The Lightest, Most Delicate Gnocchi
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- Опубліковано 12 тра 2024
- Made with a classic French pastry dough, gnocchi à la Parisienne impress with a tender, cloudlike texture.
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Love these gals .. been watching them for over 20 yrs :)
#keepCooking
Love this. Love Bridget and Julia.
💯 Always enjoy Bridget & Julia.
Those two are my favorite too.
The first part. Flour n water it’s how y make churros dough! Egg included 😮❤🎉
Looks wonderful, but I’m sticking with making gnocchi with leftover mashed potatoes!
Ricotta gnocchi are the lightest and simplest to make.
I’m making this in the next two weeks.
Yum 😋😋❤
🔥🔥🔥🔥🔥🔥🔥🔥
This looks fantastic!
Great
I’d do this with potato or sweet potato gnocchi. The pastry gnocchi doesn’t appeal to me. But the tomatoes, olive and arugula at the end are really appealing.
I would add pancetta too.
You said Franco Italian and my mind interpreted Franco American... RIP Raviolios
Ever thought about doing some programs on gluten free foods for those with celiac disease??
ATK has an entire cookbook (formerly two volumes) of 350+ recipes on gluten-free cooking. They did an episode featuring a couple of recipes from the first volume around the time it was published as a part of ATK TV Season 15 and have featured a few recipes since then like Brazilian Cheese Bread (not the one from the GF book).
Darn, I only have 18 black olives!
I only have 19 cherry tomatoes
You might as well throw out the entire thing then, you absolute *philistine*
Need to make some Pingnocchio ...
Twenty cherry tomatoes. Yes, twenty.
Did you know that you can Rinse that non caking agent off of Pre - shredded cheese with COLD water - and then dry the cheese in a salad spinner before using it and it melts well? ( YOu still should get whole milk though). This way i get less blood in the cheese too.
Looks really good except for the olives. I’ll take my gnocchi with just the tomatoes and arugula.
i literally said the same just now. lost me at olives
@@weege001 I'd use spinach, not a huge fan of rocket.
I agree. Thankfully, since I am the cook in my house I get to decide what I use in place of those olives. 😸
I'm confused. I thought Gnocchi is a potato pasta. 🤔
No, the name refers to the shape of the pasta which can be made from many different ingredients.
“It does start with shoe paste…”😮 😅
Choux
😂
Should have saved some pasta water to help emulsify the sauce.
Light, airy, delicate,... fried in 5T butter
youa no like, no makea
5 tablespoons of butter for the whole dish. Calm down.
I thought to be called gnocchi, you had to use potatoes as one of the main ingredients …
Not necessarily. You can make gnocchi out of just about anything. Give it a shot.
It’s actually quite traditional that gnocchi doesn’t contain potato. Gnocchi dumplings were made for centuries without potato. Potatoes aren’t native to Europe. It was brought to Europe from the new world and gnocchi was then adapted with potatoes.
next time think harder
Op the white one is potato 🥔
I use pumpkin 🎃 ,
I also make kumara ( sweet potato ) . 🍠
All are delicious
There is also ricotta gnocchi. 😋
Just made this. Just ate this. Didn't like it at all. It was like eating extremely buttery clouds/nothingness. I also didn't enjoy cleaning my food processor - the choux paste got in a tight to reach area and it needs to be touched to be removed.
Who are these people that need a frying pan ad in the corner? You can't just google frying pans? UA-cam gets more annoying every year. Enough is enough. Ad complaints aside, great video. That looks so good.
It looks delicious but anything involving a pastry bag, I don't consider simple....
lost me at olives.. but other than that.. yum
??? where's the potato? this isn't gnocci its some kinda weird fried old-tiimey american dumpling
Whats the deal with Americans and unsalted butter?
They always add salt to the dish anyway…
If you want to control the amount of salt in a dish, the best place to start is with the butter. There is no standard amount of salt included across brands, so you don't know how much to add or decrease in a recipe. If you are salt sensitive this could be Important.
Its not just american lol any real chef will prefer to use unsalted
@@hausu3163 Im a professional chef from Sweden, lol, that's why I'm asking, we would always use butter with salt.
Salted butter will likely work in most applications (hold the extra salt). It can affect baking as salted butter tends to contain more water which can alter the end results (as can the added salt). It can also mess with browning butter as the salted butter tends to burn easier and foams more making the browning change difficult to see.
Using unsalted butter gives you better control of the salt overall in the dish.
I wonder if there's a possibility of making a sister channel geared towards a healthy diet? Low carb, keto, carnivore with slim, fit chefs? This always looks good ... but we need to stop the obesity epidemic!
There are TONS of channels featuring just what you are looking for.
This channel is an ad for their website, magazines and books. They have books that focus on “healthy” recipes
There are a ton of other channels you can turn to. ATK covers all types of foods, including healthy (look for recipes from Becky), and I appreciate the variety. Eat smaller portions and exercise more if you need to lose weight. Besides, most people don't consider keto and carnivore as healthy diets.
Everything is healthy in moderation.
My theory is that people who cook for themselves from scratch, especially people who care enough about food to make ATK's relatively complicated recipes, are much less likely to be obese. The problem is restaurant and industrial food.