Making a Years Worth of Gnocchi!
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- Опубликовано: 26 сен 2023
- #acrehomestead #recipe #cookwithme
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Gnocchi Bolognese Bake - www.savorynothings.com/bologn...
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Gnocchi Recipe (I used Parmesan cheese instead of ricotta) - natashaskitchen.com/easy-gnoc...
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Hey Becky why not have a go at making basil sugar (1/2 cup sugar to 1/4 cup fresh basil in a blender or food processor and stored in an airtight jar, shaking the jar occasionally helps distribute the basil flavour). A sprinkle of basil sugar on top of fresh melon, strawberries or grilled pineapple - amazing taste combination.
That sounds amazing!
Sounds awesome
It is awesome. 🎉
That sounds amazing in a cocktail
Phantastic😀
bless this woman for putting out so much content. i could watch her every day.
Aw thanks so very much!
Hi Becky! My family is from northern Italy and we make a lot of gnocchi. Besides white potatoes we also make them using sweet potatoes, ricotta and different squashes. The ricotta gnocchi are the lightest thing you will ever eat. Great video!
ya that sounds like a great idea thank you for the tip
The ricotta gnocchi are my favorite! It’s a shame everyone here mostly focuses on the potato kind.
The ricotta ones are called Gnudi. So good!
Roasted butternut squash in a sage brown butter! 😊
How do u make the riccota type
I remember your last gnocchi marathon from your old homestead. Everything changes, and yet stays the same.
Thank you for being you.
I saw a you tube content using the potato peels. You put them in a jar with water loosely cover and store 2 weeks. After that it is a potassium + rich solution for your garden and it is free.
Good job with the gnocchi! Here in Italy we call the small gnocchi "gnocchetti" and I personally prefer them as well. So your gnocchi are more "traditional" than what you think! Cheese aside that is 😂❤
We had a dear family friend who made the most fabulous gnocchi. I used to call them “little pillows of Heaven.” She died a few years back at the age of 103! I remember her for many reasons, and her gnocchi is at the top of that list. You did a great deal of work! And your gnocchi, I’m sure, we’re just as pillowy and heavenly as our dearly departed friend’s were. So glad to spend this time with you!
How love and food come together. Memories of loved ones and the food we made together is such sweet way to remember.
❤ your vids. I have learnt how to appreciate the people around me more. I thought I did until I saw the way you communicated with your family. I now make sure I tell my family how much I appreciate them. Thank You.
My favorite time watching is with your beautiful momma, she is very knowledgeable.
Herb salt is one of my favorite herb preservation methods. Every year I make a big batch of herb salt with a mix of my favorite garden herbs (usually thyme, rosemary, oregano, basil, savory, and marjoram). You're right, it makes a great gift during the holidays! Another favorite I've made is a rosemary lemon salt (same method you show, with the addition of a generous amount of lemon zest). I don't care for the texture of dried rosemary so blended into salt has been a good way to preserve it since I don't live where it's perennial.
Hilarysmith4465 another good tip!! Thanks! In tried rosemary salt years ago but didn't use enough rosemary for it to work!
This is such a great idea, because they charge an obscene amount for my favorite Mediterranean Sea Salt. Which is basically, Mediterranean herbs, dehydrated bell pepper, lemon peel and sea salt. I've been making it from scratch since I figured that out, but tbh, I haven't gotten the ratios to my liking yet. Once I figure it out McCormick is on notice 😄😉.
Hi Becky, a cafe I do a lot of work for makes a breakfast gnocchi, it's a carbnara sauce (cream reduction, bacon, parmesan) with a poached egg on top. It's truely amazing and thought you might like to try it with Josh. Something different than what you normally make them.
That sounds amazing!
oh yum! I will need try that for sure! Thanks!
Thank you for sharing this recipe! ❤
Hi Becky. May I suggest you layer another sheet of parchment on top of your first layer of gnocchi. The layers on top of one another work just fine. It keeps the layers separated so they don’t stick and I usually can get three layers of parchment and gnocchi before putting in the freezer. I make perogi the same way layering at least three layers per cookie sheet then flash freezing them before bagging. Works like a charm!
Becky, a favorite sauce for homemade gnocchi is a cream sauce with Gorgonzola cheese, fresh sage, and toasted walnuts tossed in. So many calories but worth it.
I am a seasoned cook but for some reason gnocchi has always intimidated me, I am going for it tonight thanks to you Becky!
I love the gnocchi soup at Olive Garden. That casserole looks delicious.
Another use for your abundance. I just recently discovered being able to freeze twice baked potatoes (I had a bunch of little ones that were about to go bad). I prepped them like you would normally do for stuffed potatoes except for the final bake. I individually wrapped them and put them in the freezer to enjoy later for snack/movie night. A great tip to separate the potato from the skin with ease is to roll them in a dish towel after they are done baking. It makes it easy to remove the potato and if you're using for plain baked potatoes, it makes it super fluffy. You have been such an inspiration to me! Thank you :)
Hi Becky 👋🏻
To keep some texture when making seasoned salt, I add part of the salt to blend, then mix the rest of the salt at the end.
Gnocchi is also a traditional pasta dish in Croatia. We write them out as “ njoki“ but pronounced the same way. In Croatian cooking we also don’t put the indent or grooving on them. So yours are traditionally Croatian 😊 (minus the cheese lol).
We usually eat them with a brown veal sauce (sugo) and sprinkle with some grated Parmesan (optional).
Yay! Good afternoon Becky and friends 🫶
Happy Wednesday Becky and friends! So excited for this new video! 😍❣️
So, I’m 51 and my great grandparents came over from Italy and my great grandmother got the family working in an assembly line. My aunt learned directly from her before she died and she got the entire family involved in the assembly line. Makes it go much quicker and becomes a family bonding activity.
We did this before they were available in grocery stores.
For those watching, normally they are rolled on the back of a fork after cutting. It gives them little lines on one side and an indent in the other to hold sauce. We had ours every Christmas with a meat sauce.
Just fyi, Lowry’s spaghetti sauce packets tastes most like my grandmothers, though you have to add sweet Italian sausage (2.5 links) and some extra basil, oregano and rosemary (all dried).
Hi Becky! Quick tip, if you use the potato peeler like a knife, it makes it so much easier to peel 😀
Thats funny, I think it’s a lot easier to do it the way she’s doing it.
Yes! When you do it that way you don’t have to make as many strokes. You get a longer peel on each stroke. I never used a potato peeler until I found the kind where you use it like a knife, pulling it towards you instead of away from you.
I've never liked using a peeler. Guess I'm 'old school' 😉
Triangular shaped peeler..way way easier
I grew up peeling with a small knife. I now use a peeler but use it as a knife
I made Tuscan salt recently with rosemary, thyme, sage, and garlic-and it’s fantastic! Works great on scrambled eggs and veg. 😋 Basil salt might be next. Also, you can set the salt outside in the sun to dry within an hour or two
No, please NEVER dry herbs in direct sunlight ... ☀️
It destroys the vitamins.
Looks awesome! One of my favorite foods. Gnocchi is already plural😊
I was going to say the exact same thing about gnocchi just like zucchini is singular AND plural
Our favorite way to eat these are boil like normal, but the pan fry onions in butter then add the gnocchi. Fry till crispy. They are amazing!!!
Baking them with skin on is the way my mum taught me to make gnocchi…saves peeling them and then you put them through a ricer…..much quicker and keeps potatoes drier which is what you want for making gnocchi so you don’t need as much flour.
I learn something every time I watch. Letting steam evaporate from potatoes is life changing for me. I'll never have runny potatoes again. Thanks!
Hey Becky, I would suggest washing and thoroughly drying basil before using it. Straight from the garden can often have bugs or eggs on or under the leaves. Great video ideas though!
Atleast the salt will dehydrate and kill them😂
Salayna - That was my thought, too
That took you 4ever but 12 bags full of homemade goodness is fabulous! Make sure those freezer doors are closed! 😊❤
Nah not necessary. She blended it & it’s preserved with salt. Humans eat bugs & tiny eggs without realization on occasion on our produce & it won’t hurt you lol
@@Amanda-cn3pk 😂
I cook my potatoes in my pressure cooker. I cut them into 1" cubes and put them in my 6 quart pressure cooker. It only takes 5 minutes of cooking time. Cool under cold water to release the pressure, then drain and mash the potatoes.
Hey Becky, you’ve never steered me in the wrong direction. I had half a box of potatoes I needed to process and was inspired by this video. After your amazing advice and tutorial I have 4 sheet pans of homemade gnocchi flash freezing now. I left about a bowls worth to taste test and it is better than any store brought gnocchi I’ve ever had! Light and fluffy! I can’t wait to make some of your new recipes you’ve put out with gnocchi! Thank you ❤
Canning potatoes 🥔 are great! Just make sure you have plenty of water in jars. I have done whole small ones, French fries, diced and shredded. Makes a great easy grab for any dish. 🥔🥔🥔🥔🥔☺️
I keep a plastic putty knife in my kitchen for cleaning up messes like this it works really quickly and doesn’t scratch the counter. Love the recipe for the salt!
We make noodles out of potatoes very similar and we add nutmeg boil them fry add sauerkraut and European bacon it’s called Schuppfnuddeln
Or with apple sauce for the kids
How she just explained making gnocchi makes perfect sense to me. This is why I'm more of a cook then a baker 😜
I love the basil salt idea. I have a ton of sage and think I will try doing salt with that!
If you need another idea for using up your potatoes, try making homemade frozen hash brown patties. I recommend Smitten Kitchen's recipe!
Thanks for sharing Smitten Kitchen, I went to check her out. She seems right for me.
I think it's interesting that you like to leave your potatoes pretty big when boiling them for mashed potatoes. I've always cut them small, so they only take about 10 minutes to cook once the water is boiling. Of course, I always do the fork test to make sure they're tender.
Same here….and also if you put a lid on the pot, the water comes to a boil faster😛
Most recipes says to boil whole peeled potatoes in cold water.
I cut them up also. She made this 1 year ago.
If you cut them, they have a chance of retaining more water and requiring more flour resulting in tougher gnocchi.
@@phyllisnolfi8105good info. I didn't know that. I've only made mashed potatoes, but never gnocchi. That makes sense though. Thanks for the info. If the sizes vary vastly, is it ok to maybe cut the large ones in half? My fear would be that they wouldn't cook evenly. Which is why I cut them to smaller equal sizes for mashed potatoes.
Hi Becky, I have made black olive salt and sprinkle it on blistered Shishito peppers. Very tasty!
Gnocchi is a great idea! I didn’t think of it. For the ones that won’t store, I’ve been boiling and freeze drying. -Natalie
I was wondering about freeze drying them!
They sound awesome especially the sweet potatoes 🍠 ones.
Man, I need a freeze dryer. You’re so lucky!
@@juliepoolie5494me too. Can't afford tho.
How well did they rehydrate?
You've inspired me to try homemade gnocchi. We also love riced potatoes drizzled with melted butter with chives in it. Yum!
My favorites are pumpkin gnocchi with Gorgonzola (blue cheese in the US). The sauce is simply the cheese and milk, it’s sooooo good!!
I really appreciate that you are showing your complete thought process in using older potatoes for a recipe instead of wasting or using unnecessarily fresh potatoes. Any tips on long time storage of potatoes?
Hello, I don't know if you have wild garlic leaves in your area, they come out in the spring in the uk. But I do the same thing you just done with the salt but with wild garlic. It's amazing, especially on grilled meat in the summer. Also, if you only have a flake salt and not a chunky salt, you can just blend a small amount of the salt with the herb and then stir it into the rest of the salt required.
I'm in the UK too and my mind went straight to wild garlic salt!! I use Maldon salt for mine which seems to work well
Same in Germany. I think the American name for wild garlic is ramps. Amazing herb!
Girl for real though you have more energy than 10 of me & I have 0 babies to look after😂😂
I know. I want that energy. I am hypothyroid so my energy level is horrible these days.
I'd be happy with a piece of the enthusiasm and zest she has.. but I am almost 60.. back in my 30s I did most things. A lot of home cooking. 3 children. The general life. Lol❤❤
@@shirleyperry8593same here except I had 4 children. Now that I'm 56 my energy level is almost caput. 😂
I know, I never thought it would happen to me, but it did.
No shade to Becky but understand she doesn’t commute work outside the home and her husband occasionally works from home. Not that this means he’s caring watching baby at that time but it definitely changes dynamic of work life balance. When the camera edits you don’t know did she feed baby, walk with baby, she holds it close to vest for privacy, she may have nanny, we don’t know. My point, give yourself grace, it could be apple oranges
Becky what a fantastic use of potatoes. Definitely will be putting some up for quick and easy dish this winter. Thank you. I learn so much fun stuff from watching you. You’re amazing!
Hi Becky. I do so want to my own gnocchi BUT got stuck not far into this video. I have so much basil and don't want it going to waste with winter around the corner, SO I went to pick a lot and have made a lot and am planning to do more. Thank you for slipping in all these fantastic recipes and ideas for us. We grow so hard on our goodies and for it to go to waste is heart breaking. Thank you, be blessed.
Ahhhhhh, thank you for talking about the flour and the texture! I’ve followed recipes and my gnocchi has never turned out right. I think this was the issue. So thank you for taking that cooking class and for sharing your tips! ☺️
Terrific, informative video, Becky. You take the worry out of making these! Looks so good and fairly easy. Love that you can freeze them for future use. Thanks for this!
I re-watched 💙 this vid. Thanks. This gnocchi recipe is perfect! Love you Becky! Nurse Judi in Scottsdale AZ and Eucharistic Minister. Prayers daily 🙏🏻 for your family
It is always fun to watch you do what you do in the kitchen. You give me inspriation to cook for my family every time I watch you.
I love your recipes Becky! I’m definitely trying the gnocchi recipe soon!
Love your channel! 🥰
Wow Becky this was very interesting ,so enjoyed watching you make all that gnocchi,it made my mouth water when I seen the finished product!!
I'm going to try to make these. I love that you don't dirty extra dishes if you don't need to. My favorite way to cook.
I’ve been waiting for this video! Hopefully I’ll be making gnocchi this weekend and use my frozen pesto pucks made from the basil I grew over the summer.
I made the basil - rosemary salt and used it for a rub for my roasted chicken. I also dehydrated poblano’s and a jalapeño for another salt and it turned out delicious. It’s a great way to preserve herbs from the garden for later.
I love your respect for your mama. So refreshing!!👏🏻👏🏻
That was amazing to watch. You took “not perfect” potatoes that other people might have thrown out and turned them into something delicious. Delightful! 💕
I would never throw them away.
Hi Becky, my grandmother would make a sweet snack from the gnocchi dough. Just omit adding the cheese to your recipe . Once you have your snakes rolled out, cut them about 3 inches long and fry them. Once fried sprinkle sugar or cinnamon sugar on them and they are delicious. It’s a recipe from southern Italy.
One of my favorites, when we lived in Germany, was Gnocchi Gorgonzola. Now i know how to make the gnocchi. I just have to learn to make the gorgonzola sauce.
Wow such a wonderful kitchen day, I have never had Gnochhi and I am almost 65 lol Thank you for Blessing us All! Happy Fall 2023!
Excellent gnocchi tutorial! I learned to make them from my husband’s Italian grandmother. We make them a little bigger and roll each one off the end of a butter paddle then let them dry for awhile before boiling. I love the idea of making them smaller and skipping adding the ridges.
I would love to see the boiling, draining and then frying your gnocchi- it sounds delicious! Thanks so very much for your videos, love them! Terri
Hey Becky! I love Gnocchi, white potato and sweet potato Gnocchi.. few years back I went to a free cooking class and that was the first time I even heard, made and ate Gnocchi for the first time. I love that you explain the history and the science behind the things you make.. I’m a big pasta lover so I definitely have to make homemade pasta of any kind a goal of mine 😃🍝
You inspire me! I have a big new kitchen and am retired, but I have lots of craft and sewing projects I want to do. I also want to put in some raised beds for veggies this spring.
Fascinating to see just how these are made. Another hardworking day with Becky …LOL 👍👍👍
I was was worried that piece on your eye lid was going to fall in your eye!! I learn from you! I know a lot all ready! But you got me canning EVERYTHING! What a plus for the Winter months TY!
Hello, wow, you make it look so easy! I will have to give it a try as i have tried the packaged kind and did not care for it so, this is on my list! Thanks so much for sharing!
Becky this is a great video, I have always wanted to make my own, and now seeing you do it i will too! One tip i can give is to cook the potatoes in your instant pot, i chop mine up into 4 and set on pressure cook for 9 minutes. quickest way of making potatoes ever! And they taste just as good.
Great job Becky, that was a BIG project! Chefs tip for cleaning a floury mess on your counter; use your bench scraper/ dough cutter whatever you call it. These work incredibly well as a counter scraper. Much love! ❤
Hi Becky, hi friends! Those look yummy!!!
ESP Becky, I made them for dinner tonite, and I love to make and freeze them. Thank you for posting this video. ❤❤❤
I can't have gluten, but boy oh boy does that look good! WOW I've gotta make this!
I made something similar called kopytka (the polish version of gnocchi) and it was so good. However, I didn’t know I can switch out the potato and really want to make a sweet potato version next! Love your videos, thank you for sharing!
Gnocchi with pesto is delish, too. Simple and sublime. Thanks for another great, informative, video. Cheers!
Oh loving the basil salt idea as gifts it actually made me think how wonderful it use make bath salts with your wonderful fresh herbs x
Gnocchis are wonderful I've only ever made them once but they were amazing but took a bit of time so was out off making them again. Always good to do them once. Hopefully I'll find time again x
Hey Becky, I use my bench scraper to scrape the flour and wet pasta dough remnants off my granite. So fast and easy. A few passes and done!
Thank you Becky so very much for introducing me to your Dad....I enjoy his channel so very much and appreciate your family....Love you all Patti
I have been homemade gnocchi forever. As little kids we would do the rolling of them on the fork. They taste much better than store bought. I actually made them last week ❤️
Oh man, that Bolognese Gnocchi bake looks so so good! I can't wait to try it and look forward to your vlog of Not Your Mothers Casserole! Thank you so much for sharing your recipes! I've made so many dishes you have shared and not a one has ever disappointed. You're the best!!❤
So much fun! Great idea!
I love having herb salt as a preservation option for herbs. It is such a delight to have
Hi Becky. Love watching your videos. Just watched an Italian lady make gnocchi with squash and potatoes and she did not use any eggs. Just a little cheese. It looked delicious. Must try making from scratch instead of buying!!❤
Thank you for sharing… my memory with gnocchi is my grandmother… she couldn’t cook well but her gnocchi with butter and sprinkled sugar … that takes me back straight to my childhood ☺️
That looked delicious. I try to do the same by making a mess once and freezing another meal or two. Now i will have to make these!! You gave me a taste for them...lol
Thank you for sharing
Thanks for sharing your recipes with us ❤❤❤
That casserole looks delicious!
Hi Becky. We make our gnocchi with ricotta. The basil salt sounds delicious. My basil is done for the year.
I love your channel Becky❤ you’ve been my inspiration since day one. I’m always excited to see your videos😊
Wow! I have never heard of this kinda cooking ❤❤
Great job Becky
Thanks for all you do becky. I am gonna try these.
Becky, when I freeze mine, I do 2 layers per cookie sheet. I fill the first sheet and get it in the freezer. By the time I have more to go in the freezer, they are firm enough to slide another piece of parchment full of them on top. Saves freezer space and cookie sheets
Earlier in the season, I made thyme salt and rosemary salt. I added a portion of the salt to my blender with the herb and then stirred the rest after just incase it would make it too fine for my liking. I used pink Himalayan sea salt. I’ve really enjoyed using both of them and have gifted them as well.
I jusr got the presto digital electric canner. I did four jars of green beans and it worked great. So much less heat in the kitchen!
Hey Becky, Just an fyi you can use a plastic scraper on your tile to get your flour unstuck , I used to work at a bakery used them all the time and it's really a time saver!
Loved this recipe! Excited to try and make gnocci at home! Thanks Becky! 😍💕✨
I’m so glad you use that particular peeler. Of all the peelers I’ve used, that one is the best I’ve found. I’ve worn through two in 25yrs! I also notice some folk peel way from them, some towards them… oh, my ocd is in full flow….
So intrigued by the basil salt...might try that with my purple basil...
Um love making gnocchi
this was one of the most informative vids I have seen. It is hard for people who have never made something to know when the consistency is correct. A lot of recipes will say 4-6 cups of flour etc, that is a large range. I felt like I was doing something wrong if I need more or less than what it called for.
Thank you so much for always sharing.
I love gnocchi, with pesto, sorrentina with tomato and mozzarella, with bolognese sauce.etc ..yes, we eat them mainly in northern Italy...