I’ve worked for an Italian restaurant for several years, where I was introduced to the simple butter and sage sauce over fresh gnocchi or over ravioli. It’s become one of my ultimate comfort foods. Its like a hug on a plate, on a long and stressful day. Great video. These ladies are a wonderful team.
Yes, that sage leaf butter caught my attention. Must give it a try, I imagine it will go very nicely with lots of things. I've never come across 'Frant' cheese so I think I'll substitute it with Roquefort.
Not only gnocchi with that delicious local cheese, but she admonishes her husband to mind his table manners because they are on camera! I love these ladies!
I know some Spanish, Latin and Greek so I like to just listen. This is the most wholesome channel. Please always tell the Pasta Provider that Mike is in Love.
A big salute to Pasta Grannies for the wonderful compilation of all the beautiful Nona's ....who have won our hearts, cooked with flair., and shared with us, their zest for living with a Capital Z.. ..on the occasion of International Women's Day. Thank you.
My best Saturday mornings are always as such: wake up (grateful), get a cup of coffee (smells so good!), find the newest PASTA GRANNIES episode and sip and watch and enjoy! This is how I love to start my weekend! Thank you Pasta Grannies, i love your channel!
Sweet wonderful little pasta ladies warm my heart! I love this at the end: "Pay attention because they are taking pictures of you while you are eating, so eat properly!' LOL!!😆🤣😂
The gnocchi looks so mouth watering. Wish I was there taste it. So lovely to see the two ladies work in tandem with such efficiency and so full of good cheer. Thank you Pasta Grannies for this lovely video.
My Nonna was from Friuli and this is how I remember her making her gnocchi. When I helped her, I remember the potato mixture being hot and she would let me roll and cut the dough ropes into the nuggets. Nonna skipped the rolling the gnocchi on the fork part. I have never eaten a gnocchi since hers that is as delicious! Thank you for these videos.
Nothing like homemade gnocchi! That has made me hungry for some! Interesting about cheese they use from that region. Thanks for bringing us along! Ciao
Woow,ohh yes🙏nameska🤝 absolutely delicious & mouthwatering pasta recipe, a big thumps up👍 n thanks so much for your sharing! Definitely inspired us to cook this dish!! Cheers...😋🤗🤗@
Wholesome 🙏🏻 the gnocchi looks so good! It is probably pillow soft. Sage and butter sauce is delicious and that cheese sounds like it has so much personality.
Oh my gosh this brough back memories of a friend of my Mother who used to come over and make gnocchi at our house, I remember well the running them along a fork. How delicious it looks and that cheese ! what a speciality. Grazzi a tutti! Ramon.
Oh I like the idea of the Frant. One of those products that's greater than the sum of its parts. 🧀 Sounds a lovely dish. Though I wasn't keen on gnocchi the first time I tried them; but that was way back & we didn't really know what we were doing with them. So no sauce or butter & I think I overcooked them. Now I love them, though I'm a big proponent of giving them a little sauté to crisp up the outside before slathering with something like the sage butter. I usually use a Gnocchi/Garganelli paddle to put the ridges on my gnocchi but watching her do it reminded me of Sunday mornings as a child when one one of my jobs was making the little butter curls for the breakfast table. Lovely video. The ladies are very "correct" in dress & nature. Had a wee smile to myself as the husband was getting told not to embarrass them whilst eating on camera.
Hi James, I think butter curls are due for a revival! I loathe those foil wrapped single servings encountered in catering establishments everywhere.. and agree about frying the gnocchi; a bit of crisp with the fluff makes them reminiscent of roasties... 🙂 best wishes, Vicky
@@pastagrannies Hmmm, now I'm day dreaming of a bowl of Pommes Parisienne with curls of sage compound butter melting onto them. [exits stage right to get his melon baller!] 😁
Ms. Vicky, lovely pasta Grannies and this is a very nice recipe and looks good, in Appalachia we have a somewhat similar dish called candied yams, they are peeled and cut in chunks then simmered until tender. We drain the water out and then they are warmed in a pan with butter and honey. This mixture can also be added to a par baked pie crust and heated in the oven, but that is considered a dessert and is called sweet potato pie even though it is made with yams. God Bless you all and please stay safe
hi Steve, thanks for this recipe. Despite their sweetness on this side of the Atlantic we use them in savoury not dessert dishes. I've seen on the web that one can make gnocchi with yams and sweet potatoes, which sound quite good. 🙂🌺 best wishes, Vicky
Pasta Grannies's visit is a joyous celebration. Well done girlz. How do I become a «Lucky Taster»? Sorry, I'm broke. Cucina povera... cooking better with less.
Wait! The cheesemaker says "the liquid, what we know from it, is that it is 180-183 years old". What's that mean? They've been using the same brine for that long?
@@doctordoom02 I could understand the vat being 400 years old, although that's pretty amazing. But I have difficulty getting my head around a brine being so old. Aside from flies and mice and rats getting in there, I just don't understand how any brine could stay stable that long, or what they have to do to it to remain at the acidity they need for it to be. And all the cheese that must have passed through it, how it just doesn't coagulate or get all "cheesy". At least before good paper filters were invented.
My understanding is the solution is treated like a kind of 'mother'. There are a whole bunch of microbes in there which are passed on to the next tub of cheeses. ie the pickle is made regularly using some of the previous solution. (If someone reads this, and it's wrong, please correct me). 🙂🌺 best wishes, Vicky
Just to be precise, "Frant" is not really the name of the cheese. I don't say this to be tedious, it's just a pretty subtle nuance that comes from the fact that it's in friulian language. We have many cheeeses in Italy and they usually have their "proper" name, like for example "Casera", "Bitto", "Taleggio" etc. or for example the "Montasio" which is also produced there in Friuli. You can just call them by their name and you can go into a shop and ask for "some Montasio". "Formadi frant" instead is in friulian language and just literally means "chopped (frant) cheese (formadi)", the root is the same of the very rarely used english word "frangible". It's more a description for a very niche production, not really a proper name , You can't go into a shop and ask for "frant". It's just called like this "formadi frant" (or, at least, I've always heard everyone calling it that way). Sorry again to be tedious once again, it's just and excuse for leaving a comment.
The little Noni is full of personality! She has a twinkle in her eye! ❤️
I said exact same thing
She made me smile 😃
Miss Sandrina seems like the sort of Noni I would love to spend time with personally. She looks like she would be a hoot to hang out with!
I’ve worked for an Italian restaurant for several years, where I was introduced to the simple butter and sage sauce over fresh gnocchi or over ravioli. It’s become one of my ultimate comfort foods. Its like a hug on a plate, on a long and stressful day.
Great video. These ladies are a wonderful team.
Yes, that sage leaf butter caught my attention. Must give it a try, I imagine it will go very nicely with lots of things.
I've never come across 'Frant' cheese so I think I'll substitute it with Roquefort.
If I could live anywhere I would pick Italy. Such a beautiful country and lovely people with lovely traditions.
God bless these granny’s!
Not only gnocchi with that delicious local cheese, but she admonishes her husband to mind his table manners because they are on camera! I love these ladies!
I know some Spanish, Latin and Greek so I like to just listen. This is the most wholesome channel. Please always tell the Pasta Provider that Mike is in Love.
A big salute to Pasta Grannies for the wonderful compilation of all the beautiful Nona's ....who have won our hearts, cooked with flair., and shared with us, their zest for living with a Capital Z.. ..on the occasion of International Women's Day.
Thank you.
My best Saturday mornings are always as such: wake up (grateful), get a cup of coffee (smells so good!), find the newest PASTA GRANNIES episode and sip and watch and enjoy! This is how I love to start my weekend! Thank you Pasta Grannies, i love your channel!
hi Laura, that sounds a good routine to have 🙂🌺 best wishes, Vicky
Sweet wonderful little pasta ladies warm my heart! I love this at the end: "Pay attention because they are taking pictures of you while you are eating, so eat properly!' LOL!!😆🤣😂
It's these wonderful people that makes this show so special. It does my heart good to come here and see them.
The gnocchi looks so mouth watering. Wish I was there taste it. So lovely to see the two ladies work in tandem with such efficiency and so full of good cheer. Thank you Pasta Grannies for this lovely video.
As a Wisconsin farm boy I find the concept of that cheese fascinating and frugal. Would love to taste some! Great Grannies once more ❤️
My nonna makes the best gnocci like this and I always helped her when I was a kid I loved how she makes them 🥰
My Nonna was from Friuli and this is how I remember her making her gnocchi. When I helped her, I remember the potato mixture being hot and she would let me roll and cut the dough ropes into the nuggets. Nonna skipped the rolling the gnocchi on the fork part. I have never eaten a gnocchi since hers that is as delicious! Thank you for these videos.
Nothing like homemade gnocchi! That has made me hungry for some! Interesting about cheese they use from that region. Thanks for bringing us along! Ciao
That's my favorite food. Sending hugs from Brazil 💙🇧🇷
She Said That Once Upon a Time They Served Gnocchi with Sugar and Cinnamon and Butter. ❤️
Just so good! Time taken is the secret ingredient. Just look at those hands!! Regards Stephen.
Thanks again so much! Great Ladies.
I enjoyed what they made of course but I really enjoyed their interaction the most.
Sandra is a saucy little lady! She's great
Great video as usual.
Those dishes reminded me of my childhood in Italy.
Cheers derom the USA
Sono da fare
Simpatiche Signore.
E ottimo il risultato
Del piatto.
Brave
Woow,ohh yes🙏nameska🤝 absolutely delicious & mouthwatering pasta recipe, a big thumps up👍 n thanks so much for your sharing! Definitely inspired us to cook this dish!! Cheers...😋🤗🤗@
Wholesome 🙏🏻 the gnocchi looks so good! It is probably pillow soft. Sage and butter sauce is delicious and that cheese sounds like it has so much personality.
You had me at “recycled cheese” 😂😂😂
I loved watching the video! Looking forward to my trip to Italy.😁😁😁😁
Oh my gosh this brough back memories of a friend of my Mother who used to come over and make gnocchi at our house, I remember well the running them along a fork. How delicious it looks and that cheese ! what a speciality. Grazzi a tutti! Ramon.
Le due signore sono troppo carine! E quegli gnocchi hanno un aspetto fantastico 😍😍😍😍😍😍😍
It's Friday, and I'm 4.5 hours from freedom. Thanks Pasta Grannies. =)
hi Alex, I hope you are enjoying your weekend. 🙂🌺 best wishes, Vicky
Honestly you gotta love these grannies. That little grannie is a cutie, we know who wears the pants in that house..lol.
I love this channel and the book so much.
thank you. There's going to be another book in September... 🙂🌺 best wishes, Vicky
Thank you.. ❤️
Such fun ladies. Would love to try this dish!
this two ladies... 💗
Sandrina is so cute 🥰
Oh I like the idea of the Frant. One of those products that's greater than the sum of its parts. 🧀
Sounds a lovely dish. Though I wasn't keen on gnocchi the first time I tried them; but that was way back & we didn't really know what we were doing with them. So no sauce or butter & I think I overcooked them. Now I love them, though I'm a big proponent of giving them a little sauté to crisp up the outside before slathering with something like the sage butter.
I usually use a Gnocchi/Garganelli paddle to put the ridges on my gnocchi but watching her do it reminded me of Sunday mornings as a child when one one of my jobs was making the little butter curls for the breakfast table.
Lovely video. The ladies are very "correct" in dress & nature. Had a wee smile to myself as the husband was getting told not to embarrass them whilst eating on camera.
Hi James, I think butter curls are due for a revival! I loathe those foil wrapped single servings encountered in catering establishments everywhere.. and agree about frying the gnocchi; a bit of crisp with the fluff makes them reminiscent of roasties... 🙂 best wishes, Vicky
@@pastagrannies Hmmm, now I'm day dreaming of a bowl of Pommes Parisienne with curls of sage compound butter melting onto them.
[exits stage right to get his melon baller!] 😁
This Gnocchi with Frant Cheese recipe looks so delicious.
Wow what a lovely group. The gnocchi looked light and fluffy just like mine 😁
good you've got the knack; gnocchi are quite easy to make heavy, I've found. 🙂🌺 best wishes, Vicky
I had good gnocchi Bolonaise last night - it's the ultimate comfort food.
thanks to all the wonderful people who are involed in these videos
Can we get a future video where Sandrina makes pizza? She is delightful!!
I made gnocchi from scratch which is a bit tedious but easy to manage. I love it 🥰
Nice! Apparently I live about an hour's drive from Enemonzo! Will definitely pay it a visit and buy some cheeses there!
Alright I’m making this right now! Got some lovely gnocchi from Napoli! 😍
Tante Grazie 🙏 ! This two ladies are so cute 😘😘
Looks like an awesome vegetarian recipe. Thank you very much, nonnas!
No. Cheese is NOT vegetarian - the rennet used in cheese making is extracted from the stomach of a dead animal...
@@inesdelahoya2045 Not all cheese contains rennet and not all rennet that is used in cheese is animal rennet.
That looks delicious. I need to start making my own gnocchi .
Ms. Vicky, lovely pasta Grannies and this is a very nice recipe and looks good, in Appalachia we have a somewhat similar dish called candied yams, they are peeled and cut in chunks then simmered until tender. We drain the water out and then they are warmed in a pan with butter and honey. This mixture can also be added to a par baked pie crust and heated in the oven, but that is considered a dessert and is called sweet potato pie even though it is made with yams. God Bless you all and please stay safe
hi Steve, thanks for this recipe. Despite their sweetness on this side of the Atlantic we use them in savoury not dessert dishes. I've seen on the web that one can make gnocchi with yams and sweet potatoes, which sound quite good. 🙂🌺 best wishes, Vicky
@@pastagrannies yes ma'am, that is true, being Irish and most of the folks also, potatoes are a top food staple in Appalachia
Grande amore from Cairo!
Lindas! Fiquem bem.
Brave!!!! 👏👏👏
I need to get my hands on that cheese!
Pasta Grannies's visit is a joyous celebration. Well done girlz. How do I become a «Lucky Taster»? Sorry, I'm broke. Cucina povera... cooking better with less.
Man she fast in making those..!
What kind of potatoes are those? They're gnarly!
Buonissimi!!! Come li preparava mia mamma con burro e salvia . Brave
Would eat!!
OMG! Can you PLEASE make a video of the pizza making party they mentioned???!!!!!!!
that would be fun, we will look into it 🙂🌺 best wishes, Vicky
that cheese sounds good
Wait! The cheesemaker says "the liquid, what we know from it, is that it is 180-183 years old". What's that mean? They've been using the same brine for that long?
yes.
And the vat is 400 yo
@@doctordoom02 I could understand the vat being 400 years old, although that's pretty amazing. But I have difficulty getting my head around a brine being so old. Aside from flies and mice and rats getting in there, I just don't understand how any brine could stay stable that long, or what they have to do to it to remain at the acidity they need for it to be. And all the cheese that must have passed through it, how it just doesn't coagulate or get all "cheesy". At least before good paper filters were invented.
My understanding is the solution is treated like a kind of 'mother'. There are a whole bunch of microbes in there which are passed on to the next tub of cheeses. ie the pickle is made regularly using some of the previous solution. (If someone reads this, and it's wrong, please correct me). 🙂🌺 best wishes, Vicky
no flies or mice. It's pretty chilly in the cheese room and it's kept scrupulously clean. 🙂🌺 best wishes, Vicky
Never tried that, but I would like to.
Just to be precise, "Frant" is not really the name of the cheese. I don't say this to be tedious, it's just a pretty subtle nuance that comes from the fact that it's in friulian language.
We have many cheeeses in Italy and they usually have their "proper" name, like for example "Casera", "Bitto", "Taleggio" etc. or for example the "Montasio" which is also produced there in Friuli. You can just call them by their name and you can go into a shop and ask for "some Montasio".
"Formadi frant" instead is in friulian language and just literally means "chopped (frant) cheese (formadi)", the root is the same of the very rarely used english word "frangible". It's more a description for a very niche production, not really a proper name , You can't go into a shop and ask for "frant". It's just called like this "formadi frant" (or, at least, I've always heard everyone calling it that way).
Sorry again to be tedious once again, it's just and excuse for leaving a comment.
Thank you, I learned something new from you today 😀
How interesting, thank you! I didn't know that and don't worry, you are not being tedious 🙂🌺 best wishes, Vicky
formadi frant e un tipo di formaggio non vale per tutti i formaggi questo nome
@@MrAlessandro6336 e... Quindi? Non mi pare di aver detto questo...
Thanks for the correction, it made all the difference in finding the cheese to buy online. Sadly its not available from online stores in Australia.
It's 1 a.m. here and now I'm hungry 😕
What you are doing is so very important.
thank you 🙂🌺 best wishes, Vicky
❤️❤️❤️
So they found some centuries old brine and thought "let's chuck some cheeses in it"?
hi pasta grannies
Eat properly 😊
Fabulous!! Yum!!