I can switch out the potato and really want to make a sweet potato version next! Love your videos, thank you for sharing!
bulk gnocchi making is no joke! my mum used to make them by chucking the potatoes whole in the oven on a big tray covered in rocksalt. I think the logic is to minimise water absorption by the potato when cooking so you dont have to use as much flour, as you explain in the video!
Have you ever made Lefse? It's a Norwegian flatbread made with potatoes. I've never made it, but it's very popular here in North Dakota. I've eaten it spread with butter, sugar and cinnamon but I've also heard of wrapping it around sausages.
I was thinking of Lefse when she used the ricer, as you need to have super fine mashed potatoes for Lefse. It is also easier to make Lefse with certain Lefse making tools, although I think Food Wishes has a video making it with standard kitchen equipment.
I made the basil - rosemary salt and used it for a rub for my roasted chicken. I also dehydrated poblano’s and a jalapeño for another salt and it turned out delicious. It’s a great way to preserve herbs from the garden for later.
I love cooking/baking daily..i make bread 3 times a week..i make my own hot dog and hamburger buns and my dinner rolls are so soft and yummy..the best. Ive never made gnocci but its next on my list for sure..❤
Everything looks delicious! I make gnocchi by boiling potatoes whole and not peeling off the outside, after cooking a few minutes the skin slips off very easily. I just add flour to the cooked potatoes and mash them roll into a dough, that is how I learned old school, no eggs needed. I don't have anything to flash freeze but am looking into it. :) I do however worry about salt, I used to use salt a lot now I get my feet and legs swelling so salt is now my enemy, it has given me blood pressure issues now that I am older.
When we make large batches of anything with flour, like gnocci, we spread a clean cotten table cloth over a table - apart from your work surface and move everything over there when done and continue working. You can do that next time while waiting for trays to freeze.
So excited to see you and your new video Becky. I just took my first pumpkin pie out of the oven for this season. I grew candy roaster pumpkins this year and am so happy to try it. I wonder if I can make pumpkin potato gnocchi? We have about 100 lbs of potatoes to use up for this year and the two of us won't eat all of that.
Looks perfect!! Thank you for teaching me so much. I’ve noticed you repeat yourself in your voice overs quite a bit. You say it in the video but say it in the voiceover. Just a observation. Love you Becky!!
So happy to see you Becky! I’ve been looking forward to seeing you since the last video ended! I was hoping you would be making Gnocchi soon! Is that a new cutting board?
Oh my goodness! I love gnocchi! My favorite way to eat it is with a creamy gorgonzola sauce. A young man, from Italy, who worked for me, made it... I've never made it any other way since. So rich and delicious!
hey Becky, your gnoccis are looking fantastic! we have a family favourite Gnocci bake. back in the days we gone often to an italian restaurant and we loved Gnocci nr. 53 :) that was gnocci with peas, boiled eggs in bolognese sauce, topped with cheese and cream. soooo sooo good!!
Hey Becky why not have a go at making basil sugar (1/2 cup sugar to 1/4 cup fresh basil in a blender or food processor and stored in an airtight jar, shaking the jar occasionally helps distribute the basil flavour). A sprinkle of basil sugar on top of fresh melon, strawberries or grilled pineapple - amazing taste combination.
That sounds amazing!
It is awesome. 🎉
That sounds amazing in a cocktail
Phantastic😀
Dried or fresh basil??
bless this woman for putting out so much content. i could watch her every day.
Aw thanks so very much!
I binge watch her often!
Hi Becky! My family is from northern Italy and we make a lot of gnocchi. Besides white potatoes we also make them using sweet potatoes, ricotta and different squashes. The ricotta gnocchi are the lightest thing you will ever eat. Great video!
ya that sounds like a great idea thank you for the tip
The ricotta gnocchi are my favorite! It’s a shame everyone here mostly focuses on the potato kind.
The ricotta ones are called Gnudi. So good!
Roasted butternut squash in a sage brown butter! 😊
How do u make the riccota type
I remember your last gnocchi marathon from your old homestead. Everything changes, and yet stays the same.
Thank you for being you.
We had a dear family friend who made the most fabulous gnocchi. I used to call them “little pillows of Heaven.” She died a few years back at the age of 103! I remember her for many reasons, and her gnocchi is at the top of that list. You did a great deal of work! And your gnocchi, I’m sure, we’re just as pillowy and heavenly as our dearly departed friend’s were. So glad to spend this time with you!
How love and food come together. Memories of loved ones and the food we made together is such sweet way to remember.
I saw a you tube content using the potato peels. You put them in a jar with water loosely cover and store 2 weeks. After that it is a potassium + rich solution for your garden and it is free.
❤
Good job with the gnocchi! Here in Italy we call the small gnocchi "gnocchetti" and I personally prefer them as well. So your gnocchi are more "traditional" than what you think! Cheese aside that is 😂❤
Herb salt is one of my favorite herb preservation methods. Every year I make a big batch of herb salt with a mix of my favorite garden herbs (usually thyme, rosemary, oregano, basil, savory, and marjoram). You're right, it makes a great gift during the holidays! Another favorite I've made is a rosemary lemon salt (same method you show, with the addition of a generous amount of lemon zest). I don't care for the texture of dried rosemary so blended into salt has been a good way to preserve it since I don't live where it's perennial.
Hilarysmith4465 another good tip!! Thanks! In tried rosemary salt years ago but didn't use enough rosemary for it to work!
This is such a great idea, because they charge an obscene amount for my favorite Mediterranean Sea Salt. Which is basically, Mediterranean herbs, dehydrated bell pepper, lemon peel and sea salt. I've been making it from scratch since I figured that out, but tbh, I haven't gotten the ratios to my liking yet. Once I figure it out McCormick is on notice 😄😉.
Hi Becky, a cafe I do a lot of work for makes a breakfast gnocchi, it's a carbnara sauce (cream reduction, bacon, parmesan) with a poached egg on top. It's truely amazing and thought you might like to try it with Josh. Something different than what you normally make them.
That sounds amazing!
oh yum! I will need try that for sure! Thanks!
Thank you for sharing this recipe! ❤
Hi Becky. May I suggest you layer another sheet of parchment on top of your first layer of gnocchi. The layers on top of one another work just fine. It keeps the layers separated so they don’t stick and I usually can get three layers of parchment and gnocchi before putting in the freezer. I make perogi the same way layering at least three layers per cookie sheet then flash freezing them before bagging. Works like a charm!
❤ your vids. I have learnt how to appreciate the people around me more. I thought I did until I saw the way you communicated with your family. I now make sure I tell my family how much I appreciate them. Thank You.
Becky, a favorite sauce for homemade gnocchi is a cream sauce with Gorgonzola cheese, fresh sage, and toasted walnuts tossed in. So many calories but worth it.
Another use for your abundance. I just recently discovered being able to freeze twice baked potatoes (I had a bunch of little ones that were about to go bad). I prepped them like you would normally do for stuffed potatoes except for the final bake. I individually wrapped them and put them in the freezer to enjoy later for snack/movie night. A great tip to separate the potato from the skin with ease is to roll them in a dish towel after they are done baking. It makes it easy to remove the potato and if you're using for plain baked potatoes, it makes it super fluffy. You have been such an inspiration to me! Thank you :)
So, I’m 51 and my great grandparents came over from Italy and my great grandmother got the family working in an assembly line. My aunt learned directly from her before she died and she got the entire family involved in the assembly line. Makes it go much quicker and becomes a family bonding activity.
We did this before they were available in grocery stores.
For those watching, normally they are rolled on the back of a fork after cutting. It gives them little lines on one side and an indent in the other to hold sauce. We had ours every Christmas with a meat sauce.
Just fyi, Lowry’s spaghetti sauce packets tastes most like my grandmothers, though you have to add sweet Italian sausage (2.5 links) and some extra basil, oregano and rosemary (all dried).
Hi Becky! Quick tip, if you use the potato peeler like a knife, it makes it so much easier to peel 😀
Yes! When you do it that way you don’t have to make as many strokes. You get a longer peel on each stroke. I never used a potato peeler until I found the kind where you use it like a knife, pulling it towards you instead of away from you.
I've never liked using a peeler. Guess I'm 'old school' 😉
Triangular shaped peeler..way way easier
I grew up peeling with a small knife. I now use a peeler but use it as a knife
Prefer a Y peeler
Gnocchi is also a traditional pasta dish in Croatia. We write them out as “ njoki“ but pronounced the same way. In Croatian cooking we also don’t put the indent or grooving on them. So yours are traditionally Croatian 😊 (minus the cheese lol).
We usually eat them with a brown veal sauce (sugo) and sprinkle with some grated Parmesan (optional).
Hey Becky, I would suggest washing and thoroughly drying basil before using it. Straight from the garden can often have bugs or eggs on or under the leaves. Great video ideas though!
Atleast the salt will dehydrate and kill them😂
Salayna - That was my thought, too
That took you 4ever but 12 bags full of homemade goodness is fabulous! Make sure those freezer doors are closed! 😊❤
Nah not necessary. She blended it & it’s preserved with salt. Humans eat bugs & tiny eggs without realization on occasion on our produce & it won’t hurt you lol
@@Amanda-cn3pk 😂
Hi Becky 👋🏻
To keep some texture when making seasoned salt, I add part of the salt to blend, then mix the rest of the salt at the end.
Hey Becky, you’ve never steered me in the wrong direction. I had half a box of potatoes I needed to process and was inspired by this video. After your amazing advice and tutorial I have 4 sheet pans of homemade gnocchi flash freezing now. I left about a bowls worth to taste test and it is better than any store brought gnocchi I’ve ever had! Light and fluffy! I can’t wait to make some of your new recipes you’ve put out with gnocchi! Thank you ❤
I love the gnocchi soup at Olive Garden. That casserole looks delicious.
Hello, I don't know if you have wild garlic leaves in your area, they come out in the spring in the uk. But I do the same thing you just done with the salt but with wild garlic. It's amazing, especially on grilled meat in the summer. Also, if you only have a flake salt and not a chunky salt, you can just blend a small amount of the salt with the herb and then stir it into the rest of the salt required.
I'm in the UK too and my mind went straight to wild garlic salt!! I use Maldon salt for mine which seems to work well
Same in Germany. I think the American name for wild garlic is ramps. Amazing herb!
I made Tuscan salt recently with rosemary, thyme, sage, and garlic-and it’s fantastic! Works great on scrambled eggs and veg. 😋 Basil salt might be next. Also, you can set the salt outside in the sun to dry within an hour or two
No, please NEVER dry herbs in direct sunlight ... ☀️
It destroys the vitamins.
I re-watched 💙 this vid. Thanks. This gnocchi recipe is perfect! Love you Becky! Nurse Judi in Scottsdale AZ and Eucharistic Minister. Prayers daily 🙏🏻 for your family
Yay! Good afternoon Becky and friends 🫶
Becky, I’m making gnocchi for the first time this coming Sunday. Watching your video has helped me immensely. I’m kind of apprehensive, but want to do this so much that I will soldier through. Thank you!!
Baking them with skin on is the way my mum taught me to make gnocchi…saves peeling them and then you put them through a ricer…..much quicker and keeps potatoes drier which is what you want for making gnocchi so you don’t need as much flour.
Our favorite way to eat these are boil like normal, but the pan fry onions in butter then add the gnocchi. Fry till crispy. They are amazing!!!
Gnocchi is a great idea! I didn’t think of it. For the ones that won’t store, I’ve been boiling and freeze drying. -Natalie
I was wondering about freeze drying them!
They sound awesome especially the sweet potatoes 🍠 ones.
Man, I need a freeze dryer. You’re so lucky!
@@juliepoolie5494me too. Can't afford tho.
How well did they rehydrate?
I learn something every time I watch. Letting steam evaporate from potatoes is life changing for me. I'll never have runny potatoes again. Thanks!
Hi Becky, I have made black olive salt and sprinkle it on blistered Shishito peppers. Very tasty!
I keep a plastic putty knife in my kitchen for cleaning up messes like this it works really quickly and doesn’t scratch the counter. Love the recipe for the salt!
We make noodles out of potatoes very similar and we add nutmeg boil them fry add sauerkraut and European bacon it’s called Schuppfnuddeln
Or with apple sauce for the kids
I love the basil salt idea. I have a ton of sage and think I will try doing salt with that!
Hi Becky, my grandmother would make a sweet snack from the gnocchi dough. Just omit adding the cheese to your recipe . Once you have your snakes rolled out, cut them about 3 inches long and fry them. Once fried sprinkle sugar or cinnamon sugar on them and they are delicious. It’s a recipe from southern Italy.
Becky, when I freeze mine, I do 2 layers per cookie sheet. I fill the first sheet and get it in the freezer. By the time I have more to go in the freezer, they are firm enough to slide another piece of parchment full of them on top. Saves freezer space and cookie sheets
Canning potatoes 🥔 are great! Just make sure you have plenty of water in jars. I have done whole small ones, French fries, diced and shredded. Makes a great easy grab for any dish. 🥔🥔🥔🥔🥔☺️
I think it's interesting that you like to leave your potatoes pretty big when boiling them for mashed potatoes. I've always cut them small, so they only take about 10 minutes to cook once the water is boiling. Of course, I always do the fork test to make sure they're tender.
Same here….and also if you put a lid on the pot, the water comes to a boil faster😛
Most recipes says to boil whole peeled potatoes in cold water.
I cut them up also. She made this 1 year ago.
If you cut them, they have a chance of retaining more water and requiring more flour resulting in tougher gnocchi.
@@phyllisnolfi8105good info. I didn't know that. I've only made mashed potatoes, but never gnocchi. That makes sense though. Thanks for the info. If the sizes vary vastly, is it ok to maybe cut the large ones in half? My fear would be that they wouldn't cook evenly. Which is why I cut them to smaller equal sizes for mashed potatoes.
My favorites are pumpkin gnocchi with Gorgonzola (blue cheese in the US). The sauce is simply the cheese and milk, it’s sooooo good!!
Happy Wednesday Becky and friends! So excited for this new video! 😍❣️
Looks awesome! One of my favorite foods. Gnocchi is already plural😊
I was going to say the exact same thing about gnocchi just like zucchini is singular AND plural
I have learned to love batch cooking to save time during the work week. As a single working mom, week night dinners are such a pain to make good food without eating super late. Pre making things like this makes it so much easier. I have been experimenting with lots of things. My best friend is loving my frozen biscuits because she can come shop for them in my freezer and make them later😂. She isn't much of a scratch cook but loves my food.
If you need another idea for using up your potatoes, try making homemade frozen hash brown patties. I recommend Smitten Kitchen's recipe!
Thanks for sharing Smitten Kitchen, I went to check her out. She seems right for me.
I cook my potatoes in my pressure cooker. I cut them into 1" cubes and put them in my 6 quart pressure cooker. It only takes 5 minutes of cooking time. Cool under cold water to release the pressure, then drain and mash the potatoes.
Ahhhhhh, thank you for talking about the flour and the texture! I’ve followed recipes and my gnocchi has never turned out right. I think this was the issue. So thank you for taking that cooking class and for sharing your tips! ☺️
Hi Becky. I do so want to my own gnocchi BUT got stuck not far into this video. I have so much basil and don't want it going to waste with winter around the corner, SO I went to pick a lot and have made a lot and am planning to do more. Thank you for slipping in all these fantastic recipes and ideas for us. We grow so hard on our goodies and for it to go to waste is heart breaking. Thank you, be blessed.
Hi Becky just a quick tip for peeling potatoes: peel off the top and bottom first and then peel around in long strips from top to bottom vs. making all the small peeling motions. This is more efficient and saves a ton of time especially if you have to peel a whole bunch of potatoes. A good friend of mine who is a chef showed me this after witnessing me peeling my potatoes just the way you are. Hope this helps you in the future. ;)
Interesting. I'll try this method. I like eating potatoes but dred peeling them.
Another quick tip. When cleaning the dried flour (or food) stuck to your countertop, use your bench scraper first. I use it on my granite to clean off dried on food and it works great. You don't have to scrub and rub so much. It is much quicker.
Excellent gnocchi tutorial! I learned to make them from my husband’s Italian grandmother. We make them a little bigger and roll each one off the end of a butter paddle then let them dry for awhile before boiling. I love the idea of making them smaller and skipping adding the ridges.
The chicky girls would love those peels. Its good nutrition for them. We always gave all of our food scraps to our chickens and ducks. Its amazing how much you save on chicken scratch. The garden is still so beautiful. So plentiful. God has definitely blessed you for your first year at the new house. More wonderful years to come. Oh, by the way, according to Ryan Hall Ya’ll, the weather guy, says that snow is coming soon, maybe by this weekend to the pacific north west. God bless, be safe. 🙏🏻💜🌻
I’ve always heard that raw potato peelings aren’t good for chickens, probably why Becky is putting them in compost not chooks
I have fed them to mine for years and never had an issue. Even my ducks loved them.
You've inspired me to try homemade gnocchi. We also love riced potatoes drizzled with melted butter with chives in it. Yum!
I would love to see the boiling, draining and then frying your gnocchi- it sounds delicious! Thanks so very much for your videos, love them! Terri
I really appreciate that you are showing your complete thought process in using older potatoes for a recipe instead of wasting or using unnecessarily fresh potatoes. Any tips on long time storage of potatoes?
You can use a small ball of dough dropped in water to see if the gluten is at the right stage. If it floats, you are good to go ahead with rolling and cutting. Love your videos! I really enjoy your content! ☺
I am a seasoned cook but for some reason gnocchi has always intimidated me, I am going for it tonight thanks to you Becky!
Wow such a wonderful kitchen day, I have never had Gnochhi and I am almost 65 lol Thank you for Blessing us All! Happy Fall 2023!
I'm going to try to make these. I love that you don't dirty extra dishes if you don't need to. My favorite way to cook.
You are a sweetheart. Noccies are up my alley. I just make them in the food processor. Some day I will send you my recipes. I was born in Buenos Aires. I am from an Italian family. Kiss to your baby. And thank you so much. I am 79 and you inspired me to replant my vegetable garden. Thank you dear. ❤
That was amazing to watch. You took “not perfect” potatoes that other people might have thrown out and turned them into something delicious. Delightful! 💕
I would never throw them away.
this was one of the most informative vids I have seen. It is hard for people who have never made something to know when the consistency is correct. A lot of recipes will say 4-6 cups of flour etc, that is a large range. I felt like I was doing something wrong if I need more or less than what it called for.
Hey Becky, Just an fyi you can use a plastic scraper on your tile to get your flour unstuck , I used to work at a bakery used them all the time and it's really a time saver!
I would like you see your chicken every so often. I loved to see them free range and visit the landscapers. I think they are so cute and I think they love you. God Bless! I am enjoying your Dad’s channel also.
I REALLY appreciate the “why” and “it should look/feel like” cooking education you give. Ultra precise scales etc are nice, but people have been cooking and baking for thousands of years without those tools. I find understanding the fundamentals of cooking to be far more helpful than just following recipes (but I still like looking through and using your recipes!)
Oh, and I got that cookbook you recommend. It has lots of great information too!
Ps, my 3yo little girl loves watching “Beth-ee”. She asks regularly to watch your videos 🥰🥖🍅🫙🥣
How she just explained making gnocchi makes perfect sense to me. This is why I'm more of a cook then a baker 😜
I’ve been waiting for this video! Hopefully I’ll be making gnocchi this weekend and use my frozen pesto pucks made from the basil I grew over the summer.
Great job Becky, that was a BIG project! Chefs tip for cleaning a floury mess on your counter; use your bench scraper/ dough cutter whatever you call it. These work incredibly well as a counter scraper. Much love! ❤
Your going to LOVE basil salt on tomatoe 🍅 sclices on sandwiches 🥪!!! I love mine on the rim of a strawberry 🍓 margarita glass!! I also enjoy making parsley salt! Also the tri blend of parsley, sage and rosemary sea salt!!! Amazing in bread and on steaks!!there is also an amazing recipe with parsley, garlic and 🍋 lemon zest salt! Your gonna love having fancy herb salt on demand!!! I have been wanting to make the classic garden herb veggie blend herb mix with celery seed, carrot, parsley, garlic and onion. (I have seen one like that at the market! Sounds amazing for soup salt or focaccia bread olive oil drizzle)
I always dry out my salt for 5 - 7 days in a warm dry place but your dehydrator works well too. I mix it 2x per day when warm air drying. Excited to see how you have fun with herb salt in the kitchen!
I’m so glad you use that particular peeler. Of all the peelers I’ve used, that one is the best I’ve found. I’ve worn through two in 25yrs! I also notice some folk peel way from them, some towards them… oh, my ocd is in full flow….
So intrigued by the basil salt...might try that with my purple basil...
Um love making gnocchi
I love your respect for your mama. So refreshing!!👏🏻👏🏻
Becky this is a great video, I have always wanted to make my own, and now seeing you do it i will too! One tip i can give is to cook the potatoes in your instant pot, i chop mine up into 4 and set on pressure cook for 9 minutes. quickest way of making potatoes ever! And they taste just as good.
I love gnocchi, with pesto, sorrentina with tomato and mozzarella, with bolognese sauce.etc ..yes, we eat them mainly in northern Italy...
Oh man, that Bolognese Gnocchi bake looks so so good! I can't wait to try it and look forward to your vlog of Not Your Mothers Casserole! Thank you so much for sharing your recipes! I've made so many dishes you have shared and not a one has ever disappointed. You're the best!!❤
I was was worried that piece on your eye lid was going to fall in your eye!! I learn from you! I know a lot all ready! But you got me canning EVERYTHING! What a plus for the Winter months TY!
Fascinating to see just how these are made. Another hardworking day with Becky …LOL 👍👍👍
When I use to work at an Irish restaurant in Disney Springs we would roast our potatoes with salt and pepper and oil. Roast them until fork tender then the skin would come off but the key is to not do it cool or cold. Everything needs to be hot. Then everything else do as how u do it. ❤❤ Love you girl and you are amazing and beautiful lady ❤️
Hey Becky! I love Gnocchi, white potato and sweet potato Gnocchi.. few years back I went to a free cooking class and that was the first time I even heard, made and ate Gnocchi for the first time. I love that you explain the history and the science behind the things you make.. I’m a big pasta lover so I definitely have to make homemade pasta of any kind a goal of mine 😃🍝
Another great way to use up some of my potatoes. Thanks for sharing. You always mention your compost , could you maybe do a video on how you do yours. How often do you turn and all the thing to create a good addition to your raised beds. I’m still learning so it would be helpful to see how you do yours.
Hi Becky, hi friends! Those look yummy!!!
Terrific, informative video, Becky. You take the worry out of making these! Looks so good and fairly easy. Love that you can freeze them for future use. Thanks for this!
Dear Becky, I am from Germany and I love your interesting and charming videos. On this way, I will say thank you for it all. We here in Germany use for Gnocchis and "Kartoffelknödel" 😅potatoes from the last year. They are much mor dryer than new Potatoes and you need much less flour than otherwise. Greetings from Bavaria in Germany and have a nice Weekend. ❣
You inspire me! I have a big new kitchen and am retired, but I have lots of craft and sewing projects I want to do. I also want to put in some raised beds for veggies this spring.
Becky, someone else may already have suggested this but when I see you wrangle those mounds of potatoes I see myself peeling the same way for a good 50 years. Then I watched Frank Proto's vid (Epicurious) "Stop peeling potatoes the wrong way". I don't believe there's ever one 'right' way and a thousand 'wrong' ways but some methods save us a bucketload of work. Wish I'd learned it earlier! After all these years it's a game changer. Now on to watch you make gnocci. Still learning from you too, Becky.
I made something similar called kopytka (the polish version of gnocchi) and it was so good. However, I didn’t know I can switch out the potato and really want to make a sweet potato version next! Love your videos, thank you for sharing!
It is always fun to watch you do what you do in the kitchen. You give me inspriation to cook for my family every time I watch you.
bulk gnocchi making is no joke! my mum used to make them by chucking the potatoes whole in the oven on a big tray covered in rocksalt. I think the logic is to minimise water absorption by the potato when cooking so you dont have to use as much flour, as you explain in the video!
Have you ever made Lefse? It's a Norwegian flatbread made with potatoes. I've never made it, but it's very popular here in North Dakota. I've eaten it spread with butter, sugar and cinnamon but I've also heard of wrapping it around sausages.
I was thinking of Lefse when she used the ricer, as you need to have super fine mashed potatoes for Lefse. It is also easier to make Lefse with certain Lefse making tools, although I think Food Wishes has a video making it with standard kitchen equipment.
I made the basil - rosemary salt and used it for a rub for my roasted chicken. I also dehydrated poblano’s and a jalapeño for another salt and it turned out delicious. It’s a great way to preserve herbs from the garden for later.
I love cooking/baking daily..i make bread 3 times a week..i make my own hot dog and hamburger buns and my dinner rolls are so soft and yummy..the best. Ive never made gnocci but its next on my list for sure..❤
Everything looks delicious! I make gnocchi by boiling potatoes whole and not peeling off the outside, after cooking a few minutes the skin slips off very easily. I just add flour to the cooked potatoes and mash them roll into a dough, that is how I learned old school, no eggs needed. I don't have anything to flash freeze but am looking into it. :) I do however worry about salt, I used to use salt a lot now I get my feet and legs swelling so salt is now my enemy, it has given me blood pressure issues now that I am older.
When we make large batches of anything with flour, like gnocci, we spread a clean cotten table cloth over a table - apart from your work surface and move everything over there when done and continue working. You can do that next time while waiting for trays to freeze.
So excited to see you and your new video Becky. I just took my first pumpkin pie out of the oven for this season. I grew candy roaster pumpkins this year and am so happy to try it. I wonder if I can make pumpkin potato gnocchi? We have about 100 lbs of potatoes to use up for this year and the two of us won't eat all of that.
Yes, one can ... 😊
Quite a few shops offer pumpkin gnocchi here in Germany ...
Looks perfect!! Thank you for teaching me so much. I’ve noticed you repeat yourself in your voice overs quite a bit. You say it in the video but say it in the voiceover. Just a observation. Love you Becky!!
Thank you Becky so very much for introducing me to your Dad....I enjoy his channel so very much and appreciate your family....Love you all Patti
So happy to see you Becky! I’ve been looking forward to seeing you since the last video ended! I was hoping you would be making Gnocchi soon! Is that a new cutting board?
Oh my goodness! I love gnocchi! My favorite way to eat it is with a creamy gorgonzola sauce. A young man, from Italy, who worked for me, made it... I've never made it any other way since. So rich and delicious!
Becky just wanted to mention a quick tip to clean any dough from your counter is to use vinegar. Comes off a lot quicker. 😊
Hey Becky, I use my bench scraper to scrape the flour and wet pasta dough remnants off my granite. So fast and easy. A few passes and done!
Hi Becky, I use the doughcutter to clean up the counter after kneading sticky doughs. This goes a lot faster than cleaning with a cloth.
hey Becky, your gnoccis are looking fantastic! we have a family favourite Gnocci bake. back in the days we gone often to an italian restaurant and we loved Gnocci nr. 53 :) that was gnocci with peas, boiled eggs in bolognese sauce, topped with cheese and cream. soooo sooo good!!
Can't wait to make this! I have an excellent savory sage pumpkin sauce that goes amazing on any pasta!
I just love these sautéed and butter.