my favorite thing to do with gnocchi is to top it with a light vodka sauce (not a super thick pink one) with a bit of spice to it, and then top with fresh basil and fresh mozzarella
:-) For all you non-Italians wanting measurements, it's at 0.19 in the video. btw, i read some comments, this may help: I do slightly different. I use 2 eggs.(for about 500g potatoes)... and my flour measurement is 'at least as possible'. Not all flours and all potatoes are the same, and how big are your eggs? Just add flour till you can roll it and cut into lengths. It may well be 2 cups or less than 1 cup. ,I have never measured my flour. I have no idea how much flour I use. Just follow the feel.
i made this yesterday, and it turned out wonderful, first timmer to make gnocchi, i have some left over in the freezer, and i am going to do the butter sauce
When adding some of the pasta water to the sauce, isn't it better to add this water after the gnocchi has been in it for some time and therefore some of the starch from the gnocchi is in the water?
In the " How to make Instructions " She left out the using of the 2 Cups of the Flour, It's not included in the Instructions etc.It should be mixed in with the Potato's & the Egg when making the Well, before Kneading it etc.
my Italian great aunt and great grandmother always cut their dough into little squares then shaped them on the back of a fork, a technique I've sadly lost since they passed, can you show it please?, I'd like to teach it to my kids!
I just made this, and if anyone sees this, I'm wondering how it should taste/feel? I did most of it by feel/sight because "large" potatoes isn't a great measurement and I didn't want to dump everything at once. I just added flour till the dough felt slightly moist and the finished dough was just barely elastic. It didn't taste of much, pretty soft with not much chew but held together when finished cooking, may have over cooked it a bit but I didn't notice anything off putting. Hope all of that sounded right.
rollercoaster24 I never made these either until I saw Giada and her sister make them. Video is on utube. I love Lydia however everyone makes them differently; she used WAY TOO MUCH flour. They are supposed to be light as a feather not chewy hard lead balls. You did it properly-- I think you just needed more salt. Also I understand the egg white makes them hard so I only use the yolk plus maybe 1-2 tsp of the white depending on how large the potato is. I saw Martha Stewart's girl Sarah make them- she said boil a few and if they fall apart in the water that means the dough has to be kneaded a little longer. Super easy and delicious, I would eat them every single day if I could. The butter sage sauce is phenomenal. I even made them with sweet potatoes also with the butter sage. Wow!
+Victor Zhao 16.80 for a pound of mostly FLOUR dough!! Real potato gnocchi just have enough flour to bind them ... not to make up the majority of the dough *smh*
Claire Bo thank you so much!! I take it using the potato ricer is the most optimum way to do it? (I don't have a potato ricer or food mill). Thanks a lot again!!
My mother was born in Italy in 1920 and came to the US as a young girl. She made this dish often when we were young but she called it by a different name. I don't know how to spell it but I know how to pronounce it ( cuv a dale ). It wasn't until I was in my late 30's before I heard it called gnocchi.
+SuperSaltydog77 You might be thinking of cavatelli, which has a similar shape to the gnocchi in the video. That's made from the same dough as regular pasta, unlike gnocchi.
hamificationable I do know of cavatelli but this is the same as gnocchi. Made with potatoes and some flour. My mother said it was a lot of work and made a big mess in the kitchen. And I remember setting at the table watching her make it..But I appreciate your reply.
Max Helmetag My older brother will tell you the same thing as I did. Maybe the name that we new growing up was a local name. Just as pop or soda, just as hoagie or sub or grinder or po' boy. See where I'm coming from?
She added 'pasta cooking water' before she cooked any pasta in it. That's just water. The whole point of adding the pasta water is the starch it has in it.
I bought dollars tree version, not bad but I know it could be better. Where in South Carolina can a girl find a great Italian restaurant to cure my cravings for pasta?
This looks like a gummy mess. The butter should have been hotter to lightly brown the gnocchi if it is for a brown butter sage sauce. Best to better dry the pasta. B butter sage is a thing of beauty when properly made
👎ARE YOU KIDDING ME!!!!!!!$16.80 per POUND???? 💥💥💥WOW!!! 💥💥4 potatoes, maybe 3 cups of flour, A few egg yolks ,a little salt. And you have yourself!!! 5 pounds of GNOCCHI!!!!!! 💥That's right a little work with your own two hands!! And maybe it would 💥COST You $5.00 !! 🇮🇹🇮🇹🇮🇹🇮🇹EATALY 🇮🇹🇮🇹You ARE INSANE!!! RIPPING PEOPLE OFF THIS WAY !!!! SHAME ON YOU!!!!!!
James Murphy my grandparents used to make homemade pastas, including gnocchi, and sell them. I swear to god they got like $5 a lb, I saw 16.80 and almost fell off my kitchen stool!
Some wealthier people will pay it. You or I may choke at the idea of 17 dollar a pound fresh pasta, but some people have an amount of disposable income that exceeds our total income.
James Murphy Your math is terrible. Four potatoes is about 1.5 pounds... 3 cups of flour, a few egg yolks and salt all weigh next to nothing. Even with the water the gnocchi will absorb, the recipe makes 2 pounds, tops. But you’ve forgotten to include the cost of their expertise and training, shop fixtures, rent, salaries, electricity, equipment, etc. How do you think those things get paid? If I bake a cake, the supplies might cost me $15, but I might charge a customer $100. That is how literally EVERY business operates. If you find it too expensive, you make it yourself.
my favorite thing to do with gnocchi is to top it with a light vodka sauce (not a super thick pink one) with a bit of spice to it, and then top with fresh basil and fresh mozzarella
I never understood vodka sauces. Just a nice rosee with fresh basil for me. But if you did add vodka; would you make sure it was a potato vodka? 🥔
:-) For all you non-Italians wanting measurements, it's at 0.19 in the video.
btw, i read some comments, this may help:
I do slightly different.
I use 2 eggs.(for about 500g potatoes)... and my flour measurement is 'at least as possible'.
Not all flours and all potatoes are the same, and how big are your eggs? Just add flour till you can roll it and cut into lengths. It may well be 2 cups or less than 1 cup. ,I have never measured my flour. I have no idea how much flour I use. Just follow the feel.
Just because someone is italian does not making them good at making italian food, im jewish and know nothing about jewish food haha.
i made this yesterday, and it turned out wonderful, first timmer to make gnocchi, i have some left over in the freezer, and i am going to do the butter sauce
Lidia, I am going to make homemade gnocchi for Christmas gifts this year. A bag of frozen homemade gnocchi made with your recipe! Thank you! Nancy
So many videos advise boiling the potatoes which only makes them chewy. It’s good to see a correct video!
lidia is a master :) l love her so much she makes cooking seem easy.
So awesome seeing her here!
I always brown my gnocchi in a pan after boiling before adding some bacon, sweet peas, and a pat of butter
I could never get used to the boiled gnocchi. I like to pan sear the cooked gnocchi in olive oil to give a crust to it
you have to boil it first!
Throw all the gnocchi on to a bamboo sushi mat and press and roll off..even bigger, deeper lines, and super fast to roll..
Lovely lady. Gnocchi is great.
When adding some of the pasta water to the sauce, isn't it better to add this water after the gnocchi has been in it for some time and therefore some of the starch from the gnocchi is in the water?
Gnocchi is soooo good
please!!!! now!!!! must!!!! have!!!!
In the " How to make Instructions " She left out the using of the 2 Cups of the Flour, It's not included in the Instructions etc.It should be mixed in with the Potato's & the Egg when making the Well, before Kneading it etc.
my Italian great aunt and great grandmother always cut their dough into little squares then shaped them on the back of a fork, a technique I've sadly lost since they passed, can you show it please?, I'd like to teach it to my kids!
Look for “pasta grammar” chanel. She shows it there.
The program was a meatball recipee
Aired April 18 2017
Fabulous As Always.
Yummy!
Bravo! ...... You actually used a gnocchi board. That is authentic.
I love your shows do you have any recipes on making ravioli from scratch?
The recipe shown in the video states baked potatoes, and Lidia states boiled potatoes.
looks great!
I just made this, and if anyone sees this, I'm wondering how it should taste/feel? I did most of it by feel/sight because "large" potatoes isn't a great measurement and I didn't want to dump everything at once. I just added flour till the dough felt slightly moist and the finished dough was just barely elastic. It didn't taste of much, pretty soft with not much chew but held together when finished cooking, may have over cooked it a bit but I didn't notice anything off putting. Hope all of that sounded right.
rollercoaster24
I never made these either until I saw Giada and her sister make them. Video is on utube. I love Lydia however everyone makes them differently; she used WAY TOO MUCH flour. They are supposed to be light as a feather not chewy hard lead balls. You did it properly-- I think you just needed more salt. Also I understand the egg white makes them hard so I only use the yolk plus maybe 1-2 tsp of the white depending on how large the potato is. I saw Martha Stewart's girl Sarah make them- she said boil a few and if they fall apart in the water that means the dough has to be kneaded a little longer. Super easy and delicious, I would eat them every single day if I could. The butter sage sauce is phenomenal. I even made them with sweet potatoes also with the butter sage. Wow!
My girlfriend makes me make her homemade gnocchi all the time. Definitely a labor of love.
😢اه........شقد تمنيت اطبخ معاها وظوق وصفاتها🤤
Could you leave eggs out? My family are allergic to eggs.
For sure. My recepie:
2 pounds smashed baked potatoes
1 ½ cups all purpose flour
Salt
Proceed as the vídeo.
Yes, I make them all the time with no eggs.
Is there a reason to why she was only using egg whites? to keep the white color?
16.80 a pound. Holy shit
+Victor Zhao Welcome to New York.
+Victor Zhao 16.80 for a pound of mostly FLOUR dough!! Real potato gnocchi just have enough flour to bind them ... not to make up the majority of the dough *smh*
Bravo
Yoooooo this is joe's ma
what a pro
How many eggs? 😊
Gnocchi never enough.
A kilo of potato only gives you a few serves.
How should one rice the potatoes? Thank you!!
eyesis0081 bake the potatoes skin on until tender, cut into halves, scoop out cooked potatoes, get them process through potato ricer or food mill.
Claire Bo thank you so much!! I take it using the potato ricer is the most optimum way to do it? (I don't have a potato ricer or food mill). Thanks a lot again!!
You are very welcome! And yes, imo, for smaller amount( home use), potato ricer is a better investment if you are just dealing with potatoes.
eyesis0081
Any substitute for sage?
Tarragon....basil what ever you like
it looks "simple" when she does it, but can we all do that "simple" cooking?
Me Andyu, of course. It just takes a bit of patience & practice.
This looks so deceptively easy. I've tried it many many times and not once has it ever turned out looking normal like this 🤣😫
That's odd. For me it worked out the second time.
I think you are AWESOME......................
My mother was born in Italy in 1920 and came to the US as a young girl. She made this dish often when we were young but she called it by a different name. I don't know how to spell it but I know how to pronounce it ( cuv a dale ). It wasn't until I was in my late 30's before I heard it called gnocchi.
+SuperSaltydog77 You might be thinking of cavatelli, which has a similar shape to the gnocchi in the video. That's made from the same dough as regular pasta, unlike gnocchi.
hamificationable I do know of cavatelli but this is the same as gnocchi. Made with potatoes and some flour. My mother said it was a lot of work and made a big mess in the kitchen. And I remember setting at the table watching her make it..But I appreciate your reply.
***** What do you mean that I'm wrong?
+SuperSaltydog77 You might be thinking of gnudi.
Max Helmetag My older brother will tell you the same thing as I did. Maybe the name that we new growing up was a local name. Just as pop or soda, just as hoagie or sub or grinder or po' boy. See where I'm coming from?
grana padana cheese yum
Do you guys in America have this kind of cheese?
The recipe days bake the potatoes and she says boil them
Did she use only egg whites?
She added 'pasta cooking water' before she cooked any pasta in it. That's just water. The whole point of adding the pasta water is the starch it has in it.
Exactly what I thought. And those gnocchi look over cooked at the end of the video.
Heather Snow I think she interpreted it as, "Let me use this water that I will use for the pasta since it's already seasoned."?
Looked fine to me.
1:48 whaaat? Who buys these gnocchi?
I bought dollars tree version, not bad but I know it could be better. Where in South Carolina can a girl find a great Italian restaurant to cure my cravings for pasta?
2.5 tbsp?.. that must be a typo...way too much, i think Lidia meant 2.5 tsp
Lidia I'm weak and small how can I be big and strong like you
lm like that
2 cups of flour ! Wow
Does she have any relationship with joe bastianach?
Linda is his mother, thanks for watching!
Eater Who’s Linda?
17 dollars for half a kg??? are they made with gold??
Here I'm eating chicken McNuggets :/
Yolk , or no yolk lol
Bake? Please boil!
$16/lb...
Olla', son duri sti gnocchetti!
JOE'S MUM
That's alot of flour for only 3 potatoes
She gave it away on a cooking show
Rozmarin. That's Rosemary
In istrijanka language
Why is she so against her own culture? So sad
This looks like a gummy mess. The butter should have been hotter to lightly brown the gnocchi if it is for a brown butter sage sauce. Best to better dry the pasta. B butter sage is a thing of beauty when properly made
Are u gonna go tell Burger King how to make a Big Mac?
$16.80 a pound????? Don't think it's that good! You can buy steak cheaper than that!
Not a very well translated recipe. The ingredients say 2 1/2 tbl spoon of salt yet the instructions say 1 teaspoon.
Why used allways to much Olive Oil is very Nasty!!!??? Hell no!!!🤢😨😱
👎ARE YOU KIDDING ME!!!!!!!$16.80 per POUND???? 💥💥💥WOW!!! 💥💥4 potatoes, maybe 3 cups of flour, A few egg yolks ,a little salt. And you have yourself!!! 5 pounds of GNOCCHI!!!!!! 💥That's right a little work with your own two hands!! And maybe it would 💥COST You $5.00 !! 🇮🇹🇮🇹🇮🇹🇮🇹EATALY 🇮🇹🇮🇹You ARE INSANE!!! RIPPING PEOPLE OFF THIS WAY !!!! SHAME ON YOU!!!!!!
James Murphy my grandparents used to make homemade pastas, including gnocchi, and sell them. I swear to god they got like $5 a lb, I saw 16.80 and almost fell off my kitchen stool!
Kerry Berenato
Some wealthier people will pay it. You or I may choke at the idea of 17 dollar a pound fresh pasta, but some people have an amount of disposable income that exceeds our total income.
James Murphy Your math is terrible. Four potatoes is about 1.5 pounds... 3 cups of flour, a few egg yolks and salt all weigh next to nothing. Even with the water the gnocchi will absorb, the recipe makes 2 pounds, tops. But you’ve forgotten to include the cost of their expertise and training, shop fixtures, rent, salaries, electricity, equipment, etc. How do you think those things get paid? If I bake a cake, the supplies might cost me $15, but I might charge a customer $100. That is how literally EVERY business operates. If you find it too expensive, you make it yourself.