Italian Chef Reacts to POTATO GNOCCHI by Nick di Giovanni
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- In this video I’m reacting to Nick Di Giovanni making Potato Gnocchi. Everything was fine until he fried them in butter. In Italy Gnocchi are super soft potato pillows that melt in the mouth, and they’re absolutely not golden brown or crispy.
I'm sorry Nick but I will always prefer my Nonna's Potato Gnocchi.
💯 Follow this link to watch Nonna Igea Potato Gnocchi Recipe: • HOW TO MAKE GNOCCHI | ...
#nickdigiovanni #gnocchi #reaction
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My Nonna Potato Gnocchi are the best but I Like to see and try how others make their gnocchi...but Fried Gnocchi? Why are they so Popular?
@Vincenzo's Plate sai come si dice, "fritte sono buone anche le suole delle scarpe" 🤣🤣😂😂👌👌
I once bought a well known brand of Italian gnocchi from a grocery store & how to say 🤔 it was AWFUL 😖 so awful!!! No flavour to it despite seasoning to a sauce or anything even had followed the package directions 🥺 totally blech
Tutti ci piace cibi croccantini 😅
@@alltheonelookbackward 😂😄😄
Salom Uncle pemilik Plate Vicenzo's.
Nick’s gnocchi would fine served in an Italian fusion restaurant. For everyday goodness, you can’t beat home style.
oh what you said is absolutely right! I bet they're tasty, but nothing beats the REAL gnocchi!
no that real gnoochi not a fusion it called adding texture
Congratulations on hitting a million subscribers Vincenzo! You and Laura in the kitchen are my two favorite channels for Italian food!
Awesome! Thank you!
Frying the gnocchi was surprising. I’d prefer sauce 100%
Same! They’re definitely bette when soft and with sauce 😋
Thank you very much for your channel and for your advice, Vincenzo.
Italian cuisine deserves total respect!
It's always a pleasure for me!
Need to have a colab with him and have your Nonna teach him how to make gnocchi.
That would be epic 🤩
He knows already, though, as you can see and hear in the video. He's just communicating his dish wrong.
I just appreciate knowing how to pronounce Gnocchi.
Great!
In addition to pronunciation, as an Italian teacher, I would say the important thing is even to know that the word “Gnocchi” is already in plural and therefore not to say, as we often hear in America ...”Gnocchis”. The singular is Gnocco, one piece. The plural is Gnocchi.
@@aris1956 thank you! I'm as much of a foodie as I am a lover of language.
@@aris1956 What's the singular? Only romance language I speak is baguette, sorry.
@@Komatik_ I wrote it in my comment. The singular is “Gnocco”. The plural is “Gnocchi”.
In some eastern european countries, "gnocchi" IS pan fried, sometimes rolled in breadcrumbs... I LOVE my gnocchi crispy with only some butter ... my mother cooked Hungarian/Romanian style
I love how constructive you are Vincenzo!
Oh wow your words make me happy! 🙏🏻❤️ thank you so much!
Congrats on the 1 Million subscribers!!!
Wow thank you 🤩
Youre back with another amazing vid! It was really funny 🤣🤣 You are amazing, Vicenzo!
many thanks, I'm really glad you enjoyed the video!
Have you ever made Potato Gnocchi?
@@vincenzosplate Sadly I have never made Potato Gnocchi, but I would LOVE to try 😁🌸
Nick just used a small pot there, I would say:
*"First, that pot is way too small. IT'S TOO SMALL!"*
Hahaha you're absolutely right! 👏🏻👏🏻
i grew up with my dad buying packaged gnocchi and i never really liked it, he always over boiled it and he'd just use cheap sauce from a jar, then one day when i was about 15 i was at my cousins friends place and my cousins friends step mothers dad was coming over from italy, probably the second or third time he'd been in Australia, he could barely speak english, but he was really cool and hilarious, and he cooked gnocchi for us, some of the best food i've ever eaten, the difference from this 60yo italian guy's homemade gnocchi and my dads pre-made overcooked gnocchi was such a difference.
In Poland we have pasta similiar to Gnocchi, and at first day we eat it with any type of meat, sauce or onion ob top, and on the second day we fry our leftover gnocchi abd make it crispy like here 🙂
Grate video, have a nice day vincenzo
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest
Grazie 🙏🏻 I’m glad you enjoyed the video reaction!
He didn’t do a bad job but not perfect 👏 Browning the gnocchi in the pan is controversial but does work (normally not for as long though - the gnocchi shouldn’t be crispy and should still be soft and fluffy inside). He was meant to make a butter sauce in the pan. You should make a video recreating it and try it 👍
Loved this video. I agree with your comments. Thanks.
Glad you agree with me! I prefer Gnocchi soft and with a nice tomato sauce!
Lol...gnocchi French fries! All you need now is Ketchup! Wow!
You are absolutely correct! Nonna needs more views than Nicks video!
We agree!
If washed before peeling the potato peel could be used to make potato fries/skins, crisps to Americans. I would oil well and use air fryer to minimise energy use.
But pan cooking can work as well. Use as a side to meat Gnocchi or fridge until following day.
BTW I would myself actually boil potato with the skin on. But that's me .
GNNNNNOCCHI
Hahahahaa he said it the right way
Made this and its absolutely delicious
I always look forward to your videos👍
Oh wow this makes me happy!
@@vincenzosplate 😁
Thank you chef for the explanation. It's been a mystery to me for years why Italians make pasta in all these shapes. What's the main point? because they are all made from the same ingredients and taste the same too. But now it all makes sense.
Glad the video was helpful!
@Randy Bain la ragione di tanti tipi di pasta è storica,fino ai primi anni del 900,la pasta si faceva in casa,quindi ogni provincia,ogni comune,ogni casa faceva la sua pasta,inoltre ogni formato di pasta è piu indicato per alcuni condimenti,io per esempio io preferisco i fusilli agli spaghetti per le paste con verdure,per la lasagna ovviamente ci vuole la pasta sfoglia all'uovo,quanto agli ingredienti,ci sono diversi tipi di preparazione,a parte avere pasta secca e pasta fresca,le lasagne per esempio a Bologna sono verdi(con spinaci nell'impasto),insomma quello della pasta è un vero universo,e il sapore cambia anche da formato a formato pur usando lo stesso condimento...
@@fasullodavvero Grazie per la spiegazione 🙏
Hello Vincenzo I love your videos are fantastic
you're super kind Laura 🙏🏻❤ thank you
Have you ever made Gnocchi?
Gnocchi! I prefer Nonna 's Gnocchi.
Thank you very much, Vincenzo, for sharing your video with us.
Good choice!
Excellent critique Vincenzo!
Thank you Mike, I’m glad you liked it’
Your dance is Epic. 😂😂
🤣🤣🤣
May you make a video on how to make guanciale or pancetta? That would be so good!
oh wow thank you for the suggestion, that would be great, but it is also veeery challenging making it!
I think that's the work of a butcher rather than a chef.
@@fransbuijs808 I saw another video of him saying that he will upload the video, so that is how I came up with the idea. I know it’s hard, but I am curious! Good point! To make this video easy, he can simply ask the butcher how to do it. That way, everyone learns something.
From Vincenzo's channel i learn a proper italian food. Thanks. 🙏
Happy to hear that!
Texture or heterogeneity IE a mixture of crisp outside and soft interior of gnocchi.
I'd rather have your Nonna's gnocchi...I've never heard of fried gnocchi either. Thumbs up on the video Vincenzo.
Nonna’s are the best, in my opinion! Have you ever tried her recipe? You can find it here www.vincenzosplate.com/potato-gnocchi/
Good effort Nick but I agree Nonna deserves more views for her gnocchi
Grazie 🙏🏻 I appreciate!
HAHA! Grazie for the video! His process seems ok until the cooking part....nooooo! We're not making perogies here (which is more what this reminds me of than gnocchi), as a half Ukrainian, we boil the potato and flour dumplings then fry them after in onion and butter served with sour cream...mmmmmm) You are right about hand made pasta, same with perogie...the frozen factory made ones are not good, the dough is too thick and chewy. There is nothing better than a Nona's or Baba's touch with these recipes! Yes, and why do they make these videos starting with the pasta and making the sauce last??? It's backwards! Thank you Vincenzo, you're so funny!
Thanks for sharing your family recipe, it's always interesting to hear how different cultures prepare similar dishes! Can't wait for you to try my recipe 😊🍝
Is the last phrase you mentioned as buona si mangia?
E ora si mangia! (Now let’s eat!)
molto grazie
This is a total disaster. Nick doesn't know how to do much right in the kitchen. The dish is filled with truffle and butter, extremely heavy with no acid to balance it. The truffle overpowers everything in that dish, along with the overly caramelized surface of the gnocchi which defeats the entire purpose of it. This guy's a hack.
Se lui è italiano io sono Michael Jackson reincarnato.
🤣🤣🤣🤣🤣
Di sicuro, è più italiano lui di tanti "nuovi italiani"
EDIT: anche se alla fine ha fatto un casino 😬
nnnnioooocccci well said 😂
Hahahaha 🤣🤣
No sauce, burnt butter, burnt gnocchi - waste of all of the prior work. Common Nick!
well said, I fully agree with you!
never gonna make Nick's version; my grandmother would not eat this.
Same for my Grandmother
Noooooooooo noooooooooo NOOOOOOOOOOOOO MA NOOOOOOOOOOO
quelli decisamente NON sono i veri gnocchi di patate!
@@vincenzosplate ma era stato così bravo fino alla cottura. Mi hai fatto morire quando hai menzionato Gordon Ramsay
Some people say potato gnocchi and some say gnocchi are they the same thing or are there differences
Potato gnocchi and gnocchi are essentially the same thing. Both refer to those delightful Italian dumplings. 🥔🇮🇹 The term "potato gnocchi" specifies that they are made with potatoes, while "gnocchi" can include variations like ricotta or semolina gnocchi. 😋🍽️
@@vincenzosplate thank you so much for your quick reply. I really appreciate what you do.
Link to original video: th-cam.com/video/ejovGXKB3-g/w-d-xo.html
Thank you Dave
Thanks Dave, I'm going there right now.
@@davidbuben3262 You’re very welcome.
Just looking at the thumbnail, those gnocchi are burnt to a crisp. That is not how a good Italian makes gnocchi.
Well said 👏🏻 you’re 100% right
No way! Nonna's way!!!!!
Yayyy 👏🏻🤩
Frying truffle? Crying shame:(
What a disaster! The first part was very good but ….
Yeah I fully agree with you
First of all,never cook potatoes without the skin,other wise it will be too soupy, too watery,than when the potatoes are cook,why "steam them more? Original potato gnocchi don't have egg in it.
You are "pretty boy " Nick but you have much to learn to call yourself Chef.
frying gnocchi is a mortal sin yuck I like mine boiled and then I put browned bread crumbs and butter on them yum!!!
well said Chris, I fully agree with you 👏🏻