I don't even know if he's officially stopped working with them, I just haven't seen him on there lately. Like I said though I think he's doing a great job here.
I don't want to speculate nor stir drama, but epicurius was a branch of content creation under the same wing as epicurius.. so it might be related as the new pr spin both channel seem to focus. But anyway, I do love frank like this and will keep watching this channel :)
You know a person is completely into helping you and serving you when does the extra for you, incredible humility and skill, a great and very servicial man, thank you Chef Frank!
@@rachelsamuels8399 he's good, was already past any symptoms by the time he even got tested. I tested negative & am totally fine, just not allowed to go back to work
Makes sense for safety and all. I am so glad you two are ok. That's awesome, they car not so much. Hoping you get your Chef Frank fix like I am and I hope you get your car fixed soon.
Being a chef from past 15 years, I never seen any chef who elaborate this much, bcoz most of the chef hide the tricks but u are awesome chef . I also never hide to anyone and shared the knowledge whatever I have. Thanks for sharing
Greetings from South Korea, Chef Frank! I'm a Canadian living in SK and just got into cooking. I felt (and still feel in all honesty) a little intimidated in the kitchen at times. But your relaxed and down-to-earth style to cooking instruction has made me a better, more confident cook and helped put a smile on the faces of my friends and family here. Thanks for everything and god bless!
Chef Frank, I really appreciate the way that you explain things. I am a blind home cook who has been cooking and learning for years and years. The way that you explain things opens up more opportunities for me than most other chefs do. Thank you!
Man I'm so glad to see you again! I have been looking for you on Epicurious. So glad you got your own channel. I still love those 100 buck vs 10 buck recipe videos, but man I'm glad you have this channel.
I tried to make potato gnocchi once after a recipe by Mario Batali, and it wasn't great, but you explained and demonstrated it so much better in 15 minutes than he did in a whole 25 minute TV episode, plus written recipe. Thanks, Chef!
I made Malfatti last night..I splashed myself , too. I became a bit more careful after that. It proves to me that after all of the dough work, take a 15 minute break. This way, some of the back muscles relax from standing in the same spot for too long, and the chef is not in the mindset of ‘hurry up so I can sit down’. There’s nothing worse than preparing a homemade dish, only to rush the last few steps. Many a meal is ruined in those steps from rushing. (Or sitting down at meal time with an exhausted, grumpy cook!)😮
Thank you sooo much for this recipe... I was at the supermarket the other day and the gnocchi were so expensive... now I can do it myself :D Thank you Chef Frank
Frank, this is wonderful! I make my gnocchi from ricotta (+eggs, flour, salt, shredded gouda cheese) which makes them very fluffy... but your method with baked potatoes sounds awesome. I have to try that. Also also also, thanks for showing the fork trick, I had no idea. Much love from the Netherlands!
I made gnocchi for the first time and loved it. The ones at the store have a chemical after taste so I thought I just wasn't a gnocchi girl which dismayed my Italian husband. I bought a ricer and gnocchi board to give it a try and they were so good I was tickled pink. Thank you for making tutorials.
My nonna had a special fork with really long tines that she used for rolling her gnocchi. Now all these years later I have this fork and friends/guests always ask why I have this unmatched fork.
In Poland we call this dish "kopytka" :P ( hooves), we serve them with fried bacon or mushroom sauce. Not many restaurants are serving them in my country, its mostly homemade
And in Poland we usually add some potato starch to get rid of most of the moisture - kopytka is the dish, that is usually made from leftover potatoes after dinner.
@@arkadiuszprzybysz2225 Potatoes starch is what I needed today when I made gnocchi I had a sticky mixture. Can't work out why ? Could be the type of potatoes. As easy as the Chef make the gnocchi. I don't get same result Practice makes perfect I guess
Love gnocchi for colors you can use Beetroot and sweepotato, they have a lovely color with any sauce. Dear chef Frank loving your content, cant wait to see you grow in your channel.
I knew one day you would have your own channel, I love you, your recipes, your family (inspiration) and most of all your taste buds...most of the people around here are pretty tasteless. (just kidding) Thank you for teaching cooking.
Very well presented Chef Frank . I plan on making these soon only to have no groove for the sauce . These will go into my fry pan with a little oil and home made butter and venison steak tips
I have watched many gnocchi tutorials but as allways I only trust your technique. I'll be trying this for sure. Thank you for keeping me not studying for college and making me watch more videos on yt. Loved this 🔥
I wish I came here a while back, but I just now discovered your channel and I just wanted to say that this preparation is extremely similar to a Romanian version of the dish, which left me pleasantly surprised! I've just barely started to master this art since it's been passed down for generations in my family and would just like to note a few differences because I find them interesting. First of all, they don't have a particular name since they're a very specialized dessert, but they are similar to plum dumplings and I never knew some of the tricks you mentioned. With our preparation, we boil the potatoes and let them fully cool off before peeling them (usually because my mom boils them and then leaves them for me and my dad to make later lol) and we use our masher to break them up pretty well before putting in the flour, eggs and salt, which is all eyeballed of course. Next, we knead the dough while constantly adding in more flour in small doses (this part is difficult to get right and does take several attempts to get good at, your method probably better at this stage but family tradition is family tradition after all) and once the dough feels right, we dump it out on the cutting board and roll it out. We have a pot of boiling water ready at this point and this step usually takes two pairs of hands, but if you're lightning fast it can also be done alone because from here, we roll out the dough, cut it roughly to about 1.5 inches, and toss them all in one by one so they don't pile up. You need to toss them in singularly or else they tend to stick, but with practice this is no real issue. Before the potato part, a sweetened breadcrumb mixture is prepared which consists of oil, breadcrumbs, and sugar and is heated in a pan, stirring often, until color comes and right before caramelization and once the potatoes are done boiling they're drained and mixed right in. It's a truly delicious dessert and once you nail the technique and eyeballing comes out very consistent and easily since you know all the tricks. It's remarkably similar to gnocchi and I never actually realized! Thanks for the video, Frank. Ps. I apologize for any improper words or grammar used as I'm writing this on my phone.
When I've made store bought gnocchi I've browned them in a pan. I presume getting them a little brown is acceptable. I've used Alfredo sauce.. So good.. But simple butter is great as well.
My eyes are always bigger than my appetite! When I make my Malfattis and Gnocci at home, I do not plate up for everyone. I send them to the kitchen and let them plate themselves. Rarely do they require seconds, however, with growing boys in the house, I would increase the recipe by half.
I spent a week in the beautiful Cinque Terre region of Italy. What was one of my favorite memories? The absolutely amazing Gnocchi and pesto I had for dinner a few nights that week.
I was recently shown a video that involved Ramen, and after seeing it I immediately thought of a way to improve it and I wanted your opinion. First, I wanted to say this: For some reason, people don't like the broth. They just want the noodles and modify them in some way to make them taste better. This video I saw showed one of those modifications. I personally don't mind the broth, but I like trying new ideas. Now for my recipe (Note: I haven't tested it yet...but I want to make it soon.) Ingredients: Water (the amount specified on the ramen package) 1 Packet of Maruchan Raman Noodles (any flavor) Homemade Cheese Sauce (about 1 cup) One Egg (Fried, Poached, or Scrambled) Procedure 1) Boil water and add the ramen noodles. Once they have softened, drain the water. 2: Mix the seasoning from the ramen packet into the cheese sauce, and mix the sauce into the noodles. 3: Top with egg Note: In the video I saw, they just put a few slices or cheese on top and called it good.
I made Gnocchi from sweet potatoes in the past it turned out ok. I will be trying this recepie , maybe with gold potatoes. I wonder if it would work to run the Gnocchi potatoe dough thru a Cavatappi pasta roller that rolls and cuts individual pieces?
Chef Frank, first, thanks for making these videos. You take complex dishes and make them simple and doable. Second, what have you found to be the best way to reheat the frozen gnocchi without them turning to mush?
Microwave is a great way to bake potatoes and steam them in their own juices with out adding extra moisture. Also only takes about 10-18 minutes rather than an hour and change for baked potatoes. And much like baked potatoes if you carefully scoop out. You can make fried potato skins after
You're absolutely right about how deceptively filling these fluffy little pillows can be, Chef!!! 💜💜💜 Just made some with fresh pumpkin for fall, and they're delicious with brown butter and a touch of nutmeg! Do you rest your dough after kneading, or just shape them right away? Also, a comb is another common household item to help make finer ridges on your gnocchi, in case you don't have a wooden board for shaping.
Hey chef, I'm a sophomore in college and now that I'm off the meal plan I had last year, I've been struggling on figuring out what to cook or eat. Would you be able to start a series where you make easy and cheap meaps for college students?
Gnocchi Coma is what you get when you don't stop eating this in time haha. Kind of freely translated from Swedish "palt-koma". The starch content is the only common thing but the effect and the sound emitted by survivors are the same. And oh, also, both Pitepalt and Gnocchi are delicious! :D
Thanks for this! I've never been interested in making gnocchi but now I'm compelled. Your point about moisture in the potatoes makes a lot of sense. However, what are your thoughts on steaming the potatoes? Do you have any recommendations for substituting eggs? I have a friend allergic to albumin
@@ProtoCookswithChefFrank Thank you. I saw this one, but it's different from yours, which seems only available in AU and quite expensive. The Norpro is almost the same and hope it works as well. BTW, I've reviewed lots of videos on gnocchi (being Italian), and I like your method and details to kneading the dough but not over-kneading. Some are either overly-kneaded or not enough. Thanks.
Great video - as always! You should check out Silesian dumplings - kind of similar, but with potato flour. One of Polish classics. In general, judging by the videos, I think you would enjoy Polish cuisine.
At first glance it looks like a wooden “undercourse” Cedar shingle, cut to shape and sanded. Find them at Home Depot/Lowe’s. You only need one or two but they are sold in a bundle. Not really expensive. But still.....you get a lot in a bundle.
I miss seeing Chef Frank on Epicurious, but I'm happy to see him being so successful on his own channel. You're killing it good sir.
Why is he no longer on Epicurious? Will he no longer appear there? Do you know maybe?
@@invisuu6280 same question tho
I don't even know if he's officially stopped working with them, I just haven't seen him on there lately. Like I said though I think he's doing a great job here.
I don't want to speculate nor stir drama, but epicurius was a branch of content creation under the same wing as epicurius.. so it might be related as the new pr spin both channel seem to focus.
But anyway, I do love frank like this and will keep watching this channel :)
He stopped being on that channel because of COVID-19. He is trying to stay safe and protect his family
I asked for degrees Celsius few weeks ago and now I see celsius in every video.
Thanks Frank, you really make an effort. You are great chef.
My pleasure!
You know a person is completely into helping you and serving you when does the extra for you, incredible humility and skill, a great and very servicial man, thank you Chef Frank!
my dad got covid and i was forced to take 2 weeks off work without pay and my car wouldn't start today but chef frank is keeping me afloat
How's your Dad doin? Is he going to get better? How you doin? You doin ok?
@@rachelsamuels8399 he's good, was already past any symptoms by the time he even got tested. I tested negative & am totally fine, just not allowed to go back to work
Makes sense for safety and all. I am so glad you two are ok. That's awesome, they car not so much. Hoping you get your Chef Frank fix like I am and I hope you get your car fixed soon.
@@rachelsamuels8399 Chef Frank has awesome subscribers (yes, *you* Rachel)
Being a chef from past 15 years, I never seen any chef who elaborate this much, bcoz most of the chef hide the tricks but u are awesome chef .
I also never hide to anyone and shared the knowledge whatever I have. Thanks for sharing
I'm Italian and I really appreciated your recipe! ;)
A vegetable used to do gnocchi is pumpkin. They're wonderful, I can assure you!
Thanks Frank!
Sounds great!
Gnocchi di zucca sauteed in brown butter and sage, fantastici!
@@ProtoCookswithChefFrank The trick to using pumpkin is to squeeze the moisture out between paper towels (it doesn't stick).
@@stevyd I like pumpkin
Do you steam it or bake it?
as it contains much moisture
How much flour to 1kl of pumpkin
@@bobkoss280 did you steam or boil or could you bake it to lessen moisture ?
Baking the potatoes instead of boiling them is absolutely genius. I definitely have to try this out.
Greetings from South Korea, Chef Frank! I'm a Canadian living in SK and just got into cooking.
I felt (and still feel in all honesty) a little intimidated in the kitchen at times. But your relaxed and down-to-earth style to cooking instruction has made me a better, more confident cook and helped put a smile on the faces of my friends and family here.
Thanks for everything and god bless!
Chef Frank,
I really appreciate the way that you explain things.
I am a blind home cook who has been cooking and learning for years and years.
The way that you explain things opens up more opportunities for me than most other chefs do. Thank you!
Your welcome.
Man I'm so glad to see you again! I have been looking for you on Epicurious. So glad you got your own channel. I still love those 100 buck vs 10 buck recipe videos, but man I'm glad you have this channel.
I tried to make potato gnocchi once after a recipe by Mario Batali, and it wasn't great, but you explained and demonstrated it so much better in 15 minutes than he did in a whole 25 minute TV episode, plus written recipe. Thanks, Chef!
I made Malfatti last night..I splashed myself , too. I became a bit more careful after that. It proves to me that after all of the dough work, take a 15 minute break. This way, some of the back muscles relax from standing in the same spot for too long, and the chef is not in the mindset of ‘hurry up so I can sit down’. There’s nothing worse than preparing a homemade dish, only to rush the last few steps. Many a meal is ruined in those steps from rushing. (Or sitting down at meal time with an exhausted, grumpy cook!)😮
"What will you have, sir?"
"Gnocchi, cut, not stirred."
Thank you sooo much for this recipe... I was at the supermarket the other day and the gnocchi were so expensive... now I can do it myself :D Thank you Chef Frank
Nothing is simple .
You just make it look simple. 😊
Great explanation! I've been going through a bunch of gnocchi videos, both in English and Italian, and this is the clearest and most helpful so far.
needed a quick refresher. about to go to the kitchen and give it a try. Thanks again Chef.
Frank, this is wonderful! I make my gnocchi from ricotta (+eggs, flour, salt, shredded gouda cheese) which makes them very fluffy... but your method with baked potatoes sounds awesome. I have to try that. Also also also, thanks for showing the fork trick, I had no idea. Much love from the Netherlands!
I made gnocchi for the first time and loved it. The ones at the store have a chemical after taste so I thought I just wasn't a gnocchi girl which dismayed my Italian husband. I bought a ricer and gnocchi board to give it a try and they were so good I was tickled pink. Thank you for making tutorials.
My nonna had a special fork with really long tines that she used for rolling her gnocchi. Now all these years later I have this fork and friends/guests always ask why I have this unmatched fork.
I say ! I just ate gnocchis yesterday and told myself I would like to know how to make them. Thank you for another amazing video !!!
In Poland we call this dish "kopytka" :P (
hooves), we serve them with
fried bacon or mushroom sauce. Not many restaurants are serving them in my country, its mostly homemade
That sounds delicious
And in Poland we usually add some potato starch to get rid of most of the moisture - kopytka is the dish, that is usually made from leftover potatoes after dinner.
my grandma serves them with cream and sugar 😄 or with breadcrumbs fried on butter and sugar
@@arkadiuszprzybysz2225
Potatoes starch is what I needed today when I made gnocchi I had a sticky mixture. Can't work out why ?
Could be the type of potatoes.
As easy as the Chef make the gnocchi. I don't get same result
Practice makes perfect I guess
Outstanding! I can't wait to try and make this. Thank you so much for sharing. You're the best.
I used to go to a wonderful restaurant where the chef made gnocchi where they just melted in my mouth. It had a creamy sauce. So wonderful!
Love gnocchi for colors you can use Beetroot and sweepotato, they have a lovely color with any sauce.
Dear chef Frank loving your content, cant wait to see you grow in your channel.
Chicken and gnocchi soup would be a great follow up recipe!
You are a national treasure, Chef Frank. Thank you for the knowledge!
Chef Frank: I happen to make these in my workshop because that's what I do
Me: Watch out, we got a badass over here
hopped on youtube to find a gnocchi recipe and of course this shows up in my recommended videos lol. Love you Frank!
I knew one day you would have your own channel, I love you, your recipes, your family (inspiration) and most of all your taste buds...most of the people around here are pretty tasteless. (just kidding) Thank you for teaching cooking.
Very well presented Chef Frank . I plan on making these soon only to have no groove for the sauce . These will go into my fry pan with a little oil and home made butter and venison steak tips
Greetings from the Philippines, Chef!
Hello there!
im totally baking the sweet potatoes the next time i make sweet potato gnocci for my kids. that is a brilliant tip! thank you!!
I have watched many gnocchi tutorials but as allways I only trust your technique. I'll be trying this for sure. Thank you for keeping me not studying for college and making me watch more videos on yt. Loved this 🔥
Thanks to Chef Frank I began to cook
new shirt idea for you Frank! "I did it all for the Gnocci!"
I wish I came here a while back, but I just now discovered your channel and I just wanted to say that this preparation is extremely similar to a Romanian version of the dish, which left me pleasantly surprised! I've just barely started to master this art since it's been passed down for generations in my family and would just like to note a few differences because I find them interesting. First of all, they don't have a particular name since they're a very specialized dessert, but they are similar to plum dumplings and I never knew some of the tricks you mentioned. With our preparation, we boil the potatoes and let them fully cool off before peeling them (usually because my mom boils them and then leaves them for me and my dad to make later lol) and we use our masher to break them up pretty well before putting in the flour, eggs and salt, which is all eyeballed of course. Next, we knead the dough while constantly adding in more flour in small doses (this part is difficult to get right and does take several attempts to get good at, your method probably better at this stage but family tradition is family tradition after all) and once the dough feels right, we dump it out on the cutting board and roll it out. We have a pot of boiling water ready at this point and this step usually takes two pairs of hands, but if you're lightning fast it can also be done alone because from here, we roll out the dough, cut it roughly to about 1.5 inches, and toss them all in one by one so they don't pile up. You need to toss them in singularly or else they tend to stick, but with practice this is no real issue. Before the potato part, a sweetened breadcrumb mixture is prepared which consists of oil, breadcrumbs, and sugar and is heated in a pan, stirring often, until color comes and right before caramelization and once the potatoes are done boiling they're drained and mixed right in. It's a truly delicious dessert and once you nail the technique and eyeballing comes out very consistent and easily since you know all the tricks. It's remarkably similar to gnocchi and I never actually realized! Thanks for the video, Frank.
Ps. I apologize for any improper words or grammar used as I'm writing this on my phone.
it is pretty easy to make any Italian finds it easy they make for a great and filling meal
Great recipe thank you
When I've made store bought gnocchi I've browned them in a pan. I presume getting them a little brown is acceptable. I've used Alfredo sauce.. So good.. But simple butter is great as well.
Sounds great!
Pesto for me.
My eyes are always bigger than my appetite! When I make my Malfattis and Gnocci at home, I do not plate up for everyone. I send them to the kitchen and let them plate themselves. Rarely do they require seconds, however, with growing boys in the house, I would increase the recipe by half.
😅😮😮😮
Thanks Cuz For Making Gnocchi 😊
A few days ago I made Spaghetti Carbonara and got many compliments from my eaters. I said: "I learned that from my cooking teacher" :D
I miss my nonnies gnocchi so much :( thanks for sharing your recipe I'm definitely gonna give this a try its been years since I've had them!
Leaving a comment for the Algorithm, Love your work Champ
thank you . . . and best wishes
Definitely trying this one. Thank you for making things easier than they look chef Frank!
I spent a week in the beautiful Cinque Terre region of Italy. What was one of my favorite memories? The absolutely amazing Gnocchi and pesto I had for dinner a few nights that week.
those look AMAHZING
Looks delicious 😋 Guys, make sure you don’t over kneed a dough. Otherwise, a flour develops too much gluten and your gnocchi will be tough
Trying this for my parents on saturday. Will tell how it goes
wonderful video, very good learning material
I always found mashing gnocchi potatoes to yield lumps- ever done it with a box grater? Pretty solid result in a pinch, too.
Thank you so much, I want to do this for my boyfriend, he loves it, but can only get it in the store!
Gnocchi...heaven in pasta form.
I put thyme in my dough. Delicious with simple sauces, but doesn't get in the way with complex ones.
I was recently shown a video that involved Ramen, and after seeing it I immediately thought of a way to improve it and I wanted your opinion.
First, I wanted to say this: For some reason, people don't like the broth. They just want the noodles and modify them in some way to make them taste better. This video I saw showed one of those modifications. I personally don't mind the broth, but I like trying new ideas.
Now for my recipe (Note: I haven't tested it yet...but I want to make it soon.)
Ingredients:
Water (the amount specified on the ramen package)
1 Packet of Maruchan Raman Noodles (any flavor)
Homemade Cheese Sauce (about 1 cup)
One Egg (Fried, Poached, or Scrambled)
Procedure
1) Boil water and add the ramen noodles. Once they have softened, drain the water.
2: Mix the seasoning from the ramen packet into the cheese sauce, and mix the sauce into the noodles.
3: Top with egg
Note: In the video I saw, they just put a few slices or cheese on top and called it good.
Really great video chef
I made Gnocchi from sweet potatoes in the past it turned out ok. I will be trying this recepie , maybe with gold potatoes. I wonder if it would work to run the Gnocchi potatoe dough thru a Cavatappi pasta roller that rolls and cuts individual pieces?
Oh god! I want gnocchi now!!
Thanks Frank
Chef Frank, first, thanks for making these videos. You take complex dishes and make them simple and doable. Second, what have you found to be the best way to reheat the frozen gnocchi without them turning to mush?
I usually simmer them in the sauce with a little water and they come out fine.
Congratulations on the correct pronunciation of the word "Gnocchi" . 😉👍 Not everyone pronounces it correctly.
Greetings from Italy !
Microwave is a great way to bake potatoes and steam them in their own juices with out adding extra moisture. Also only takes about 10-18 minutes rather than an hour and change for baked potatoes. And much like baked potatoes if you carefully scoop out. You can make fried potato skins after
Thanks for the tip.
You're absolutely right about how deceptively filling these fluffy little pillows can be, Chef!!! 💜💜💜 Just made some with fresh pumpkin for fall, and they're delicious with brown butter and a touch of nutmeg! Do you rest your dough after kneading, or just shape them right away? Also, a comb is another common household item to help make finer ridges on your gnocchi, in case you don't have a wooden board for shaping.
I do not let the dough rest. I don't knead it enough fo it to be necessary. Pumpkin sounds great.
@@ProtoCookswithChefFrank Thanks for clarifying!
Excellent pronunciation of "gnocchi"!
Thanks!
Is there a video on how to make the gnocchi board?
No, not yet! But I would love to one day.
Hey chef, I'm a sophomore in college and now that I'm off the meal plan I had last year, I've been struggling on figuring out what to cook or eat. Would you be able to start a series where you make easy and cheap meaps for college students?
Check out my instant ramen video with my son. I will tackle some more videos for student and young adults on their own soon.
THANKS...DEAR....
Gnocchi Coma is what you get when you don't stop eating this in time haha. Kind of freely translated from Swedish "palt-koma". The starch content is the only common thing but the effect and the sound emitted by survivors are the same. And oh, also, both Pitepalt and Gnocchi are delicious! :D
Do you knead it till it springs back to make it a little bit chewy? My understanding is the less you work it the lighter and more pillowy it is.
*just wholesome*
Amazing Video
Soo nice 😍🤩
How did it have to rest for before making then in to the shapes?
This dough does not need to rest
Chef, if you don't have a ricer, can you use a fine mesh steiner and a bench scraper??
Yes
oh snap it's Chef Frank's channel
How much time do you let dough sit under towel before ready?
frank ur great
Thanks for this! I've never been interested in making gnocchi but now I'm compelled. Your point about moisture in the potatoes makes a lot of sense. However, what are your thoughts on steaming the potatoes? Do you have any recommendations for substituting eggs? I have a friend allergic to albumin
How long do you let the dough set up before using it? It's the thing he didn't say.
I use the dough right away. I do not let it sit too long.
The sound blipped right when u covered the loaf with the cloth how long did u let it rest?
The dough doesn’t need to rest at all.
@@ProtoCookswithChefFrank thanks. This is now on my list of new things to try.
Chef Frank, where did you get that potato ricer, please?
www.google.com/shopping/product/10316920111513305944/image?q=potato+ricer&client=safari&hl=en-us&prmd=sivn&sxsrf=ALeKk03Z3HZrJXYbygYZZUN5GheU3rJqqQ:1626303996964&biw=414&bih=833&prds=cid:10316920111513305944,cs:1,sgro:iv,mvi:0
@@ProtoCookswithChefFrank Thank you. I saw this one, but it's different from yours, which seems only available in AU and quite expensive. The Norpro is almost the same and hope it works as well. BTW, I've reviewed lots of videos on gnocchi (being Italian), and I like your method and details to kneading the dough but not over-kneading. Some are either overly-kneaded or not enough. Thanks.
In my opinion, sage is the best herb for gnocchi.
Do you mix chopped sage into the dough or cook it with butter served with the gnocchi?
thoughts on microwaving the potato instead of baking?
I think it work really well
Great video - as always! You should check out Silesian dumplings - kind of similar, but with potato flour. One of Polish classics. In general, judging by the videos, I think you would enjoy Polish cuisine.
How do you make the boards in your shop? It would love to see you make one.
At first glance it looks like a wooden “undercourse” Cedar shingle, cut to shape and sanded. Find them at Home Depot/Lowe’s. You only need one or two but they are sold in a bundle. Not really expensive. But still.....you get a lot in a bundle.
Link to your ricer? I don't see it on Amazon.
Potato Ricer, Sopito Stainless Steel Potato Masher for Commercial and Home Use a.co/d/3muvnC9
Would you use this same dough for Gnocchi Ripieni?
Where did u get that ricer, please?
Similar to lazy pierogi. Check out Polish Your Kitchen for that recipe.
how much time the dough rest after finishing kneading?
I don't let it rest at all. I am not kneading it enough for it to need a rest.
I am making 5 lbs of potatoes. 6 eggs seem to be alot. How many eggs would you suggest?
Can I use semolina flour to add to potatoes?
I would like a reply to:
Can I use semolina with plain flour to make gnocchi?
I haven’t tried it with semolina but I suppose it would work
My Italian friend always locks himself out of the house...
He has gnocchi.
How long did you let it rest? Thank you!
I didn't. Roll them out immediately
Once frozen what do I do? Just thaw and use, boil again, another METHOD?
I boil them straight from the freezer when I want to use them
"A lot more recognizable to most Americans."
Me, pronouncing the g and thinking it was a type of candy ala nougat: "Yes, indeed. Potatoes."
what if you pushed the potatoes thru a collander?
I think that would work
How long should the dought rest
This dough does not need to rest at all.
Nice