Italian Chef Reacts to GNOCCHI by
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- Опубліковано 8 тра 2024
- As you already know, I love Joshua, his videos are hilarious and I loved this video as well!
In my opinion the gnocchi were a bit too big, I make them smaller, but that's a personal choice, so it's okay!
Joshua showed us different ways to serve gnocchi... the one I loved the most was the Bechamel sauce with cheese that I absolutely need to recreate 🤩 BUT the biggest disappointment was the pan-fried gnocchi... It honestly doesn't make sense to me! I love gnocchi with butter and sage but I like them soft and fluffy, not "burned" and crispy!
💯 Follow this link to watch my Nonna Gnocchi Recipe: • HOW TO MAKE GNOCCHI | ...
#reaction #gnocchi #joshuaweissman
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I actually enjoy fried gnocchi. It’s a different experience. Not better, not worse, just different.
I'm now curious to try
I bet a lot of Italians do it to. It ads texture it also might add some caramelization if you do butter and salt and even maybe some light sauce
@@donataspuidokas2601 the whole idea that there's some ideal, "official", unchanging recipes for the authentic dishes is stupid, and is a really recent idea. All cuisines are constantly changing by adapting new ingredients, techniques, or just new trends (ton of "traditional" and "iconic" dishes are suprisingly recent creations, at least in their current form), never mind the variation between different regions or even different households.
I Love Fried Gnocchi its so good .
@@donataspuidokas2601then again, i've heard (fringe) italians screaming to folks with the caeliacs for suggesting gluten free developement of recipes. Reminder, thats shit hospitalizes People.
There is honoring a culture and then there is cold boneheadedness.
Worthwhile culture finds a way to stick to its guns, even with shifting context
I too prefer my gnocchi the classic way with no crisp, but I can definitely appreciate the contrast of texture the crisp adds too.
🎯 The juxtaposition of textures is so good. Plus, a little Maillard reaction makes almost everything better!
Otoh, I’m 100% with Vincenzo on the pesto. I like virtually everything Joshua makes, but that pesto didn’t look appealing at all. Sorry, Joshua!
I should try
I love this guy so much. I mean, love both of you. You taught me how to cook.
So glad!🙏🏻😍
@@vincenzosplate I'm glad you helped me get into the worlds best cuisine. Greetings from Poland.
The crispy ones look really good. I think he did a great job keeping traditional and a little new school
Yeah that’s true
@@vincenzosplate how about you do a video trying some of the stuff Like this
Basil should go last, not just because of preventing it from being cooked, but also retain that beautiful texture and the green color.
Shout out to Vincenzo for taking the time to reply to as many comments as he can. He appreciates his followers.
I'm glad you appreciate the tips! 😄🌿 Thank you for recognizing the effort in responding to comments. Connecting with followers like you is what makes it all worthwhile!
Im polish, but raised in Italy and we have kopytka which is polish version of gnocchi. We frie it on butter from time to time as a contorni to meat.
Try fried gnocchi on guanciale oil with some sage or thyme and some salsiccia or slow cooked beef.
Oh interesting
@@vincenzosplate They're also eaten kinda sweet and sour with a spoon of sour cream and a teaspoon of sugar and maybe a little butter. One of polish childhood classics. Kopytka(which translates to something like 'little hoofs') are mostly done from overnight potatoes that were left after some big family gatherings. At least in my home. ;)
@@TouchingSpider Also as far as i know they add half flour and half potato starch in the recipe of Kopytka instead of the only flour in gnocchi.
@@grparkourgr I don't think so. I'm Polish and I never heard of using potato starch in kopytka. Being curious I checked the first 10 Google results for "kopytka przepis" ("kopyta recipe") and all of them but one only included those 4 ingredients: boiled potatoes, wheat flour, eggs, salt. The one that was different included a single spoon of potato starch (for a cup of wheat flower). I think that's just to compensate for not buying a starchy enough variety of potatoes.
I totally agree on the pesto, olive oil instead of water and basil at the end.
😋😋😋
When I reheat my leftover Gnocchi alla Sorrentina I fry it in a pan. I enjoy the crispy edges you get.
Thanks for sharing your tip! It's always great to hear how others enjoy their food. 😊
All of the sauces Joshua comes up with are absolutely amazing. Maybe not traditional sometimes, but still excellent
We have those too in Poland. In my region of Silesia it's quite the popular choice for dinner to have Kluski, Rolada & Modra Kapusta. The recipe for Kluski is exactly the same - mashed potatoes, eggs, flour. Only we shape them in a different way. They're round with a small dimple in the middle (almost donut shaped) to hold onto sauce, like a miniature bowl. The other 2 dishes that I mentioned being Rolada - beef roll with bacon, fried onion, mustard, polish brine pickles, and Modra Kapusta - fried red cabbage, with onions, grated apple and squeezed lemon juice. We top it all off with gravy made from the leftover juices from baking the beef rolls. It's pretty delicious.
Wow, that sounds fantastic. It's amazing how we can connect through food, despite our different cultures. I love how you described the process of making such great food and how similar it is to our dishes in Italy. I appreciate your efforts and will give it a shot!
@@vincenzosplate I agree, good food brings people together :). We actually have some deal of Italian culinary influence in our national kitchen, historically speaking. Queen Bona sforza that lived between 15th - 16th century and was married to a Polish king, popularized the use of vegetables such as carrots, celery, parsley, and also citruses. She even brought Parmiggiano Reggiano to Poland, althought it was sadly forgotten for a time, after partitions and communist rule.
This sounds very good! Any recipe you could link? I'd love to try and make this!
@@uniqueflowsnake Here's my own recipe for "Rolada"
Ingredients:-
650 - 700 g of beef (shoulder or haunch)
- 100 g of smoked bacon
- 120 g of polish brine pickles (around 2 middle sized cucumbers)
- 50 g of your favorite sausage
- 1 onion diced (and optionally sauteed)
- Dijon mustard
- Lard + clarified butter
- a couple of allspice grains
- 2 Bay leaves
- 1 - 2 cups of water (or broth for more flavor)
- wheat flour
1.Peel the onion, dice it finely, dice the baceon into 1 cm cubes (cut off the bacon skin and save it for later), chop the cucumbers into sticks and sausage into small pieces. At this point you can sautee the onions but it's not necessary.
2. Cut the beef ino 6 equal pieces (preferably lengthwise) and tenderize the crap out of it, until they turn into thin long sheets of meat. Place all the ingredients nearby, salt and pepper the meat, put 1 teaspon of mustard on each sheet and spread it evenly, and begin placing the ingredients (pickles, bacon, onion) while reserving some space from each side.
3. Roll the meat sheets tighltly and bind with butcher's twine or skewers, so they hold in one piece, without any of the fillings sticking out. Heat up a pan (preferably a big cast iron skillet) with lard and clarified butter (you can use the leftover bacon skins, while heating it up to release some fat onto the pan). Coat the beef rolls in flour and throw onto a very hot (180 degrees celsius +) pan. Brown the meat on each side.
4. Pour in a cup of water/broth, add bay leaves and allspice, set the heat to medium (you want to keep up the temperature consistently at around 90 degrees celsius) and cover for 1,5 - 2 hours. Turn the meat every 15 - 20 minutes so each side is evenly cooked and pour in additional water / broth if you see that it has reduced too much.
5. Remove the beef rolls from the pan and use the remaining juices to make a gravy. If the remaining juices have thickened too much use some water to dilute them, or if they are too thin, use some flour to thicken it.
@@uniqueflowsnake My go to recipe for "Modro Kapusta"
Ingredients:
- 1 little Red Cabbage Head - up to 1 kg
- 1 average onion
- 3 tablespoons of butter
- juice from 1 lemon- 1 glass of water (250 ml)
- 2 apples (preferably a more tart variety)
- spices: 1 flat teaspoon of pepper, sugar and salt
1. Peel the onion and dice it finely, sautee on a pan with butter for a couple of minutes, then transfer to a pot.
2. Remove the first cabbage leaves and throw out the cabbage core. Chop it in half and dice each half finely. Transfer the cabbage into the pot with fried onion, pour in the water and stew on middle heat for 25 - 30 minutes.
3. In the meantime peel the apples and grate them. When you see that the cabbage starts to become soft mid-stewing put in the grated apples and spices.
4. Lastly put in freshly squeezed lemon juice, stir and serve while hot (not that you can't eat it cold, just that it's better this way). Optionally you can add some fried, diced bacon in there.
I wrote another comment with links but youtube just keeps on deleting them, sheesh. Anyway if you're interested just fill in the blanks with :// and then .
https polishfoodies com/kluski-slaskie-silesian-dumplings-recipe/ + 1 egg when making the dough which I see the recipe here has omitted
https polishhousewife com/ogorki-kiszone-polish-pickles/
ENJOY :)
Please I need these two legends to get into the same room
That would be epic
You should really do a series where you try some of Josh's Italian recipes, would be some good content my friend.
I think Vincenzo should do a series where he follows some of these recipes (more the ones he has a bit of a problem with) and tries it. See if they sway him any… or if the good old traditional Italian ways are king.
I love that he respects Joshua!
Oh yes
It’s common to lightly fry them - GR wasn’t the first one to do it 😂 Served with a traditional sauce or with browned butter sauce. Adding cheese to bechamel (white sauce) makes it ‘sauce mornay’ 👍
This video has inspired me to try to fry some pasta.
You’re exactly what we need, you don’t drag people down, you give compliments and constructive criticism.
I just try to give tips 🫶🫶
The contrasts of texures on the gnocchi can be really nice when you fry it, not traditional but very nice, really recommend you try it. You get a lovely light snap followed by pillowy gnocchi.
Vincenzo and joshua are best
👍👍👍
oh wow thank youuuu
I love gnocchi with pesto alla trapanese (my nonna’s family being from all over the state). The toasty almond, sun ripe tomato, and light basil are just 🤤
Thanks for sharing your family's recipe! The combination of flavors in pesto alla trapanese is truly amazing 🤤 Have you tried making gnocchi from scratch before? It takes some practice, but it's worth it 😊
@@vincenzosplate yes, I have! We always made it at home. I don’t have my own children, but I’ve told my adult step daughter (Mexican-absolutely no Italian blood whatsoever!) that she is going to be my kitchen slave and learn all the family recipes. We started with busiate a couple months ago and tonight will be gnocchi.
Can’t wait til summer for fresh garden tomatoes!
@@vincenzosplate P.S. Non dimenticare l'aglio!
It may not be traditional but frying gnocchi to give it some colour and crispy edges is good.
I should try
@@vincenzosplate don't do both sides... then it gets too crispy on the outside and ruins the pillows. Once you see some browning, get it off the heat and into your belly. ;)
I really find it funny when Vincenzo is about to loose his sanity, every time a type of pasta is desecrated.
I love tender gnocchi, but I actually think the browned gnocchi would be delicious. ❤️
Mmh I love them soft 🤤
The last time I was in Firenze (early 1990s) I found a small delightful restaurant just south of the Arno. They served the best gnocchi I've ever had. It was sautéed in half butter, half olive oil - lightly browned on the outside, with a nice chewy bite on the inside.
I've yet to find anything like this anywhere in the US. Joshua's sage butter gnocchi reminds me of what I had that wonderful day in Italy.
That sounds like an amazing culinary experience in Firenze! 🇮🇹🍝 Keep enjoying our recipes and reminiscing about your time in Italy! 😊👨🍳
I agree with you. The gnocchi just swirled shortly in that brown butter with crispy sage WITHOUT actually frying the gnocchi sounds like a much better idea.
Absolutely, a gentle swirl in brown butter with crispy sage can elevate gnocchi without making them too heavy. It's all about finding that perfect balance of flavors and textures! 🍽️👌👨🍳
lol I loved this commentary. I follow you both. I learned my tiramisu from you. It’s amazing. I’ve never cooked gnocchi but I sure want to now…
Wow this is great! 😍
I always say to my girlfriend that 1 inch is huge. Thank you Vincenzo for the confirmation.
My pleasure!
The fact that gnocchi is big because when you fry it gonna be crispy and crunchy on the outside and soft and melted on the inside perfect.
But gnocchi shouldn’t be fried 🤦🏻♂️
@@vincenzosplate i agree with you but what i mean is Joshua is planning to fly gnocchi that why he made it big.
I love your content! do have 1 big suggestion though. I can barely hear you and when Josh is on, its super loud! i am constantly adjusting my volume because I have roommates. It should be a super be a super easy fix in editing that will make your content easier to watch.
We use a sushi bamboo mat to get the creases on gnocchi. :D
Smart!
I love this hack! Make do with what you have, that is where a lot of great cooking comes from.
I think the reason behind people frying gnocchi is cause in America we fry potatoes, and people have just become accustomed to them being that way. We just like the crispy texture and taste. I’ve never had em fried but I think if you added some fried panchetta to em and some spring onions along with béchamel, may actually have something.
Sometimes we do that in Italy too but we don't consider it gnocchi, just potatoes cooked differently
Yeah it’s probably how you said! I’ve never tried but I’m now curious
Actually the french started that trend, Parisian style
@@oliveknaus hmm. Thanks for the info. I figured Americans started frying it in bacon grease. Lol
I love your videos. The best baguettes ever.
With gnocchi, texture is EVERYTHING!
Bake the potatoes. Don’t boil them. Boiling makes them wet, and requires too much flour. RICE them. Don’t mash them. You don’t want to work the starch.
Don’t use eggs. Use only yolks to keep them light.
NEVER KNEAD.
The best gnocchi is on that you’re afraid might fall apart in the water… but doesn’t.
Crispy gnocchi is amazing... open your mind Vincenzo. Maillard golden crunch, soft middle... amazing. Doesn't mean 'normal' isn't great too!
It might look bizarre but maybe it is great, thank you for pointing this out!
I'm from Slovakia and there is a traditional dish in our culture that is quite similar to gnocchi, its called "halušky" it would probably be too heavy for an Italian, but I'd still be curious to see an Italian try it or react to someone cooking it.
Thank you for sharing! 😍 Halušky sounds really interesting, I'll definitely have to give it a try! Do you have any tips on how to make it perfectly? 🤔
@@vincenzosplate ua-cam.com/video/zFSp6yQtsbo/v-deo.html
Here is a good recipe, to get the traditional taste you absolutely must get your hands on some "bryndza" cheese.
In Poland we have similar called „kopytka” or „kluski śląskie” and also fried are also delicious.
I was watching the gnocchi video today and when Joshua put the Basil first I was like ohh no I hope Vincenzo doesn't see this and I came here right away to see this video after hahah 🤣 It completely changes the flavor by putting it last.
Fried gnocchi is like when they invented cronut. 😂 I wonder what the texture will be when it gets cold..
Fried gnocchi is definitely a unique twist on the classic dish! As for the texture when it gets cold, it may lose its crispiness and become softer.
You so Amazing.... Love it!
Thank you sooo much! 🙏🏻❤️ I appreciate!
Honestly Vincenzo, i love traditional Italian food and have been to Italy a lot, also to Apulia which i will recommend to everyone here, but crunchy gnocchi are sometimes really good.
listen, sometimes people love the cronch. definitely try it fried like how he did it cause it's really good. different but still good
If I want the crunchiness, Gnocchi are definitely the last recipe I would make!
Fried gnocchi is absolutely delicious try it out!
I will!
I think the fried one is trying to mimic gnocchi with brown butter and sage. I usually fry the sage in butter, then toss it. Then add the gnocchi off the heat and toss it in the sage butter. I don’t let the gnocchi get color.
I learned a new way of saying mornay, Becha-fredo-pepe! 🤣
😂😂😂
Dear Vincenzo, this dough is a world.wide phenomenon. In the Czech Republic we have knedlíky. There are potato dumplings everywhere. In the west of Scotland there are tattie scones, these are fried. They are delicious. Gordon Ramsey didn't create fried gnocchi, the Scots did 500 years previously.
Thank you for sharing this interesting information! It's always great to learn about different cultures' cuisines and their variations on traditional dishes 😍👨🍳
@@vincenzosplate thank you for reply! Perhaps you can make some gnudi, which is where Gordon Ramsey probably got his idea from.. Tuscany, and there is no potato.
I think I mentioned this in another video but here in the US we like everything crispy!🤣🤣
I noticed 😂😂
Vincenzo, You should try make fried Gnocchi. In Poland we called it "kopytka".
yeah as I said in the video I will try making it
Yes, it's very similar but we eat it mostly with beacon/butter/fried cabbage.
Definitely should try too or come to poland. Greetings from Gniezno.
Josh is a legend
I fully agree with you!
I thought it's a gnocchi in wasabi cream sauce when I saw you thumbnail.😆
Ahahahaha 🤣🤣
I was always taught that the boiling water should be as salty as the Mediterranean Sea when cooking pasta. I steam my potatoes as that process results in less water in the mash - what do you think, Vincenzo?
But bechamel?? Noooo, seriously, what??
Lightly frying the gnocchi in butter is ABSOLUTELY delicious. 😊 But, again, I'm Maltese, not Italian. Mi dispiace, Vincenzo.
I enjoy the German spaetzle fried in butter. I wonder if that's where they are getting the idea of frying gnocchi?
We get our inspiration from all parts of the world, same goes the other way.
I don't always toast my gnocchi in the pan, but when I do, I roasted a chicken in it first. Chicken, butter, sharlottes, salt, pepper and rosemary, that is.
Srsly though, it's pretty good. Toasting gnocchis isn't actually new, though. I got it from my father. Then again, germans pan fry everything.
That sounds like a fantastic idea! I'll definitely try this out too. Thank you for sharing this with me.
@@vincenzosplate thanks! Have fun with it and a great day also.
basil sauce with same igriendients as pesto is pesto
AWESOME UPLOAD MY DEAR FRIEND 😍😍😍👏 Super Like!!! Kiss ♥❤💕
wow grazie mille 🤩 I'm super glad you enjoyed the video!
I think the reason why some cooks/chefs cook gnocchi crispy might be because of hashbrowns or tater tots... Just a thought but gnocchi is made potatoes same goes tater tots which is made with potatoes too but without the flour
Yes, It could be!
I love gnocchi. My favorite is Gnocchi al Gorgonzola.
mmmh soo good 🤤 I love gnocchi with a cheesy sauce
Crispy gnocchi is excellent. I ain't no EYE-talian but I like it😁
u gotta try the fried sage gnocci, sooooo tasty!
Also, you should make series of films showing Italian kitchen influence for other countries kitchen. ;)
Mmh I will try it for sure
I think it not burned, it just caramelisation like you can do with sugar, and taste good. Burned is dark black and taste really bad. French fries browning, but they not burned, egg can be fried, grilled meat etc. I know it is not true itallian, but some people like this taste. 🙂
That’s a nice Cacio e Pepe alla Besciamella.
It truly is
Vincenzo, I want to see you make the crispy pan fried gnocchi and try it. See what you really think after. 👍
I will try and I’ll let you know
EVERYWHERE I went in Italy they had color on the gnocchi .. its noy burned, its texture.
I enjoy fried gnocchi sometimes. It gives it a different texture.
how do you prepare them?
It is a Mornay sauce, NOT a Bechamel. Same recipe at first but different ingredient at the end.
Speaking of xpriance.... Please do yourself a favor and let the moisture get out of the potatos like Vincenzo pointed out to cool them a little. Did you guys see how much flour he needed to add for 3 potatos! The Gnocchi will have a much better flavor
I also think there is no point in adding water to a pesto. In my opinion, the best pesto is quite concentrated, it's an explosion of flavour, but if you want it to be a little bit more liquid just add more extra virgin olive oil instead of water.
Vincenzo, you really need to try fried gnocchi before you bash it. It really is SO good.
Yeah I will try to make it
Don't really get to get real potato anymore cause for some reason around me the instant seems cheaper. Is there a way to combine flour and instant potatoes to make a gnocchi?
I would assume after rehydrating the instant potatoes and then following the recipe would work. But when I’m going to that trouble to make gnocchi, I’ll spend the extra couple bucks for real potatoes. It freezes surprisingly well uncooked, so making a big batch is worth it for me.
Im sorry but I’ve never tried 😔
I don't think so, the consistency is different I'm afraid
@@gaia7240 again, I wouldn’t do it, but now I’m curious if it would work. Ya know, for science.
Tf is instant potatoes ? The dehydrated flakes of potato that you mix with milk ? That thing is cheaper than potatoes ? Come on now. For a few dollars a box you could get at least twice the amount of potato material buying real ones with the same money. Unless you only have organic top quality stuff available idk.
I enjoy fried gnocchi better actually of course i appreciate the way my nona (i have italian great grandparents) makes it. Wich is the way you were saying😊
Thanks for sharing your perspective! It's great to hear about different ways people enjoy Italian food. 😊
@@vincenzosplate thanks for replying!
😆👏👏
Grazieeee
@@vincenzosplate ma grazie a te, ho aperto lo UA-cam Studio e ho avuto un grande piacere a vedere un nuovo "grande" iscritto!! 😅👋
Viva la nonna di Vincenzo
yeeee grazieee ❤
Fried gnocchi>boiled gnocchi
Wow. Vincenzo is pretty sunburned.
Hahahaha ops 🤣🤣
The youtube algorithm tends to favour americans more than any other country, I am guessing this is because the company is based in the usa.
You’re right Alice 😤 unfortunately
Joshua has 8M followers 😮
How about using Gorgonzola with parmigiana reggiano instead of that gruyere cheese in the mornay sauce?
Thanks for the suggestion! 👍 Gorgonzola and Parmigiano Reggiano are both great cheeses, but I prefer the flavor of Gruyere for this sauce. Happy cooking! 😊
peel first is luxury potatoes :P
you boil with skin and then serve and let family remove skin while they are super hot....
might be dumb haha, but how we do it in my country, skin just fall right off
Thanks for the suggestion!🥰
It's like they're trying to make french fries out of the gnocchi. I don't get it either. They going to squirt ketchup on top?
But then again, I've not grown up with one or the other. I'd have to try both of them side by side to really make up my mind.
OH! Maybe that's a Vincenzo's Plate video idea? Not the ketchup part though, that was just a joke.
Ahhahah ketchup in my dishes? Not at all!!
Should I use all purpose flour or 00 flour for gnocchi?
00 flour is ok
@@vincenzosplate Thanks👍
what dont you get about crispy gnocci? Its delicious. just taste it Vincenzo
I will try, for sure!
I'm a fan of crispy gnocchi but only with sage and butter sauce! I find it holds the sauce better, and provides an interesting contrast of flavors and textures. I would never fry gnocchi...ever, with any other type of sauce which I think is why it's kind of confusing
He might have more views than your videos but the best UA-cam channel is your UA-cam channel, Vincenzo's Plate.
Thank you very much, Vicenzo, for sharing your wonderful video with us.
Greetings to Suzanne, to Sebastian, to your familiies in Italy and in Australia and to you from the Swiss Kitchen Dummy.
You’re always so kind my friend! Thank you for the support! 🙏🏻
The fried gnocchi look almost like croquettes.
it's a mortal sin to fry gnocchi, in Poland we call them kopitka and no one would ever fry them we like them soft and pillowy, and then you drench them in butter and toasted bread crumbs yum.
Sounds super delicious 😋
Nope it's delicious fried. And it can still be soft and pillowy with a bit of fried time.
I like them both soft or fried, don't say no one in poland would fry them :(
@@beata4323 no one I know would everybody likes them soft boiled and then bread crumbs and butter no one I know would ever fry them.
U mnie w domu babcia robiła smażone z jajkiem, tata z boczkiem i cebulą. Ale z bułką nigdy nie jadłam, spróbuję. ☺️
Vincenzo, when you complain about the fried Gnocchi you are actually making fun about a traditional Bavarian dish without knowing it. That's not what good neighbours do, right? haha :) We call them Bankerl in Bavarian, for an Italian I would propably write it Banccal so you would have any idea how to pronounce it ;)
Frying is how we've always made it here, we make little sausages out of the doe and fry those in lots of Butter until they are really really crispy on the outside, but the shape is the only difference, the doe is 100% the same as Gnocchi. It's a dish that you absolutely have to eat fresh, once they are cold they are not so great anymore. And we don't eat them in any sauce, more as a side to a salad or some meat maybe. I am almost sure you could also find that dish even in Südtirol in some families, so technicaly you would not even need to leave italy. :D
Is it true that in Italy, everyone orders theirselves a whole pizza? I don't know if I'm writing it right, but I feel I'm not kkkkkkkk
Yes! Everyone eats a whole pizza
That's not just in italy
I think pizza per person is pretty normal thing everywhere, unless we are talking about those massive pies made specifically to sold portions by slice on the street.
@@panvlk Yeah it's the norm everywhere. Just not in america with their obsession for gigantic pizzas that people buy slices from, that may or may not be heavier than an actual regular full pizza.
Conosco il Parmigiano Reggiano, ma non il Parmigiiano Reggiiano
😂😂😂
I think the fried gnocchi is inspired by German perogies
Pierogis you mean?
@@vincenzosplate yes . My bad spelling or autocorrect strikes again. 😂 Thanks for responding.
Yeah prefer fried gnoochi more, with the crispy ends.
its not pesto, maybe its pestino :D (just like sphagettino is not sphagetti ) :)
😂😂😂
I quite like gnocchi with a creamy sauce. Fried? No.
you should try making this recipe of mine, it's soooo good www.vincenzosplate.com/gnocchi-cacio-e-pepe/
Potato or ricotta gnocchi?
He made potato gnocchi
vincenzo you are Italian or American ?
I'm Italian, but I live in Australia
@@vincenzosplate avevo questo presentimento da come pronunciavi le parole italiane ma non ero sicuro al 100%
As a new lover of Pesto.... that Pesto looked fucking terrible. Josh does very good Asian dishes though, he's a good cook but that Pesto would make any Italian cry.
I heard my Italian ancestors are knocking on their graves just by watching this video. Hahahaha
Crispy Gnocchi…
yeah... not for me!
honestly ? its tasty.. i am sorry italian chef... its just taste good
😥😥😥😥😥 that's not a pesto 🤦♂️
Yeah 🤦🏻♂️
This is not a bechamel sauce, Vincenzo, it's a mornay sauce!! PLEASE STOP calling it bechamel!
Vincenzo is generous. Joshua's pronunciation sucks. It's only a tiny bit less horrible than most American's pronunciation.
🙈🙈
Wtf is that “pesto”
So is it just British food he doesn't respect.
British food?
Your going to make your self sick watching these barbarians.
Yeah I'm starting thinking that!!
Gnocchi should be fluffly not crunchy!!! I never ate crispy gnocchi in Italy ALWAYS soft. Stuffed gnocchi i did eat in Italy tough. NO ITALIAN does this. And there are rules! They have put it in the camera di commerce