Gnocchi alla Romana, what I sort of make here, seems to be forgotten or totally unknown in the US and Canada... But before potatoes (or corn, tomatoes, peppers, etc for that matter) reached Italy - Gnocchi was made this way, and still is in Rome: en.wikipedia.org/wiki/Gnocchi_alla_romana
Could the beef be done in a slow cooker as in browned in a pan adding the tomato puree and then deglazing the pan before putting the lot into the slow cooker with the peppers, shallots, etc?
@@samuel_excels I don't see any reason why not. It's still getting in the upper 80s°F in my area and I would use the slow cooker rather than heat up the oven.
After watching your video this morning, my wife insisted that I make this dish for dinner tonight. I can report that it was a complete and delicious success. I didn't make the gnocchi batter thick enough and was unable to cut it into squares after refrigeration. However, I simply put spoonfuls into a pan of hot oil and they cooked up perfectly. I'll probably play around with the recipe next time around, adding a little more hot pepper and perhaps add a red and green bell pepper, too. Thanks for helping me create a fabulous dinner; it's the perfect comfort food!
Loving the “own the method” message Glenn is saying. My wife cannot eat beef right now. We swapped for lamb. The semolina flour was not readily available so we went with a couple slices of thick toast. My wife also does not prefer heavy red wine sauces and this being with white wine is nice. We went with a local grüner veltliner.
Growing up in France, we used to eat boeuf bourguignon with polenta in my family (not the creamy kind, the more firm and set kind). This looks very similar in essence.
I've had stew over fried cornmeal mush. You put the leftover breakfast mush into a loaf pan and let it set up in the refrigerator. Then fry it up like Glen did with the gnocchi. It was especially nice with a chicken stew instead of making dumplings.
It is so obvious that the friends visiting Len’s kitchen love his way of casually substituting one ingredient for another with such elegant ease. A concept dear to the heart of every happy go lucky cook. This recipe will make an appearance in this household in whatever guise 😊
Your gnocchi is really interesting! I thought you'd be making all those little potato dumpling/noodle type things. These were too easy!! I'm making this! My hungry teen boys and husband would like this!! Thanks! Your memories were fun to listen to also!
We used to buy a beef for the freezer when the kids were living at home. Towards the end of the year we had all the tough cuts and a ship load of hamburger left to cook with. Great memories!
There are few things more enjoyable for me than watching someone cook who is at home and relaxed in the kitchen. Watching you make this stew was like watching my grand mother or mother.
This reminds me of Filipino dish called Nilaga meaning to boil or stew. it also uses hard meat cuts as well either beef or pork and we put a lot of red onion or shallot and lots of garlic seasoned with peppercorn, salt and fish sauce, then there's a lot of variation with the addition of vegetables though often we add potatoes and cabbage and/or pechay, sometimes with saba banana which is firmer kind of banana, and corn.
Nearly every recipe my mom ever made started with this is 'name of recipe', but I didn't have x so I used y, I didn't want to use c so I used d. Mom, you just made a new recipe! If we liked it, it would stay made that way. Wouldn't be at all surprised if that's what happened with this.
Yeah, never saw gnocchi made this way, this is more like how firm polenta is made. Gnocchi takes forever to make rolling each one off the fork tines. The beef ragout looks delicious.
My Irish grandmother from San Francisco would make something similar to this but used polenta instead of gnocchi. She got her recipe from her Spanish neighbor. Now I want to try your gnocchi method with this! Excellent!
grew up with a friend who's family was from Mississippi., His mom cooked her grits the day before, put them in a small bread pan and refrigerated till the next day. Sliced and fried for breakfast...
@@dontaylor8451 Yep, yum. Cornmeal mush, grits, polenta. Any of those treated t that way are so good with lots of butter and maple syrup, and a side of sausage.
Looks great! It reminds me of peposo, basically beef studded with garlic cloves braised in chianti and lots of ground black pepper. Served with soft polenta. Best when the cookpot sits on the in the coals all day
I know my dad to save money every spring(until he bought a farm) bought two young steers & pastured them until the fall then he shipped one to market which covered the costs of the original purchase, the cost of pasturing & finally the cost of slaughtering the second one, which filled our freezer for the winter, with seven kids & the going wage back then was just one dollar an hour, plus our backyard was a very large garden he managed to keep us all fed...
Funny that I only see it today, because yesterday I made Peposo for the first time. I was thinking of tweaking the original recipe a little bit and add some tomato puree so it was even funnier to see that your mother did it as well. Great video as always!
i had watched this a year ago and loved it then and loved it again now. Your background commentary is so interesting and your final culinary result looked excellent. Thanks to you, your mother and her French and Italian neighborhood influences for this masterpiece. - Marilyn
I braised a very tuff beef roast today. I was thinking something I could top the left overs with mash potatoes as a shepherds pie. Mainly beef carrots & peas. I ended up with a stew, thing change as you go at times. I saw your show title and added a large bell beeper. It made an excellent addition, much more subtle than I had expected. Love your channel, wonderful content! Thank you!
The gnocchi looks like polenta cakes we have made down here. I grew up with lots Italian immigrants. Beef Tip in red gravy with wine is common here over rice.
White Wine was used in a lot of early French and even in early English kitchens in a multitude of dishes.Red Wine was usually used in mainly game dishes.
Lovely recipe, Glen and Julie. I have had this with pork sausage, beans, beef, salt fish. Only I have to say, I know it as 'polenta' not 'gnocchi'. You confused me because in Sardegna they make semolina gnocchi and in Rome (awful) potato gnocchi... but as soon as I saw the frying pan, I knew what it was you were making!
Wonderful dishes, thank you. We, also had end of year dishes as well as first garden harvest dishes. Someone says "Fresh peas", I think of my grandmother. God Bless and stay safe.
I'll have to share this with my sister! They live in the country and "share" a cow each year with one of their neighbors. She has mentioned trying to make the beef from the very bottom of the freezer into something edible.
That looks positively delectable. I bet it really tastes like "home"! Not all white wine is white, and not all red wine is red. White wine is any wine made from fermenting juice, regardless of what color it is. Red wine production involves the entire fruit, which is generally crushed and fermented one, then the juice is extracted and allowed to ferment (age) longer. At least that's how it was described to me.
Stew and dumplings in the UK isn't a million miles away from this. I've cooked a similar Italian version before, I think it is called Peposo or something, it was excellent.
Just a tip. For real gnocchi alla romana you are supposed to use a coarser ground semolino, the type it's used for making pasta is called rimacinata in italy, which means ground various times. I think the consistency will be different, as well as the liquid absorbtion. That said i don't know if that flour is available outside of italy. I've seen used in some indian sweets called halva or halava, maybe it can be found that way. Hi from italy 👋
Made this for my family. Bought Gnocci is a staple in our house but this is very different. Have made them polenta before which they said was similar. No hot peppers for them and used red wine. First post but have been watching for years. Love your “show. I cook mostly without recipe so watch for ideas which align with my cooking style
That's a really neat format for gnocchi. I've not seen it done that way, just in the little boiled nuggets. I might give it a whirl at some point. Good work as always, looks like it turned out great!
As a young boy at the cottage I'm interested in what you would be doing during the day before suppertime? Bring me back to those times. You obviously ate well. The good ole' days!
I make a dish based gnocchi like yours, BUT I also add a very very generous serve of either Parmesan or Pecorino into the mash, then I bake it in a well greased/oiled dish in the oven until nicely browned. Sometimes I cut out rounds (like for scones or biscuits) and oven bake the same way in an oiled pan. It is just less cooking effort. I always add the cheese to this style of gnocchi though. Seriously good version. I would have added a lot of whole garlic cloves, possibly a whole bulb, to your slowly cooking pepper beef dish, since I love garlic and strongly flavoured beef together.
Thanks for the great recipe Glen. The Roman Semolina Gnocchi makes me think of Polenta which would work great with this. My husband was salivating looking at the end result :)
I haven't seen this type of gnocchi before, very interesting!! In Brazil, we do something similar, but with polenta instead. In my hometown, it's usually deep-fried and served with fried chicken.
Dry aged beef has far less moisture left in it, and you can crowd the pot with few issues. the pressure bag “aged” beef, has so much moisture left in it that if you add too much at once, you end up simmering the meet, until the moisture boils off.
I've been making peposo with red wine for most of my life. Recently, I've been making traditional red wine french dishes with white wine; i.e. Coq Au Vin Blanc. I decided to give try my peposo recipe with white wine and dry vermouth. Gotta say, I think I like white wine peposo better. Peposo Bianco?
According to one of my cookbooks (The Frugal Gourmet Cooks Three Ancient Cuisines), before the 1600s, polenta in Italy was commonly made from chestnut or chickpea flour. I wonder how gnocchi made with one of these flours would taste as a base for your stew? Probably not a cottage cupboard staple, though!
Is the gnocchi here the same as, or very similar to, "mush"? I remember my paternal grandmother making something she called mush out of corn meal, milk and an onion, using this same method. She would mostly serve it with breakfast, but occasionally with Sunday lunch.
Gnocchi alla Romana, what I sort of make here, seems to be forgotten or totally unknown in the US and Canada... But before potatoes (or corn, tomatoes, peppers, etc for that matter) reached Italy - Gnocchi was made this way, and still is in Rome: en.wikipedia.org/wiki/Gnocchi_alla_romana
Nice. I stand correctd, and as always learned something from a Glen and Friends video.
Could the beef be done in a slow cooker as in browned in a pan adding the tomato puree and then deglazing the pan before putting the lot into the slow cooker with the peppers, shallots, etc?
@@samuel_excels I don't see any reason why not. It's still getting in the upper 80s°F in my area and I would use the slow cooker rather than heat up the oven.
After watching your video this morning, my wife insisted that I make this dish for dinner tonight. I can report that it was a complete and delicious success. I didn't make the gnocchi batter thick enough and was unable to cut it into squares after refrigeration. However, I simply put spoonfuls into a pan of hot oil and they cooked up perfectly. I'll probably play around with the recipe next time around, adding a little more hot pepper and perhaps add a red and green bell pepper, too. Thanks for helping me create a fabulous dinner; it's the perfect comfort food!
Loving the “own the method” message Glenn is saying. My wife cannot eat beef right now. We swapped for lamb. The semolina flour was not readily available so we went with a couple slices of thick toast. My wife also does not prefer heavy red wine sauces and this being with white wine is nice. We went with a local grüner veltliner.
I love hearing the stories of Glen's youth.
Growing up in France, we used to eat boeuf bourguignon with polenta in my family (not the creamy kind, the more firm and set kind). This looks very similar in essence.
I've had stew over fried cornmeal mush. You put the leftover breakfast mush into a loaf pan and let it set up in the refrigerator. Then fry it up like Glen did with the gnocchi. It was especially nice with a chicken stew instead of making dumplings.
@@nkb1 I mean that's literally polenta (or more precisely polenta is just Italian name for that dish).
Glen adding 1/8th cup of whipping cream:
"that's how I roll"
It is so obvious that the friends visiting Len’s kitchen love his way of casually substituting one ingredient for another with such elegant ease. A concept dear to the heart of every happy go lucky cook. This recipe will make an appearance in this household in whatever guise 😊
The tough cuts of beef tend to also be most flavorful. They’re my favorites.
Your gnocchi is really interesting! I thought you'd be making all those little potato dumpling/noodle type things. These were too easy!! I'm making this! My hungry teen boys and husband would like this!! Thanks! Your memories were fun to listen to also!
We used to buy a beef for the freezer when the kids were living at home. Towards the end of the year we had all the tough cuts and a ship load of hamburger left to cook with. Great memories!
There are few things more enjoyable for me than watching someone cook who is at home and relaxed in the kitchen. Watching you make this stew was like watching my grand mother or mother.
This reminds me of Filipino dish called Nilaga meaning to boil or stew. it also uses hard meat cuts as well either beef or pork and we put a lot of red onion or shallot and lots of garlic seasoned with peppercorn, salt and fish sauce, then there's a lot of variation with the addition of vegetables though often we add potatoes and cabbage and/or pechay, sometimes with saba banana which is firmer kind of banana, and corn.
Nearly every recipe my mom ever made started with this is 'name of recipe', but I didn't have x so I used y, I didn't want to use c so I used d. Mom, you just made a new recipe! If we liked it, it would stay made that way. Wouldn't be at all surprised if that's what happened with this.
Elderberry juice substitutes magnificently for red wine.
Wow! That shot of the pot with the beef juice browned on the side was beautiful.
Wish I know how he gets it back to white every time
Enjoy the way you teach. You make me believe that I could actually make this recipe. Thank You.
Yeah, never saw gnocchi made this way, this is more like how firm polenta is made. Gnocchi takes forever to make rolling each one off the fork tines. The beef ragout looks delicious.
The opener: ran out of milk, just put in whipping cream. I love how real your videos are!
My Irish grandmother from San Francisco would make something similar to this but used polenta instead of gnocchi. She got her recipe from her Spanish neighbor. Now I want to try your gnocchi method with this! Excellent!
9:35 lol thanks for the demonstration
I'm making your Mom's pepper beef today but I'll put it over egg noodles, as that's what I have. Thanks for the inspo and recipe! Love your show!!
That method works with polenta ... cook, chill, cut and fry. Yummy topped with savory. But also delicious with butter and maple syrup.
grew up with a friend who's family was from Mississippi., His mom cooked her grits the day before, put them in a small bread pan and refrigerated till the next day. Sliced and fried for breakfast...
@@dontaylor8451 Yep, yum. Cornmeal mush, grits, polenta. Any of those treated t that way are so good with lots of butter and maple syrup, and a side of sausage.
Looks great! It reminds me of peposo, basically beef studded with garlic cloves braised in chianti and lots of ground black pepper. Served with soft polenta. Best when the cookpot sits on the in the coals all day
This sounds like peposo met boeuf bourgignon.
Nothing like a good beef stew.
I know my dad to save money every spring(until he bought a farm) bought two young steers & pastured them until the fall then he shipped one to market which covered the costs of the original purchase, the cost of pasturing & finally the cost of slaughtering the second one, which filled our freezer for the winter, with seven kids & the going wage back then was just one dollar an hour, plus our backyard was a very large garden he managed to keep us all fed...
Funny that I only see it today, because yesterday I made Peposo for the first time. I was thinking of tweaking the original recipe a little bit and add some tomato puree so it was even funnier to see that your mother did it as well. Great video as always!
And i love how you just "glug in " the wine....😉
I kept thinking of your Mom standing by your shoulder and smiling as you made this.
i had watched this a year ago and loved it then and loved it again now. Your background commentary is so interesting and your final culinary result looked excellent. Thanks to you, your mother and her French and Italian neighborhood influences for this masterpiece. - Marilyn
Takes me back 40 years ago. Why do we not still cook like this?
I braised a very tuff beef roast today. I was thinking something I could top the left overs with mash potatoes as a shepherds pie. Mainly beef carrots & peas. I ended up with a stew, thing change as you go at times. I saw your show title and added a large bell beeper. It made an excellent addition, much more subtle than I had expected.
Love your channel, wonderful content! Thank you!
Just finished the sweet potato video and was wondering when this would come out!
The gnocchi looks like polenta cakes we have made down here. I grew up with lots Italian immigrants. Beef Tip in red gravy with wine is common here over rice.
Thank you for sharing a family recipe that is dear to you. The Gnocchi + beef stew is an interesting combination that I wouldn't have thought of.
White Wine was used in a lot of early French and even in early English kitchens in a multitude of dishes.Red Wine was usually used in mainly game dishes.
Oh wow! When you took the lid off my mouth started salivating! I swear I could almost smell it!
This looks delicious 😋 love the memories that came with it also. Thanks for sharing Glen!
I'm going to make this for me and my wife very soon, looks amazing, homemade gnocchi amazing.
Lovely recipe, Glen and Julie. I have had this with pork sausage, beans, beef, salt fish. Only I have to say, I know it as 'polenta' not 'gnocchi'. You confused me because in Sardegna they make semolina gnocchi and in Rome (awful) potato gnocchi... but as soon as I saw the frying pan, I knew what it was you were making!
Wonderful dishes, thank you. We, also had end of year dishes as well as first garden harvest dishes. Someone says "Fresh peas", I think of my grandmother. God Bless and stay safe.
I'll have to share this with my sister! They live in the country and "share" a cow each year with one of their neighbors. She has mentioned trying to make the beef from the very bottom of the freezer into something edible.
looks amazing. I like the sound of your mom, she sounds like a very creative cook x
That looks positively delectable. I bet it really tastes like "home"!
Not all white wine is white, and not all red wine is red. White wine is any wine made from fermenting juice, regardless of what color it is. Red wine production involves the entire fruit, which is generally crushed and fermented one, then the juice is extracted and allowed to ferment (age) longer. At least that's how it was described to me.
Pecorino Romano cheese in the gnocchi would be great.
Stew and dumplings in the UK isn't a million miles away from this. I've cooked a similar Italian version before, I think it is called Peposo or something, it was excellent.
Just a tip. For real gnocchi alla romana you are supposed to use a coarser ground semolino, the type it's used for making pasta is called rimacinata in italy, which means ground various times. I think the consistency will be different, as well as the liquid absorbtion. That said i don't know if that flour is available outside of italy. I've seen used in some indian sweets called halva or halava, maybe it can be found that way. Hi from italy 👋
Made this for my family. Bought Gnocci is a staple in our house but this is very different. Have made them polenta before which they said was similar. No hot peppers for them and used red wine. First post but have been watching for years. Love your “show. I cook mostly without recipe so watch for ideas which align with my cooking style
I like your moms style, sounds like she knows what FLAVOR is!
Absolutely a delicious recipe 🥰
Italians cook beef in white wine as well! At least in Sardinia! Manzo allá Sarda!!
Surprised you didn't sneak in some Marmite lol. Can't wait to try this one. Thanks!
Thanks for sharing this Glenn. I would love to try this with fried Polenta!
So weird, I have been subscribed to this channel for over a year and this video kust now pops up for me.
Wish I could be eating that right now.
Look delicious! I’m making it after Thanksgiving when we are sick of turkey! Lol
Verjus or Verjuice is commonly available in Australia thanks to Australian chef (or cook) Maggie Beer.
Dear Glen, I really like your videos. Thanks.
❤ Love the onion idea ❤
That's a really neat format for gnocchi. I've not seen it done that way, just in the little boiled nuggets. I might give it a whirl at some point. Good work as always, looks like it turned out great!
This looks fantastic, I can smell it through RUclips
As a young boy at the cottage I'm interested in what you would be doing during the day before suppertime? Bring me back to those times. You obviously ate well. The good ole' days!
Going to have to make this today. I made that Paul Bocuse recipe after watching your video and it was one of the best things I've ever made.
I would identify beef cooked in sour wine with sauerbraten, my mother always made it with dumplings, so another parallel.
I will be making that with my last two peppers from the garden!
Absolutely loved this video. Thanks Glen.
Thanks!
This also would be just as good with Pasta.
I would use spirals!
I make a dish based gnocchi like yours, BUT I also add a very very generous serve of either Parmesan or Pecorino into the mash, then I bake it in a well greased/oiled dish in the oven until nicely browned.
Sometimes I cut out rounds (like for scones or biscuits) and oven bake the same way in an oiled pan. It is just less cooking effort.
I always add the cheese to this style of gnocchi though.
Seriously good version.
I would have added a lot of whole garlic cloves, possibly a whole bulb, to your slowly cooking pepper beef dish, since I love garlic and strongly flavoured beef together.
Apparently there are a lot of online sellers of Verjus wines. Which is great for those that dont live near wineries
Looks good! I am nearing the end of a quarter of beef in my freezer, so need to try this in my quest to use up the packages of stewing beef.
This looks super yummy.
Thanks for the great recipe Glen. The Roman Semolina Gnocchi makes me think of Polenta which would work great with this. My husband was salivating looking at the end result :)
This seems very like something I've had in an Italian restaurant in England, which they called beef peposo, and which I loved. I'll be making this.
You are an excellent cook. PS I will be right over.
Tried this not long ago, but with red wine. Im not a red drinker so didnt really like it, but it got eaten. Might have to try a white.
I haven't seen this type of gnocchi before, very interesting!! In Brazil, we do something similar, but with polenta instead. In my hometown, it's usually deep-fried and served with fried chicken.
An almost 20 minute episode?! You spoil us
Awesome! My enameled Dutch oven cracked so I’m without an oven pot. I shall try it when I get one. Thank you.
Dry aged beef has far less moisture left in it, and you can crowd the pot with few issues. the pressure bag “aged” beef, has so much moisture left in it that if you add too much at once, you end up simmering the meet, until the moisture boils off.
Look forward to your videos. Liked this recipe.
I loved this recipe! Thanks, Glen!
50s in stubbies. Good times.
Thanks for sharing Glen... ❤
Looks so delicious!
I've been making peposo with red wine for most of my life. Recently, I've been making traditional red wine french dishes with white wine; i.e. Coq Au Vin Blanc. I decided to give try my peposo recipe with white wine and dry vermouth. Gotta say, I think I like white wine peposo better. Peposo Bianco?
I have several variations on bolognese ragu that specify white wine
Gnocchi. How heavenly. Such an awesome food.
Yum, thanks
I bet that this would be wonderful with polenta, too.
Flavour the milk with a bit of Thyme and Garlic and give fresh grated Parm in the dough and you got the real Roman Gnocchi
We used to buy ½ a coe to for our freezer. It came with a lot of frozen vegetables and juices too.
According to one of my cookbooks (The Frugal Gourmet Cooks Three Ancient Cuisines), before the 1600s, polenta in Italy was commonly made from chestnut or chickpea flour. I wonder how gnocchi made with one of these flours would taste as a base for your stew? Probably not a cottage cupboard staple, though!
Is the gnocchi here the same as, or very similar to, "mush"? I remember my paternal grandmother making something she called mush out of corn meal, milk and an onion, using this same method. She would mostly serve it with breakfast, but occasionally with Sunday lunch.
But that was wheat not corn.....
the only problem I have with this video is when Glenn said labbet 50 ist a great tasting beer lol its wonderful one of my favorite
Your video says 1 cup of milk and 2 cups of semolina; in the transcript it says 2 cups of milk and 1 cup of semolina. Which is correct?
I wonder if Portuguese vinho verde would be a substitute for verjus, although vinho verde also has alcohol.
That’s the best thing about cooking, you get to make it how you like it!
Thank you Glen.
That looks so good.
It looks really good.
Looks sooooo good!