The last time he used his ricer was July of 2019, KFC from stranger things was the video. The ricer may be in the same place as his food safe bucket, which has also not appeared in any video since then.
So I tried this out for dinner tonight and it came out pretty well for a guy who's never made pasta dough before! I ended up rolling them into balls and then making the little finger dent in them. Also I didn't have any of the sauce ingredients you mentioned so I hodge-podged something out of chopped baby bella mushrooms, chopped white onions, a quarter cup of whole milk, 3 cloves of crushed garlic, some rosemary, 3 tablespoons of butter (cuz I'm extra), some oregano, 3/4 of a cup of pasta water, and of course, KS and FGBP to taste. And it came out pretty decent along with finely sliced yellow squash and zucchini, and a couple chicken mozzarella sausages. I managed to surprise my parents (I'm a total amateur at cooking) and I'm really happy with the recipes of yours I've followed! I made your recipe for latkes last week and they came out pretty well! Thank you for making these videos! It has inspired a love of cooking in a guy who's diet in college has consisted of microwave burritos, leftovers, and hot dogs. (And I can't believe I typed out the whole of what I did. I got a little carried away there)
Also if you want suggestions for sauces, mushrooms and cream is a great one and basically what you did (without the extras lol), simple tomato sauce with loads of pepper and parsley, or even just butter and parmigiano! The simpler it is, the best it will taste ♥️ also, try making gnocchi using equal parts of potatoes and pumpkin!
Lidia S. Ooh thanks for the suggestion! The chicken and mozzarella sausages were store-bought sausages. Basically picture generic chicken sausage dotted with pockets of melted mozzarella.
Awesome! Gnocchi is one of my favorite pastas to make and also the easiest. I have a little wooden gnocchi board ($6 on Amazon) that makes the ridged kind a lot easier. And there's zero learning curve at all; you just roll a lump of dough over it and you have a great looking ridged gnocchi. It's awesome.
Thank you for the recipe our son made it for us for Father’s Day. They were fluffy and yummy with a great Bolognese sauce I made. Our son turned us onto your channel keep on doing what you are doing! You rock!
Neus Woesje USED to be? you aren’t 2 shots of vodka with cheese anymore? you monster, you freak, only the best people put 2 shots of cheese. your crown has been destroyed, remelted to make way for a new honourable cheese obsessor. i’m disappointed.
you can, but tossing actually does something that stirring cant: incorporating air. it makes the sauce a bit thicker, a bit like whipping cream. and gnocchi can be pretty delicate so you have to be careful when stirring them. tossing is doable with a bit of practice though, use a pan with high sides and look at the forwards-back motion babish does. its good for showing off or flipping crepes.
Lena I tried that about an hour ago with some chicken I was warming up in a pan for quesadillas and it wasn’t moving but it was technically my first try soooo more practice soon hopefully
I’ll bet she made some good gnocchi, I like all kinds of Italian pasta, my favorite being filled pasta, what’s yours? Aside from your nonnas gnocchi of course
My dad bought a bag of gnocchi and told me to figure out what to do with them. After they sat in the fridge for a couple of weeks because I didn't feel like figuring out an Italian recipe I decided that since they're made from potato I'd prep them like baked potato. I boiled them for a few minutes and drained them. I baked them in an oiled pan for a bit, pulled them out, topped them with butter, baked them again. Topped the finished product with butter, sour cream, and cheddar cheese.
@@sweedereed it was good. it didn't taste like a baked potato obviously but butter, sour cream and shredded cheese will make most things taste better. It's a good sharing dish.
Okay so Babish you are one of my biggest inspirations to pursue the culinary arts as a career. Proof of that is now, I'm currently panicking over poor grades in class and potentially losing my job as a cook. Just hearing the Basics theme song and remembering when I made this recipe reminded me of why I'm even doing this. From the bottom of my heart, thank you man.
Phenomenal sauces and video!! My grandma said to boil a few gnocchi first - if they fall apart in the water it means you didn’t knead the dough long enough. This video made me subscribe!! 💕💕
I made gnoicchi with my sister a month before she went to college the whole time we were talking about all the things she was going to do and it is still one of my favorite memories so seeing this video brings back memories!
This honestly looks like the first thing you've made that I might be able to pull off in my own basic kitchen. Potatoes, flour, eggs for the gnocchi then some sauce. awesome :)
Me, back in the early days when I learned Babish is lactose intolerant: Oh nice! Maybe I’ll finally have a chef to follow along with for lactose free videos and ingredient suggestions! Me, now: yes! More cheese! Put it on the cream sauce! We’re in this together and there’s no going back!!
My wife is lactose-intolerant, so we do not make a lot of cheese dishes. Needless to say, I was salivating for the entire video, so I might need to treat myself.
"Gnocchi" to me means "delicious lil potato dumpling" but also "that one time I tried making my own and accidentally almost burned my house down." Yay...
@TheNightShadow as in to say, if you were like a stuck up school principal or PTA mom or something who might be offended by sexual jokes, even those kind of people could find that joke funny. Think Larry the Cable Guy and his stand up specials.
How much fun would a nutmeg themed BwB/18th Century Cooking episode would be. Babish voice "Welcome everybody were here to savor the flavors and the aromas of the 18th century" Townsends voice "Hey guys welcome back to Toasting with Townsends"
When I was little, I would go to a pizza place with my parents for happy hour. I would eat the gnocchi off the appetizer menu while my folks got cheap pizza. From about age 3 to 6 my favorite food was, "Gnocchi with gorgonzola cream sauce". And then I was introduced to Udon and pho.
Technically the "Gnocchi" made with ricotta cheese is "Gnudi" or "naked" a very popular dish during the winter in northern Italy and sometimes added to the tops of salads in the summer
What? Where? I'm from Milan so maybe I don't know this dish, but putting them on top of salads really weirds me out 😂 if you can tell me the recipe i'll be happy to try though!
@@elle0024 I dont have my cook book with me but my grandma's recipe is something like 500g drained ricotta, some herbs of choice and 100-200g of semolina or allP flour (depending on preference), the goal is to add just enough flour so it doesn't stick to your hands. Roll it into golf-ball sized balls and freeze for 20 mins; then boil until they float
@@frittaafl2186 did you read my comment??? thats what I said, Babish shows how to make "gnocchi" with ricotta later in the video, when really it is "Gnudi"
The last one hit me right in the emotions. When I went to Florence, one of the best things I ate there was gnocchi with Gorgonzola cream sauce, finely diced pears and chopped walnuts. It still haunts my dreams!
"I am human Babish. I like to do normal human things like preparing nourishment and breathing air. My hands are even covered in a (edited)keratanized membrane"
Thank you so much for making these videos. I have started working with my kids on cooking again. I asked them to find a recipe and we would get the ingredients and make it. Gnocchi with browned butter and sage is what he chose. It turned out great. We also made your beignets, which also turned out great. Thank you.
I made the riccota gnocchi this evening, with the browned butter sage sauce. Everything was a phenomenal 10/10! I really only wish to perfect my shaping of the dumplings. Thank you for sharing the recipe!! I was thrilled to receive your book as a gift last Christmas. After making this tonight… I look even more forward to dipping into your book.
Fried “ravioli” gnocchi: Smash balls of the dough into circles with a finger (similar to the divot shape.) get two circles and place a small slice of string cheese (or other desired) in between the circles. Crimp closed, pushing out as much air as possible. Cover in a dish of bread crumbs and gently push so the crumbs stick. Pan or deep fry until golden.
I got the impression from his words that making gnocchi is difficult, but it really doesn't look too hard. Cook potatoes, peel potatoes, grate potatoes, add egg yolk, add flour, mix, knead, shape, done. But Babish is a professional, and I am not, so maybe my tune will change once I give this a shot.
The difficulty is in achieving a light and fluffy dumpling, which is generally desirable. To accomplish this, you want to add as little flour as you can and knead the dough as little as you can, while at the same time not having a sticky mess or a dough that crumbles and falls apart when you try rolling it into dumplings. Easier said than done.
they were my first ever pasta dish a couple weeks ago, and they came out just fine. a little flavorless because i didnt know i was supposed to serve them with sauce though
"Another method for making this strange food that you thought you were just starting to understand is by using a completely different set of ingredients."
I made the gorgonzola version today and let me tell you, it was the best gnocchi gorgonzola I have ever had. Ever. Thank you for this recipe, it’s now in my permanent arsenal.
Ya know you've done your job well when you make an old grizzled Italian broad like me get misty-eyed... brought back wonderful memories of my great-grandmother's kitchen. Cannot wait to get into these recipes!! Also, I think I need a pillow made out of your voice... 🤣
I am shocked that you only fried your Gnocchi for one of the variants. Frying Gnocchi elevates them to an entirely new level imo, the texture, the slight roasted potatoe flavour, its to die for.
They're easy to mess up. But potatoes, eggs and flour are cheap. I just kept trying. IIRC it took me 3 tries before I got the feel for them. Don't sweat messing up something like gnocchi. If they dissolve while cooking well that's sort of funny but you know you they weren't kneaded enough( or needed more flour). If they're tough and chewy you kneaded them too long and you know better next time. If you just make a terrible mess in the mixing and can't get dumplings at all fry them up into potato pancakes. Way better to make a mess with something like that than something like lobster or beef tenderloin.
used the gnocchi recipe today to help my roommate with his dish, he was gonna get ready ones but i convinced him your recipes are trustful. lets see if i still have my head in 30 mins...
Pro tip: put the potatoes in ice water, or under cold running water. The skins will just peel off. Kinda like peeling a tomato. And I kneed the crap out my dough (3min) for a good consistency that won't fall apart.
Dude, no.... once they are crispy as seen here, soaking will do nothing.... sorry, but truth matters. Edit: What you are referencing is a Par boiled tato, dipped in ice water and skinned that way(say for tato salad or ?)... as you say the same with matos
Ice water didnt work for me unfortunately, appearantly if you treat potatoes with 'discontinous' heat (so cooking them, then letting them cool, and then again hot), they get a funny texture :/ maybe it works if you dont let them cool too much like i did
Purple mattress: this video is the most important video purple has ever created. Me: bruh I'm watching a dude trying to teach me how to make food that I don't even have half of the ingredients...
I love gnocchi! My favorite thing to do is prepare them alongside with a poultry or red meat of choice and make a bleu cheese sauce with the meat drippings, the bleu cheese, and deglaze with a red wine. Incredible.
What i really like with gnocchies: Caramellized onion base, smoked paprika, TINY bit of oil to lubricate it, then once plated, add a dollop of sour cream, and take a bit of it for every bite
the amount of fork shakes in that last one with the gorgonzola cream sauce - which a phenomenal combinations of words - must mean its damn good. I counted 19, thats gotta mean its in the Clean Plate Hall of Fame
Episode suggestion: A "Slow Cooker Basics" episode detailing a variety of meals you can make in a slow cooker could be really useful. Also, really enjoying your channel - appreciate all the work that must go into each episode!
Fun fact: the first time I made gnocchi, they fell apart in the water and I didn’t try to make them again until last week, 10 years later.
n i c e
They look great now :)
LAWL
i will love to make a pizza video with you. SOMETHING OUT OF THIS WORLD, i have the perfect recipe
are you gonna do more videos on shokugeki ?
for 7 million, Babish should just do a compilation of him going "season with kosher salt and freshly ground pepper"
That's pretty much every video he's done - you know that, right?
Gotta throw "tiny whisk until homogeneous" in there as well
And at least five "Let those flavours get to know each other."
And a couple of his hand wiggles after he's tasted a good dish
My favorite is "cream fraiche". (pronounced like Randy Marsh)
“Episode 69: Gnocchi”
Gnice.
10/10 comment
nice
nice
When I saw it the like goal was at 68
But when I’m commenting it’s at 73
Gnoice
is anyone else super jealous of his huge cutting board of a kitchen counter
Yes
You mean butcher block?
Butchers block. Pretty inexpensive counter material.
Great set up
@@bobbrossify 🤓
"This is no job for Tiny Whisk"
Well, not with that attitude it isn't
Disgruntled Cashier he was weak
He needed big whisk energy
It's not the size of the whisk, but how you USE IT!
Oh no
“This is no job for tiny whisk.”
*Impossible*
Idk about anyone else, but I'd love to see him make the food from American Psycho.
William Ramirez i only remember the brutal murders from that movie, i dont really remember the food from American Psycho
Yesss
like what?
There are mentions of food in dialogue, but its supposed to sound nonsensical and inedible. I only remember sea urchin saviche or something
It's just gonna be 8 minutes of him saying "but first, I have to return this video tapes".
In Italian slang “gnocca” means umm... female parts and since this is ep.69 I don’t think this is unintentional...
I want to like this so bad, but there are currently 69 likes and considering this comment, I must not.
this is episode 72
@@maddoxhowerton4536 .... Watch it again. Says episode 69 in the intro.
All my favorite Italian foods have such "interesting connotations. Gnocchi and pasta puttanesca.
Gnice
fun fact : babish seasons his kosher salt with kosher salt before using it
You are also here now
Kosher salt^2
But what about the salt he seasons the salt with?
Is that salted as well?
oy vey
Why I season my salt and not my meat
"If you're a nutmeg freak like me..."
Townsends has entered the chat
Let's savor those flavors and aromas of the 18th century baby
I never knew how much I wanted a Townsends collab until now
I had to scroll down to see if anyone went there before I brought up the original Nutmeg Freak.
Thanatos That’s exactly what I did
@RavnDream **music plays**
_"A TikTokker drank a bottle of nutmeg spice, this is what happened to his brain."_
The last time he used his ricer was July of 2019, KFC from stranger things was the video. The ricer may be in the same place as his food safe bucket, which has also not appeared in any video since then.
Bruh
Probably
👏👏👏
wow if thats actually the case
You sir have binged too much Babish.
Does anyone else just binge watch all his episodes when life is punching you in the gut with brass knuckles?
Yes! His voice is so damn soothing
Yeah I do
I used to comfort eat when i was sad, but these videos scratch the same itch
I think that's why they call it binging with babish
Life is just a long, constant, hard punch in the stomach.
So I tried this out for dinner tonight and it came out pretty well for a guy who's never made pasta dough before!
I ended up rolling them into balls and then making the little finger dent in them.
Also I didn't have any of the sauce ingredients you mentioned so I hodge-podged something out of chopped baby bella mushrooms, chopped white onions, a quarter cup of whole milk, 3 cloves of crushed garlic, some rosemary, 3 tablespoons of butter (cuz I'm extra), some oregano, 3/4 of a cup of pasta water, and of course, KS and FGBP to taste. And it came out pretty decent along with finely sliced yellow squash and zucchini, and a couple chicken mozzarella sausages. I managed to surprise my parents (I'm a total amateur at cooking) and I'm really happy with the recipes of yours I've followed! I made your recipe for latkes last week and they came out pretty well! Thank you for making these videos! It has inspired a love of cooking in a guy who's diet in college has consisted of microwave burritos, leftovers, and hot dogs.
(And I can't believe I typed out the whole of what I did. I got a little carried away there)
What the heck are chicken mozzarella sausages?? 😂
Also if you want suggestions for sauces, mushrooms and cream is a great one and basically what you did (without the extras lol), simple tomato sauce with loads of pepper and parsley, or even just butter and parmigiano! The simpler it is, the best it will taste ♥️ also, try making gnocchi using equal parts of potatoes and pumpkin!
Lidia S. Ooh thanks for the suggestion! The chicken and mozzarella sausages were store-bought sausages. Basically picture generic chicken sausage dotted with pockets of melted mozzarella.
"I'm a total amateur at cooking"
*Nails gnocchi the first try and prepares a delicious sauce out of the blue*
Awesome! Gnocchi is one of my favorite pastas to make and also the easiest. I have a little wooden gnocchi board ($6 on Amazon) that makes the ridged kind a lot easier. And there's zero learning curve at all; you just roll a lump of dough over it and you have a great looking ridged gnocchi. It's awesome.
i like how he refers to them as gnocchs, as if they're his little children
lmaoo
because they are.
They are, he made them
are they not
Beating the egg in the shell is a huge power move
Thank you for the recipe our son made it for us for Father’s Day. They were fluffy and yummy with a great Bolognese sauce I made. Our son turned us onto your channel keep on doing what you are doing! You rock!
So sweet
5:08 him grating that nut meg really gave off "2 shots of vodka" energy
the "two shots of vodka" energy used to be me with cheese on pasta
Neus Woesje USED to be? you aren’t 2 shots of vodka with cheese anymore? you monster, you freak, only the best people put 2 shots of cheese. your crown has been destroyed, remelted to make way for a new honourable cheese obsessor. i’m disappointed.
@@cadynextdoorr I know, I don't deserve the crown anymore. I found out I was lactose intolerant. I am unworthy of the cheese crown 😭
My grandma forgot to poke her potatoes before baking them and they did indeed explode
They weren't "IRA" brand potatoes, were they? I hear they tend to do that.
I really couldn't resist it.
@@calebbilling4984 You really should have.
Huh, they must be from islam
Caleb Billing back the ira they ain’t no terrorists
@@thetrueaandy115 islam is not a place bruh
Tip: If you can't toss the pan you can optionally just stir it like a sane person.
I can toss the pan! I can't guarantee that the food will still be in it afterwards though.
It’s not hard to toss a pan, just pick it up, and throw it in the air
you can, but tossing actually does something that stirring cant: incorporating air. it makes the sauce a bit thicker, a bit like whipping cream. and gnocchi can be pretty delicate so you have to be careful when stirring them. tossing is doable with a bit of practice though, use a pan with high sides and look at the forwards-back motion babish does. its good for showing off or flipping crepes.
evanhensley11 instructions unclear unfinished pancake on the ceiling
Lena I tried that about an hour ago with some chicken I was warming up in a pan for quesadillas and it wasn’t moving but it was technically my first try soooo more practice soon hopefully
Babish at 0:45 : "This is a great use for leftover potatoes[...]"
Me, of Irish blood: "For what now?"
Right
@@fletcherandjunk2246 left?
@@martyhalloway7935 up
@@fletcherandjunk2246 down?
@@martyhalloway7935 jumanji
I used to make gnocchi with my nonna, about 30 years ago, the memory is still so vivid in my head. Thanks for this nostalgic memory and video ❤️
I’ll bet she made some good gnocchi, I like all kinds of Italian pasta, my favorite being filled pasta, what’s yours? Aside from your nonnas gnocchi of course
thats sweet
I told my nonna that i was gay and she pulled out a bible yelling at me in italian
You're welcome
“Potato Piercer” was, coincidentally, one of my favorite movies.
I think I found that in the 99 cent DVD bin
My dad bought a bag of gnocchi and told me to figure out what to do with them. After they sat in the fridge for a couple of weeks because I didn't feel like figuring out an Italian recipe I decided that since they're made from potato I'd prep them like baked potato. I boiled them for a few minutes and drained them. I baked them in an oiled pan for a bit, pulled them out, topped them with butter, baked them again. Topped the finished product with butter, sour cream, and cheddar cheese.
what did it taste like
@@sweedereed tasted like shit i'm afraid
@@sweedereed it was good. it didn't taste like a baked potato obviously but butter, sour cream and shredded cheese will make most things taste better. It's a good sharing dish.
Dr. Turkey wow poggers
Okay so Babish you are one of my biggest inspirations to pursue the culinary arts as a career. Proof of that is now, I'm currently panicking over poor grades in class and potentially losing my job as a cook. Just hearing the Basics theme song and remembering when I made this recipe reminded me of why I'm even doing this.
From the bottom of my heart, thank you man.
"I like big ol' gnoccs." Andrew that sentence took a couple years off my life.
It added a couple years to mine
like me some thicc gnoccs
I don't know if it added years, but it added a couple good belly laughs for me.
Can we take a moment to reflect on the fact that this man just beat an egg yolk in its shell?
It's kinda like Joe Exotic rolling up with the skeleton in the passenger seat. It's like, are you even surprised at this point?
And he didn't even use the tiny whisk
Awesome skill!
Could you make Lembas Bread from The Lord of the Rings. “One small bite is enough to fill the stomach of a grown man”
Cue the hobbits eating *4 full loaves each*
That would have to be a calorie dense piece of bread.
Yeah can you solve worlds hunger
the closest thing i made was 7 grains tortilla bread, that was dense, delicious and very filling
i used to make lembas bread with my brother when we were kids... it's sooo delicious. like a super dense honey flavored biscuit.
Phenomenal sauces and video!! My grandma said to boil a few gnocchi first - if they fall apart in the water it means you didn’t knead the dough long enough. This video made me subscribe!! 💕💕
I made gnoicchi with my sister a month before she went to college the whole time we were talking about all the things she was going to do and it is still one of my favorite memories so seeing this video brings back memories!
*Sees Title
Me: Gnocchi
*Sees episode number
Me: Gnice
Lellistair great comment
Gnice 👍
Nice
GNICE
@@papagsauce3603 gnice
who else cannot stop watching babish during quarantine despite not knowing how to even pour my own cereal
Accurate, lol
So true
😂👍
😋
Get out of your comfort zone and start cooking yourself. It will be so rewarding
This honestly looks like the first thing you've made that I might be able to pull off in my own basic kitchen. Potatoes, flour, eggs for the gnocchi then some sauce. awesome :)
and a protein, obviously. you cant just eat carbs
@@audhumbla6927 You can most definitely skip proteins in a meal once in a while in my opinion
@@diacoal2433 if you wanna be weak and tired and dumb, sure
@@audhumbla6927 from personal experience, gnocchi goes HARD with some garlic chicken.
@@audhumbla6927 Perhaps you are right. Perhaps a nice piece of tofu would make an excellent complement to the gnocchi :)
Hearing Andrew say “Sauté pan” regularly after so long is weird and slightly unsettling.
That's fair, I guess. I'd love to know the right term for it if it's not too much trouble?
Me, back in the early days when I learned Babish is lactose intolerant: Oh nice! Maybe I’ll finally have a chef to follow along with for lactose free videos and ingredient suggestions!
Me, now: yes! More cheese! Put it on the cream sauce! We’re in this together and there’s no going back!!
My wife is lactose-intolerant, so we do not make a lot of cheese dishes. Needless to say, I was salivating for the entire video, so I might need to treat myself.
uuuh, you do realize that most cheese usually doesn't have lactose in it? Other than say, cream cheese and cottage cheese.
babish: *pronounces saute pan like a normal person*
everyone: wait, that's illegal
*_sauté pin_*
how else would you pronounce it? i'm curious
@@catalinaaraya8197 Many Americans (and some Brits) pronounce it SOH-tay rather than sor-TAY.
@@CrimsonicDwarf the first one is correct because it comes from french
@@laurentiudiconescu9596 exactly, sautée
"Top it with a little bit of freshly grated nutmeg" *John Townsend would like to know your location.*
Is this Chef John?
@@jacobjenkins7183 no. It's Townsends channel 18th Century Cooking
I'm happy to see a Townsend fan out in the wild
So glad I'm not the only one 😂
Babish with John would be a pretty interesting collaboration.
9:52 even through an oncoming sneeze, Babby delivers
Nah I think he was just tired of saying "kosher salt and freshly ground pepper." He eventually just says "KS and FGP" lol
@@MikaylaMilayla Ahhh fair enough!
"Gnocchi" to me means "delicious lil potato dumpling" but also "that one time I tried making my own and accidentally almost burned my house down." Yay...
@@parkman29 that's gnocca
69 likes nice
Honestly disappointed that Episode 69 of "Basics with Babish" wasn't about different ways to prepare dinner for two
That's a good joke 👍, idc who you are.
nice
@@assordante2205 that's DumpsterxDan bro how could you not care 😔✌
Underrated comment btw
@TheNightShadow as in to say, if you were like a stuck up school principal or PTA mom or something who might be offended by sexual jokes, even those kind of people could find that joke funny. Think Larry the Cable Guy and his stand up specials.
"and if you're really a nutmeg freak like me..."
Wild TOWNSEND appeared!
Came looking for this comment.
Townsend: Did someone say NUTMEG? *heavy breathing*
*Alton Brown has entered chat*
How much fun would a nutmeg themed BwB/18th Century Cooking episode would be.
Babish voice
"Welcome everybody were here to savor the flavors and the aromas of the 18th century"
Townsends voice
"Hey guys welcome back to Toasting with Townsends"
Yes!!
I'd love to see you make lobsters with lemon, basil butter, and garlic chives from Scooby-Doo and the Gourmet Ghost
Por favorrrrr
Oui oui
Oh yeah, Babish needs to do a lobster episode!
hey Andrew thank you so much I just treated myself to the best home cooked meal of my life you are an inspirational to all I love you
As a person who is allergic to potatoes I'm glad there's a potatoless gnocci.
I'm allergic too! I still eat potatoes every day of my life though. 😬
@Ray Caster Not to mention potato pancakes.
*gnocchi
*gnocchi
Try Pumpkin Gnocchi: More flavour, no potato!
I'm spending a stressful time in my life and God knows your intro music and your video just made me calm.
I hope you're okay, and that everything gets better soon :)♡
love you! we’re all here for you :)
@@janafawzy2003 Thank your, you're kind.
@Sorley Walker It's nice of you. We had an earthquake here 5 hours ago, I almost forgot about other things.
@@fishstew2573 Don't be, I am middle eastern, a middle eastern has bad intentions, bad taste in food and slightly danger of explosion.
When I was little, I would go to a pizza place with my parents for happy hour. I would eat the gnocchi off the appetizer menu while my folks got cheap pizza. From about age 3 to 6 my favorite food was, "Gnocchi with gorgonzola cream sauce". And then I was introduced to Udon and pho.
Udon and Pho are so great, I can’t put it until words.
9:51 "and season with- intense air intake* AKOSHERSALTANDFRESHLYGROUNDPEPPER"
You can really tell, that Babish likes the gorgonzola gnocchi just by the way he shakes his fork
Edit: Wow, thanks for 100 likes, guys
The fork shake of approval
Yeah, there was some pretty intense shake-age going on there
This video taught me their are only 3 kinds of freaks
-parsley
-cheese
-nutmeg
Cilantro gang rise up
Cinnamon.
There are no nutmeg freaks, only nutmeg necromancers.
Technically the "Gnocchi" made with ricotta cheese is "Gnudi" or "naked" a very popular dish during the winter in northern Italy and sometimes added to the tops of salads in the summer
What? Where? I'm from Milan so maybe I don't know this dish, but putting them on top of salads really weirds me out 😂 if you can tell me the recipe i'll be happy to try though!
@@elle0024 I dont have my cook book with me but my grandma's recipe is something like 500g drained ricotta, some herbs of choice and 100-200g of semolina or allP flour (depending on preference), the goal is to add just enough flour so it doesn't stick to your hands. Roll it into golf-ball sized balls and freeze for 20 mins; then boil until they float
Khan uhhh gnocchi is made with potato I don’t know where you are from but it’s not made from ricotta
@@frittaafl2186 did you read my comment??? thats what I said, Babish shows how to make "gnocchi" with ricotta later in the video, when really it is "Gnudi"
My girlfriend can tell when I'm listening to "Babish's melodious tones" across the apartment. You are a beautiful man.
hey you might've seen my previous comments about pooping in my pants. please help
I feel bad... like we bullied him into saying pan instead of “saucepin”
@KYLE CHAMPAGNE bro what SJSKSJ
9:24
@KYLE CHAMPAGNE and that is true and that is true... And that is true and that is true
9:24
9:24
The last one hit me right in the emotions. When I went to Florence, one of the best things I ate there was gnocchi with Gorgonzola cream sauce, finely diced pears and chopped walnuts. It still haunts my dreams!
Well you have the instructions, have at it!
You and James Townsend must have a great nutmeg relationship.
Andrew already cooked outside in his red dead episode, Babish + Townsend collab when??
And Adam reguesa doesnt
07cowboy07 I knew Townsend and Babish would cross somehow, I just didn’t know when or where
i love how he said “take that off the heat so nobody gets burned” but yet he kept the burner on directly in front of him with nothing on top of it
"If you're a nutmeg fan like me..."
Jas Townseds & Sons: Allow us to introduce ourselves....
Don’t you just love to savor the aromas and flavors of the 18th century?
i hope babish knows this reference & hearts this
Jon would be very proud of the freshly grated nutmeg in this episode.
Oh dang, beat me to it. Take my upvote!
"skin covered hands" I know nothing is wrong with it, its literally correct, but idk why It just sounds so weird for me
"skin covered hands" he says, while skinning baked potatoes
"I am human Babish. I like to do normal human things like preparing nourishment and breathing air. My hands are even covered in a (edited)keratanized membrane"
@@himanshuwilhelm5534 Whew, I was afraid you were a Zognoid for a second there.
same energy as "vegan tomatoes" or "asbestos free cereal"
It's like saying asbestos free cereal
This is the Ep I was waiting for. Gnocchi is one of my all time favorite restaurant dishes and I'm sure as hell making this @ home now. THNX BABBY
Well hello there
Thank you so much for making these videos. I have started working with my kids on cooking again. I asked them to find a recipe and we would get the ingredients and make it. Gnocchi with browned butter and sage is what he chose. It turned out great. We also made your beignets, which also turned out great. Thank you.
“Then drizzle the Gorgonzola cream sauce over top”
Me: hohohoho woof
I like to just focus on the Gorgon part of that word and remember the good old days of God Of War 2...
Gordon Ramsay: Olive oil
Adam Ragusea: White wine
Babish: *Kosher Salt*
Paula Deen: *B U T T E R*
Joshua weissman: flaky salt
Joshua Weissman: C W I S P Y
Marco Pierre White: K n o r r S t o c k P o t
Chef John: Cayenne?
"If you're a nutmeg freak like me" John Townsend?? Is that you??
lilyflower * not expecting to see a Townsend reference here, I love it
We’re here re-creating the flavours of the 21st century.
Aaaayyy, another Townsend fan! :D
Frying...lobster?!
I made the riccota gnocchi this evening, with the browned butter sage sauce. Everything was a phenomenal 10/10! I really only wish to perfect my shaping of the dumplings. Thank you for sharing the recipe!! I was thrilled to receive your book as a gift last Christmas. After making this tonight… I look even more forward to dipping into your book.
"Gnocch, gnocch, gnocchi on heavens's door..." - Italian Axl Rose.
I'm italian and this made me laugh hard ahahah
HEABENS DOARR!
@@isaiahp.4609 'v'
jojo reference?
Now I can't stop hearing it this way lol
I'm making that last one. It had the most fork shakes.
"-and I don't want to confuse *you*, the viewer."
Is that a 'The Wolfe Pit' reference?
I hope it is he's a nice bloke
Now I want to see Babish make a meal out of things he finds at a Dollar Tree.
Larry Wolfe is like that cool family friend that's basically your uncle.
I can hear the background music
Hey, I love Larry!
Fried “ravioli” gnocchi:
Smash balls of the dough into circles with a finger (similar to the divot shape.) get two circles and place a small slice of string cheese (or other desired) in between the circles. Crimp closed, pushing out as much air as possible. Cover in a dish of bread crumbs and gently push so the crumbs stick. Pan or deep fry until golden.
Make Monk Gyatso's pie from Avatar: The Last Airbender.
no
Not a good idea tbh
Good idea
its literally just a pieshell with whipped cream
find a person to throw it at first
I got the impression from his words that making gnocchi is difficult, but it really doesn't look too hard. Cook potatoes, peel potatoes, grate potatoes, add egg yolk, add flour, mix, knead, shape, done.
But Babish is a professional, and I am not, so maybe my tune will change once I give this a shot.
Matthew Pelletier I think the difficulty may be in getting it to the right consistency/ feel when mixing it.
The difficulty is in achieving a light and fluffy dumpling, which is generally desirable. To accomplish this, you want to add as little flour as you can and knead the dough as little as you can, while at the same time not having a sticky mess or a dough that crumbles and falls apart when you try rolling it into dumplings. Easier said than done.
they were my first ever pasta dish a couple weeks ago, and they came out just fine. a little flavorless because i didnt know i was supposed to serve them with sauce though
"Another method for making this strange food that you thought you were just starting to understand is by using a completely different set of ingredients."
I made the gorgonzola version today and let me tell you, it was the best gnocchi gorgonzola I have ever had. Ever.
Thank you for this recipe, it’s now in my permanent arsenal.
Babish: *Uses grams*
Also Babish: *Uses ounces, cups and inches*
*Confused screams by everyone*
Nah not me.. I get his way of thinking.
I personally hate cup measurements 😅 I'm always relieved when American recipes have grams
Except for the British, for which this is completely normal
Isn't a cup 250 gram? are there other standards for a cup?
@@w415800 128 grams
The only reason I know what gnocchi is is because of the cat in curious George. That show was my life as a kid :)
CBlitz *italian chef accent* MILKY WHIIIITE
Holy shit I forgot about that show
Aw childhood memories, that show was awesome
The only time I seen it was in the Men in Black movie...
Bro you made me cry by making me remind of that show.That 2as my favourite too.
Remember, the potatoes must scream "IDI NAHUI", then you know they're done.
"The secret ingredient: the bay leaf.
Or maybe two!"
Wait,aren't they still not done if they scream that?
iiiiiiiiis Boris!
Opa!
@@minecrafterstone3971 op must be vadim blyat
I was trying to make gnocchi for the first time ever for Christmas Eve dinner and this really helped me . They turned out well
"Now if you're really a nutmeg freak like me"
Townsends approves this statement.
A man of culture I see.
Townsends gang gang
My two worlds of RUclips consumption have collided. Thank you.
Ya know you've done your job well when you make an old grizzled Italian broad like me get misty-eyed... brought back wonderful memories of my great-grandmother's kitchen. Cannot wait to get into these recipes!! Also, I think I need a pillow made out of your voice... 🤣
It’s gnocchi time. Chef John did sweet potato gnocchi and Kenji did ricotta gnocchi within the last week too
I am shocked that you only fried your Gnocchi for one of the variants. Frying Gnocchi elevates them to an entirely new level imo, the texture, the slight roasted potatoe flavour, its to die for.
After making this today all I’ll say is that I understand why he didn’t attempt this again for 10 years.
Damnit. Literally just put the potatoes in the oven... ABORT MISSION!
They're easy to mess up. But potatoes, eggs and flour are cheap. I just kept trying. IIRC it took me 3 tries before I got the feel for them.
Don't sweat messing up something like gnocchi. If they dissolve while cooking well that's sort of funny but you know you they weren't kneaded enough( or needed more flour). If they're tough and chewy you kneaded them too long and you know better next time. If you just make a terrible mess in the mixing and can't get dumplings at all fry them up into potato pancakes.
Way better to make a mess with something like that than something like lobster or beef tenderloin.
Lol I made them 2 times and they turned out bad so I just bought the premade ones in the store and they are amazing
WE NEED A WILLY WONKA EPISODE. I need to see those edible cups made.
My wife is slightly irritated that you call it a tiny whisk, when it's clearly a widdle whisk. Otherwise, we love your show.
But tiny whisk is cuter ^_^
@@jilliantenan7485 , no... widdle whisk is WAY cuter than 'tiny whisk'.
@@breezyn No.
Kotess Gaming your a god damn fool of you think tiny whisk is cuter than widdle whisk
You could whittle a widdle wooden whisk
used the gnocchi recipe today to help my roommate with his dish, he was gonna get ready ones but i convinced him your recipes are trustful. lets see if i still have my head in 30 mins...
Do you still have your head? It’s been 3 weeks
Its been two months... I'm afraid they've lost their head folks 😔
@@Coco-hq8vt @Nicolas Gonzales im safe guys :OOO
@@Dexcal im fineee just had to stay undercover for a while :D
The word “Pudgy” has made me very happy for some unknown reason. So thank you sir
Binging with Babish: The only cooking show everyone will watch and love.
you should check out Joshua Weissman, and Gouga Foods! They are great too.
I love your profile picture sleepless
What about Bon Appetit test kitchen thoooo
You suck at coooking is great
Except for my mom but she’s crazy soooo
Pro tip: put the potatoes in ice water, or under cold running water. The skins will just peel off. Kinda like peeling a tomato. And I kneed the crap out my dough (3min) for a good consistency that won't fall apart.
kakalukium you want them hot to steam tho
Dude, no.... once they are crispy as seen here, soaking will do nothing.... sorry, but truth matters.
Edit: What you are referencing is a Par boiled tato, dipped in ice water and skinned that way(say for tato salad or ?)... as you say the same with matos
Ice water didnt work for me unfortunately, appearantly if you treat potatoes with 'discontinous' heat (so cooking them, then letting them cool, and then again hot), they get a funny texture :/ maybe it works if you dont let them cool too much like i did
My potatoes peel super easy. When I boil them fully and rub the skins off under running water.
@@deborah723 not necessarily. You can't knead them when they r too hot. At least for me
Quite possibly the best no B.S. straight forward tutorial on any cooking subject I've ever seen.
Well done.
"Episode 69"
Everyone: *Nice*
Nice
.ecin
Nice
Nice
Nice
1:12 "delicate skin-covered hands" I was anticipating "delicate fingies" and did not get it 😔😔
Purple mattress: this video is the most important video purple has ever created.
Me: bruh I'm watching a dude trying to teach me how to make food that I don't even have half of the ingredients...
I love gnocchi! My favorite thing to do is prepare them alongside with a poultry or red meat of choice and make a bleu cheese sauce with the meat drippings, the bleu cheese, and deglaze with a red wine. Incredible.
Me: sees which number episode of basics this is
Also Me: "nice"
What i really like with gnocchies:
Caramellized onion base, smoked paprika, TINY bit of oil to lubricate it, then once plated, add a dollop of sour cream, and take a bit of it for every bite
Sounds kinda Hungarian
Recreate Studio Ghibli Foods
A lot of people want this, make it happen Babish PLEASE
He did the bacon and eggs from Howl's Moving Castle
Under quarantine your videos are so easy to follow and i've recently expanded my culinary horizons. Thank you so much
Heard a “wouder” ala Brad sneak in there Babbi 😂
I thought of chrisfix when heard the "wooder" ,but that's just me
the amount of fork shakes in that last one with the gorgonzola cream sauce - which a phenomenal combinations of words - must mean its damn good. I counted 19, thats gotta mean its in the Clean Plate Hall of Fame
Find yourself a spouse who looks at you the same way Andrew Rea looks at Kosher salt and freshly ground pepper.
I just tried gnocchi today and now I can officially say these are amazing
Episode suggestion: A "Slow Cooker Basics" episode detailing a variety of meals you can make in a slow cooker could be really useful. Also, really enjoying your channel - appreciate all the work that must go into each episode!