I've came back here to say that my wife could not belived that I made that! Even my mother-in-law said that I should open my restaurant! Maybe she wants me working more, even so I'm glad that I accomplishmented that! Thanks Cheff
Luv the basic recipe. For variations, I sometimes make it with sweet potato, pumpkin and yam. I like to serve them very simple. Sage and butter(pumpkin or sweet potato) or Asian syle with sweet soy and hoisin(yam). Its one of my favouritest pasta out there. So good, so darn good and very comforting.
11 yrs ago! Wow, you’ve changed your delivery...for the better! I love your crazy inflections, your wild sense of humor, and your improved camera skills of the current videos.
Anche io sono Italiano (Italo-Canadian). You're right regarding the pronunciation. My mother (buona anima) made gnocchi for 70 yrs and never used eggs. I used an egg once and I still preferred my mother's method. If you like the gnocchi firmer simply add more flour. I use Yukon Gold or Russet potatoes. Don't overwork the dough, it'll get mushy. Use the side of your thumb to put a dimple on the individual gnocchi. Buon appetito.
it is vary much like my grandma's she was born and raised till 14 in Palermo Italy. She would say you need to add salt and pepper to the potato. thank you for the video it brought me right back to sitting in her kitchen making these dumplings !!
This is the most amazing recipe ever. Making gnocchi used to be such a huge event in my house... all the boiling and the potato pealing! I just did a batch for my husband and I using this recipe and it was done in 15 minutes with no mess at all. AND IT TASTED GREAT! Thank you so much.
Lol, I just made this. If you heat the potatoes in the microwave make sure you put water in a microwave dish and put the potato slices in it so it doesn't dry out. Mine dried out twice.
Thanks for this video! It made gnocchi seem far less intimidating - especially how easily you formed the traditional gnocchi shape over the fork. VERY helpful for me (I'm a first timer trying my hand at butternut squash gnocchi). Cheers!
Hmmmm.... gotta try these fresh. Never been a big fan of them, but have only eaten packaged so far. Not bad, not great. Thanks for the idea and recipe!
Just made this!....just say chef john this the second recipe of yours I've tried came out just perfect...I used alfredo for my sauce though....perfect! Can't wait to try others!
I love gnocchi, and I do enjoy a whole plate of them; red sauce, white sauce, any kind of sauce-this recipe made it look quite simple to prepare and I will be making them a lot- one potato certainly yield a bunch...thank you for this new recipe, as I am not much of a cook..
Hi Dudes . I just made it . its pretty good . i can tell you what i did. Their is alot he didnt say i think . yes you can boil , steam , bake the potatoes. I think your want a spicey sause to put them on . And please dont rush cooking them . When you are doing the final boil ( steam) after you rolled them you pull them out , put in a oiled pan let them set up and cool. they fall apart very easly.
He's done a few gnocchi videos: Roman style, basil filled, sweet potato, and butternut squash so he probably doesnt feel the need to remake old ones. He doesnt seem to remake old videos.
Great job!! I tried your recipe for my mothers birthday! It was amaseing!! Thank you! And i greatly appreciate the food humor. haha pronounced Gnochee. :) I will use this recapie again fine sir. :]
I like using the back of a small hand grater. It makes cute little nubs with lots of valleys between them. And a big dimple on the other side for lots of sauce.
They taste great with mushroom- or meat sauce as well! :P Try not to use 'new potatoes' to make gnocchi because they are too 'wet' so gnocchi will eventually fall apart and you might end up with potato soup;)
i just made that but i wraped the potato up wih foild really tight and boiled it for like 45 minuts. but i tell u what it turned out awsome plase make more videos ur really good man!
NICE! even though thats not how you pronounce gnocchi it still looks VERY VERY GOOD. i love gnocchi and im going to try to make them from scratch this time. thanks!
Hey, man! Awesome vid! You're so calm and confident! I must agree with cainemac about the pronouciation, though. Cool trick about the sauce-grabbers! Btw, are you sure you made this whole bunch of gnocci out of one single potato?
Without reading all of the posts... how many people are saying "This isn't how we do it in the old country"? Which is amusing because potato is a new world tuber so "authentic" would be a relative term.
:) I tried this for dinner tonight and it was YUMMY!!! MMM GOOD! My hubby never had gnocci and it was my first time making it from scratch, both worked out wonderful! Thanks for this video, gnocci fantasy accomplished!! LOL
@ Lux: I think he was just saying that developing the 'feel' for how the dough is going to turn out takes some practice. I don't think it was meant as sarcastically as it might have come across.
I have never been able to make a successful gnocchi meal until Chef John! Thank you! (Mind you, I have yet to master the end ridge pattern...mine still look like potato pillows...but I will get those forked ridges soon! [said while donning superhero cape])
I like using a potato ricer on the potatoes and then a cookie press with the cheese straw disc attachment... it seems to make everything easier. But you don't need it as Chef John shows you more standard methodology.
I actually thought he sounded bored - like he's not a huge fan of gnocchi. I tried his butternut gnocchi and failed dismally, maybe I'll succeed with these!
Yayyy you pronounced it GNONCKY. I'm Italian and that's the way we pronounce it in my house. I hate it when people say nocchi or guhnocci. blah! haha Great recipe - one of my favs!
I usually have a problem with the fluffy texture everybody is crazy about. The dough almost always tends to become bogged down and the gnocchi's seam to be "heavy". Then I thought of the bread baking parralel in gnocchi-ism and desided to use a little bit of my sourdough starter to let the dough rise. That worked great and using the yeast adding to the recipe, the fluffiness is always there to enjoy of the gnocchi... Maybe you care to try that chef John ??
If you roll them down the front of the fork, they don't get stuck as much. Hold the fork at a 45 degree angle to your work surface, touching the surface.
That comment was more to the point of "the feel of it", so, if you have never felt it then... it is hard for him to describe it so that everyone understands. That is why he "jokingly" said, "Good luck with that."
Check out the recipe: www.allrecipes.com/Recipe/255020/Chef-Johns-Potato-Gnocchi/
What timing! I'm making your gnocchi tonight
This is the oldest Food Wishes vid I've watched. Now I can tell how chef John has developed his charm and upbeat style through the years, he's amazing
"Good luck with that" LOLZ
soooo LOLZ
I've came back here to say that my wife could not belived that I made that! Even my mother-in-law said that I should open my restaurant! Maybe she wants me working more, even so I'm glad that I accomplishmented that! Thanks Cheff
Extra points for "accomplishmented"
Luv the basic recipe. For variations, I sometimes make it with sweet potato, pumpkin and yam. I like to serve them very simple. Sage and butter(pumpkin or sweet potato) or Asian syle with sweet soy and hoisin(yam). Its one of my favouritest pasta out there. So good, so darn good and very comforting.
11 yrs ago! Wow, you’ve changed your delivery...for the better! I love your crazy inflections, your wild sense of humor, and your improved camera skills of the current videos.
1:40 "you really got to go by feel, and if you've never made gnocchi before, good luck with that." Chef John's a stone cold gangsta
1:45 old chef john.
savage!
You make even the most complicated recipes seems so simple...i love you!
Anche io sono Italiano (Italo-Canadian). You're right regarding the pronunciation. My mother (buona anima) made gnocchi for 70 yrs and never used eggs. I used an egg once and I still preferred my mother's method. If you like the gnocchi firmer simply add more flour. I use Yukon Gold or Russet potatoes. Don't overwork the dough, it'll get mushy. Use the side of your thumb to put a dimple on the individual gnocchi. Buon appetito.
"It's ok to microwave them.... stop making that face!" That really made my day!
it is vary much like my grandma's she was born and raised till 14 in Palermo Italy. She would say you need to add salt and pepper to the potato. thank you for the video it brought me right back to sitting in her kitchen making these dumplings !!
this is one of the most traditional food in argentina. we call it ñoqui and we ussually eat it on the 29th of each month. great recipe!!
This is the most amazing recipe ever. Making gnocchi used to be such a huge event in my house... all the boiling and the potato pealing! I just did a batch for my husband and I using this recipe and it was done in 15 minutes with no mess at all. AND IT TASTED GREAT! Thank you so much.
Lol, I just made this. If you heat the potatoes in the microwave make sure you put water in a microwave dish and put the potato slices in it so it doesn't dry out. Mine dried out twice.
I attempted this for the first time yesterday and it came out great
When someone shares knowledge it's a blessing and should be respected and appreciated (just saying)
Thanks for this video! It made gnocchi seem far less intimidating - especially how easily you formed the traditional gnocchi shape over the fork. VERY helpful for me (I'm a first timer trying my hand at butternut squash gnocchi). Cheers!
Thank you! I always enjoy your simplified recipes when I’m making something new! 👏🏾
Hmmmm.... gotta try these fresh.
Never been a big fan of them,
but have only eaten packaged
so far. Not bad, not great.
Thanks for the idea and recipe!
explained really nicely....you have a real comforting voice
Man, I love this guy's videos. Chef John has shown me the light on several dishes now.
Just made this!....just say chef john this the second recipe of yours I've tried came out just perfect...I used alfredo for my sauce though....perfect! Can't wait to try others!
i tried this today and it tasted awesome! thanks chef john!
Hi John, could you make an updated version of this video to go with your other gnocchi recipes?
that was a joke dummy (did you happen to see the "gno, it's gnot" caption?
yes, check blog... more flour makes firmer
I've been using this recipe since forever and I love it.
It's light, fluffy and delicious :) thanks
I like to make potato gnocchi for my chicken and dumplings. LOVE that firmer texture!
Looks good Chef John, I'll have to give it a try.
This totally needs redone. It's not as spunky as the newer videos. LOL! I'm still excited to try a new recipe. Love your channel!
Boy do I have good news for you!
Thanks for the smiles Chef John. When you're a big star with your own cooking show on the foodnetwork, I hope you'll still be as wonderfully funny.
I love gnocchi, and I do enjoy a whole plate of them; red sauce, white sauce, any kind of sauce-this recipe made it look quite simple to prepare and I will be making them a lot- one potato certainly yield a bunch...thank you for this new recipe, as I am not much of a cook..
Hi Dudes . I just made it . its pretty good . i can tell you what i did. Their is alot he didnt say i think . yes you can boil , steam , bake the potatoes. I think your want a spicey sause to put them on . And please dont rush cooking them . When you are doing the final boil ( steam) after you rolled them you pull them out , put in a oiled pan let them set up and cool. they fall apart very easly.
You should remake this meal
He's done a few gnocchi videos: Roman style, basil filled, sweet potato, and butternut squash so he probably doesnt feel the need to remake old ones. He doesnt seem to remake old videos.
I gotta try this. Never made it or tasted it before. Ty for the vid John you made it look easy, dars why we luvs ya John.
Great job!! I tried your recipe for my mothers birthday! It was amaseing!! Thank you! And i greatly appreciate the food humor. haha pronounced Gnochee. :)
I will use this recapie again fine sir. :]
This looks amazing and I am definitely going to give it a try!
I like using the back of a small hand grater. It makes cute little nubs with lots of valleys between them. And a big dimple on the other side for lots of sauce.
They taste great with mushroom- or meat sauce as well! :P Try not to use 'new potatoes' to make gnocchi because they are too 'wet' so gnocchi will eventually fall apart and you might end up with potato soup;)
Gnice recipe! These are good as an aside too, e.g. with roasted meat and salad.
i just made that but i wraped the potato up wih foild really tight and boiled it for like 45 minuts. but i tell u what it turned out awsome plase make more videos ur really good man!
NICE! even though thats not how you pronounce gnocchi it still looks VERY VERY GOOD. i love gnocchi and im going to try to make them from scratch this time. thanks!
It took me soooo long to do the strainer part but it was worth it - tasted awesome too! Thanks :D
Hey, man! Awesome vid! You're so calm and
confident! I must agree with cainemac about the
pronouciation, though. Cool trick about the
sauce-grabbers!
Btw, are you sure you made this whole bunch
of gnocci out of one single potato?
I love to re-watch your videos chef:)
Very nice video. I'm gonna make some soon, once this heatwave passes.
Cool, I'll definitely try this.
Without reading all of the posts... how many people are saying "This isn't how we do it in the old country"?
Which is amusing because potato is a new world tuber so "authentic" would be a relative term.
@fizzletto3
you are very right!eat what you want with what you want.
have a good day.
That "good luck" didn't sound hopeful
i LOVE gnocchi. thanks for the recipe!
:) I tried this for dinner tonight and it was YUMMY!!! MMM GOOD! My hubby never had gnocci and it was my first time making it from scratch, both worked out wonderful! Thanks for this video, gnocci fantasy accomplished!! LOL
@ Lux: I think he was just saying that developing the 'feel' for how the dough is going to turn out takes some practice. I don't think it was meant as sarcastically as it might have come across.
Oh woow looks delicious!!
Easy and tasty. Thank you chef John. ✌️😎
I have never been able to make a successful gnocchi meal until Chef John! Thank you!
(Mind you, I have yet to master the end ridge pattern...mine still look like potato pillows...but I will get those forked ridges soon! [said while donning superhero cape])
I love this recipe!
I like using a potato ricer on the potatoes and then a cookie press with the cheese straw disc attachment... it seems to make everything easier. But you don't need it as Chef John shows you more standard methodology.
His voice sounds much more genuine and real in these older videos. I like this!
I actually thought he sounded bored - like he's not a huge fan of gnocchi. I tried his butternut gnocchi and failed dismally, maybe I'll succeed with these!
Little Kiwi. Watching the potato gnocchi now. Did u make it? If yes, how were the results?? Thanks so much
He sounds sad..and not hungry :(
I love this Thank You
Old School Chef John !!
Yayyy you pronounced it GNONCKY. I'm Italian and that's the way we pronounce it in my house. I hate it when people say nocchi or guhnocci. blah! haha Great recipe - one of my favs!
wow amazing
hey chef john
would you mind ever making a video about some delicious drink like a fruit drink or something ?
that would be really great if you did :)
I usually have a problem with the fluffy texture everybody is crazy about. The dough almost always tends to become bogged down and the gnocchi's seam to be "heavy".
Then I thought of the bread baking parralel in gnocchi-ism and desided to use a little bit of my sourdough starter to let the dough rise. That worked great and using the yeast adding to the recipe, the fluffiness is always there to enjoy of the gnocchi...
Maybe you care to try that chef John ??
Love your vids!
I love gnocchi!! I'll definately try ur recipe next time. By the way, I always cook my potatoes in the microwave oven :p
If you roll them down the front of the fork, they don't get stuck as much. Hold the fork at a 45 degree angle to your work surface, touching the surface.
Ty chef John
can these be refridgerated overnight? as I can prepare for appetizer well before my guests arrive?
Chef John, can I like not bother with the sieve and use a potato ricer instead?
magnifique,ça me donne faim!!!
That comment was more to the point of "the feel of it", so, if you have never felt it then... it is hard for him to describe it so that everyone understands. That is why he "jokingly" said, "Good luck with that."
Hi John !
Can these be made without gluten ? I have a friend who has celiac disease .
Thanks !
I love Pesto Gnocchi. mmmm gonna go make some right now.
Would you please give me a good recipe for Pesto sauce? I would LOVE it! Thank you for answering:)
Love it!
Thank you grate one.
May I ask why should we need to sieve them instead of smashing them...dose that taste different?!thank you
What is the traditional sauce for these? Thanks:)
Can I boil the potatoes (skin on) or does that change the flavor?
yumz!
I love pasta!
can i use my potato ricer instead of the strainer?
i tried this with instant mash and flour.. i was very surprised.. delcious..
10/29/2023 I'll be making gnocchi for the first time for dinner tomorrow and I knew exactly which Chef I had the most faith in. 👍🤩
u do have an alfredo sauce video? coz, i'd like to make alfredo gnocchi~ :DD
could i use this potato dough to make cheese stuffed ravioli?
@michalis9
lol you have a point
What if you want them more pasta-like ? Any suggestions ?
they key to good gnocchi is using a ricer...
is that recipe for gnocchi good for chicken and gnocchi soup?
@jaysenchef
thanks for your reply!
Good
can u store the dough?
oh my, something i could actually make!
why can't you mash the potatoes? having it grated seems irrelevant after you form it into a dough. please kindly explain.
ur friken awsom!
Are these good?
how do you make the souce?