Hiii! I know, I know...I accidentally said Yukon Gold when they are clearly Russet potatoes. It was a slip of the tongue and I didn't notice until the flood of comments. The recipe says to use a baking potato, russet is the way to go 👍
So I think that is actually why the recipe didn’t work. If I remember correctly, when you checked the recipe, it said to use a “boiling potato” not a baking potato. If you had in fact used a Yukon Gold, the gnocchi prob would have turned out more gnocchi-like because Yukon gold potatoes are more waxy in texture and have less tendency to fall apart… and would prob taste less like mashed potatoes. 🤷🏼♀️ @anti-chef
I have spent a bit of time looking into why this dish disappointed Jaime, and I think it comes down to philosophy, namely is this a pasta dish or is it a potato dish? Jacques Pepin has a recipe in Essential Pepin called Gnocchi Maison that is virtually the same dish except he treats it like a pasta dish. He uses a strong cheese like Parmesan or Peccorino Romano both in the dumplings and on top, and he dresses it with olive oil. Also he doesn't gratinee it under the broiler. Julia OTOH, seems to regard this as a potato dish, intended mostly as a side dish to some meat. That is why she uses milder Swiss cheese and no olive oil. Most people would not be satified with just a bowl of mashed potatoes for dinner, and that is why I think Jaime was unimpressed with this recipe.
I've actually only ever seen gnocchi served as a pasta dish. I'm still not a fan of it though. I love potato's and I love pasta. But together idk they just don't work.
@@chrisbuckley1785 Well, as Adam Ragusea says, "You do you". Nobody else can tell you what tastes good to you. However, keep in mind that almost no decent French or Italian cook would serve you a big bowl of gnocchi and a salad and call that a meal. Both potatoes and semolina are very mild flavors that mostly serve to carry whatever other flavors are in your meal, and generally you would expect to be served a number of other courses with your gnocchi. Jacques' recipe that I referred to would probably be served as a very small first course along with a glass of wine just to wake up your palate for the rest of the meal. Julia's version, as I said, would be a side dish to some meat, such as her hamburger patty recipe that Jamie has also done. But even then, I would not consider that a balanced plate. I would add some green beans (cooked a la Julia, of course) or, in the winter if good beans are not available or affordable, some glazed carrots. Either of those vegetables would add some brightness and some freshness to balance the richness of the meat and the gnocchi.
@@ScottLuvsRenFaires Marccella Hazan makes this exact recommendation in her book. Her gorgonzola sauce is just melted gorgonzola, cut with wine. It takes five minutes to make and it is mind-blowingly good with gnocci.
You are a champ. I would have never made the second one, I would have somehow turned that first mess into potato soup or something and ripped that page out of the book. Good on ya.
If anyone is intimidated by the French version, start with the Italian gnocchi + high quality butter + fresh sage = heaven. Simple, rustic Italian cooking that requires no weird pastry addition to an already perfect formula. Or serve with pesto.
I'm a bit late to this party, but I just (weirdly) finished watching Julia's pate a choux episode (a very early black and white one) where she makes these as one of the options you can make with the choux. Then I come on UA-cam and find this as my first recommendation. The internet is always watching.
I think that the problem is mashing the spuds. Ricing creates a light fluffy result, which is what you need. Mashing makes it heavy and smooth. You can’t make gnocchi by mashing. 🇦🇺
A potato ricer was needed. Yes. Jamie is so damn inventive with his workarounds if he had recognized what was being asked for he could have found something to get it done.
When "mincing" is brought up they want you to "rice" it, like the garlic crusher there’s a potato/turnip/squash and large root veggie "ricer" that squishes it so you don’t activate the potato starch and make whatever you are making "gummy" which is what I believe happened. Still good but not good looking and that’s why cooking is so much fun! You’re like your own mad scientist and get to experiment with crazy reactions and ways you didn’t know things could change over thousands of years of cooking! 💕
I totally agree about ricing v. mashing, but I still think that Italians rule on gnocchi. I wish Jamie would make Gnocchi alla Romana - it’s like eating Heaven!
@@Hollis_has_questions ohhhh that sounds lovely!! I love a good butter garlic gnocchi. It's simple but you can taste the ingredients and love through it.
I think gnocchi is one of the ideas people had collectively in different parts of the world. We have "kopytka" in Poland, I'm sure you can find similar things under different names in other countries traditional recipes.
Think they're best either lightly seasoned or with something like in a soup or part of a dish. Whether it's the store bought fresh kind or store bought dry packaged kind, I boil them as directed then lightly fry them in a *nonstick* pan (because they can stick) with some olive oil and diced garlic until they're lightly browned. I dont touch them awhile until the browning starts to prevent bits sticking. Then I usually put a bit salt, pepper, and thyme in there... and sometimes mix in some cooked, drained peas. Always eat them with chicken and love it.
I've been eating gnocchi my whole life and yeah, they do taste mainly like potatoes. But a good gnocchi is served with a good sauce, and I think that's what's missing. Serve it with a nice tomato sauce, maybe even a bolognese sauce, and it will change the dish completely. Having said that, the choux part is useless in my opinion, you just mash the boiled potatoes and mix them with flour, then cook them in water and that's it.
Gnocchi or Kartoffelnudeln (Schupfnudeln) apparently belong to the Central European cuisine of formerly Hapsburg-ruled countries, and are usually made only with mash, eggs and flour, maybe some butter, cooked in boiling water and eaten sweet with ground poppy seeds or jam. Here, they are "Frenchified" by swapping eggs and flour for choux pastry and adding cheese. Interesting.
we use no egg here in Tuscany, and they're definitely NOT a sweet dish. jam in gnocchi? my poor grandma is revolting in her grave as I type... 😅 we eat them as a pasta alternative, usually with a light tomato garlic and basil sauce or just melted butter (with a sage leaf or two for the aroma), parmesan and black pepper. as an historian and a foodie, what I find interesting is that it's not the first time I've seen gnocchi traced back to our Habsburg-Lothringen period, so now I'm really curious and I'll have to loo further into it
Hi Jamie I felt for you going through that much work I have the same cookbook and I thank you for sharing your experience and review on the dishes within. I hope you have an amazing day.
Gnocchi is supposed to be fluffy and slightly chewy, not fall apart. They're delicious. I think you should try again and maybe use a different recipe too.
We make mashed potato gnocchi here in Uruguay and I feel that's exactly what it's supposed to taste like, you just, weren't expecting it because you're used to something else, I think
The bibliophile gods have reserved a special place in book hell for Jaime. It consists of him having to "set down" many different objects like fine japanese porcelain,faberge eggs, glass stiring sticks, without sound or damage least he receive electric shock.
Oh boy, do I know of kitchen fits lmaoo. It's one of the most frustrating things in the world when you spend so much time making something with the promise of the reward being the delicious dish only for it to be a freaking messss. I hate it so much
My brother those potatoes were russets. Yukon gold potatoes are small and yellow with very thin skin that’s easy to eat. Yukon golds are NOT baking potatoes (as in, potatoes suitable for baking whole then slitting open to eat) but russets potatoes are, which is what you had there. So it all worked out.
You needed red potatoes for this recipe. The recipe said "boiling potatoes", and that's what red potatoes are. Red potatoes should be used for potato salad, too.
Commercially made dishware is fired in kilns ranging from 1,800-2,400F. A bowl under the broiler for 5 min will be fine. For decades before the microwave this is how food was kept warm. Also, related, there is a great video on YT where Julia plates a full dinner and then intentionally burns it black by placing into the oven. The food and plate both come out charred but intact.
There is a huge difference between broiler temps (450-500 degrees) and "keeping it warm" or "Warming it up" at 250-300. Also, the logic that "it's fired at 1800 so it can withstand that!" is completely wrong. The assumption that a set of dishes from Walmart in 2022 is in anyway equivalent to a set of dishes made in 1970 or 1980 is also wrong. On average, if you go buy the cheapest dish set from Bed Bath and Beyond, it's not going to be broiler safe, even if it says it is. Tupperware says it's microwave and dishwasher safe, but everyone knows they degrade over time especially if they get hot. Plastic stuff is injection molded way hotter, so why does it degrade over time at such a low temperature? Just because you heat something up to create it doesn't mean it can withstand that heat again or anywhere close to it, and just because Julia Child did something on TV using a dish that was really well-made, doesn't mean you can just take any cheap dish that was made in China specifically to cut costs is somehow well-made too. Plastics, glass, ceramics, all of these things have different blends of stuff inside of them to give them different properties. You can't treat them like they're monolithic things with the same properties as eachother. You can use a direct flame on scientific glassware, but try that even with a Pyrex dish and it will shatter. It was not made for that. It's dangerous to tell people to put things in an oven that aren't oven safe, and your comment should probably be removed...telling people to put whole plates of food in the oven and burn it and "itll be fine!" is just asking for some idiot to read it and start a house fire.
I am Italian American and have had Gnocchi served with a red spaghetti sauce at least 90% of the time. It must be served with a sauce. We have a family friend (who is now 103, bless her heart, and no longer cooking!) who made the best gnocchi I’ve ever had, and I love gnocchi so have eaten a lot of it! I always referred to her gnocchi as “little clouds of Heaven.” They were the best! But even the best need to be sauced up.
loving your series , i am a huge JC fan .....just a side note ...ukon gold are not "baking " potato , they are a "waxy" potato a boiling potato or used in potato galete or gratain etc....( which is indeed baked) but these potatos are not flowery and fluffy and quite starchy and can get gluey when cooked in certain ways and also fall apart , the term "baking potato" in this country would refer to one potato type only and that is the russet potato AKA " baking potatos......
This is wonderful what you are doing! I love the videos and they are entertaining and educational. The pressure of making these recipes often were to appease the men at work who craved them for housewives. It is refreshing and progressive to see a man doing this and how difficult it can be. Thank you for pushing through!
Good effort! You have some technique issues. Buy a ricer first or even better a food mill, trying to dry out potatoes that have no texture or surface area is a waste of time, in other words your making glue. Next your pate a choux also need to be cooked longer with the flour and butter, I cheat with the eggs and use a mixer but basically i cook the flour until its starting to dry out then transfer to a mixer and beat it for another minute to dry it out and cool it slightly. Then add eggs one at a time, your Pate should be kinda shiny and not sticky. The removal of water is the key here. Next after you Fold...... them together gently you need to let it rest, Chilling for an hour before boiling is a good idea if you have the time because it will make them hold up much better. Please don't ever try to broil your hand again either that was silly. My favorite was when you dumped you potatoes all over the counter :-). Thx for the video
Julia Child was not perfect. That’s an example. I grew up making Italian gnocchi. More flour and a better shape. But I am devouring your videos and having a blast. I grew up with those books. My Mother learned to cook with them. Cheers!
The version I make uses 1/2 the potato and has fresh tarragon. You should have a piping bag consistency. Pipe out thin lines, chill and then slice them so you have 1cm x 1cm pillows.
Random thoughts.. I don’t think the dough was worked enough to get past the mash potatoes stage into pasta with a bite to it.. and I’ve watched a couple videos now… be careful when using eggs .. that you’re not buying large or XL eggs.. Chicken eggs were smaller commercially back then.. and might be adding too much liquid into the recipes .. just a thought ❤
Did you use pasta flour? I simmer mine then dry them (as did you) then sautés them in butter with fresh herbs sprinkled on top before serving. I think you got it. Thanks.
Stop splitting recipes by what you believe to be half. If you do that, everything will get better. If you have leftovers, share them with neighbors, or displaced people. STOP SPLITTING RECIPES. It affects outcomes.🤗🤗🤗
Grew up eating gnocchi. My mom had to learn to make them when she married Dad (from the Tyrol). She would make a browned butter to pour over, with lots of grated parm. I make gnocchi with a gorgonzola sauce.
gnoochi is such a hard thing to get right! potato ricers are good because you want to get that water to evaporate in the potato asap or you can spread the potato out very thinly on a pan to do the same thing. time matters usually. I've failed gnoochi so many times.
For another, better gnocchi recipe you need another titan of cookbook authoring, Marcella Hazan. She recommends using a ricer, and then just adds flour to the potatoes before boiling (no worrying about breaking in boiling water). As with all traditional pastas, the amount of flour you use varies on many factors, you aiming for a certain dough like consistency. She has a whole thing about making sure the potatoes are not over cooked to begin with, which will make them fall apart faster and weaken the pasta. She doesn't even want you to pierce them with a fork because it will let in too much water. For sauce, her basic tomato sauce that is just a big can of tomatoes with a stick of butter and half an onion just sitting there in the middle of the pan, bubbling away for half an hour, is absolutely freaking amazing with gnocci. Another good one is the gorgonzola sauce (just melted gorgonzola, cut with white wine). Both are rich and flavorful and make the dish a lot more interesting than the very unobtrusive sauce Julia uses. Having said, all that, Marcella's 'easier" gnocci method is enough bother, that I usually just use the vaccum packed "fresh" gnocci you get at most stores now.
I would suggest a gruyere for the cheese. Also semolina flour for the choux pastry. These recipes were heavily tested and can't always have liberties taken. Have to watch the quantity of the parts. Also, why do you season without tasting the food before you eat it
When I think of choux dough, I think of something that's going to puff up with a nice big hole in the middle like profiteroles. Or something that's going to puff up like a churro. But they can't puff up if they're cooked below boiling, right? I'm so confused.
I bake the potatoes. When they are boiled you’ve already got a water problem, which makes them gooey. . I do a couple of hundred at a time, smaller, rolled across a gnocchi board or fork.and freeze them. Add a little pumpkin for pumpkin gnocchi, served with browned sage butter.
These are often said to be dumplings. As such Generally having just them on their own without something extra ( sauce/gravy + some meat) not as special. & best also slightly browned after getting boiled
YOU ARE A BRAVE PERSONat least it taste like potatoes...I'm just going to wash some potatoes lavish them in olive oil and sprinkle them with salt. bake then at 400 and smother them in butter ...I'm not brave enough for this one but YOU DID VERY WELL for never making them LOVE THE VIDEO Thanks Jamie : )
Stab a potato before your put them in the oven. Take them out after between 30 minutes and an hour. Slice down the middle to open the up, and let all the steam escape. Then pop em back in for about the same amount of time (depends on the size of the potato) The inside gets dry, and fluffy, as well as nicely flavorful without all the moisture. Perfect for adding butter to. It's called a jacket potato in English cooking, cause the skin gets nice and crispy. Phenomenal stuff
I love gnocchi. Unfortunately, they are quite an endeavor to make in terms of time and mess. But baking them with butter and a coat of melty cheese makes heaven on a plate. (I put the potatoes in the fridge until I can roll the potato mixture out into a firm rope.)
For first time I see that gniocci are made from chox dough , it'susually fot profitroles , eclairs and so on . Gniocci is just mushed potatoes or boiled semolina with eggs , and cheese . If you use potarose , you must add flour as much as the dough is needed
I’ve never had gnocchi...but I feel like this is not the recipe I should start with lol. I wonder if you could use that as a base for Poutine instead of French fries?? (Silly American suggestion)
Honestly not that silly; gnocchi is meant to be in or a base for other stuff. Browning these (either through broiling or frying) and topping them with gravy and cheese is super appropriate.
Yes your second attempt was correct. I really you would serve the Gnocchi with a sauce ( Like Tomato Sauce) and as an accompanimen tto say a Fried Breadcrumbed veal escalope ( Wiener schnitzel) You have to ensure when poaching them the water isnt showing any movement
The Gnocchi a la parisienne I know dont have any potatoes at all. Its just pate a choux with a bit of cheese, put in a dressing bag and cut directly into the water, when cooked gratineed with a light cheese sauce (better use Gruyere or comté instead of Emmentaler)
Maybe try removing your pastry mixture out of a pan balled up into a mixing bowl, then welling it in the center, then adding your eggs would be better. That bottom of the pan is too hot to add eggs right after taking it off the heat. But, removing your dough ball from the pan into a mixing bowl, then adding the eggs will keep those eggs from cooking with the shoe pastry. You got it perfect the second time, because you kept those eggs from hitting the bottom before you beat them in. Meaning you welled the dough up better, but in a separate mixing bowl may be better. Just a suggestion. This is a popular potato dumpling dish us made like a pasta but called pastry cuz flour is added. It’s normally served with a meat reduction sauce as a side dish like our mashed potatoes. She just gave the simple side dish recipe. So try it again as a side dish with a reduction sauce and you’ll enjoy it better. 😋
If you take the same recipe mashed potatoes mixed with pate à choux BUT you fry them you have pommes dauphines and it’s sooooo good with steak and sauce
Not sure if this would make a difference, but gnocchi is typically made by putting the potatoes through a potato ricer. There also may be too much flour and too many eggs for traditional Gnoochi.
If I was you I will pan fry it in butter and sage. Brown the butter and crisp the sage. Take the sage out and add the gnocchi. You may bake it with cheese on top. You may add pesto if you like or white sauce to keep it French.
Weird that it said to beat in the egg while the flour mixture was still hot. With any of the choux I've made I waited until it had cooled down enough that the egg would not cook as you added it, and my choux has worked out fine so far?
The fact of the matter is that Julia Child was famous because she was the first personality to bring traditional, "haute cuisine" French cooking to mainstream American households. But her recipes just do not live up to modern standards. They are overly fussy with subpar results. And given the number of pots and pans they require, they leave your kitchen looking like a bomb went off. Modern "haute cuisine" has taken a "back to basics" philosophy with emphasis on good ingredients that dazzle with flavor rather than intricate construction and dozens of components. And we are all better off for it.
no, she's famous because she brought a cheery approachable and authentic personality to television and she never patronized her audience. also at the time the show was unedited which means that all of her blunders in the kitchen where in the show which gave people the sense that its okay to screw up. also you talk about "back to basics" being the modern way to do things, you do understand that's an oxymoron? doing something the way it used to be done is the antithesis of modern that's like saying that Gothic architecture is modern. just because we do it now doesn't make it modern, also Julia child's recipes are old and are the basics of French cooking so if your going "back to basics" like you say then your just going back to her way of cooking.
um, 9/10 things in this book are incredible. Do you do use this book 3 times a day? no. Does everything need to be quick and simple? no. The book is a french cooking school for 45 dollars, this is perfectly fine. The word Art in the title is not there by mistake, its not for preppers or meal planning. Combine a little bit of Jacques and a little bit of Julia, and you will bet set.
It’s interesting that you do things that don’t turn out delicious or fantastic like those orange crêpes of hers you made 😋😋 maybe if you put it in like a metal dish and scorched it more with more cheese on??? 🤷♂️🤷♂️
I think there is some type of this in Europe in the frozen section. They say you can use a pan or oven. It's weird, outside is like a Tatar tot with a mash potatoes inside when done.
i believe the problem is not putting the potatoes through a food mill and mashing them instead. by mashing the potato you're making them gloopy, while if you put them through the food mill it exerts a lot less pressure and produces a very fluffy, lighter finish. (the potatoes also need to be dry before proceeding after boiling). in my personal opinion a ricer is essential to making gnocchi. (trying to smush vegetables through a sieve for sauces when a food mill is required also won't give you a comparable result in texture and flavour. you lose too much of the liquid still stuck in the veg pulp and you are leaving too much flavour in the sieve, not getting into your sauce. a food processor or immersion blender also will lead to a different texture, as you're not getting out the dry/ hard bits that would remain in your food mill but simply chopping them up, making the end result grainer. i find a similar result is achieved using the blender and then straining the liquid through a fine sieve. but a food mill simplifies that down to one process.)
I’ve put dinner paltes made of China in the oven at 180 Celsius many times- it works fine for me- although over time it does tend to char and discolour the plate lol
It’s not how we French ate it 20 years ago you would buy them in boulangeries they were in a tart shell with béchamel and cheese and you were supposed to reheat them and grill it at home it was very good and the gnocchi were seasoned and spiced before cooked
Hiii! I know, I know...I accidentally said Yukon Gold when they are clearly Russet potatoes. It was a slip of the tongue and I didn't notice until the flood of comments. The recipe says to use a baking potato, russet is the way to go 👍
Lol, people are so weird. Like, chill, my dude's outchea focusing on precision cooking and most of y'all in the comments being potato Karens. Breathe.
@@NapsAreBetterThanSex "Potato Karens" I'm on THEEE FLOOR! 🤣🤣🤣🤣
So I think that is actually why the recipe didn’t work. If I remember correctly, when you checked the recipe, it said to use a “boiling potato” not a baking potato. If you had in fact used a Yukon Gold, the gnocchi prob would have turned out more gnocchi-like because Yukon gold potatoes are more waxy in texture and have less tendency to fall apart… and would prob taste less like mashed potatoes. 🤷🏼♀️ @anti-chef
Not to mention Yukon Gold's didn't exist when the book was written. They didn't come on the market until 1980.
Pro tip- NEVER use Yukon gold for anything but firing out of a cannon
I have spent a bit of time looking into why this dish disappointed Jaime, and I think it comes down to philosophy, namely is this a pasta dish or is it a potato dish?
Jacques Pepin has a recipe in Essential Pepin called Gnocchi Maison that is virtually the same dish except he treats it like a pasta dish. He uses a strong cheese like Parmesan or Peccorino Romano both in the dumplings and on top, and he dresses it with olive oil. Also he doesn't gratinee it under the broiler.
Julia OTOH, seems to regard this as a potato dish, intended mostly as a side dish to some meat. That is why she uses milder Swiss cheese and no olive oil. Most people would not be satified with just a bowl of mashed potatoes for dinner, and that is why I think Jaime was unimpressed with this recipe.
Speaking of strong cheese, I think making this recipe with sharp cheddar or gogonzola would be fantastic.
Hmmmm, well-stated!
I've actually only ever seen gnocchi served as a pasta dish. I'm still not a fan of it though. I love potato's and I love pasta. But together idk they just don't work.
@@chrisbuckley1785 Well, as Adam Ragusea says, "You do you". Nobody else can tell you what tastes good to you. However, keep in mind that almost no decent French or Italian cook would serve you a big bowl of gnocchi and a salad and call that a meal. Both potatoes and semolina are very mild flavors that mostly serve to carry whatever other flavors are in your meal, and generally you would expect to be served a number of other courses with your gnocchi. Jacques' recipe that I referred to would probably be served as a very small first course along with a glass of wine just to wake up your palate for the rest of the meal. Julia's version, as I said, would be a side dish to some meat, such as her hamburger patty recipe that Jamie has also done. But even then, I would not consider that a balanced plate. I would add some green beans (cooked a la Julia, of course) or, in the winter if good beans are not available or affordable, some glazed carrots. Either of those vegetables would add some brightness and some freshness to balance the richness of the meat and the gnocchi.
@@ScottLuvsRenFaires Marccella Hazan makes this exact recommendation in her book. Her gorgonzola sauce is just melted gorgonzola, cut with wine. It takes five minutes to make and it is mind-blowingly good with gnocci.
You are a champ. I would have never made the second one, I would have somehow turned that first mess into potato soup or something and ripped that page out of the book. Good on ya.
If anyone is intimidated by the French version, start with the Italian gnocchi + high quality butter + fresh sage = heaven. Simple, rustic Italian cooking that requires no weird pastry addition to an already perfect formula. Or serve with pesto.
I'm a bit late to this party, but I just (weirdly) finished watching Julia's pate a choux episode (a very early black and white one) where she makes these as one of the options you can make with the choux. Then I come on UA-cam and find this as my first recommendation. The internet is always watching.
I think that the problem is mashing the spuds. Ricing creates a light fluffy result, which is what you need. Mashing makes it heavy and smooth. You can’t make gnocchi by mashing. 🇦🇺
A potato ricer was needed. Yes. Jamie is so damn inventive with his workarounds if he had recognized what was being asked for he could have found something to get it done.
Did they have potato ricers back in the day this recipe was written?
@@nolansykinsley3734yes most certainly.
Pushing the potato through a strainer (the types with round holes) works in a pinch.
"Nookie?" "Newkie?" "Nuke-y?"
Love the variations in your pronunciations.
I cringed every time he uttered it incorrectly. 😂
Def Nookie lololol
@MJLR138 You would cringe if you knew how I pronounced gnocchi before this show, it started with a g and ended with chi! Give him a break!
When "mincing" is brought up they want you to "rice" it, like the garlic crusher there’s a potato/turnip/squash and large root veggie "ricer" that squishes it so you don’t activate the potato starch and make whatever you are making "gummy" which is what I believe happened. Still good but not good looking and that’s why cooking is so much fun! You’re like your own mad scientist and get to experiment with crazy reactions and ways you didn’t know things could change over thousands of years of cooking! 💕
I totally agree about ricing v. mashing, but I still think that Italians rule on gnocchi. I wish Jamie would make Gnocchi alla Romana - it’s like eating Heaven!
@@Hollis_has_questions ohhhh that sounds lovely!! I love a good butter garlic gnocchi. It's simple but you can taste the ingredients and love through it.
And no potatoes!
you need to arrange them in one layer and put them under the broiler until they're brown and crusty.
Yeah that seems logical. I would never layer them in a bowl.
1:38 you could have forced the potatoes through the colander itself with the back of a wooden spoon. 6:30 Gnocchi freeze well. 😁
I think gnocchi is one of the ideas people had collectively in different parts of the world. We have "kopytka" in Poland, I'm sure you can find similar things under different names in other countries traditional recipes.
I don’t know if I’m supposed to be laughing this hard. I feel bad for enjoying your suffering like this. But, this is quality entertainment.
Think they're best either lightly seasoned or with something like in a soup or part of a dish. Whether it's the store bought fresh kind or store bought dry packaged kind, I boil them as directed then lightly fry them in a *nonstick* pan (because they can stick) with some olive oil and diced garlic until they're lightly browned. I dont touch them awhile until the browning starts to prevent bits sticking. Then I usually put a bit salt, pepper, and thyme in there... and sometimes mix in some cooked, drained peas. Always eat them with chicken and love it.
You did it twice which is awesome! Seems like a lot of work for mashed potatoes. LOL
I honestly would use gold potatoes and a ricer to dry them. Might be a lot more work to rice but it changes the potatoes drastically
I've been eating gnocchi my whole life and yeah, they do taste mainly like potatoes. But a good gnocchi is served with a good sauce, and I think that's what's missing. Serve it with a nice tomato sauce, maybe even a bolognese sauce, and it will change the dish completely.
Having said that, the choux part is useless in my opinion, you just mash the boiled potatoes and mix them with flour, then cook them in water and that's it.
Its a bit bizarre because I've always seen "Parisian gnocchi" as a dish which is like gnocchi but ONLY using choux dough as the dumplings
Potato gnocchi are iconic in my family, and you are absolutely right!
Gnocchi or Kartoffelnudeln (Schupfnudeln) apparently belong to the Central European cuisine of formerly Hapsburg-ruled countries, and are usually made only with mash, eggs and flour, maybe some butter, cooked in boiling water and eaten sweet with ground poppy seeds or jam. Here, they are "Frenchified" by swapping eggs and flour for choux pastry and adding cheese. Interesting.
we use no egg here in Tuscany, and they're definitely NOT a sweet dish.
jam in gnocchi? my poor grandma is revolting in her grave as I type... 😅
we eat them as a pasta alternative, usually with a light tomato garlic and basil sauce or just melted butter (with a sage leaf or two for the aroma), parmesan and black pepper.
as an historian and a foodie, what I find interesting is that it's not the first time I've seen gnocchi traced back to our Habsburg-Lothringen period, so now I'm really curious and I'll have to loo further into it
We don't do "kopytka" sweet either, every time I had it it was with meat in sauce, usually a goulash. There is no cheese in our ones.
My mother, from Pola when it was still Italy, made gnocchi with plum jam filling, tossed in cinnamon, sugar and butter as a dessert.
pate au choice IS eggs and flour
Damn UA-cam. Choux, not choice
What I love is this guy never seems to get shell when he cracks his eggs into other ingredients; it’s a miracle
If he did he would edit it out. Lmao. I love this guy
Hi Jamie I felt for you going through that much work I have the same cookbook and I thank you for sharing your experience and review on the dishes within. I hope you have an amazing day.
Gnocchi is supposed to be fluffy and slightly chewy, not fall apart. They're delicious. I think you should try again and maybe use a different recipe too.
We make mashed potato gnocchi here in Uruguay and I feel that's exactly what it's supposed to taste like, you just, weren't expecting it because you're used to something else, I think
Predictions on what the state of your cookbook will be like a year from now? 😆
😂
The bibliophile gods have reserved a special place in book hell for Jaime. It consists of him having to "set down" many different objects like fine japanese porcelain,faberge eggs, glass stiring sticks, without sound or damage least he receive electric shock.
You need the kindle version. Your killing that poor book
It's been a year. See his latest videos for the answer. Hahaha
Love it...Why wouldn't there be a French gnocchi? Lol. Love watching u tackle her recipes
I would of had what my family cause "A kitchen fit" then cried after all that work.
“A kitchen fit” 🤣🤣
Oh boy, do I know of kitchen fits lmaoo. It's one of the most frustrating things in the world when you spend so much time making something with the promise of the reward being the delicious dish only for it to be a freaking messss. I hate it so much
I've made gnocci's once, cause the recipe said it's quick and easy 😅 i was struggling for hours 😄
My brother those potatoes were russets. Yukon gold potatoes are small and yellow with very thin skin that’s easy to eat. Yukon golds are NOT baking potatoes (as in, potatoes suitable for baking whole then slitting open to eat) but russets potatoes are, which is what you had there.
So it all worked out.
I said one thing and meant the other
You needed red potatoes for this recipe. The recipe said "boiling potatoes", and that's what red potatoes are. Red potatoes should be used for potato salad, too.
Love the dedication and as always your experience in making these recipes!!! I hope it never ends 😅💕
"DRY MASHED POTATO CYLINDERS..."
I LOVE YOUR SHOW. ❤️
Commercially made dishware is fired in kilns ranging from 1,800-2,400F. A bowl under the broiler for 5 min will be fine. For decades before the microwave this is how food was kept warm. Also, related, there is a great video on YT where Julia plates a full dinner and then intentionally burns it black by placing into the oven. The food and plate both come out charred but intact.
There is a huge difference between broiler temps (450-500 degrees) and "keeping it warm" or "Warming it up" at 250-300. Also, the logic that "it's fired at 1800 so it can withstand that!" is completely wrong. The assumption that a set of dishes from Walmart in 2022 is in anyway equivalent to a set of dishes made in 1970 or 1980 is also wrong. On average, if you go buy the cheapest dish set from Bed Bath and Beyond, it's not going to be broiler safe, even if it says it is. Tupperware says it's microwave and dishwasher safe, but everyone knows they degrade over time especially if they get hot. Plastic stuff is injection molded way hotter, so why does it degrade over time at such a low temperature? Just because you heat something up to create it doesn't mean it can withstand that heat again or anywhere close to it, and just because Julia Child did something on TV using a dish that was really well-made, doesn't mean you can just take any cheap dish that was made in China specifically to cut costs is somehow well-made too. Plastics, glass, ceramics, all of these things have different blends of stuff inside of them to give them different properties. You can't treat them like they're monolithic things with the same properties as eachother. You can use a direct flame on scientific glassware, but try that even with a Pyrex dish and it will shatter. It was not made for that. It's dangerous to tell people to put things in an oven that aren't oven safe, and your comment should probably be removed...telling people to put whole plates of food in the oven and burn it and "itll be fine!" is just asking for some idiot to read it and start a house fire.
I've seen a few of your videos now and honestly man you are the best. Sympathise with how stressed you get - I'd be the same way! Bon courage mon ami!
I am Italian American and have had Gnocchi served with a red spaghetti sauce at least 90% of the time. It must be served with a sauce. We have a family friend (who is now 103, bless her heart, and no longer cooking!) who made the best gnocchi I’ve ever had, and I love gnocchi so have eaten a lot of it! I always referred to her gnocchi as “little clouds of Heaven.” They were the best! But even the best need to be sauced up.
loving your series , i am a huge JC fan .....just a side note ...ukon gold are not "baking " potato , they are a "waxy" potato a boiling potato or used in potato galete or gratain etc....( which is indeed baked) but these potatos are not flowery and fluffy and quite starchy and can get gluey when cooked in certain ways and also fall apart , the term "baking potato" in this country would refer to one potato type only and that is the russet potato AKA " baking potatos......
Hey Jamie, This is a great show! good luck to you!
This is wonderful what you are doing! I love the videos and they are entertaining and educational. The pressure of making these recipes often were to appease the men at work who craved them for housewives. It is refreshing and progressive to see a man doing this and how difficult it can be. Thank you for pushing through!
Love watching you cook 🍳
Good effort! You have some technique issues. Buy a ricer first or even better a food mill, trying to dry out potatoes that have no texture or surface area is a waste of time, in other words your making glue. Next your pate a choux also need to be cooked longer with the flour and butter, I cheat with the eggs and use a mixer but basically i cook the flour until its starting to dry out then transfer to a mixer and beat it for another minute to dry it out and cool it slightly. Then add eggs one at a time, your Pate should be kinda shiny and not sticky. The removal of water is the key here. Next after you Fold...... them together gently you need to let it rest, Chilling for an hour before boiling is a good idea if you have the time because it will make them hold up much better. Please don't ever try to broil your hand again either that was silly. My favorite was when you dumped you potatoes all over the counter :-). Thx for the video
Julia Child was not perfect. That’s an example. I grew up making Italian gnocchi. More flour and a better shape. But I am devouring your videos and having a blast. I grew up with those books. My Mother learned to cook with them. Cheers!
Brilliant editing 👌
I still wanna know how you do that bowl trick haha
The version I make uses 1/2 the potato and has fresh tarragon. You should have a piping bag consistency. Pipe out thin lines, chill and then slice them so you have 1cm x 1cm pillows.
I grew up in the south and my grandmother called baking potatoes, Irish potatoes.
This is the same recipe for Pommes Dauphine but you deep fry them instead of poach them.
So funny. Every video I look at almost has me falling on the floor laughing. thanks for that.
For some reason, every recipe I find online for French Gnocchi do not call for any potatoes. They’re made with only the pâte à choux.
I have to laugh at mistakes because that’s what happens to me even with a cookbook
Next time, try making Cheese and Potato Pierogi!
I'm sure the recipe is NOT in "MTAOFC", but they are DELICIOUS!!!
That would be ruskie?
Cutting the recipe in half is also a good ploy when you often make a recipe twice! :)
I love gnocchi, looking forward to this one..
odd, i didn't think parisian gnocchi had potato in them. they're normally just the choux (though seasoned/flavored with stuff like parmesan and such).
Random thoughts..
I don’t think the dough was worked enough to get past the mash potatoes stage into pasta with a bite to it.. and I’ve watched a couple videos now… be careful when using eggs .. that you’re not buying large or XL eggs.. Chicken eggs were smaller commercially back then.. and might be adding too much liquid into the recipes .. just a thought ❤
Hi Jamie ! I live in the UK. I have made gnocchi a few times and I have never used choux pastry !
I practically have the Wierd Al Yanchovich song "Addicted to Spuds" as a personal mantra......and yet.....gnocchi always disappoints.
Please try this again, but with a potato ricer! I promise it makes ALL the difference.
Did you use pasta flour? I simmer mine then dry them (as did you) then sautés them in butter with fresh herbs sprinkled on top before serving. I think you got it. Thanks.
Stop splitting recipes by what you believe to be half. If you do that, everything will get better. If you have leftovers, share them with neighbors, or displaced people. STOP SPLITTING RECIPES. It affects outcomes.🤗🤗🤗
Grew up eating gnocchi. My mom had to learn to make them when she married Dad (from the Tyrol). She would make a browned butter to pour over, with lots of grated parm. I make gnocchi with a gorgonzola sauce.
gnoochi is such a hard thing to get right! potato ricers are good because you want to get that water to evaporate in the potato asap or you can spread the potato out very thinly on a pan to do the same thing. time matters usually. I've failed gnoochi so many times.
I think you nailed it, I think the crisp broiling would add to it, but it would still very much taste like potatoes, you’re spot on. 😌👍
Look for Fanny Craddock xmas special: she making chou paste is nuts! If you love Julia, you’ll adote Fanny 😊
For another, better gnocchi recipe you need another titan of cookbook authoring, Marcella Hazan. She recommends using a ricer, and then just adds flour to the potatoes before boiling (no worrying about breaking in boiling water). As with all traditional pastas, the amount of flour you use varies on many factors, you aiming for a certain dough like consistency. She has a whole thing about making sure the potatoes are not over cooked to begin with, which will make them fall apart faster and weaken the pasta. She doesn't even want you to pierce them with a fork because it will let in too much water. For sauce, her basic tomato sauce that is just a big can of tomatoes with a stick of butter and half an onion just sitting there in the middle of the pan, bubbling away for half an hour, is absolutely freaking amazing with gnocci. Another good one is the gorgonzola sauce (just melted gorgonzola, cut with white wine). Both are rich and flavorful and make the dish a lot more interesting than the very unobtrusive sauce Julia uses. Having said, all that, Marcella's 'easier" gnocci method is enough bother, that I usually just use the vaccum packed "fresh" gnocci you get at most stores now.
Marcella’s the best.
I'm making gnocchi today. I have the kingarthur recipe. But I'll watch this anyway. Next time I might use Julia's recipe.
I'm watching u from India, love ur vids n the way ur doing that recipe !! 🤍
I would suggest a gruyere for the cheese. Also semolina flour for the choux pastry. These recipes were heavily tested and can't always have liberties taken. Have to watch the quantity of the parts. Also, why do you season without tasting the food before you eat it
When I think of choux dough, I think of something that's going to puff up with a nice big hole in the middle like profiteroles. Or something that's going to puff up like a churro. But they can't puff up if they're cooked below boiling, right? I'm so confused.
In a wonderful marinara sauce or a great Alfredo? Lovely! Try them again!
Italian style gnocchi for the win. These recipes are so retro haha love Julia
I bake the potatoes. When they are boiled you’ve already got a water problem, which makes them gooey. . I do a couple of hundred at a time, smaller, rolled across a gnocchi board or fork.and freeze them. Add a little pumpkin for pumpkin gnocchi, served with browned sage butter.
These are often said to be dumplings.
As such Generally having just them on their own without something extra ( sauce/gravy + some meat) not as special.
& best also slightly browned after getting boiled
YOU ARE A BRAVE PERSONat least it taste like potatoes...I'm just going to wash some potatoes lavish them in olive oil and sprinkle them with salt. bake then at 400 and smother them in butter ...I'm not brave enough for this one but YOU DID VERY WELL for never making them LOVE THE VIDEO Thanks Jamie : )
Stab a potato before your put them in the oven. Take them out after between 30 minutes and an hour. Slice down the middle to open the up, and let all the steam escape. Then pop em back in for about the same amount of time (depends on the size of the potato)
The inside gets dry, and fluffy, as well as nicely flavorful without all the moisture. Perfect for adding butter to.
It's called a jacket potato in English cooking, cause the skin gets nice and crispy. Phenomenal stuff
I love gnocchi. Unfortunately, they are quite an endeavor to make in terms of time and mess. But baking them with butter and a coat of melty cheese makes heaven on a plate. (I put the potatoes in the fridge until I can roll the potato mixture out into a firm rope.)
Maybe that’s what French gnocchi is? Thanks for trying! 🤷🏻♀️
For first time I see that gniocci are made from chox dough , it'susually fot profitroles , eclairs and so on . Gniocci is just mushed potatoes or boiled semolina with eggs , and cheese . If you use potarose , you must add flour as much as the dough is needed
Love your channel, bouef., crepes,wellington all good, good on yah, love from Temple Texas
I’ve never had gnocchi...but I feel like this is not the recipe I should start with lol. I wonder if you could use that as a base for Poutine instead of French fries?? (Silly American suggestion)
Honestly not that silly; gnocchi is meant to be in or a base for other stuff. Browning these (either through broiling or frying) and topping them with gravy and cheese is super appropriate.
I think this is a fantastic idea.
Yes your second attempt was correct. I really you would serve the Gnocchi with a sauce ( Like Tomato Sauce) and as an accompanimen tto say a Fried Breadcrumbed veal escalope ( Wiener schnitzel) You have to ensure when poaching them the water isnt showing any movement
Really cool video! Entertaining content!
The Gnocchi a la parisienne I know dont have any potatoes at all. Its just pate a choux with a bit of cheese, put in a dressing bag and cut directly into the water, when cooked gratineed with a light cheese sauce (better use Gruyere or comté instead of Emmentaler)
Anyone else hearing "nookie" cuz that's all I hear the entire time.
Maybe try removing your pastry mixture out of a pan balled up into a mixing bowl, then welling it in the center, then adding your eggs would be better. That bottom of the pan is too hot to add eggs right after taking it off the heat. But, removing your dough ball from the pan into a mixing bowl, then adding the eggs will keep those eggs from cooking with the shoe pastry. You got it perfect the second time, because you kept those eggs from hitting the bottom before you beat them in. Meaning you welled the dough up better, but in a separate mixing bowl may be better. Just a suggestion. This is a popular potato dumpling dish us made like a pasta but called pastry cuz flour is added. It’s normally served with a meat reduction sauce as a side dish like our mashed potatoes. She just gave the simple side dish recipe. So try it again as a side dish with a reduction sauce and you’ll enjoy it better. 😋
Thank You Jamie
I get the gnocchi in the vacuum pack and deep-fry in a wok. Top with red sauce.
Would you please consider making Gnocchi alla Romana? It’s a considerably easier dish and much more delicious, I promise.
Your vlogs make my day. Enjoy your disasters as much as you beautiful successes.
can't get over jamie pronouncing gnocchi similar to snooki
If you take the same recipe mashed potatoes mixed with pate à choux BUT you fry them you have pommes dauphines and it’s sooooo good with steak and sauce
Russet potatoes ... not Yukon gold ... LOL !! 💖
Not sure if this would make a difference, but gnocchi is typically made by putting the potatoes through a potato ricer. There also may be too much flour and too many eggs for traditional Gnoochi.
If they were fried instead. Of boiled, you would have some kick ass cheese puffs.
You need to do it in the Parisian style with fresh herbs in the gnocchi and a brown butter with sage sauce
If I was you I will pan fry it in butter and sage.
Brown the butter and crisp the sage. Take the sage out and add the gnocchi.
You may bake it with cheese on top.
You may add pesto if you like or white sauce to keep it French.
Weird that it said to beat in the egg while the flour mixture was still hot. With any of the choux I've made I waited until it had cooled down enough that the egg would not cook as you added it, and my choux has worked out fine so far?
I love it when you mess up
The fact of the matter is that Julia Child was famous because she was the first personality to bring traditional, "haute cuisine" French cooking to mainstream American households. But her recipes just do not live up to modern standards. They are overly fussy with subpar results. And given the number of pots and pans they require, they leave your kitchen looking like a bomb went off.
Modern "haute cuisine" has taken a "back to basics" philosophy with emphasis on good ingredients that dazzle with flavor rather than intricate construction and dozens of components. And we are all better off for it.
no, she's famous because she brought a cheery approachable and authentic personality to television and she never patronized her audience. also at the time the show was unedited which means that all of her blunders in the kitchen where in the show which gave people the sense that its okay to screw up.
also you talk about "back to basics" being the modern way to do things, you do understand that's an oxymoron? doing something the way it used to be done is the antithesis of modern that's like saying that Gothic architecture is modern. just because we do it now doesn't make it modern, also Julia child's recipes are old and are the basics of French cooking so if your going "back to basics" like you say then your just going back to her way of cooking.
Beg to differ. Many of her recipes are delicious and based on traditional French cooking.
um, 9/10 things in this book are incredible. Do you do use this book 3 times a day? no. Does everything need to be quick and simple? no. The book is a french cooking school for 45 dollars, this is perfectly fine. The word Art in the title is not there by mistake, its not for preppers or meal planning. Combine a little bit of Jacques and a little bit of Julia, and you will bet set.
You are so wrong on so many levels.
Every time you say allegedly, I think of Squirrelly Dan from Letterkenny
It’s interesting that you do things that don’t turn out delicious or fantastic like those orange crêpes of hers you made 😋😋 maybe if you put it in like a metal dish and scorched it more with more cheese on??? 🤷♂️🤷♂️
I think there is some type of this in Europe in the frozen section. They say you can use a pan or oven. It's weird, outside is like a Tatar tot with a mash potatoes inside when done.
i believe the problem is not putting the potatoes through a food mill and mashing them instead. by mashing the potato you're making them gloopy, while if you put them through the food mill it exerts a lot less pressure and produces a very fluffy, lighter finish. (the potatoes also need to be dry before proceeding after boiling). in my personal opinion a ricer is essential to making gnocchi. (trying to smush vegetables through a sieve for sauces when a food mill is required also won't give you a comparable result in texture and flavour. you lose too much of the liquid still stuck in the veg pulp and you are leaving too much flavour in the sieve, not getting into your sauce. a food processor or immersion blender also will lead to a different texture, as you're not getting out the dry/ hard bits that would remain in your food mill but simply chopping them up, making the end result grainer. i find a similar result is achieved using the blender and then straining the liquid through a fine sieve. but a food mill simplifies that down to one process.)
Dude! Kudos for persevering. I am not as patient.
I’ve put dinner paltes made of China in the oven at 180 Celsius many times- it works fine for me- although over time it does tend to char and discolour the plate lol
God bless you Jamie!!!
It’s not how we French ate it 20 years ago you would buy them in boulangeries they were in a tart shell with béchamel and cheese and you were supposed to reheat them and grill it at home it was very good and the gnocchi were seasoned and spiced before cooked