@@jonslg240 I agree! I was watching another video with them, and I thought Bridget was being low-key rude and dismissive. Maybe that's an overstatement, but I'm glad somebody else caught up on it.
I’m so glad that what’s his names departure to form milk street didn’t separate these two. They accomplish way more twitch their personalities than he did. He was so awkward….and abrasive even if he did know a lot. Thank you !
I've used potato flakes for years in a variety of ways but never thought of using them to make gnocchi. Great way to make gnocchi when time and patience are short. Thanks Julia!
Genius was exactly the word I used as well. Talk about a game changer. I love gnocchi, and I’ve always been intimidated watching traditional recipes. Everything I need from this video I have already.
What a great idea! What great hostesses! One can only hope you enjoy working with each other as much as it is enjoyable and fun to listen to you together after these decades. Truly, thank you so much for making a home cook's life better! Bon appétit; merci beaucoup.
Oooo my gosh! We have been buying fresh gnocchi and is pricey , because making it from scratch was so time consuming. Julia , this method is brilliant! I am going to make this soon ! If freezing for one month is good , I am going to host a gnocchi making party …. Hehhehe. With food prices so high, this is a time saver and very budget friendly recipe …WINNING , WINNING, WINNING 👍👍👍 Thanks Julia for another exceptional tutorial 🙏🏻🙏🏻🙏🏻 Keep your recipes coming ….
Omg, I’ve loved Gnocchi ever since I first tasted it in 1976. And unless I make it myself, I’m never satisfied with it. But, as you know, it’s so labor intensive. I’m so very excited to try this recipe. I’ve also created a different use of the traditional Gnocchi and that’s using them for the dumplings in Chicken and Dumplings. Once I make the Chicken and Dumplings, I’ll put it into a casserole dish and sprinkle a little cheese on top and brown it in the oven. Everyone I’ve made it for loves it. Thanks for the recipe, I can’t wait to make it now!
I love your twist on making Gnocchi by using potato flakes. It's great see a shortcut that isn't short of flavour. If I may suggest that anyone making this a bit of grated fresh nutmeg as it is essential to the recipe.
This is ingenious 👏🏻👏🏻👏🏻👏🏻I’m Italian and gnocchi is just one of my favorites. I’ll definitely make this if I can get the recipe. Every time I go to Cooks Country they want me to sign up to purchase their magazine 😖
This video is doing the work of God and I appreciate it!!! Wow! That literally shaves one and a half hours off the time I usually take to make Gnocchi! Thanks Bridgette and Julia!! 🤗🥰 *ps: If it doesn't have cheese, did you even **_eat food?_* 🤔😆😋
Every 29th in a month is a gnocchi day in Uruguay and Argentina, so we prepare them specially every month, for our children and family to experience the taste of our traditions while living in the USA. A little story of why on the 29th: Gnocchi or ñoqui arrived in Uruguay and Argentina when Italian immigrants came in the 19th century, who brought with them traditional recipes for pizza, pasta and ñoquis de papa. Saint Pantaleo, who is a very beloved saint, who is said to have performed many miracles was canonized on the 29 of July. So the tradition of the 29th was originally instated to honor him. In more recent days the 29th of the month was just the day before payday - people got paid on the first of the month - so by the end of the month, money was tight and all that was left in the pantry was potatoes and flour. Ñoquis were the perfect solution as they are filling, delicious, and inexpensive. Some people like to place money under their plate while enjoying the meal as a tradition for good luck. I make them from scratch every 29th and this recipe is great when cooking for a large family. Thank you so much!
That’s test cook Mark Huxsoll who developed the gnocchi recipe for Cook's Country. He and fellow test cook and CC cast member Lawman Johnson were toiling away in the back kitchen making, shaping and saucing several batches of gnocchi (aka “twins”) for this recipe segment. The magic of television. 🤫
I love gnocchi but not a fan of the vacuum packed ones I see in the market. I'm going to whip these bad boys up. I am an Cooks Country/ATK fan and all the recipes WORK! YUM!
@@L1623VP I cut up my potatoes into cubes and boil them in water with vinegar added to keep them firm. Depending on the size of your cubes they should be done in 5 minutes or so. I strain the potatoes and set aside I then add olive oil diced onion and several cloves or garlic to the same pan and sauté until golden. I then add my water or broth and bring to a simmer. Add about 1/8-1/4 the potatoes relative to the fluid called for for mashed potatoes. I suggest starting on the light side as you can always add more to thicken it up. I usually then use a hand mixer to puree the onions, garlic, and instant potatoes. I then add the cubed potatoes and meat if you like. I sometimes sauté bacon with the onions and garlic and he gets puréed adding flavor or I may add cubes of ham with potato cubes.
I'd love to see your take on the Polish recipe kluski przecieranie, they're similar to gnocchi but they use raw grated potato and are really easy to handle
They said you could freeze them. They keep "about a month". The gluten is what holds them together and provides "chew" according to the video. But it wouldn't hurt to try.
Delallo brand makes a gluten free gnocchi. The ingredients are water, salt, potato flakes, potato starch, and rice flour. I haven't tried ATK recipe yet, but I'm going to use my cup for cup flour and see how it goes.
From Portsmouth, UK. I use frozen mashed potato for this recipe. I balance the water content with flour, and mix in fine-grated parmigiano; I must try your topping, though.
Amazing idea!! I usually see much more salt added to the boiling water especially if the cooking time is short - is it because this recipe has more salt in the dough?
I'm so glad cooks are specifically using table salt in the recipes again. I don't doubt there are those who never stopped, but I feel in the past 20 years, thanks to Martha Stewart, Ina Garten, or any of those wispy TV personalities, every recipe called for Kosher salt because they all used it. It's appropriate for a lot of recipes, but not all. It's too weak for many.
the point is that it's harder to over salt with kosher salt. It's good for when you're cooking to taste. Also good for when the bigger crystals can be useful in a recipe. It's not really necessary in a well tested recipe for a dough.
OK, using instant mashed potatoes is genius level. Thank you!
Always love Bridgette and Julia together 💗
Me too seabsss!! What a lovely recipe!! 😃❤❤
Me too!
Seems like 1 of them dislikes the other.. or they both do
But I'm not a woman, maybe women are just this critical of their friends
@@jonslg240 I agree! I was watching another video with them, and I thought Bridget was being low-key rude and dismissive. Maybe that's an overstatement, but I'm glad somebody else caught up on it.
I’m so glad that what’s his names departure to form milk street didn’t separate these two. They accomplish way more twitch their personalities than he did. He was so awkward….and abrasive even if he did know a lot. Thank you !
These two together is always super fun, and instant mashed potatoes…absolute genius. Gonna make this tonight.
I've used potato flakes for years in a variety of ways but never thought of using them to make gnocchi. Great way to make gnocchi when time and patience are short. Thanks Julia!
Genius was exactly the word I used as well. Talk about a game changer. I love gnocchi, and I’ve always been intimidated watching traditional recipes. Everything I need from this video I have already.
Dynamic Duo in the kitchen, Julia and Bridget🏆 Thanks for the recipe 🍝and great instructions 👏
the dried potato flakes was pure genius, Thank you
Looks delicious and who knew , potato flakes, learn something new every day from atk
These two are just delightful together. Always makes me miss cooking with my sisters. 🥰
I made this for dinner tonight and the recipe was spot on. My Son could not stop eating. Thank you love you guys
What a great idea! What great hostesses! One can only hope you enjoy working with each other as much as it is enjoyable and fun to listen to you together after these decades. Truly, thank you so much for making a home cook's life better! Bon appétit; merci beaucoup.
Love gnocchi ! My Italian Mother in law would add it to cream with Gruyère and a brown butter topping. To die for.
I grew up making gnocchi with my mom n this is an easier way. I will try it. Thanks ❤
I love the interesting way you present different recipes as well kitchen equipment. 😋 Thank you all. 😊
love how you present each recipe, details in your descriptions and each stage of the recipes , really helps non cook learn to cook
Oooo my gosh! We have been buying fresh gnocchi and is pricey , because making it from scratch was so time consuming. Julia , this method is brilliant! I am going to make this soon !
If freezing for one month is good , I am going to host a gnocchi making party …. Hehhehe. With food prices so high, this is a time saver and very budget friendly recipe …WINNING , WINNING, WINNING 👍👍👍
Thanks Julia for another exceptional tutorial 🙏🏻🙏🏻🙏🏻
Keep your recipes coming ….
Love this recipe, can’t wait to try it.
Thankyou. My health requires that I cook for myself from scratch. I will do this recipe.
I have very fond memories of helping my Italian grandmother make gnocchi, but she just used her index finger to make an indentation.
Omg, I’ve loved Gnocchi ever since I first tasted it in 1976. And unless I make it myself, I’m never satisfied with it. But, as you know, it’s so labor intensive. I’m so very excited to try this recipe. I’ve also created a different use of the traditional Gnocchi and that’s using them for the dumplings in Chicken and Dumplings. Once I make the Chicken and Dumplings, I’ll put it into a casserole dish and sprinkle a little cheese on top and brown it in the oven. Everyone I’ve made it for loves it.
Thanks for the recipe, I can’t wait to make it now!
Did you ever try ATK chicken and dumplings? It is very delicious and their dumplings are incredible…
Melted butter, salt and pepper is the way I love to serve them. Simple, and basic.
I can't believe what I just watched! This is mind blowing 🤯 I cannot wait to try this recipe!!!! Love these gals! 💫💛💫
I love your twist on making Gnocchi by using potato flakes. It's great see a shortcut that isn't short of flavour.
If I may suggest that anyone making this a bit of grated fresh nutmeg as it is essential to the recipe.
IT'S WAY SHORT ON FLAVORS. NOTHING BEATS REAL FRESH POTATOES
NOTHING CAN BEAT ORIGINAL
WE KNEW THEY WERE BOXED POTATOES RIGHT AWAY. 😣😣😣😤😤😤😤😥😥😥😧😧😧💩💩💩
Finally a gnocchi recipe I can master 😆
I'm so glad I stumbled upon this, I just so happened to get a gnocchi board last week!
Can’t wait to try this! Thanks Bridgette and Julia!
Enjoy your day
Yum
Wow who knew potato flakes👍🏼
Hey
Love you two together! Great video, brought back the memories of my Nonna making them by hand. She could roll with out the fork. So good! 😊
Now this is yum - and innovative !
That looks amazing and quick! I was pleasantly surprised!
Oh be still my heart! That looks sooo good. I will try that this week
Brilliant! Thank you ladies!
Such helpful tips! Thank you!
Mutual admiration society, love your work ladies : )
Genius!
Oh yeah, I am DEFINITELY making this dish!
And I'd love to join you while you're done ..Lol
I like dehydrated potatoes. This is awesome thank you ladies! One of my fav cheats is dehydrated hashbrowns!
That's how my French grandmother made them, with potato flakes, salt, egg, and flour.
Well done as always!
Great recipe!
This is so freaking genius. So going to try this.
Made this recipe and so easy and fantastic! The girls are so fun and enjoy cooks country so much!
Yum! Love gnocchi. And this is so easy
I have to try this😋
This is ingenious 👏🏻👏🏻👏🏻👏🏻I’m Italian and gnocchi is just one of my favorites. I’ll definitely make this if I can get the recipe. Every time I go to Cooks Country they want me to sign up to purchase their magazine 😖
This video is doing the work of God and I appreciate it!!! Wow! That literally shaves one and a half hours off the time I usually take to make Gnocchi! Thanks Bridgette and Julia!! 🤗🥰
*ps: If it doesn't have cheese, did you even **_eat food?_* 🤔😆😋
Wow, super easy
Definitely going try this. You Gals are great
gonna try it
Thanks for this wonderful quick method. And, on top of that, al forno! I'm going to try it with caciocavallo or scaramorza.
I'm imagining a brown butter, fried sage & nutmeg type of thing for dinner. Dehydrated butternut squash flakes in place of potato? Hmmm...
Dehydrated squash flakes? That's a thing?
Absolutely Fabulous 👍
Thank you so much for this recipe I made these today so easy no so delicious. My hubby liked them too.
❤❤❤❤thank you
Every 29th in a month is a gnocchi day in Uruguay and Argentina, so we prepare them specially every month, for our children and family to experience the taste of our traditions while living in the USA.
A little story of why on the 29th:
Gnocchi or ñoqui arrived in Uruguay and Argentina when Italian immigrants came in the 19th century, who brought with them traditional recipes for pizza, pasta and ñoquis de papa.
Saint Pantaleo, who is a very beloved saint, who is said to have performed many miracles was canonized on the 29 of July. So the tradition of the 29th was originally instated to honor him.
In more recent days the 29th of the month was just the day before payday - people got paid on the first of the month - so by the end of the month, money was tight and all that was left in the pantry was potatoes and flour. Ñoquis were the perfect solution as they are filling, delicious, and inexpensive.
Some people like to place money under their plate while enjoying the meal as a tradition for good luck.
I make them from scratch every 29th and this recipe is great when cooking for a large family. Thank you so much!
What a lovely tradition! Thank you for sharing that.
@@CathyGoes my pleasure!
😋 Looks great! It looks like the man in the window 9:58 wants some too! 😆
That’s test cook Mark Huxsoll who developed the gnocchi recipe for Cook's Country. He and fellow test cook and CC cast member Lawman Johnson were toiling away in the back kitchen making, shaping and saucing several batches of gnocchi (aka “twins”) for this recipe segment. The magic of television. 🤫
@@sandrah7512 Thanks for that great information Sandra! 👍
😆 🤣
Can verify that these are great!
Delicious 😋😋
I love gnocchi but not a fan of the vacuum packed ones I see in the market. I'm going to whip these bad boys up. I am an Cooks Country/ATK fan and all the recipes WORK! YUM!
My mother always used instant mash potatoes for her gnocchi.
Can we get that Bryan guy to see if he can't deep fry these and make a killer dipping sauce.
This is a good idea I will have to try. I have used instant potatoes to make potato soup so it makes sense you could use them for gnocchi.
How much instant potatoes for the soup? I'd love to try it.
@@L1623VP I cut up my potatoes into cubes and boil them in water with vinegar added to keep them firm. Depending on the size of your cubes they should be done in 5 minutes or so. I strain the potatoes and set aside I then add olive oil diced onion and several cloves or garlic to the same pan and sauté until golden. I then add my water or broth and bring to a simmer. Add about 1/8-1/4 the potatoes relative to the fluid called for for mashed potatoes. I suggest starting on the light side as you can always add more to thicken it up. I usually then use a hand mixer to puree the onions, garlic, and instant potatoes. I then add the cubed potatoes and meat if you like. I sometimes sauté bacon with the onions and garlic and he gets puréed adding flavor or I may add cubes of ham with potato cubes.
@@matthewhuszarik4173 Sounds terrific. Can't wait to try it. Thank you!
Thank you for those of us who can’t do the red sauce! Fun video
5:13
I sure do love my potato flakes! (Slingblade)
BTW no need to scoop blinded by foam, just turn off the heat
Cheers
The only thing that would make it even better. Some nice hot Italian bread.
I use GARLIC FLAVORED potato-flakes.. DARN GOOD…
I had this idea MANY YEARS AGO!
I was out of flour so I ground half oatmeal and half wheat germ in my coffee grinder, and it made an ok flour substitute!
Just lay a 12" to15" ruler down next to the gnocchi for an exact piece each cut. 😁👍😎✌
Love Julia.
Yummmmmmmmmm!
I'd love to see your take on the Polish recipe kluski przecieranie, they're similar to gnocchi but they use raw grated potato and are really easy to handle
is it Carlo’s ?? will have to get that next time if so haha
OMG I love you gals!
Ok I love how easy this is. Is it possible to use any gluten free flours to substitute for APF? and can you freeze this gnocchi to use more later?
They said you could freeze them. They keep "about a month". The gluten is what holds them together and provides "chew" according to the video. But it wouldn't hurt to try.
Same question! Can I substitute gluten free flour?
My niece is allergic to wheat, so I had the same question. My guess is that a good 1:1 GF flour with xantham gum (or some other gum) could work.
@@auntlynnie thank you for sharing 👍
Delallo brand makes a gluten free gnocchi. The ingredients are water, salt, potato flakes, potato starch, and rice flour. I haven't tried ATK recipe yet, but I'm going to use my cup for cup flour and see how it goes.
Thanks JCD! Now hand that recipe over to Ashley so she can turn them Garlic Parm, then deep fry them : )
I don’t know if you have a video recipe for spinach potato pierogi
Afternoon ATK 😋
Hi from California
Hey from San Diego, how're you.
This is such a good recipe for people who wanted to try making gnocchi but were a little too scared.
I hope this a new episode. I am always late to keep up with good cooking videos. I discover videos from years back now only.
Please explain when to blind bake, dock or not a pie crust?
Hey do you want to learn how.
Can you use these for fried gnocchi - or do you have to cook first, then fry?
From Portsmouth, UK.
I use frozen mashed potato for this recipe. I balance the water content with flour, and mix in fine-grated parmigiano; I must try your topping, though.
Could potato flour be used in place of regular flour?
The regular flour supplies the gluten. It would probably come out very dense without it.
Amazing idea!! I usually see much more salt added to the boiling water especially if the cooking time is short - is it because this recipe has more salt in the dough?
Add some beef, pork and/or chicken and really go to town...!!!
Can these be freeze dried?
My favorite girls and food
Love these ladies, but it would still take me at the very least an hour or two to make this full recipe. Maybe on a weekend (and that's a maybe).
Julia I’m super curious on which restaurant in Brighton your husband took you to, id love to go next time I’m in Rochester. Is it Monroe’s or Cerames?
I’m pretty sure she means Brighton in Boston, MA, but I’d also love to know which restaurant!
Until now, every gnocchi recipe I've seen is too long, too involved, too techniquey. This one I have to try.
What about using semolina flour, instead of AP? 🤔
Hi.
I'm so glad cooks are specifically using table salt in the recipes again. I don't doubt there are those who never stopped, but I feel in the past 20 years, thanks to Martha Stewart, Ina Garten, or any of those wispy TV personalities, every recipe called for Kosher salt because they all used it. It's appropriate for a lot of recipes, but not all. It's too weak for many.
the point is that it's harder to over salt with kosher salt. It's good for when you're cooking to taste. Also good for when the bigger crystals can be useful in a recipe. It's not really necessary in a well tested recipe for a dough.
Madonna... che disagio..
I use Kosher salt. This recipe call for table salt. How can I convert to Kosher? Thank for any help.
Reader’s Digest Condensed Books on the bookshelf? You can do better!
How could you make this gluten free for us Celiac disease havers?
MI gramps adds lots of PAPRIKA