This gnocchi is super fun and comforting, but don't sleep on this tomato sauce. It's a versatile addition to....almost anything? Go to buyraycon.com/lagerstrom to get 15% off your Raycon purchase.
Need a great brown bread video...store bought tube brown bread is ok..but my mom when I was a kid used to make an awesome brown bread on a wood cook stove...these days she can't remember how she made it all those years ago or what happened to her recipe....nothing like a great brown bread and raisin with cream cheese spread!!!!
"Gnocco" is the singular of Gnocchi in Italian. Grandma wouldn't be mad at you, you're doing great! If grandma wanted circles, she'd make the dough into a roll and cut lil discs from it (I ate many from a roll myself). Soffritto is an italian word, at least the way it's spelled in the video. I don't know who invented soffritto, as it seems to be a popular tecnique around the mediterranean and it's how you start a traditional Italian broth, risotto, pasta... you name it. ...But the Spanish spell it "Sofrito". Source: see account name.
Ace as always Brian. Hack I got tipped on recently for getting the "cheese dust" without the tedious grating - chuck a lump in a nurti-bullet type blender. Its like magic.
And Roman gnocchi is so versatile, too. I love serving Osso Buco, beef stew and similar dishes over top of them. Anything that's saucy goes great with these.
I made this the other day with the kids in my family, and it was such a delight!! We made all the different shapes with cookie cutters! I even could sneak carrots in the sauce and they didn't notice and ate happily 😂 Thank you Brian!!
Brian, your videos have risen to the top of my list of favorite cooking videos for one simple reason: There is no fat to your videos. You get right to the point and the rapidness of your delivery is easy to follow, yet imparts a LOT of information in a condensed amount of time. Please keep up the good work.
Delicious as presented and again as leftovers baked layered with sauce, ricotta, Italian sausage and fresh mozzarella then the remaining sauce on traditional gnocci. We will be trying it on sliced polenta next time.
I learn so much from this channel. I tried making a fresh tomato sauce for a pizza but didn't drain that extra liquid. These pro moves are why I love this channel.
Yay, you're back! Your vacation pics looked great, hope you and Lorn had a wonderful time. :) My hubby spent several years in Italy (military family), so I can't wait to make this for him and bring back some memories.
I have a ton of fresh tomatoes in the garden, I need to try this. I made your Butter Chicken recipe this week and it CHANGED MY LIFE. I've been trying to find a recipe that was as good as this indian restaurant I used to frequent for YEARS and I never came close until yours. Thank you X1,000,000.
What I love about this channel. This is a completely new recipe to me, and I'm a pretty seasoned cook. Have literally never heard of "roman gnocchi". Excited to try this! Thank you for great content!
I made these for supper. They were very good! I thank you for the recipe. They reminded me of something else I make occasionally, fried mush. Fried mush is cornmeal made the same way. Also tasty.
Yummy! These look amazing. Think I’ll make them for dinner tonight. I absolutely love cooking things I’ve never tried before and your videos make everything easy to follow so we can produce the same quality food at home. Your recipes have never failed me. Thank you so very much.
That tomato sauce recipe is an ideal suggestion for allllll these 'maters I've been harvesting! May also just have to try the gnocchi with a GF flour! Thanks for another winner. Hope your vaca is stellar!!!
Hey Brian - I've loved your videos for years now (your 1-hour pizza recipe is still a weekly favorite in my house), but these gnocchi and tomatoe sauce were incredible. Absolutely delicious. Keep making great videos man!
I'm gonna try it, looks so easy! I only ate semolina in sweet substances like semolina porrige and pudding and I'm exited to try it in a savory version! Honestly, if not for metric system, I would never convince myself to try it, because adjusting the measurements in imperial is just painful. Thanks for the effort!
And all this time I thought gnocchi were just those little potato dumpling thingies... You learn something new every day, I guess. But don't think for a second I'd turn these down just because they're not the gnocchi I'm familiar with. They look absolutely delicious.
I had no point of reference for this, as I'd never had anything like it before. That first bite when I made it last night was a transcendent experience. Thanks for showing this to us!
Beautiful!!! Please Sir, please show us how to make the Crusty rolls like the grocery store bakery ones, they are in a bin, and they are crispy crust with kinda dry (in a good way) and the crumb is very thin and empty, light as a feather, round good sized especially around the Holidays. I'm hoping you know how to make them, I've honestly been searching for years and years? I'm grateful to have found your channel, you young man are a blessing thanks again. 🇨🇦✌✌🙏🙏
I always thought that sofrito was just the italian equivalent of mirepoix, so I appreciate the breakdown of what it actually is, that makes a lot of sense!
Made this tonight; very nice! The gnocchi was crispy on the outside and light and fluffy on the inside. Our tomatoes are behind this year, so I went with canned whole san marzano. I went with rectangular gnocchi bc I’m terrified of Italian grandmothers!
Dear Brian, grammatically masculine, singular Italian words ending in 'o' transform into an 'i' in their plural form. The feminine 'a' turns into 'e' to form their plural: spaghetto - > spaghetti raviolo - > ravioli gnocco - > gnocchi penna - > penne Since there are almost always a lot of them in food, pasta shapes are usually named in their plural form. Same goes for biscotti, btw. One is a biscotto. Sorry, but you asked...
I've seen people roll Roman gnocchi into a log, allow it to cool to set up, and then cut them out the way you might for a cookie dough so there's no waste and you still get the round shape.
Just watched one of your early vids, potato salad. But you provide the methods, and alternatives even back them. BTW I see just a hint of your food jam bodily boogie which is now your signature.👍♥️♥️♥️
This looks great! I am a gardener so this is another quick and simple meal to make for my family. Do y’all know about Azure Standard? You can buy really super cool food. You just have to be flexible and go to a co-op pick up site. I am unsure how far away from your house one would be? But there’s quite a few of them. Anyway then you can have people sign up under your name and get credit for your food purchases. They carry that ultra ultra fine semolina flour that’s what made me think about it.
Beautiful recipe, you can see that you are trying to do well✨🙂😊👍 thank you for your efforts and for sharing really good recipes I have a few recipes too and I would love to know what you think ❤🌸☺
Hey Brian, I have neat trick for removing the tomato skins without blanching. Cut out the stem end as you do, then cut the tomatoes in half, pole to pole, and get out your box grater. With the skin side in your hand and using the coarsest side of the grater, you can box grate the flesh off the skin and leave very little behind. It accomplishes both of your jobs here: peeling and processing the tomatoes for cooking. I use this trick when cooking indian food that requires tomatoes for the curry/gravy. You can even still use your chinois to strain off excess liquid. Way less annoying than the other stuff.
I'm pretty sure he's aware of this trick. and I believe the whole point is to leave the tomatoes a bit fleshy. if you do the box grater thing they disintegrate and become soupy. so... jokes on you smartypants 🤫🤫
@@alinaolimova8949 there’s no joke, and no flex: if you need the pieces of tomato less grated, you’ll want to concassé them like in the video; if it doesn’t matter if the tomato pulp is …pulped, the grater is mostly fine (depends on how thick the skin is) Also, Brian is probably used to tomato concassé because in a professional kitchen 2 preppers can skin crates of tomatoes much faster than each grating them 1 by 1
Your Crispy Polenta Cakes look great! Restaurant Quality. The key to great Gnocchi is the choice of Potatoes 🥔. Russet Rules. No waxy Potatoes! Use a ricer while the Potatoes are warm. Don't overwork. Keep the flour to a minimum. I have a great recipe from an Italian Nonna if you would like 👍
Mr. Lagerstrom, you have just inspired me! I’m a CARNIVORE and I reside with my oldest son who is HERBIVORE, actually I refer to him as a pesca-vegetarian since I can’t make enough air fried fish fingers and grilled salmon. This recipe will satisfy both of us because who doesn’t love a good gnocchi with a summer fresh tomato sauce. Keep on keeping it real and stay true to yourself! (and Lauren!). Peace!
I’m trying to broaden my food horizons and maybe squeak a few more years out of my 64 year old abused body. My 29 year old pesca-vegetarian is a 14 year cancer survivor and he switched to a MOSTLY plant based protein diet 2 years ago and his cholesterol and triglyceride levels went from problematic to normal. I don’t argue with success!
Gnocco is singular, gnocchi is plural. Trust me, one thing that would get an Italian grandmother going would be any kind of waste. For example, it you did not somehow reuse the scraps of dough left from your cut-outs. When I was a kid (I'm ancient now) when my grandmother would make breaded "cutlets" (in those days always veal), if there was any bread crumbs left over, she would mix that with the leftover egg bath and fry them up into a kind of hush puppy. I liked them better than the veal.
My dad grows a lot of tomatoes, so I will have to give this a go! Sadly he doesn't grow any big ones, and I'm not about to peel a bunch of cherry tomatoes, so hopefully the skin doesn't ruin it.
TIL: metal scratches glass The enamel coating on dutch ovens is literally baked on glass. No metal utensil in a kitchen is even close to as hard as glass and doesn't have the ability to scratch the enamel. If there is a pre-existing flaw like a deep scratch or a chip in the enamel, it is possible to make it worse. But material science says the metal whisk doesn't have the physical fortitude to damage an enamel coating
It's interesting. So far I've only made this using polenta, and it's not my favorite. Maybe semolina would be a lot better. Ricotta and regular flour as the binder is also very good.
It looks very delicious and I'll give it a try tomorrow. But first I wonder as a European if you can call it gnocchi when they not made of potatoes. But this seems to be the "Gnocchi alla Romana" style ones.
In italian we say gnocco (singular) and gnocchi (plural) ….. and ….. soffritto is an Italian way of cooking, not spanish. Sorry mate. 😅 P.S. soffritto is an Italian word meaning gently frying. It is a past participle form of the verb soffriggere. I hope you don’t get upset for me correcting you.👉👈👉👈👉👈 you’re doing a great job man, go on like this!💪💪💪
This gnocchi is super fun and comforting, but don't sleep on this tomato sauce. It's a versatile addition to....almost anything? Go to buyraycon.com/lagerstrom to get 15% off your Raycon purchase.
you can also do it with polenta or corn meal
Impressed with your pronunciation of "gnocchi". Spot on.
I got really confused seeing this comment labeled as 9 days ago lol
You separate yourself with originality, instruction, and, duh, dance moves. Not necessarily in that order. Great stuff. Thank you!
Need a great brown bread video...store bought tube brown bread is ok..but my mom when I was a kid used to make an awesome brown bread on a wood cook stove...these days she can't remember how she made it all those years ago or what happened to her recipe....nothing like a great brown bread and raisin with cream cheese spread!!!!
"Gnocco" is the singular of Gnocchi in Italian.
Grandma wouldn't be mad at you, you're doing great! If grandma wanted circles, she'd make the dough into a roll and cut lil discs from it (I ate many from a roll myself).
Soffritto is an italian word, at least the way it's spelled in the video. I don't know who invented soffritto, as it seems to be a popular tecnique around the mediterranean and it's how you start a traditional Italian broth, risotto, pasta... you name it.
...But the Spanish spell it "Sofrito".
Source: see account name.
Should it not have potato 🥔?
“Source: See Account Name” has to be the biggest mic drop I’ve seen in a while. 😂
Infatti non l'ho mica capita la parte sul soffritto "spagnoleggiante"...
would be the same in English
Almeno non ha detto g-nocci come molti americani fanno
Ace as always Brian. Hack I got tipped on recently for getting the "cheese dust" without the tedious grating - chuck a lump in a nurti-bullet type blender. Its like magic.
And Roman gnocchi is so versatile, too. I love serving Osso Buco, beef stew and similar dishes over top of them. Anything that's saucy goes great with these.
I made this the other day with the kids in my family, and it was such a delight!! We made all the different shapes with cookie cutters! I even could sneak carrots in the sauce and they didn't notice and ate happily 😂
Thank you Brian!!
Brian, your videos have risen to the top of my list of favorite cooking videos for one simple reason: There is no fat to your videos. You get right to the point and the rapidness of your delivery is easy to follow, yet imparts a LOT of information in a condensed amount of time. Please keep up the good work.
No fat? I saw a whole stick of butter go in there! What did you see? 😀
Delicious as presented and again as leftovers baked layered with sauce, ricotta, Italian sausage and fresh mozzarella then the remaining sauce on traditional gnocci. We will be trying it on sliced polenta next time.
Thanks!
I learn so much from this channel. I tried making a fresh tomato sauce for a pizza but didn't drain that extra liquid. These pro moves are why I love this channel.
Brian I gotta say, I found your channel two weeks ago and I CANNOT stop watching. Thank you so much!
You could also use polenta (grits) to make the same recipe. I don't have semolina at had, but I do have cornmeal.
I find this video and begin watching others. I'm from STL and a home chef, love your content. Thanks for making STL proud!
Yay, you're back! Your vacation pics looked great, hope you and Lorn had a wonderful time. :) My hubby spent several years in Italy (military family), so I can't wait to make this for him and bring back some memories.
I have a ton of fresh tomatoes in the garden, I need to try this. I made your Butter Chicken recipe this week and it CHANGED MY LIFE. I've been trying to find a recipe that was as good as this indian restaurant I used to frequent for YEARS and I never came close until yours. Thank you X1,000,000.
The sauce looks amazing and also looks like an excellent candidate for vacuum freezing over the winter.
Definitely going to make this after a trip to the farmer's market this weekend for some fresh Ts. Thanks Bri!
What I love about this channel. This is a completely new recipe to me, and I'm a pretty seasoned cook. Have literally never heard of "roman gnocchi". Excited to try this! Thank you for great content!
Off to the Union Square Farmers Market tomorrow for the tomatoes and fresh basil. Thanks, Brian!
Ohhhh, this is the cream puff version! I’ve seen it made into the traditional small “pillows,” but never this shape. Can’t wait to try them.
I made these for supper. They were very good! I thank you for the recipe. They reminded me of something else I make occasionally, fried mush. Fried mush is cornmeal made the same way. Also tasty.
I love help Brian promotes Raycon then goes back to Airpods right away 😆 our boy has taste!
brian teach me how to make egg rolls
brian teach me how to dougie
Brian teach me how to disengage the control rods in a nuclear reactor.
say please.
Brian teach me how to sabotage the entire Chinese Communist government to prevent more reprisals against a civilian population
Please?
Check the channel “Made With Lau,” great Chinese recipes, also “Chinese Cooking Demystified,” and Kenji’s channel too, his book “The Wok” is great..
Yummy! These look amazing. Think I’ll make them for dinner tonight. I absolutely love cooking things I’ve never tried before and your videos make everything easy to follow so we can produce the same quality food at home. Your recipes have never failed me. Thank you so very much.
That tomato sauce recipe is an ideal suggestion for allllll these 'maters I've been harvesting! May also just have to try the gnocchi with a GF flour! Thanks for another winner. Hope your vaca is stellar!!!
Thank you so much for this recipe and many many others. You have helped me so much. ❤️
Gnocchi cakes with tomato jam. Can’t wait for summer to try this
You could do this entire recipe but with polenta instead of semolina flour instead for a corn-based version. Looks great.
Hey Brian - I've loved your videos for years now (your 1-hour pizza recipe is still a weekly favorite in my house), but these gnocchi and tomatoe sauce were incredible. Absolutely delicious. Keep making great videos man!
I'm gonna try it, looks so easy!
I only ate semolina in sweet substances like semolina porrige and pudding and I'm exited to try it in a savory version!
Honestly, if not for metric system, I would never convince myself to try it, because adjusting the measurements in imperial is just painful. Thanks for the effort!
At the restaurant I worked at, we called this polenta. We would flatten it a bit, cut out diamonds, and grill them as a side.
Man I've been binging your videos. On my lunch break and got a fresh video to watch! hell yeah
Idk if people have already said this, but Brian reminds me of Eddie Redmayne every time
I don't know what's better: his recipes or his dancing. 🤣
And all this time I thought gnocchi were just those little potato dumpling thingies... You learn something new every day, I guess.
But don't think for a second I'd turn these down just because they're not the gnocchi I'm familiar with. They look absolutely delicious.
I made this tonight. It was excellent. What a great recipe. Thank you Bri.
I had no point of reference for this, as I'd never had anything like it before. That first bite when I made it last night was a transcendent experience. Thanks for showing this to us!
brian got that raycon sponsorship!!!! way to go man!! exciting to see how much this channel has grown and where it's going!!
He’s getting big enough to have haters, which is pretty funny.
Beautiful!!! Please Sir, please show us how to make the Crusty rolls like the grocery store bakery ones, they are in a bin, and they are crispy crust with kinda dry (in a good way) and the crumb is very thin and empty, light as a feather, round good sized especially around the Holidays. I'm hoping you know how to make them, I've honestly been searching for years and years? I'm grateful to have found your channel, you young man are a blessing thanks again. 🇨🇦✌✌🙏🙏
Never seen something like this before. Going to give it a try. Thanks!
This looks so freaking good, both the gnocchi and the tomato sauce. I can't wait to try it. Thank you!
I made this tonight -- it is so frickin' good!
I always thought that sofrito was just the italian equivalent of mirepoix, so I appreciate the breakdown of what it actually is, that makes a lot of sense!
Made this tonight; very nice! The gnocchi was crispy on the outside and light and fluffy on the inside. Our tomatoes are behind this year, so I went with canned whole san marzano. I went with rectangular gnocchi bc I’m terrified of Italian grandmothers!
Dear Brian, grammatically masculine, singular Italian words ending in 'o' transform into an 'i' in their plural form. The feminine 'a' turns into 'e' to form their plural:
spaghetto - > spaghetti
raviolo - > ravioli
gnocco - > gnocchi
penna - > penne
Since there are almost always a lot of them in food, pasta shapes are usually named in their plural form.
Same goes for biscotti, btw. One is a biscotto.
Sorry, but you asked...
That slow-mo parm drop was *chef's kiss*
I've seen people roll Roman gnocchi into a log, allow it to cool to set up, and then cut them out the way you might for a cookie dough so there's no waste and you still get the round shape.
The great ones make it look so easy.
That's a LOT like a wheat-based polenta, isn't it? Looks delish, so I guess I'm going to have to use this over the weekend...😉👌
Just watched one of your early vids, potato salad. But you provide the methods, and alternatives even back them.
BTW I see just a hint of your food jam bodily boogie which is now your signature.👍♥️♥️♥️
My favourite way to eat gnocchi is with butter and sage. Like Nonna used to make them (and they were always round! ;) )
Brian: does a Raycon ad in the video.
Also Brian: dances at the end of the video with Airpods in his ears.
Lol
This is my kind of recipe ... looks fantastic!
This looks great! I am a gardener so this is another quick and simple meal to make for my family. Do y’all know about Azure Standard? You can buy really super cool food. You just have to be flexible and go to a co-op pick up site. I am unsure how far away from your house one would be? But there’s quite a few of them. Anyway then you can have people sign up under your name and get credit for your food purchases.
They carry that ultra ultra fine semolina flour that’s what made me think about it.
OMG my favorite Italian place in Seattle makes a baked version of this! My family will be psyched!
That looks just gorgeous, I bet it tastes amazing. Must try it some time.
Can't wait for summer to make this. Pavlova will be perfect to use the egg whites
I've always wanted to try this dish.
It is time.
Beautiful recipe, you can see that you are trying to do well✨🙂😊👍 thank you for your efforts and for sharing really good recipes I have a few recipes too and I would love to know what you think ❤🌸☺
Fabulous! Not a potato based gnocchi! Really want to try this - gotta get some semolina flour.
Yessssssss! Finally a gnocchi I can't mess up!
Hey Brian, I have neat trick for removing the tomato skins without blanching. Cut out the stem end as you do, then cut the tomatoes in half, pole to pole, and get out your box grater. With the skin side in your hand and using the coarsest side of the grater, you can box grate the flesh off the skin and leave very little behind. It accomplishes both of your jobs here: peeling and processing the tomatoes for cooking. I use this trick when cooking indian food that requires tomatoes for the curry/gravy. You can even still use your chinois to strain off excess liquid. Way less annoying than the other stuff.
I'm pretty sure he's aware of this trick. and I believe the whole point is to leave the tomatoes a bit fleshy. if you do the box grater thing they disintegrate and become soupy. so... jokes on you smartypants 🤫🤫
@@alinaolimova8949 there’s no joke, and no flex: if you need the pieces of tomato less grated, you’ll want to concassé them like in the video; if it doesn’t matter if the tomato pulp is …pulped, the grater is mostly fine (depends on how thick the skin is)
Also, Brian is probably used to tomato concassé because in a professional kitchen 2 preppers can skin crates of tomatoes much faster than each grating them 1 by 1
Your Crispy Polenta Cakes look great! Restaurant Quality.
The key to great Gnocchi is the choice of Potatoes 🥔.
Russet Rules. No waxy Potatoes!
Use a ricer while the Potatoes are warm. Don't overwork.
Keep the flour to a minimum.
I have a great recipe from an Italian Nonna if you would like 👍
This looks so good! I’ll definitely have to try this over the weekend.
That was a very funky ending song!
looks great, definitely gonna try it
Thanks for sharing your discount-I just ordered my Raycons.
Just finished one of yout bread recepie! Turned out awesome!!! Thanks Brian! You just got yourself an another sub! :)
Mr. Lagerstrom, you have just inspired me! I’m a CARNIVORE and I reside with my oldest son who is HERBIVORE, actually I refer to him as a pesca-vegetarian since I can’t make enough air fried fish fingers and grilled salmon. This recipe will satisfy both of us because who doesn’t love a good gnocchi with a summer fresh tomato sauce. Keep on keeping it real and stay true to yourself! (and Lauren!). Peace!
Hate to break it to you, but if you're eating carbs in any capacity at all, then you're not *really* a carnivore.
I’m trying to broaden my food horizons and maybe squeak a few more years out of my 64 year old abused body. My 29 year old pesca-vegetarian is a 14 year cancer survivor and he switched to a MOSTLY plant based protein diet 2 years ago and his cholesterol and triglyceride levels went from problematic to normal. I don’t argue with success!
we missed you! welcome back :D
Beautiful! Yum
LOVE your videos! I have made so many of your recipes!!!!
Im making this Saturday for dinner. Thanks Brian. 😁 Lets eat this thiiing!
Gnocco is singular, gnocchi is plural. Trust me, one thing that would get an Italian grandmother going would be any kind of waste. For example, it you did not somehow reuse the scraps of dough left from your cut-outs. When I was a kid (I'm ancient now) when my grandmother would make breaded "cutlets" (in those days always veal), if there was any bread crumbs left over, she would mix that with the leftover egg bath and fry them up into a kind of hush puppy. I liked them better than the veal.
Incredible as always
"Yum"!! This is definitely my recipe for the weekend thank you Brian!
My dad grows a lot of tomatoes, so I will have to give this a go! Sadly he doesn't grow any big ones, and I'm not about to peel a bunch of cherry tomatoes, so hopefully the skin doesn't ruin it.
TIL: metal scratches glass
The enamel coating on dutch ovens is literally baked on glass. No metal utensil in a kitchen is even close to as hard as glass and doesn't have the ability to scratch the enamel. If there is a pre-existing flaw like a deep scratch or a chip in the enamel, it is possible to make it worse. But material science says the metal whisk doesn't have the physical fortitude to damage an enamel coating
Thanks for this. I was scratching my head about it as well
Looked through the comments before posting this myself - totally agree
I really enjoyed the video. Thank you.
Gnocchi is already plural. One gnoccho, multiple gnocchi ;)
Anyhow, love the recipe!
Gnocco (without the “h”) …. Gnocchi and Gnocco. Greetings from Italy.
Brian,
"Gnoccho" is singular, and "gnocchi" is plural. Similarly, "biscotto" is singular, "biscotti" is plural.
Love your channel!!
Roberto
It's interesting. So far I've only made this using polenta, and it's not my favorite. Maybe semolina would be a lot better. Ricotta and regular flour as the binder is also very good.
Definitely going to give this a try! Thanks for the recipe Bri!
The tomato sauce looks GREAT!
Those look superb
Never hear of these and I can’t wait to make them!
Ever thought about doing a potato gnocchi here sometime?
I would LOVE a decent potato gnocchi recipe, especially because we are getting ready to harvest. Made it once. Turned out gluey...:(
I can't wait to try to make this!!! Thanks Bri
Perfect summer meal!
Advertises Raycons, jams with Airpods 😏😆 great vid as always B ✌️
Gnocco - one
Gnocchi - more than one
I'm not Italian, but think no matter how you slice it, these are going to taste delicious! Polenta-like? =]
Brian…what’s the best book to get for baking breads??
Can you post a link on the non-stick pans you use. They look very nice!
How bout some dumplings..? Love your channel!! 💕
"A little bit of nutmeg is good, a lot is not"... I think I just heard John Townsend crying.
This looks sooo good 🙌🙌🙌🍅🍅🍅
Beautiful.
It looks very delicious and I'll give it a try tomorrow. But first I wonder as a European if you can call it gnocchi when they not made of potatoes. But this seems to be the "Gnocchi alla Romana" style ones.
In italian we say gnocco (singular) and gnocchi (plural) ….. and ….. soffritto is an Italian way of cooking, not spanish. Sorry mate. 😅
P.S. soffritto is an Italian word meaning gently frying. It is a past participle form of the verb soffriggere. I hope you don’t get upset for me correcting you.👉👈👉👈👉👈 you’re doing a great job man, go on like this!💪💪💪
Sponsored by Raycon but dances with Airpods in the final shot :)
Brian, could you post a link to that deep strainer you use? Assuming it is restaurant supply places only. Love its size