@@NOTANOTHERCOOKINGSHOW Holy crap - your butter is as yellow as the lemon next to it haha. What causes that such intense butter color? Edit: I just saw that the OP was the only commenter you replied to on this video, and it was because Vincenzo (the OP) is a well-known big UA-cam Italian chef. So I’m guessing the odds of you responding to little ol’ me is slim to none. : /
I'm from Florence, here we usually do it with spinach in it aswell as the ricotta. The recipe is quite simple, but it's very very good! A little tip: if your ricotta isn't creamy enough, add a little bit of mascarpone to have a silky texture.
Yes, I learnt to make these with spinach 18 years ago - via a Weight Watchers recipe here in Australia, believe it or not. They became one of my favourites. Simple ingredients but so tasty 😋 And yes, I lost the weight I aimed to as well - win-win!
I am 57 and have been watching your videos. You are the only person EVER who inspired me to try knife skills. I have tried them on spring onions three days running and it works! I am still a bit slow but I am improving! I am just amazed that I can do that! Thank you for your teaching skills and thank you for all these absolutely beautiful videos. You are a star 🌟
You have the hands of a piano player. Your videos are extremely helpful. Thank you for taking me from a bad home cook to a BAM THAT IS HOW IT'S DONE cook.
The Italian cuisine and in particular the various specialties in the various regions, never cease to amaze! The more you travel around Italy, the more you discover new things, new specialties.
Man, thank you so much for all of your videos! I have literally been binging through a whole bunch of them and have been inspired by you these last few months to try all these new, fun recipes and expand my cooking skills in the kitchen. So many new dishes and new techniques I've learned by watching your channel and just wanted to say thanks for all your knowledge and your approach to what you do! Super dope!!! I always look forward to new videos from you!
Once again introducing your viewers to new Italian dishes. 🍝 That’s why I love your channel, learning about new dishes and seeing how passionate you are preparing them. 👌
I made the gnudi and served with a tomato sauce. They were delish!!! I drained my ricotta overnight, used just under 1/4 cup of semolina, let the gnudi sit in fridge overnight and cooked on a low boil about 5 min. So soft and pillowy yet completely held their shape. I also like that recipe doesn’t make a massive amount. It’s the perfect amount for a couple of main dinner servings or a few smaller portions. Outstanding, restaurant quality recipe!!!!
Im a fine dining chef and I just keep coming back to your channel as a reference because your recipes, presentation, and flavors inspire me to cook more Italian food. Thank you so much!
A great type of pasta. Personally I am a fan of serving them with a rich tomato sauce, but I see that this butter-based sauce is a nice change of pace too.
Steve I'm a real big fan of yours. I'd like to offer one significant suggestion for improving these great gnudis: Always use homemade Ricotta which is extremely easy to make and SO MUCH better than any supermarket brand available!
Had gnudi several years ago (pre-Covid) at the Spotted Pig in NYC. Made these last night for dinner, and they were every bit as pillowy, light and delicious as I remember them to be. I make ricotta gnocchi often, but will be switching it up to make these as well. A bit more work, but so worth it! Thanks Steve for the recipe!
Wow, I am surprised I've never heard of these before. I still have family in Tuscany but I don't ever recall anyone ever mentioning these before. I will have to try this out. I always make my gnocchi with ricotta since I don't really care for potatoes, so this is a definite must try!
Never heard about this dish before you posted this video. Made this last week for me and my girlfriend. It was absolutely amazing! Thank you for a great recipe and a great video. Will definitely make this again. All the best!
I've made these once before, years ago. They're fantastic! Thank you for reminding me about gnudi. Might have to try to get my hands on some sheep's milk ricotta, but Calabro is good stuff, too!
Those look good, I had never heard of this until a few nights ago I was kinda watching "Beat Bobby Flay" and the person going against him made some as his specialty dish.
I can not wait to try this and make it for my step dad! He is the one who makes all our pasta, so i may be able to blow him away with these little dudes!
Hiya man...I discovered Gnudi online a few months ago, but in my case, I use spinach and normal flour. I put them in the oven to go brown on top (which gives them an almost crunchy top) and when they're brown, I add the pomodoro and grated pecorino and in they go once more to grill a bit...This week, I'm gonna experiment a bit further and sub the spinach for pumpkin....Love em!
I teach a middle school culinary program and would love to make these, but the amount of snickers from my students and admittedly myself might be too much.
Thank you. You have inspired me to really learn how to cook authentic Italian. I love vacationing there and their food is so emotional. Watching your videos is like being back in Rome and Florence. Again, thank you. #hatelesscookmore
Hey Steve! I know this isn’t for this video, but I made penne alla vodka with beef and I think you should try it if you haven’t! It’s rich and delicious and adding the onions and garlic in the beginning and then following your method really just makes it extra delicious. I love all your videos and I wanted to throw that out there because who would dare hold back ideas lol
Wow these look so good and even better easily to make. I want to make all your dishes that you post. They will have to wait unfortunately but I will make these you can count on it. Rotation of pasta not pasta dishes haha.
I think "semolina" will differ in grind coarseness throughout the world. Could you explain roughly how course the semolina you used here is please? Let's say on a scale of all purpose flour to fine sea salt.
Hey Stephen! Love the channel bro, long time subscriber. Wondering if you could cover pasta puttanesca at some point. Would love to see your take on it.
Wonderful video as always! would love to see a video on healthy vegan/vegetarian lunches that are easy to take to work. I've been eating stir fried chickpeas and veggies on rice (which I love) but it's starting to get boring and I'm struggling for ideas
@@SM-mm9lo Project much? _“You people are an irritation.”_ We can see your comment history for this channel, you know... it shows that your comments are nasty troll comments, so clearly the irritating one here is most definitely _YOU._ You obviously don’t know that much about veganism (or more likely is that you actually do know better, but are just trying to trigger the OP and irritate him/her), because as a 30 year long vegetarian I constantly am coming across a whole plethora of interesting vegan recipes. It isn’t a bland diet at all. They have created substitutes for everything you can think of, and invented entirely new dishes all together.
Al Bo, Do you want some names of vegan chefs on UA-cam (both pro and home-learned)? There are quite a few great ones that will give you plenty of vegan meal ideas to try out.
@@anti-ethniccleansing465 You ARE an irritation and you are the only one projecting. We have always eaten animals and we always will. My comments are not trolling, they are my opinion, but you don't allow any other voice only your own. Veganism is a false lifestyle pushed by the powers that be to get you all half dead and living off fake food.
@@SM-mm9lo You can eat healthily both as a vegan/vegetarian and as a 'meat-eater', all about balance. Also, the "We have always..." argument never holds up. Not a long time ago America was run by whites and every household had a slave, "we have always had slaves" was most certainly an argument against the freedom of our fellow men. Yet most sane people wouldn't agree with that today. And many cultures have eaten vegan/vegetarian diets for millennia, your ancestors weren't any brighter or healthier than them, so I wouldn't say veganism is purely "a false lifestyle pushed by the powers". And of course, you are allowed to critique dietary choices, it's the internet, you can say whatever you want. But straight-up calling someone "an irritation" just for expressing they're on a vegetarian diet is pathetic. But, I get your point. Many people choose veganism for the "health-benefits" yet they try to replace everything with some sort of "fake food", which definitely isn't healthy. But this dish for example, if you're a vegetarian it's perfect. All-natural product, homemade, and totally packed with flavor. Most pasta dishes are/can be made vegan, and they're still delicious. Both fruit and vegetables have tons of flavour, and as long as you treat them with the same respect you do meat they for sure hold their own. You don't have to eat "fake food" as a vegan, and you can for sure have food that tastes amazing.
Love this pasta
Thank you fratello
So glad to see Vincenzo found his way here. Love you both!
Love both of your shows
@@NOTANOTHERCOOKINGSHOW lol this is so cool. You two are my favorite 🤌🏻
@@NOTANOTHERCOOKINGSHOW
Holy crap - your butter is as yellow as the lemon next to it haha. What causes that such intense butter color?
Edit: I just saw that the OP was the only commenter you replied to on this video, and it was because Vincenzo (the OP) is a well-known big UA-cam Italian chef. So I’m guessing the odds of you responding to little ol’ me is slim to none. : /
I'm from Florence, here we usually do it with spinach in it aswell as the ricotta. The recipe is quite simple, but it's very very good!
A little tip: if your ricotta isn't creamy enough, add a little bit of mascarpone to have a silky texture.
I'm not from Florence but have made a Gnudi with spinach described as being an Austrian preparation and they were also delicious!
Yes, I learnt to make these with spinach 18 years ago - via a Weight Watchers recipe here in Australia, believe it or not. They became one of my favourites. Simple ingredients but so tasty 😋 And yes, I lost the weight I aimed to as well - win-win!
@@kwhatten Yes. I think the Austrian style uses cream.
I am 57 and have been watching your videos. You are the only person EVER who inspired me to try knife skills. I have tried them on spring onions three days running and it works! I am still a bit slow but I am improving! I am just amazed that I can do that! Thank you for your teaching skills and thank you for all these absolutely beautiful videos. You are a star 🌟
Like when you show the occasional fail and explain why. Helps a lot in understanding and being a better cook!!
You have the hands of a piano player. Your videos are extremely helpful. Thank you for taking me from a bad home cook to a BAM THAT IS HOW IT'S DONE cook.
I watched a bunch of celebrity chefs but I abandoned all of them after I found this channel. It's simply genius.
The Italian cuisine and in particular the various specialties in the various regions, never cease to amaze! The more you travel around Italy, the more you discover new things, new specialties.
Man, thank you so much for all of your videos! I have literally been binging through a whole bunch of them and have been inspired by you these last few months to try all these new, fun recipes and expand my cooking skills in the kitchen.
So many new dishes and new techniques I've learned by watching your channel and just wanted to say thanks for all your knowledge and your approach to what you do! Super dope!!!
I always look forward to new videos from you!
Once again introducing your viewers to new Italian dishes. 🍝
That’s why I love your channel, learning about new dishes and seeing how passionate you are preparing them. 👌
Thanks!
I never heard of these before. Thanks for sharing and I'm definitely making these soon!
I made the gnudi and served with a tomato sauce. They were delish!!! I drained my ricotta overnight, used just under 1/4 cup of semolina, let the gnudi sit in fridge overnight and cooked on a low boil about 5 min. So soft and pillowy yet completely held their shape. I also like that recipe doesn’t make a massive amount. It’s the perfect amount for a couple of main dinner servings or a few smaller portions. Outstanding, restaurant quality recipe!!!!
I love how you read my mind... I was googling this two days ago and this gets posted thank you
Im a fine dining chef and I just keep coming back to your channel as a reference because your recipes, presentation, and flavors inspire me to cook more Italian food. Thank you so much!
A great type of pasta. Personally I am a fan of serving them with a rich tomato sauce, but I see that this butter-based sauce is a nice change of pace too.
Off the hook....you are killing these recipes....awesome....please keep it up
The “g” in ricotta is silent too. 😊 Love your work and this looks great.
No, there is no “g” and also no “goat”. Check here at 0:56 ua-cam.com/video/_jdT25IgHT4/v-deo.html
@Queenshore RiKotta
Lol, but seriously, the G is not silent in gnudi, it's the same as in gnocchi.
Come again ??
New York Italians say Ricotta with a g. Just deal with it.
Nice gold spoons.
Steve I'm a real big fan of yours. I'd like to offer one significant suggestion for improving these great gnudis: Always use homemade Ricotta which is extremely easy to make and SO MUCH better than any supermarket brand available!
This is awesome! Thank you for all you share. Have a great new day.
Had gnudi several years ago (pre-Covid) at the Spotted Pig in NYC. Made these last night for dinner, and they were every bit as pillowy, light and delicious as I remember them to be. I make ricotta gnocchi often, but will be switching it up to make these as well. A bit more work, but so worth it! Thanks Steve for the recipe!
I am impressed with your love for Italian food. Awesome!
the g isnt silent it's part of the same gn in gnocchi and lasagna
They're dumplings basically. Must give it a try, looks delicious!
Wow, I am surprised I've never heard of these before. I still have family in Tuscany but I don't ever recall anyone ever mentioning these before. I will have to try this out. I always make my gnocchi with ricotta since I don't really care for potatoes, so this is a definite must try!
Bro really wrote a whole paragraph on this shit
I thought the chef I was working with was making this up, when he debuted this as a new dish.
@@puzziman9068 a whole paragraph?!?
@@mikeD1234 Ik right
@@puzziman9068 /whoosh. I hope you get government assistance
Never heard of these before but I must try making this. Simple and delicious.
Thanks for another wonderful video
God bless you and your recipes
Never heard about this dish before you posted this video. Made this last week for me and my girlfriend. It was absolutely amazing! Thank you for a great recipe and a great video. Will definitely make this again. All the best!
Hitting your viewers with the good stuff again. Another great recipe.
I LOVE Ricotta, I HAVE to try this, it looks delicious!!
Looks amazing! I love your videos. The Sunday Supper was amazing too!
they are one of my favorites, this might be the best recipe that I've seen.
I've made these once before, years ago. They're fantastic! Thank you for reminding me about gnudi. Might have to try to get my hands on some sheep's milk ricotta, but Calabro is good stuff, too!
*The amount of delicious food in this video is so astonishing, my mouth is watering so much!* 🤤🥰👍
Very nicely done.
Amazing! I’ve only seen it once in a restaurant and it was so good. Why don’t places do this more?
Great idea, will try!
Never seen these before, they look fantastic 😍🥰
These look amazing
Best dish ever
Those look good, I had never heard of this until a few nights ago I was kinda watching "Beat Bobby Flay" and the person going against him made some as his specialty dish.
I can not wait to try this and make it for my step dad! He is the one who makes all our pasta, so i may be able to blow him away with these little dudes!
THIS. LOOKS. DELICIOUS! I love butter and sage
Love this guy
Wow genius recipe. Gotta try it Thanks
can't wait to try this recipe!
Well, I thought I knew a lot about pasta, but this one got me ! Thanks a lot mate, take care. Cheers from France
Sounds really good
Proper, as usual. Always on top of it, complimenti!
Probably the channel I actually make recipes from most.
This looks amazing! Thanks for the recipe!
Hiya man...I discovered Gnudi online a few months ago, but in my case, I use spinach and normal flour. I put them in the oven to go brown on top (which gives them an almost crunchy top) and when they're brown, I add the pomodoro and grated pecorino and in they go once more to grill a bit...This week, I'm gonna experiment a bit further and sub the spinach for pumpkin....Love em!
Wow. Theres so much cool dishes I need to try.
This is one of them! Thanks again bruh 😎
Can't wait to try
Interesting and good looking recipe 😋
Well done Chef 👌. Just another culinary Artist dish. Thank you for sharing.
I teach a middle school culinary program and would love to make these, but the amount of snickers from my students and admittedly myself might be too much.
?
Nude
I want to try this one
Another awesome video!! Thank you!!
Was just wondering what to do with my leftover ricotta. Nice!
Making this Saturday
Looks delish
Love this dish! Great job - will try this soon.
Made them yesterday, they were sooo delicious and worked perfectly and I'll definetly do them again 😋😋😋
Very nice
I've never heard of these before but they sure sound delicious!
Gold spoons--real pro, Stephen! The gold is as neutral as you can get for tasting. They are the JWST of the culinary arts!
try them with spinach! awesome
Love your channel
Wow, I need to try this.
😋 ty
Thank you. You have inspired me to really learn how to cook authentic Italian. I love vacationing there and their food is so emotional. Watching your videos is like being back in Rome and Florence. Again, thank you. #hatelesscookmore
Yessir looks amazing!!
Hey Steve! I know this isn’t for this video, but I made penne alla vodka with beef and I think you should try it if you haven’t! It’s rich and delicious and adding the onions and garlic in the beginning and then following your method really just makes it extra delicious. I love all your videos and I wanted to throw that out there because who would dare hold back ideas lol
Wondering if almond flour could be used for less carbs? Looks delicious
I’ve only used almond flour when baking almond cookies. Wouldn’t the almond flavor overpower the ricotta?
Thank you for reminding me of these, I need to attempt them . Hope to succeed! I have made gnocchi tho...
Love your videos what would I be able to use instead of wheat to help it’s structure , any other option? Appreciate all your work .
Awesome, bro!
hmmm something new to learn :)
Wow these look so good and even better easily to make. I want to make all your dishes that you post. They will have to wait unfortunately but I will make these you can count on it. Rotation of pasta not pasta dishes haha.
Hi Steve, how about frying those? It just popped up in my head.
Never heard of this! I make my own ricotta and cannot wait to try this dish. So unusual!
Yes making ricotta yourself is so easy and way more delicious!
I think "semolina" will differ in grind coarseness throughout the world. Could you explain roughly how course the semolina you used here is please? Let's say on a scale of all purpose flour to fine sea salt.
That was a great learning moment when you tried cooking them too soon.
Looks great ♥️♥️♥️
Hey Stephen! Love the channel bro, long time subscriber. Wondering if you could cover pasta puttanesca at some point. Would love to see your take on it.
I will make it! :) Gotta make it gluten-free though. You have any recommendations for that? For gnudi or gnocchi? My fiancee can't eat gluten.
Mi piacciono gli gnudi con salsa di pomodoro :)
Looking forward to trying this but, in the meantime, the g is technically not silent. It turns the n into the equivalent of the Spanish ñ.
good camera work.
i can't comment on the dish because i haven't made it yet, but I will.
Yum❤️. YOU are a COOK👏🏼👏🏼👏🏼👍. Sounds TASTIE
I will try it but reducing the amount of butter. I think you could thicken the sauce with the pasta water
There is no “g” or “goat” in ricotta, check at 0:56 ua-cam.com/video/_jdT25IgHT4/v-deo.html
Made these when I was working at Bouchon.
Wonderful video as always! would love to see a video on healthy vegan/vegetarian lunches that are easy to take to work. I've been eating stir fried chickpeas and veggies on rice (which I love) but it's starting to get boring and I'm struggling for ideas
You chose a bland diet, live with it.
There is no alternative.
You people are an irritation.
@@SM-mm9lo
Project much? _“You people are an irritation.”_ We can see your comment history for this channel, you know... it shows that your comments are nasty troll comments, so clearly the irritating one here is most definitely _YOU._
You obviously don’t know that much about veganism (or more likely is that you actually do know better, but are just trying to trigger the OP and irritate him/her), because as a 30 year long vegetarian I constantly am coming across a whole plethora of interesting vegan recipes. It isn’t a bland diet at all. They have created substitutes for everything you can think of, and invented entirely new dishes all together.
Al Bo,
Do you want some names of vegan chefs on UA-cam (both pro and home-learned)? There are quite a few great ones that will give you plenty of vegan meal ideas to try out.
@@anti-ethniccleansing465 You ARE an irritation and you are the only one projecting.
We have always eaten animals and we always will.
My comments are not trolling, they are my opinion, but you don't allow any other voice only your own.
Veganism is a false lifestyle pushed by the powers that be to get you all half dead and living off fake food.
@@SM-mm9lo You can eat healthily both as a vegan/vegetarian and as a 'meat-eater', all about balance.
Also, the "We have always..." argument never holds up. Not a long time ago America was run by whites and every household had a slave, "we have always had slaves" was most certainly an argument against the freedom of our fellow men. Yet most sane people wouldn't agree with that today.
And many cultures have eaten vegan/vegetarian diets for millennia, your ancestors weren't any brighter or healthier than them, so I wouldn't say veganism is purely "a false lifestyle pushed by the powers". And of course, you are allowed to critique dietary choices, it's the internet, you can say whatever you want. But straight-up calling someone "an irritation" just for expressing they're on a vegetarian diet is pathetic.
But, I get your point. Many people choose veganism for the "health-benefits" yet they try to replace everything with some sort of "fake food", which definitely isn't healthy. But this dish for example, if you're a vegetarian it's perfect. All-natural product, homemade, and totally packed with flavor. Most pasta dishes are/can be made vegan, and they're still delicious. Both fruit and vegetables have tons of flavour, and as long as you treat them with the same respect you do meat they for sure hold their own. You don't have to eat "fake food" as a vegan, and you can for sure have food that tastes amazing.
Totally gonna try this! Yay! 🔥🔥🔥
You are a Good UA-camer
To me this lacks spinach but hey, they always come out amazing
How would using AP flour change the end result vs. semolina flour? All I have on hand right now is AP flour.