I made this today. Made a quick tomato based sauce with a little sofrito and puréed sun-dried tomato. Added a good bunch of smoked paprika and mounted with butter. Pan toasted the gnocchi. Garnished with fried potato skins (that were delightfully crunchy) and some dill fronds. Best plate of food I have ever cooked.
Absolutely the best instructions for pillowy gnocchi - food of the Gods!!! First time in my life that my gnocchi has been consistently perfect thank you! And I have to ask…what brand is your potato ricer?
Hey Tim! Great name BTW. Thanks for the fantastic video. My last attempt at gnocchi was a disintegrated mess. Your video inspired me to try it again. I think what makes gnocchi tricky is that it sits at the intersection of baking and cooking. Tonight my wife (incredible baker) and I combined to make your recipe and it came out spectacular! We live at 6300 ft above sea level and the amount of flour you need to bake can vary quite a bit. The lesson my wife taught me tonight was to leave the initial dough a little sticky before you roll. If you get it just right and then roll it, you will be adding more flour than you need during the rolling process. Thanks again for the great video :)
Tim! Thanks for watching and giving my recipe a try. I really appreciate the support and kind words. Crazy how altitude can affect cooking and baking in so many ways!
I used your gnocchi recipe yesterday for Christmas Eve; yyyuge hit.... Your ratios and cooking methods are superb! Salute! Merry Christmas, and thanks!
I’ve been doing a lot of gnocchi research and the way you explain and your golden rules are so helpful! Everyone says not to over knead it but what does that mean? 30-60 seconds is exactly what I wanted to know, thank you!
I have tried and failed to make gnocchi many times… it was always a complete mess, very complicated and incredibly frustrating all for the end result to turn out horribly, too dense and too chewy! Your video here SAVED me! Not only did the end result turn out fantasticly delicious, but also your method was simple to follow, and each step felt like a natural/normal order rather than other methods where it feels like you’re spinning 1000 plates at once. Thank you, sincerely, Thank you!
i 100% recommend doing them in a frying pan after boiling. this is the 3rd time ive made it, and it was amazing. the 2nd time was like meh kinda slimey? 1st time was god awful hard chewy garbage. pan frying after gives it such a better texture and doesnt sacrifice the softness of the inside.
I really liked this recepy. I am about to make gnocchi for the first time AND make a video about it. It seems quite difficult. I also watched some of your pizza episodes.... Once in my life I did a really good pizza, it was due to 2 things, the dough and the oven. It was a real outdoor pizza oven. What a delight to work with. And I gave so much love and care and got lucky with the dough. I made an episode about it, but will remake it... it´s on my agenda, because I have to explain the dough´s developement.
Hi, do you have any recommendations for freezing or how many days can be kept in the fridge? Should they be boiled before refridgerating/freezing? Thanks for advice. 🙂
Yes, boil then refrigerate or freeze. If refrigerating, toss the gnocchi in a little oil so they don’t stick together too much. Freeze on a sheet pan with space between each gnocchi so they don’t freeze as one mass.
Hi, Tim. I don't know why gnocchi haven't been in my repertoire'. You have provided an excellent tutorial not only on how to make them, but what the pitfalls may be and how to avoid them. Since I don't have any truffle oil lying around, I think I will use some sage leaves from the garden. Thanks! I always look forward to your vids and cook from them. After the potato gnocchi, I will do one with sweet potatoes. Any tips on dealing with the extra moisture from them?
Can't go wrong with browned butter and sage! To be honest, I've never attempted sweet potato gnocchi so it's hard for me to comment on the method. I'll try my hand this weekend and will report back. Sound good?
@@KitchenCraftFood Yes! My first instinct would be to bake the sweet potatoes until done, then scoop out the flesh onto a sheet pan and partially dehydrate it in a low oven for an hour to get the moisture on par with the russets. For storage, I presume you would boil first then freeze in a single layer then bag. Is that right or have you never had the problem of too many gnocchi? I will experiment, too, and we can compare notes.
@@etherdog When I cooked professionally in restaurants I/we would prepare gnocchi daily by cooking, chilling, then holding them cold. I (or one of my cooks) would pull potions to order during service. If you want to make gnocchi in bulk at home, then yes, cook, freeze in a single layer and store them in ziploc bags or a container. I'll touch base on Monday with some notes on this weekend's efforts!
@@KitchenCraftFood Tim, I wanted to report on the sweet potato gnocchi I made. I followed your basic recipe by percentages. As suspected, the sweet potatoes are a lot more moist than a russet, and whilst I intended to dehydrate them more, I was running out of time, so I used about 1.5x the amount of AP flour. They were still pillowy after sauteeing in butter and the extra dusting of parm in the pan gave a nice almost crunchy shell. I didn't use any chicken stock because this was a first test and we only ate about 1/3 of them, so I can experiment further. They tasted great and thanks for the inspiration!
Yes, if you plan to freeze them, do that before you cook them. Just arrange the gnocchi on a small sheet pan (or at least keep them separated and in a single layer) and place them in the freezer. Once frozen transfer to a plastic bag or container. When you're ready to cook them, go straight from the freezer to boiling water...there's no need to try and thaw them. Hope that helps!!
Thanks for the recipe definitely will try it. I also like your video especially the audio it's clear & crisp may i know which mic you are using? Thanks
Hey Walid, thanks for taking the time to visit my channel. I use a Blue Snowball mic for the voice over audio and I've been experimenting with a variety of mics for the talking head portions. In this video I used an Audio Technica condenser mic, but I wasn't thrilled with the quality. My kitchen is a tough place to record so I'm thinking it was the space and not the mic.
So im making olive garden chicken and gnocchi now do I still boil the gnocchi separately then add it after making the soup or should I add it in to the soup and cook that way 🤔
Great question! Russet potatoes produce the best texture because they're lower in moisture than other potatoes. Avoid red potatoes, too waxy and high moisture content. Yukon Gold's work too and have a nuttier flavor, but the moisture content is higher so you'll sacrifice a little bit of the light, airy texture that properly made gnocchi are known for. Thanks for the nods on the video format. Still struggling with audio quality on the "talking head" segments. It's hard to soundproof a kitchen so there's always so much reverb and noise.
Apart from the egg, cheese, and butter I have made gnocchi, but I did boil the potatoes first and that made my gnocchi too soggy at the end. I did use a cashew butter and a vegan egg.
I did something Italians would hate me for & used Smash (instant potato flakes) yesterday, ad libbed & produced edible (to me) gnocchi so it’ll be only better from now on with the right ingredients & this impeccable method!
Your video indicates 3 3/4 ounces of flour for every pound of potatoes but your written recipe above indicates 1.75 lbs and 3 1/2 ounces. Which one is correct? Thanks.
i think it’s one pound of cooked potato but 1.75 lbs of uncooked unpeeled potatoes. Which means that you have to bake 1.75 lbs of potatoes to have enough yield for the recipe
Made this last weekend, and it was fuckin incredible. I've been hitting my head on chewy gnocchi recently and it finally came out perfect. Thanks a ton for sharing.
That's correct. My point in the video is that boiling the potatoes, as opposed to baking them, adds additional moisture to the gnocchi mixture. This promotes increased gluten formation from the flour included in the mix.
@@KitchenCraftFood Made gnocchi tonight and it was very tough. I made the gnocchi about 90 minutes before putting it in boiling water. I don't know what i did wrong. I don't know how to do this for a crowd of 8 and have it come out at once. I'm pretty sure I added too much flour and probably too much egg. Very discouraging. I'll try agin this week. I hate it when it comes out this heavy, especially when the sauce itself was really good.
I find it funny how the inside of a potato ppl call flesh and the outside is the skin. Lmfao 🤣. I could be wrong but I always thought flesh and skin were the same thing. 🤷🏻♂️.
@@650RepzOFC read your comment, and started to doubt what I’ve always said about skin and flesh so I looked it up. They are different from one another. In regards to human anatomy, skin covers flesh, which is the fat and muscle. Whew! 😅
@@umirza I understand. A few things you can do (1) use one of the many websites that offer measurement conversion calculators, (2) download an app on your phone that does the same thing, (3) simply look in the description box below my video for the measurements in metric. In summary, you have many options that provide what you need. This includes taking the extra 5 seconds to look at my recipe before criticizing my hard work.
@@KitchenCraftFoodyou would think we the internet they could looked it up. Going to try your recipe. I have never made gnocchi. But when I get it at restaurant...if it's not homemade...it's a Hard Pass. Because I have not found any pre-made gnocchi to good at all.
An interesting recipe and I would like to try it but please learn to say Gnocchi properly. Now all these people will be pronouncing it incorrectly 😭😭😭 I don’t mean this in an offensive way but it makes a world of difference when someone takes the time and respects the culture.
Unfortunately gnocchi need some sort of binder to keep the dumplings from falling apart as the cook. Flour acts as that binder. I’m sure there are wheat-free recipes out there, but I don’t have one on my channel. Best of luck.
I'm sorry but TRUE Italian Gnocchi, has no egg at all. Also you can build them with the skins on and you will NOT have the moisture problem... Any true Italian with tell you, no egg in the Gnocchi.....
I made gnocchi last night. It was ok. I’ve never even eaten it before so I starting off totally blind. They were ok but they could be better. Hopefully with enough videos…..
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I always follow 4 “GOLDEN RULES” when making gnocchi. How about you? What’s your method? Any tips or tricks? Comment below.
I made this today. Made a quick tomato based sauce with a little sofrito and puréed sun-dried tomato. Added a good bunch of smoked paprika and mounted with butter. Pan toasted the gnocchi. Garnished with fried potato skins (that were delightfully crunchy) and some dill fronds. Best plate of food I have ever cooked.
Just discovered this video after years of trying to perfect my gnocchi. Knocked it out of the park. Thank you!!!
What I like about this recipe is that it is repeatable with consistent results. Thanks Tim.
You're very welcome. Thanks for the support. I really do appreciate it!
I made this for my mother on Mother’s Day today. It was amazing - thank you so much for helping me make my mother smile!
thank you for the great idea of baked (not boiled) potatoes ...and for the simple sauce.
Absolutely the best instructions for pillowy gnocchi - food of the Gods!!! First time in my life that my gnocchi has been consistently perfect thank you! And I have to ask…what brand is your potato ricer?
Amazing. First time gnocchi maker here - came out fluffy and flavorful as promised. Great instruction, thank you!
Hey Tim! Great name BTW. Thanks for the fantastic video. My last attempt at gnocchi was a disintegrated mess. Your video inspired me to try it again. I think what makes gnocchi tricky is that it sits at the intersection of baking and cooking. Tonight my wife (incredible baker) and I combined to make your recipe and it came out spectacular! We live at 6300 ft above sea level and the amount of flour you need to bake can vary quite a bit. The lesson my wife taught me tonight was to leave the initial dough a little sticky before you roll. If you get it just right and then roll it, you will be adding more flour than you need during the rolling process. Thanks again for the great video :)
Tim! Thanks for watching and giving my recipe a try. I really appreciate the support and kind words. Crazy how altitude can affect cooking and baking in so many ways!
I used your gnocchi recipe yesterday for Christmas Eve; yyyuge hit.... Your ratios and cooking methods are superb! Salute! Merry Christmas, and thanks!
Awesome! Glad to hear it. Merry Christmas and Happy New Year to you as well!
I’ve been doing a lot of gnocchi research and the way you explain and your golden rules are so helpful! Everyone says not to over knead it but what does that mean? 30-60 seconds is exactly what I wanted to know, thank you!
My mother absolutely loves gnocchi! Can’t wait to try this recipe sounds so much easier by the way you explain it. Thank you! 😃
Looks wonderful, I'll be sure to try this recipe.
Thanks, and please share your results!
Will try out this great recipe. Does it work with sweet potatoes?
I have tried and failed to make gnocchi many times… it was always a complete mess, very complicated and incredibly frustrating all for the end result to turn out horribly, too dense and too chewy!
Your video here SAVED me! Not only did the end result turn out fantasticly delicious, but also your method was simple to follow, and each step felt like a natural/normal order rather than other methods where it feels like you’re spinning 1000 plates at once. Thank you, sincerely, Thank you!
i 100% recommend doing them in a frying pan after boiling. this is the 3rd time ive made it, and it was amazing. the 2nd time was like meh kinda slimey? 1st time was god awful hard chewy garbage.
pan frying after gives it such a better texture and doesnt sacrifice the softness of the inside.
We make gnocchi daily at the restaurant that i cook at and this video helped me make sure my gnocchi game is on top. .
This is the best recipe I came across 👏👏
I am a Massive fan of the Pontantong 🥔
.
I cant wait to try this because Pontantongs are awesome 🥔 🥔 🥔
Have fun with the recipe!
my favourite dish of all time ....GNOCCI !!
I really liked this recepy. I am about to make gnocchi for the first time AND make a video about it. It seems quite difficult. I also watched some of your pizza episodes.... Once in my life I did a really good pizza, it was due to 2 things, the dough and the oven. It was a real outdoor pizza oven. What a delight to work with. And I gave so much love and care and got lucky with the dough. I made an episode about it, but will remake it... it´s on my agenda, because I have to explain the dough´s developement.
Baking the potatoes is a really good idea.
@kitchencraftfood incredible! how long do I need to chill gnocchi in fridge before adding to sauce or your final step>?
I love your videos,. You are a very good teacher..... Can I use potato powder for gnocchi?
This is so thorough, have taken notes & will be trying it soon ❤
Thank you for the recipe 👍
Hi, do you have any recommendations for freezing or how many days can be kept in the fridge? Should they be boiled before refridgerating/freezing? Thanks for advice. 🙂
Yes, boil then refrigerate or freeze. If refrigerating, toss the gnocchi in a little oil so they don’t stick together too much. Freeze on a sheet pan with space between each gnocchi so they don’t freeze as one mass.
Hi, Tim. I don't know why gnocchi haven't been in my repertoire'. You have provided an excellent tutorial not only on how to make them, but what the pitfalls may be and how to avoid them. Since I don't have any truffle oil lying around, I think I will use some sage leaves from the garden. Thanks! I always look forward to your vids and cook from them. After the potato gnocchi, I will do one with sweet potatoes. Any tips on dealing with the extra moisture from them?
Can't go wrong with browned butter and sage!
To be honest, I've never attempted sweet potato gnocchi so it's hard for me to comment on the method. I'll try my hand this weekend and will report back. Sound good?
@@KitchenCraftFood Yes! My first instinct would be to bake the sweet potatoes until done, then scoop out the flesh onto a sheet pan and partially dehydrate it in a low oven for an hour to get the moisture on par with the russets. For storage, I presume you would boil first then freeze in a single layer then bag. Is that right or have you never had the problem of too many gnocchi? I will experiment, too, and we can compare notes.
@@etherdog When I cooked professionally in restaurants I/we would prepare gnocchi daily by cooking, chilling, then holding them cold. I (or one of my cooks) would pull potions to order during service. If you want to make gnocchi in bulk at home, then yes, cook, freeze in a single layer and store them in ziploc bags or a container.
I'll touch base on Monday with some notes on this weekend's efforts!
@@KitchenCraftFood Tim, I wanted to report on the sweet potato gnocchi I made. I followed your basic recipe by percentages. As suspected, the sweet potatoes are a lot more moist than a russet, and whilst I intended to dehydrate them more, I was running out of time, so I used about 1.5x the amount of AP flour. They were still pillowy after sauteeing in butter and the extra dusting of parm in the pan gave a nice almost crunchy shell. I didn't use any chicken stock because this was a first test and we only ate about 1/3 of them, so I can experiment further. They tasted great and thanks for the inspiration!
Aaaah sage and butter, combo made in heaven!😋
Really Delicious recipe!
Awesome. Think you'll give it a try?
👍👌Yeah
One question, If after rolling and cutting the gnocchi, can I freeze the batch before cooking? Thank you
Yes, if you plan to freeze them, do that before you cook them. Just arrange the gnocchi on a small sheet pan (or at least keep them separated and in a single layer) and place them in the freezer. Once frozen transfer to a plastic bag or container. When you're ready to cook them, go straight from the freezer to boiling water...there's no need to try and thaw them. Hope that helps!!
@@KitchenCraftFood Thank you for the info
@@johnambrogio9585 Happy to help!
Thank you❤
Just watched this, and now I’m SOOOO hungry!
It' s a good idea you not boiled potato in this recipe I'm gonna try this way
Thanks to share this with us☺
You're very welcome. Happy gnocchi making!
Are dey freezer friendly? If yes in what stage and how can I freeze them?
Thanks for the recipe definitely will try it. I also like your video especially the audio it's clear & crisp may i know which mic you are using? Thanks
Hey Walid, thanks for taking the time to visit my channel. I use a Blue Snowball mic for the voice over audio and I've been experimenting with a variety of mics for the talking head portions. In this video I used an Audio Technica condenser mic, but I wasn't thrilled with the quality. My kitchen is a tough place to record so I'm thinking it was the space and not the mic.
Thanks alot for the prompt reply appreciated, will go now & watch your Neapolitan style pizza video
You’re very welcome! Feel free to reach out any time if you have other questions and thanks for the support!
Do you use Russet type potatoes? Can you use this recipe to make the gnocchi, shaped gnocchi?
@@Woodgearclock this recipe uses Yukon gold potatoes, but Russets should work. Yes, you can shape the gnocchi with a fork or board.
And just like that...i want to make gnocchi!
I'm about to try potato gnocchi for the first time tonight it seems nice but we will see
Definitely going to try this :)
Sweet. Let me know what you think!
Great video!
❤UR TECHNIQUE SEEMS PERFECT TO MAKE PILLOWY NIOCCHI❤ N THE CHEESY BUTTER SAUCE TO THE FINAL PAN TO PLATE❤❤❤❤❤TWO THUMBS UP❤
Tim, cheers from Brazil. It wasn't clear for me the temperature of the oven to bake the potatoes. Could you please clarify?
Hey Marcio! Thanks for visiting my channel. To roast the potatoes, pre-heat your oven to 400°F or 204°C. Cheers!
Kitchen & Craft thanks Tim! Today I made your focaccia recipe. Amazing!
So im making olive garden chicken and gnocchi now do I still boil the gnocchi separately then add it after making the soup or should I add it in to the soup and cook that way 🤔
Do you need to use the whole egg or just the yolk. Other recepies I found on the internet say to use the yolk so I wasn't sure.
How do you store gnocchi? Can you dry it or vacuum pack it.
Golden Rule #2 conflicts the with recipe on your website. Which should I use?
very good 👍👍👍👏👏👏👏🙏🙏👌👌👌👌
Once you make the gnocchi, you can freeze it right? Then just drop it right in the boiling water when you're ready to cook?
its nice
Can I mash the potatoes? I only have a masher or cheese grader
Never tried making Gnocchi myself. Does the type of potato matter at all? Btw nice style for making the video!! 👍🏽😊
Great question! Russet potatoes produce the best texture because they're lower in moisture than other potatoes. Avoid red potatoes, too waxy and high moisture content. Yukon Gold's work too and have a nuttier flavor, but the moisture content is higher so you'll sacrifice a little bit of the light, airy texture that properly made gnocchi are known for.
Thanks for the nods on the video format. Still struggling with audio quality on the "talking head" segments. It's hard to soundproof a kitchen so there's always so much reverb and noise.
Thank you for asking this question, I was wondering the same thing. 🙂
If I use purple sweet potatos rather than regular, can I still follow this recipe exactly?
Apart from the egg, cheese, and butter I have made gnocchi, but I did boil the potatoes first and that made my gnocchi too soggy at the end. I did use a cashew butter and a vegan egg.
Here's one of my older gnocchi recipes without egg. Omit the parmesan and give it at try: ruclips.net/video/xCRT9C79w3Y/видео.html
I have just put my potates in the oven to do this recipe tonight!
Awesome! I hope you enjoy them!
whole egg or egg yolk? And why? Thanks!
Cool
nice video
How many cups of flour?? I’m just not used to measurements this way
thank you.
Could you cook the gnocchi in the boiling water and refrigerate and then fry them off later in the day?
Yep. You can do that.
Can I use potato flour instead of mashed potato?
There's probably a way to make gnocchi from potato flour, but I've never tried. I can't recommend doing it for this recipe.
I did something Italians would hate me for & used Smash (instant potato flakes) yesterday, ad libbed & produced edible (to me) gnocchi so it’ll be only better from now on with the right ingredients & this impeccable method!
Your video indicates 3 3/4 ounces of flour for every pound of potatoes but your written recipe above indicates 1.75 lbs and 3 1/2 ounces. Which one is correct? Thanks.
i think it’s one pound of cooked potato but 1.75 lbs of uncooked unpeeled potatoes. Which means that you have to bake 1.75 lbs of potatoes to have enough yield for the recipe
Made this last weekend, and it was fuckin incredible. I've been hitting my head on chewy gnocchi recently and it finally came out perfect. Thanks a ton for sharing.
Sweet. Glad to hear it man. Appreciate the feedback!
What is the recipe i want to make them
Ingredients and measurements are in the description box below the video. Watch the video for instruction. Enjoy!
I can’t wait to try this. But did we ever find out the dogs name? 😂
does this taste like rice cake tteokbokki ?
@@denisychains huh?
I have reached “ the cohesive mass” stage , and will continue my way.
I’m afraid making any mistakes, in case you beat me up!
Your flour to potato ratio is different in the instructions no?
Can you put the recipe please
Awesome bro…
Its hard to see old videos without your arm tattoo😅🙂
Use g unit plz
@@jaesu-y2k the recipe in the description box has grams.
Use American units you commie
👍
Or use your left over baked potatoes 🥔
Wait. What if you don't have a ricer??
You can mash but it will be less light (more starchy). I’m going to invest in a ricer 😉
No SI amounts :(
look in the video description box
Potatoes cooked in water develop the starch in it, NOT gluten
That's correct. My point in the video is that boiling the potatoes, as opposed to baking them, adds additional moisture to the gnocchi mixture. This promotes increased gluten formation from the flour included in the mix.
Jones Elizabeth Perez Kenneth Wilson Donna
Smith Robert Moore Frank Hernandez Scott
How do you think restaurants make gnocchi? They can't take this much time on demand
Depends on the restaurant. There are places that can crank out fresh gnocchi in large batches. Some other, like chains, probably buy it pre-made.
@@KitchenCraftFood Made gnocchi tonight and it was very tough. I made the gnocchi about 90 minutes before putting it in boiling water. I don't know what i did wrong. I don't know how to do this for a crowd of 8 and have it come out at once. I'm pretty sure I added too much flour and probably too much egg. Very discouraging. I'll try agin this week. I hate it when it comes out this heavy, especially when the sauce itself was really good.
Also, how many people does your recipe feed?
@@kevinpage77I’m so hungry now I could eat the lot! I’m guessing from the 4 potatoes it would feed 3-4 people?
Young Timothy Clark Steven Jones Brian
Johnson Patricia Young Lisa Martin Daniel
How much is 3 &3/4 oz in grams 😂
(1) It’s listed in the video description box, (2) there’s a ga-zillion websites and phone apps that offer measurement conversions.
I'm not criticizing your recipe whatsoever, but why do you skip the fork texturing? Must wondering if there is a specific reason.😊
Miller Donald Robinson Robert Jones Timothy
"Knee-yokey" I lasted about 20 seconds...
Later dude.
I find it funny how the inside of a potato ppl call flesh and the outside is the skin. Lmfao 🤣. I could be wrong but I always thought flesh and skin were the same thing. 🤷🏻♂️.
@@650RepzOFC read your comment, and started to doubt what I’ve always said about skin and flesh so I looked it up. They are different from one another. In regards to human anatomy, skin covers flesh, which is the fat and muscle. Whew! 😅
@@KitchenCraftFood Learn something new everyday lmfao 🤣 at least I wasn’t completely daft 🤣👍🏼🫶🏼 looks delicious btw definitely going to try this.
Stopped a “1lb of potato a 3 3/4oz of flour” 😂
?
@@KitchenCraftFood most of the world uses the metric system. Have no idea what these are in grams, even roughly LOL.
@@umirza I understand. A few things you can do (1) use one of the many websites that offer measurement conversion calculators, (2) download an app on your phone that does the same thing, (3) simply look in the description box below my video for the measurements in metric.
In summary, you have many options that provide what you need. This includes taking the extra 5 seconds to look at my recipe before criticizing my hard work.
@@KitchenCraftFoodyou would think we the internet they could looked it up.
Going to try your recipe. I have never made gnocchi. But when I get it at restaurant...if it's not homemade...it's a Hard Pass.
Because I have not found any pre-made gnocchi to good at all.
An interesting recipe and I would like to try it but please learn to say Gnocchi properly. Now all these people will be pronouncing it incorrectly 😭😭😭
I don’t mean this in an offensive way but it makes a world of difference when someone takes the time and respects the culture.
Everything was fine until he added the truffle oil
@@jimmason8502 says you
kneeoaky
Haha i tried, but decoding everything .. it sucks being in the 95.5% of the world that uses metric
Did you TRY to look in the description box for metric measurements?
@@KitchenCraftFood nope 😊 thank you
theres nothing wrong with gluten little bro.
@@RMD992-f2n did I say there was?
Lewis Edward Garcia Jeffrey Anderson Karen
Way too slow of explanations. Lost 40 seconds of my life!
@@RaymondNokI just lost 40 seconds of my life reading you’re lame ass comment.
All these Gnocchi recipes have wheat! Uugh😞
Unfortunately gnocchi need some sort of binder to keep the dumplings from falling apart as the cook. Flour acts as that binder. I’m sure there are wheat-free recipes out there, but I don’t have one on my channel. Best of luck.
Ok. Bummer. Thank you for letting me know.
I'm sorry but TRUE Italian Gnocchi, has no egg at all. Also you can build them with the skins on and you will NOT have the moisture problem... Any true Italian with tell you, no egg in the Gnocchi.....
Did I say anywhere that this is a recipe for "true Italian" gnocchi?
Also not true. Every household in Italy will have its own recipe. My grandpa, a "true" Italian always put an egg yolk in the gnocchi
I’m a “true” Italian and I prefer egg in my Gnocchi.
@@KitchenCraftFoodthis was an excellent portrayal of this dish.
@@iBMcFly thank you for the kind words. It’s easy for someone to criticize others online, but folks rarely pay compliments. I appreciate it!
I made gnocchi last night. It was ok. I’ve never even eaten it before so I starting off totally blind. They were ok but they could be better. Hopefully with enough videos…..
amazing video!