Roman-Style Gnocchi - Gnocchi alla Romana Recipe - Baked Semolina Dumplings
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- Опубликовано: 7 окт 2024
- Learn how to make Roman-Style Gnocchi! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Gnocchi alla Romana recipe!
Хобби
Check out the recipe: www.allrecipes.com/Recipe/256099/Roman-Style-Gnocchi/
Don't have a biscuit cutter, but I do have a dinosaur cookie cutter. Let the fun begin.
When I first saw the thumbnail, I thought this was a sweet dish. And because I was so set on SWEET, I decided to make it sweet the secound time. I left out the parmesan, added sugar and topped with butter, sugar and cinnamon and just a hint of nutmeg before baking. Served with vanilla sauce, fruit sauce or jam it is just as delicious.
Thanks for sharing this amazing recipe.
Gnocchi alla Romana are the ultimate comfort food here in Rome 😍 So wonderful to see you recreate this recipe!
It's that soothing voice and humorous delivery--so friendly and personable. Kind of like another painter-guy (RIP) we all used to watch for the same reasons.
Casually eating potato chips while watching this.. i suddenly feel like a peasant
Not so bad, considering all the great dishes of the world were created by peasants! Everything from Coq au vin to Aloo Ghobi to Pho to Piri Piri Chicken to Moussaka ... we have the poor to thank for it all!
huzzah!
pleb*
yes,yes i am.
Maybe setting the mixture into a log and then cutting in slices when its cooled, even easier still and no leftover bits :)
I love your channel, everything always makes me wanna get in the kitchen lol
As a Roman I approve of this recipe HOWEVER I need you to try and add nutmeg to the milk and sage to the melted butter and add it also before you put the gnocchi in the oven. Sage and nutmeg improve everything
This is the most fun (and funniest;) cooking show I've watched in a long time - recently new subscriber and lovin it!
Fiona Kida I highly recommend binge-watching his old episodes! The cayenne and the "freakishly small spoon" he used in this episode are a signature of his.
welcome! Chef John is amazing and funny. :) I have been a fan for several years now.
All of his episodes are like this! Enjoy!
ccandsea nooo you were supposed to let her figure out his specialties by herself.
You got hours to go :D
I dub these "gnocchi pucks."
Ages ago, I went to an Italian restaurant and when I ordered gnocchi (and I pronounced it as in Italian) - the waitress said "oh, dear, that's guh-notch-eee"
I never went back there.
I would've cringed! I did notice the "NYAW-kee" pronunciation (American twang, sounds like Milwaukee) and I thought, "Come ON, you're a chef! Say it right, please!"
BennyGesserit Good call lol
G'day Chef John, I had these in Italy last year. They were so good I thought, this is one of those magical ethnic dishes that an old anglo-saxon cook can never recreate. Thank you so much for this recipe. I'll be doing this tomorrow and, I hope, for a long time to come because they are sublime! Many thanks. You are a legend!
Something about listening to you soothes my soul. Your personality and jokes make me feel like I'm cooking with a close, dear friend. SUBSCRIBED.
I was actually sitting there pondering why you didn't start with a wooden spoon and I'm so glad you addressed it :')
Sabrina Lu if you use a whisk to start, you avoid lumps.
In Argentina, we make these filled with mozzarella cheese and ham. OMG!
Probably very close to what polenta was before the introduction of maize from the New World. This looks very good. I'm thinking black pepper and nutmeg instead of the cayenne though.
Thankyou Chef John for (re)introducing to us the classics of European Cuisine in a totally relaxed attitude, to (re)discover the basics of traditional wholefoods, to dare I say it play a riff on understood technique....you are the best thankyou! Love from Aotearoa New Zealand
i'm from rome, and usually when foreign people make italian dishes they butcher the recipes and i get mad, but I didn't get mad watching this recipe, so you know it's good :) (although there's no cayenne as he said in the traditional recipe, and we usually put pecorino cheese instead of parmigiano in the last step)
You know I have gained like 50 lbs. since I started watching your channel...and this is not going to help. 😠😀❤️❣️
😆👍🏻👏🏻
I was all, 'did he just make cream of wheat?' which I now want.
This looks fantastic. Buttery crispy edges and creamy insides - WOW.
If only my granny had known about this way of using semolina, instead of serving it up as a goopy dessert! But I mustn't be unkind... She learned her cooking (in the UK) during the war.
because cream of wheat is the truth. (bham, Alabama)
It's 3:30am and this just made me so hungry😞
I know!
every damn time
i be the first to admit. this is going to be on my thanksgiving table. going to make it this weekend first to make sure it comes out right. I'm not a fan of waiting to thanksgiving to make something new. gotta do a test first.
Chef John, I just need you to know that thanks to you we keep real parmasan in the fridge at all times now. I never liked the gross dry bottled stuff anyway, so just never really used parmasan ever. But the real stuff has changed my life. Just this week I made mashed potato pancakes with shredded parmasan in and on top of them. And I won't even tell you how often we cut a bit off for a snack. Thank you, Chef John.
fealubryne Chef John, slowly teaching America to eat decent cheese.
or some might say, making america grate again.
urbanbeautyy you funny, i like you
Yum! My husband's family (from Romania) does something similar with polenta, but I think I'd prefer this version since parmesan sounds better than cheese aged in a sheep's stomach. ;)
I want this guy to give me advice in his unique voice everytime im going to make a life decision
Wouldn't it be easier to form a roll before chilling it in the fridge and then cut it in slices? You could easily scip that scrap-part.
Try it out and reply with your results :) As someone who has a smaller fridge than Chef John, and no cookie cutter, I'd love to hear how it turned out for you.
I tried it for lunch today. Just had to do it. The taste was awesome. I formed a roll with plastic wrap and put it in the fridge. It needed a little longer to cool and firm up, but if you wet your knife and cut it in slices it works perfectly fine.
Tarik RA Cool:) Gonna try it out. I was contemplating cutting it with string, but the wet knife sounds like a better, more practical way of doing it.
chef, the best part of your videos is how you anticipate youtube haters
Chef John: "Ah, damp hands..."
Me: "Makes smooth balls."
There is one thing damp hands can't do. They can't be dry!
Dry water, or powdered water, does in fact exist... so one could argue that they can in fact be both damp and dry at the same time. =)
#forkdontlie
OMG I'VE WATCHED LIKE 4 VIDEOS WITH THAT OH SO SATISFYING FORK SCRAPE. #FORKDONTLIE #ASMR
I always thought gnocchi was a potato pasta...learn something new every day! This I have got to try! :)
I have been eating this my whole life but made with polenta. Gone try it ASAP.
I would love this with a big, meaty ragu. Great video as always.
Wow I have never seen anything like this can't wait to try. Thanks Chef John.
I'm still full from the chicken, sausage, peppers and potatoes dish.
Those look like Heaven.
It's like a semolina polenta.
I love this guy's cadence so much
I do a corn version of this... like a polemta. it is delish!
I never thought of serving it with meatballs
hummmmmmm
I like using that semolina flour in my pizza dough, I substitute a quarter of the regular flour with semolina.I think it gives it a better texture and flavor,also even the color makes it look more tasty.
you need your own tv food channel this is amazing
i've done this before and the put the meatballs on top with the sauce and total win.
I just had dinner, yet feeling hungry after this. they are so enticing.
Chef John, this is beautiful, easy and very original, keep em coming !!!
0:27 - 'Personally I would have called them whatever the Italian name for "hockey puck" is' - I believe that would be 'Hey, pucka you!'
"damp hands. is there nothing they can't do?"lil more formal and it sounds like a fremen expression "Ahhhh... damp hands. is there nothing they cannot achieve?"
This looks great, I really want to try making them
the mixing process is almost like making cream puff dough
superanimegal , I was thinking the same thing
it reminded me of pâte à choux too! lol
the cooking method reminds me of making choux. i wonder if i can combine the two methods for something new...
they look just excellent. and it should be quite cheep to make 'em as well.
Haha, absolutely wonderful recipe! Awesome as always!
I was wondering if they can be frozen and used later. Thinking of making this for Thanksgiving side dish. Looks so yummy
Hey Chef John! It's 'disco da hockey' in case you were still wondering :)
This recipe is somehow similar to a choux pastry recipe ? Cooking the flour in the pan then in the oven. I'll definitively give them a try.
Looks so tasty! I really have to try this!
I have got to make this! Thank you for sharing chef.
interesting, it's more like a polenta than a gnoki.
Kristina Servin Polenta-of-wheat.
Polenta is made of cornmeal. This is durum flour. I am going to make this , since I like gnocchi. Thanks for this delicacy.
Waaaaaa this looks so good with that meatball!
can't wait to try this...!
Am so hungry after watching this!!!!
Thank you for doing these! I had seen them on a PBS cooking show a while back, but couldn't remember the episode or what they were called... makes it rather difficult to search for! haha!
Definitely making this as my dish to bring to Thanksgiving! Thanks, Chef!
why Chef John. i wanted sleep but it looks soooooo good
In Turkey, we use semolina for only desserts. It surprises me to see so many countries use it for savory dishes. Any other cuisine using semolina for desserts?
This. Is. Amazing!!!!!!
I'm going to make lasagna soup, this would be a delicious side dish with it!
love you chef John!
I learn ... I learn... Thanks Chef! Your the Best! :)
I just found your channel and I'm hooked!
Mmmmmmm I'm going to try this...
This looks amazing!
That looks amazing
I liked the brief cameo of your freakishly small wooden spoon. 👍
my mouth is watering ughh
Ok my grandma used to make the best cheesecake with semolina.
I've no idea how it's made but it was delicious.
chef John, if you ever run accross it please share! Thanks
Ps. It wasn't put in the oven
Looks delicious, cheffy!
Looks delicious
I have a cream of wheat hankering now. This would be a good savory breakfast dish actually, either crisped up like this or left in the bowl like cheese grits.
I bet that tastes good
looks great!!!
Chef John: "... and we'll go ahead and start with the star of the show" ... the freakishly small spoon... oops, sorry spoon. Got a little carried away! Good luck next time! : )
Interesting recipe!
this looks really good. I think i will definitely try this.
So if it doesn't look or taste like gnocchi, then why is it called gnocchi? Isn't gnocchi made with potatoes?
The final grating of cheese on the top reminded me of the Wooly Willy magnetic whisker toy thing I had as a kid. Totally not as pervy as it sounds unfortunately.
Stupid question time - would it work if i make a sort of salami shape and wrap it up for chilling? Like a cookie dough. Just cut it up, and no extra work. Or it would be soggy in the middle?
someone else tried this and said they got good results but needed more chilling time!
I'll have them with some green onion and butter please. :D
Gnocchiiiii! Something I actually make at home--excited for this. But I usually do potato... is that what the Roman difference is?
Oh John... too funny and amazing
Yepp... I trying this with meatballs this weekend :D
Delicious looking recipe Chef! TFS :)
I have to say this - looks awesome but I do wish that the blogspot link provided came with a handy button to a printable version of the recipe.
I wonder if this recipe would work if you combined some riced potato with the semolina flour (50-50). My mom used to make gnocchi with flour and potato. Might give that a try.
omg I have to make this!!
Ohh yeah!
I'm making meatballs at the weekend and this will take the place of pasta - they look magnificent. Hey have you ever throught of pre-grated Parmesan rather than going to all that bother...;)