Can y’all do other ethnic recipes with an Italian twist? Maybe polish food italianized? Or is that a thing? Like using ingredients from other countries. Cabbage, whatever, in Italian recipes.
This is a great teaching method because it gives instant feedback to the teacher too. Like, she can see if something is hard for beginners that she wouldn't otherwise think.
I get a kick out of Eva's reaction to Harper's humor. I like this format of Harper essentially standing in for all of us as Eva teaches him another recipe. Another success, Harper! By the way I seem to be learning Italian from your vlogs. I understood almost all the Italian today. I was lost when Eva gave the oven temp in Italian. More reason to keep tuning in.
The technique of cooking the flour with a hot mixture of milk and butter and add and egg yolk off the heat is similar to the French « pâte à choux »… I’m definitely gonna try this technique!
Ohh yes I love yoki😍, Superb video n loves this presentation n awesome recipe too😋, great sharing n happy to be connected to you my friend!🥰😍💞👌👍👍gracias..
Those gnocchi look simply delizioso! I make my Nonna’s homemade potato and ricotta gnocchi but haven’t tried gnocchi a la Romana. It’s now in my list of new recipes! 👊😋🇮🇹🇨🇦
The plural of delizioso it's deliziosi It would sound weird in Italian to say gnocchi delizioso You should pair the adjective with the noun So, gnocchi deliziosi 😉
I had to laugh when you said “someone has to be allergic to potatoes, right?!” My mom was allergic to potatoes so I went through my entire childhood not realizing how great they were! 😂 I’ve spent the last 50ish years making up for lost time!! Love your videos! If you’re ever planning on visiting Sedona, I know several restaurants Ava would love! 😊
Potatoes are botanically in the Nightshade family (along with tomatoes, chili peppers, and the accurately-named toxic plant Deadly Nightshade), so if you are allergic to tomatoes or peppers, you might also be allergic to potatoes. If you are diabetic, or allergic to wheat, you could probably use rice flour as a thickener instead of semolina, which is a wheat product.
Potatoes are better than wheat flour for a diabetic. Rice flour is worse than wheat. Diabetics need to avoid simple carbs; gluten is a protein, and while some may have a sensitivity to it, it has nothing whatsoever to do with diabetes.
Your videos are so inspirational, I'm trying numerous recipes you have posted with great success. Recently discovered an IGA supermarket here in Sydney, Australia, in a suburb with a large Italian population. Wow, I can find every ingredient you mention, including a veritable range of local and imported pastas. The staff are wonderful, especially the more elderly women who inevitably ask, when I request an ingredient..." So what you make?" What joy, and thank you guys!
What you put inside is what you will find after it is cooked. The perfect explanation. Reminds me of another Italian RUclips chef who refers to his "Italian spoonful" when measuring certain ingredients.
I need to try this. We never had potato gnocchi growing up and I only recently tried it at a restaurant. We always made gnocchi by hand with ricotta. I prefer the ricotta taste and texture.But, this looks intriguing.
I just stumbled unto you guys by chance. I don't know whether it is because you are not professional chefs, but the way you explain things is very helpful and makes my understanding so much more complete. It may be professionals just assume everyone knows the things they take for granted, but you on the other hand explain the seemingly unimportant details that are in fact very important to mention. Keep up the good work. I really enjoy your channel. Thanks.
The tours look really great. I'm recovering from ankle surgery or I'd be booking a spot. Maybe on the next season if you decide to have tours in the summer or fall.
I was taught to make this by pouring tue paste into a dish, smoothing it, then cutting it into rounds.... your method of rolling into a fat sausage is so much better, I love it! Funny, I've been making cookies in this way for years but never thought to apply the technique for this dish. Thumbs up for the kitchen hack!! Also: this is nothing like choux pastry, people....
This is another great video. I never had this before but looks so easy. I love Eva's recipes because they are so easy to make. I am now going to my Italian market more because I think Italian food is the best and watching you two it really is simple. I love you both and you always make my day better.
I love how the woman in these videos uses her hands to communicate so many things. I have been re-watching the Pasta Grammar videos just to watch the amazing number of hand gestures... And I am fascinated by the bizarre editing in this particular video. I had to turn off some parts of my brain and simply enjoy the strange jump cuts.
Thanks for the recipe/video, made them today( on Thursday 😉) absolutely delicious, everyone loved them, reminds me of polenta but unique to itself and extremely easy to prepare👌🏻 Ciao
Oh that looks so delicious, I really need to make that for sure. Harper is great cook and follows instructions very well, better than my husband ever would lol
There are so many great recipes for Gnocchi (with or without potato). So please, all of you out there - do not buy these rubber pieces at the supermarket 🤢. They are awful and have nothing to do with real Gnocchi. Thanks to Eva and Harper for another great recipe 💖💖
Delicious 🤤 just had it for dinner! Do you know how to make trofie alla Genovese? I love it! They serve it in San Remo with potatoes, green French beans and pesto alla Genovese. Baci baci
Io stendo il semolino sulla carta forno allo spessore giusto e poi lo taglio con la formina Sarà perchè ne faccio tanti di più.. Comunque sempre brava Eva! continua con la paziente operadi missionaria della vera cucina (amen)
People might say this format is cheesy but I find it approachable... and cheese is awesome anyway! 👌 I need to get a couple of Eva's pantry staples and start following along!
@@WinstonSmithGPT i’m sure about that.. the best cotto you can buy in italy is from your trusted butcher there are many qualities of prosciutto.. i’ve only eaten the worst quality abroad
I love watching you guys interact and just recently started to enjoy how Harper has grown as a cook. I do find it a little strange however that on those occasions where nutmeg is used in your recipes, you use a pre-grated store bought spice. With your emphasis on quality ingredients, I would have thought that freshly grated nutmeg would be your choice. Please keep up the entertaining and informative channel.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
We hope you all have a happy #gnocchithursday tomorrow! What recipe would you guys like to see next?
It's carnevale: chiacchiere, castagnole, graffette o il migliaccio!
Ravioli please! With calves brains!
Can y’all do other ethnic recipes with an Italian twist? Maybe polish food italianized? Or is that a thing? Like using ingredients from other countries. Cabbage, whatever, in Italian recipes.
Pasta alla pistacchio! SO yummy!
Pasticciotto😋
Good idea having Harper follow Eva's recipes so we can learn with him. Looks delicious 😋
This is a great teaching method because it gives instant feedback to the teacher too. Like, she can see if something is hard for beginners that she wouldn't otherwise think.
@@erod818 Good point.
I love Eva's faces. There's no filter there. What she thinks is exactly what's on her face.
So glad we have discovered Eva!! I love her!!! Thank you for for letting us discover her!!! She is amazing! And you are a lucky man!!! Love you two!!!
Grazie!
@@PastaGrammar ciao posso chiedere se potete fare 2 ricette che faceva la mia mamma?
1 migliaccio napoletano
2 pastiera napoletana con granturco cotto
Why are her recipes so good! Never made and tasted Italian food this good in the US
She should be on the Food Channel.
question, why are they so big?
I get a kick out of Eva's reaction to Harper's humor. I like this format of Harper essentially standing in for all of us as Eva teaches him another recipe. Another success, Harper! By the way I seem to be learning Italian from your vlogs. I understood almost all the Italian today. I was lost when Eva gave the oven temp in Italian. More reason to keep tuning in.
The technique of cooking the flour with a hot mixture of milk and butter and add and egg yolk off the heat is similar to the French « pâte à choux »… I’m definitely gonna try this technique!
Yes similar to pate a choux, but it was invented by an Italian chef working at the court of Catherine De Medici.
That's what I was going to say. I make pate choux all the time so I'm thinking I could do this.
Ohh yes I love yoki😍, Superb video n loves this presentation n awesome recipe too😋, great sharing n happy to be connected to you my friend!🥰😍💞👌👍👍gracias..
Hey, that's my carbonara! Delis here don't sell guanciale so I had to make my own. Looking forward to more videos! Grazie 💖
Great job with your carbonara!
Bravissimo Miguel, ha un ottimo aspetto , complimenti 👏🏻, spero che hai trovato il pecorino o il parmigiano 😉👍🏻
Eroe
Wow that’s some commitment! 👍🏻
Bravo...👏👏👏
I always love how Harper's first inclination is to smell things he's not familiar with. 🙂
I do the same. lol My sister called me once to tell me that my nephew "does that weird smelling thing before he tries food, like you do." lmao
Vestiges of instinct from tens of thousands of years ago. If our ancestors weren't sniffing then, none of us would be here.
@@boblehmann1644 Isn't that the truth.
THANK YOU for bringing me back to my childhood.
Those gnocchi look simply delizioso! I make my Nonna’s homemade potato and ricotta gnocchi but haven’t tried gnocchi a la Romana. It’s now in my list of new recipes! 👊😋🇮🇹🇨🇦
The plural of delizioso it's deliziosi
It would sound weird in Italian to say gnocchi delizioso
You should pair the adjective with the noun
So, gnocchi deliziosi 😉
My grandfather always teased my grandmother's accent. He loved it
Wow! Beautiful congrats Harper!!! :)
I had to laugh when you said “someone has to be allergic to potatoes, right?!” My mom was allergic to potatoes so I went through my entire childhood not realizing how great they were! 😂 I’ve spent the last 50ish years making up for lost time!! Love your videos! If you’re ever planning on visiting Sedona, I know several restaurants Ava would love! 😊
Harper is so good at following Eva’a instructions. Very fast learner.
Eva never fails at cooking
That’s impossible.
She failed with panettone. She's human, afterall😁
Love gnocchi, but can't have potatoes (diabetic) this is a great alternative yum. Thanks Eva & Harper. Be Blessed . 😊🇱🇷
Potatoes are botanically in the Nightshade family (along with tomatoes, chili peppers, and the accurately-named toxic plant Deadly Nightshade), so if you are allergic to tomatoes or peppers, you might also be allergic to potatoes. If you are diabetic, or allergic to wheat, you could probably use rice flour as a thickener instead of semolina, which is a wheat product.
Wow tutti gli uccellacci del malaugurio 🤣🤣
Potatoes are better than wheat flour for a diabetic. Rice flour is worse than wheat. Diabetics need to avoid simple carbs; gluten is a protein, and while some may have a sensitivity to it, it has nothing whatsoever to do with diabetes.
Your videos are so inspirational, I'm trying numerous recipes you have posted with great success. Recently discovered an IGA supermarket here in Sydney, Australia, in a suburb with a large Italian population. Wow, I can find every ingredient you mention, including a veritable range of local and imported pastas. The staff are wonderful, especially the more elderly women who inevitably ask, when I request an ingredient..." So what you make?" What joy, and thank you guys!
it's amazing how well versed Eva is in Italian cooking
Boni aoh!anche qche fogliolina di salvia e un pizzico di pepe ci sta!Bravi as usual!👍😁👋
What you put inside is what you will find after it is cooked. The perfect explanation. Reminds me of another Italian RUclips chef who refers to his "Italian spoonful" when measuring certain ingredients.
I love Eva as much as I love her luscious illustrious locks of Raven dark permaganio hair!!!
Subscribed! Congratulations 🎉
Harper... i was taught that "a pinch" involved your thumb and first two fingers and picked up as much as possible with them. 🤗🤗❤️❤️
I’ve made several of your recipes- wish I would have taken pictures and sent to you!!
I was so happy when I heard the italian (?) music at the end of the videos! I really liked the videos with thatt music or classic music ^^
I need to try this. We never had potato gnocchi growing up and I only recently tried it at a restaurant. We always made gnocchi by hand with ricotta. I prefer the ricotta taste and texture.But, this looks intriguing.
You two are just awesome!
I just stumbled unto you guys by chance. I don't know whether it is because you are not professional chefs, but the way you explain things is very helpful and makes my understanding so much more complete. It may be professionals just assume everyone knows the things they take for granted, but you on the other hand explain the seemingly unimportant details that are in fact very important to mention. Keep up the good work. I really enjoy your channel. Thanks.
Thank you!
When Eva spins her fork, we know that she's happy! Also, Harper, I liked the utensils in the frame . . . nice depth! Tutti bravi!
I mentioned this to my mom and she remembered making this when she was young and in Italy it was a favourite of hers…gonna make this for her
This was one of my favourite dishes when I was a child!! Super delicious!! Ciao!!
My mom makes this sometimes, she puts a ton of parmesan on top and gratinates it till its all brown and crispy, absolutely delicious
❤️ Harper’s sense of humor!
Eva's school of Italian Cusine..really you need to open a restaurant where we come cook with you..that would be awesome!!! Just love y'all 😋🤗
The tours look really great. I'm recovering from ankle surgery or I'd be booking a spot. Maybe on the next season if you decide to have tours in the summer or fall.
Glorious. Thanks
I have to say I prefer gnocchi alla Romana to the potato ones. Evviva la cucina povera!
We made these last night, so delicious! We will definitely be making these again.
Harper you aren’t wrong about the allergies. I’m allergic to white potatoes so this recipe is helpful. Thank you Eva for all the amazing recipes ❤️
I love these simple, everyday dishes!
I was taught to make this by pouring tue paste into a dish, smoothing it, then cutting it into rounds.... your method of rolling into a fat sausage is so much better, I love it! Funny, I've been making cookies in this way for years but never thought to apply the technique for this dish. Thumbs up for the kitchen hack!!
Also: this is nothing like choux pastry, people....
Great job
Looks delish.
I love your content!!! I like the way you interact with eachother. Obviously I love the authentic recipes
You make me smile every time 😁 thank you, guys! I love you 😘
I think i'm going to try to make this dish, never had it.
This is another great video. I never had this before but looks so easy. I love Eva's recipes because they are so easy to make. I am now going to my Italian market more because I think Italian food is the best and watching you two it really is simple. I love you both and you always make my day better.
By the way, I love you guys. I'm here in St. Croix with very few Italians. So I look forward to your Sunday videos. Grazie melle. Ciao franco.
I love how the woman in these videos uses her hands to communicate so many things. I have been re-watching the Pasta Grammar videos just to watch the amazing number of hand gestures...
And I am fascinated by the bizarre editing in this particular video. I had to turn off some parts of my brain and simply enjoy the strange jump cuts.
Very Beautiful and interesting dish!!!
Thanks for the recipe/video, made them today( on Thursday 😉) absolutely delicious, everyone loved them, reminds me of polenta but unique to itself and extremely easy to prepare👌🏻 Ciao
Never had this dish…will definitely try it❣️
So good 😊
love you guys❤
The channel is growing 🎉
This is just like a more savory version of a pate a choux, Very interesting. Perfect dish for #gnocchithursday or, dare I say, #semolinasaturday 🤔
Eva, be proud of Harper: he's a perfect student and he's going to be a good italian cooker.
I am indeed allergic to potatoes, so thank you for this video!
I’m new to your channel. I love your recipes! And I love your curly hair Eva! Would you share what hair products you use?
Oh that looks so delicious, I really need to make that for sure. Harper is great cook and follows instructions very well, better than my husband ever would lol
I looooovvveeee gnocchi alla Romana. And Eva's cuisine is ten times better than Bottura's.
There are so many great recipes for Gnocchi (with or without potato). So please, all of you out there - do not buy these rubber pieces at the supermarket 🤢. They are awful and have nothing to do with real Gnocchi. Thanks to Eva and Harper for another great recipe 💖💖
I don't believe I've ever had gnocchi in my life. I've seen it at Trader Joe's but it never looked very good. I would love to try homemade sometime.
Y’all are my fave channel!!!
Way to go Harper! And of course congrats to Eva for being the insegnante here!
Che buoni ... Bravissimi
Like and enjoy always 🍀👍🍀
Greetings from Germany to everyone stay healthy and fit
For healthy Italian food 😋😉
You guys make me smile! And hungry...
I think I prefer this gnocchi. You two always make my day.
Delicious 🤤 just had it for dinner! Do you know how to make trofie alla Genovese? I love it! They serve it in San Remo with potatoes, green French beans and pesto alla Genovese. Baci baci
What a great couple! Eva's recipes are very good. I love her accent.
Good compliments.
Io stendo il semolino sulla carta forno allo spessore giusto e poi lo taglio con la formina
Sarà perchè ne faccio tanti di più..
Comunque sempre brava Eva! continua con la paziente operadi missionaria della vera cucina (amen)
Grazie!!!
I will have to try this.
Wow Harper your cooking skills are improving!! Yummy that looks so delicious!!!😋💕
YES! YOU MADE GNOCCHI!
Looks delicious. I wish I could eat it. I'm diabetic. Sometimes I eat the pasta that you said is better. By the way thank you 😊
Harper says QB really well
Woo hoo! Gnocchi Giovedì! #GG Will try this As sono as I get more semolina flour! Mille grazie! 🇮🇹❤🇺🇸🙏
People might say this format is cheesy but I find it approachable... and cheese is awesome anyway! 👌 I need to get a couple of Eva's pantry staples and start following along!
I wish Eva could visit Grandma Gina from Buon-A-Petitti. I'd loved to see my two favorite Italian cooks colab!
Gina isn't a real italian Cook,sorry
@@stefaniasassi433 Of course she is. She's about as Italian as you can get.
Definitely Italian. I love her too.
Bravo Harper!!!
my nonna used to put some prosciutto cotto and fontina between two discs of gnocchi, really advise that especially for children
@@WinstonSmithGPT i’m sure about that.. the best cotto you can buy in italy is from your trusted butcher there are many qualities of prosciutto.. i’ve only eaten the worst quality abroad
Hello I love your channel my family is from Calabria as well. Can you tell me what type of pots and pans that you use! Grazie!🇮🇹😀
Ma tus marito é propio especiale.
Fatte una buona copia.
You know? A good couple.
Grazie!!
Not allergic to potatoes but diabetic , so this is a win-win !
why do you think wheat is better than potatoes for diabetics?
Can you use cold polenta? Very easy recipe and looks delish. Thanks keep up the GREAT RECIPES
Result isn’t the same
I love watching you guys interact and just recently started to enjoy how Harper has grown as a cook.
I do find it a little strange however that on those occasions where nutmeg is used in your recipes, you use a pre-grated store bought spice. With your emphasis on quality ingredients, I would have thought that freshly grated nutmeg would be your choice.
Please keep up the entertaining and informative channel.
I am out there... can no longer eat potato, but I adore gnocchi.
Whatever you cook...is good for everybody on this planet...but not for people allergic to good food😜😍
😂😂😂
I will definitely be making this for the kids.
❤️❤️❤️
Ciao Eva, per cortesia, insegna a tutti quelli allergici alle patate, che si possono fare gli " gnocchi all' acqua". Ciao 😙😙😙
Thank you guys! This looks like a fun dish to make!
I'm making this today!!! Thanks!!!
Ooooh I have to try this one seems very easy and tasty 🤤
That looks easy and fun!
Looks delicious.
Surprisingly, I've made these before since it is really easy to make and not a lot of ingredients or prep required.
Aaw. Harper, you are so cuuute
Love these gnocchi. One of my favourite childhood dishes. Mum used semolina. Is that the same as semolina flour?
Bravo 😎
More or less
Looks absolutely amazing 🤩