In Polish, they are called kopytka. Everyone loves them. I just made some today (pure coincidence). I used leftover mashed potatoes (about 2 cups), almost 2 cups of flour, salt, and an egg. Very easy to knead together. We don't roll them with a fork. We just make little logs and cut pieces. I freeze them on a baking sheet and then store in the freezer in a bag. Typically, they are served with bacon (and bacon fat), mushroom sauce, or buttered bread crumbs. Thanks for sharing your own recipe!
I MADE THIS GNOCCHI RECIPE FOR DINNER TONIGHT, FROZE HALF, MY 15YR OLD GRANDDAUGHTER COOKED THEM AND MADE THE MARINARA SAUCE!!! OMG YUMMO!! (COOKED THE GNOCCHI FOR 6 MINUTES)
There will be a lot of smelly gases if you eat this. Avoid eating this if you have a date planned today or tomorrow so that your girlfriend is safe will horrible smell
I love the way you're excited about everything. They look so delicious. I love all three of them, my my favorite is the fryed one. Thank you for sharing
Can't wait for New premiere of Natasha's kitchen ❤️ com Potato 🥔 Gnocchi recipe. Say hi to your husband and beautiful Children 🥰 for me. All the regards from me 6:30 PM MST. Am favorite RU-vidr Natasha's kitchen ❤️ com. RU-vid Family ✨💕☺️
Will be making this soon i love gnocchi and italian food sooooooooooooooo much perfect for my after office meals love your recipes making me hungry Thanks Ramya
I will be making this recipe tomorrow I will tell how it goes and how it taste if anyone is wondering Edit: I just made these and they are amazing 🤩 I made it with a vodka sauce too deff recommend making these Thanks Natasha
Homemade food is always much better! And if it is also prepared by such a specialist as you, this is a real feast of taste! Thanks for the wonderful recipe and execution! 💕
I used your recipe a month or so ago. The gnocchi was delicious! My husband has a sinus infection and asked me to make him some today. He doesn’t ask for much, so I’m working on it right now.
Just so you know Natasha...everyday on an assembly line building GM I spend drooling over my phone. Always simple & fantastic. God Bless from Tennessee 🇺🇸🇺🇸
Looks delicious like every other recipe of yours! Well done 👏 know that once you're using that kitchen utensil to mash boiled potatoes 🥔 for the gnocchi, there's no need to peel the potato. Try to mash it with the skin on and it will come out peeled!
It's a nice recipe. I like the idea of adding bacon. My mom and aunts would disagree with Ramsey. They made homemade gnocchi through their 80s. They never mixed ricotta into the dough. I guess they wanted the gnocchi to speak for itself.
Hello Natasha potatoes 🥔 gnocchi recipe looks amazing. Love your content. Your the best you tuber ever. Always love the creativity you put into the videos and I hope you have an amazing blessed weekend
I'm LOL!!! Gnocchi looks amazing in all three ways. But, your daughter just stole the whole show. :) Thanks for years of cooking inspiration and entertainment.
I’ve been making gnocchi since I can remember in my Italian home. We would peel the potatoes first and boil them till tender. We mash it with a masher or we also have used that tool you have. I love making it with my kids and they love eating it too!
@@cholo85044 I don’t use egg. Some recipes call for egg but if you don’t want to, you don’t need to add egg. Equal parts mashed potatoes(only potatoes, no butter or milk), and flour.
Love your delivery! You are so bubbly, which makes the recipe more Interesting to try. Great family involvement too. Never ever tried these, but, I going to give it a go. Thank you💞
Is so Delicious.💯 Wow It Looks So Fantastic And Tasty .😊Thank You for sharing inspirational yummy recipes. 😇 I will try it today and see how it trys out.thanks u so much for sharing .
This recipie is amazingly delisious! I just started to find interest in cooking/baking and I've always loved gnocchi so this is the first thing i made, and it was so easy! A non-expensive meal, and its extremely easy to prep!
In the savory ones I like to put Italian herbs (dry) ,in the sweet ones I put one table spoon of butter on low to melt ad one cup of bread crumbs, mix well (do not burn just lite brown) ,sugar(never measure just by taste) and cinnamon.
Oh my god! The potato gnocchi can be an excellent and simple dish for a family lunch or dinner, and I really can’t decide which one is the best. Besides, I also watched cooking videos from Miss Tatyana’s channel, Tatyana’s Everyday Food, she is also a great chef in Russian cuisines/recipes. And Masterchef season 1 winner, Miss Whitney Miller, which makes the culinary experience even more interesting and useful with multiple cooking channels. In other words, I love to watch not just both Miss Tatyana’s and your cooking videos, but also Miss Whitney’s, to gain ideas in culinary culture.💖
Yes, you did pronounce them right , and thank you . I'm Italian on my mom's side of the family it upsets me when others say it wrong like yogi as in the bear. I'm also Irish, Scottish, and English on my dad's side. I wouldn't want a scone to be called a scoop something along that pronunciation. My point is if your going to make or talk about a dish do it right. You did it beautiful, so Thank You ❤
Ahhh, MMmmmmmmmmm, I love homemade gnocchi !! Yes, you did pronounce the word correctly. I had a good laugh watching your daughter walk off with the bowl of gnocchi with the maranara sauce and cheese (that would be me 😁) .
Potato Gnocchi Serves 6-8 people 2 lbs russet potatoes (4 large), baked 1 large egg, beaten 1 cup all-purpose flour, (add more if potatoes were boiled and are overly moist) plus more to dust 1 tsp salt, plus more to boil gnocchi 1/4 tsp black pepper 1/4 cup Ricotta cheese, drained if liquid is present Options To Serve: Bacon and sour cream Warm Marinara Sauce, garnished with Parmesan Pesto sauce Peel cooked potatoes. Press potatoes through a potato ricer or fine shred potatoes onto a clean work surface. Drizzle egg over the pile of potatoes. Drop little dabs of ricotta cheese on potatoes. Combine flour, salt and pepper and sift over potato mixture. Use a food scraper to bring the dough together. Lightly mix everything together and then use your hands to lightly press the dough together gently. Dust the work surface with flour as you continue to kneed and roll the dough. You can fold the dough down onto itself as you are kneading but avoid stretching which can develop gluten. You want to keep the dough light and fluffy and make sure you don’t over knead and smash the dough. Just fold it over onto itself and press gently down. If dough is to sticky, you can dust with more flour and continue kneading and shaping the dough into a loaf shape until all the flour is incorporated and you have a soft smooth dough. The dough should have a light and fluffy interior. Divide the dough into eight equal pieces. Over a lightly floured surface, roll each piece of dough into a long strip. Sprinkle on a little more flour as you roll out the dough so it’s not sticking to your hands. Once you have a long even strip, cut it into one-inch pieces. Dip a fork in flour to keep from sticking and roll a piece of dough with your thumb. Roll the gnocchi down the fork with your thumb and push it off the fork to create ridges in the dough. Transfer to a floured baking sheet and keep them spaced so they don’t stick together. Repeat with the rest of the dough until all your gnocchi pieces are formed. Before you boil the gnocchi, because the cook so fast, you want to have your sauces ready to go. For pesto sauce, pour some in a bowl and set aside. For marinara sauce, warm sauce in a skillet. For bacon and sour cream, cut bacon into small strips and cook in a nonstick skillet. Transfer the browned bacon to a plate and leave the bacon fat in the skillet to sauté the gnocchi when they come out of the hot water. Once you have the serving method prepped, you are going to boil the gnocchi. Use a 5-quart pan filled half way with water and add 1 1/2 tablespoons of salt. Bring water to a boil. Add in the gnocchi, about one forth of the dough at a time, making sure you do not over crowd the pot. As soon as you see the gnocchi start to come to the top, set a timer for one minute. As soon as the time is up, immediately lift the gnocchi with a sieve to drain. For the Bacon and sour cream, once the gnocchi are done, transfer them the hot pan. Make sure you let the excess water drain off to reduce the amount of splatter in the hot bacon fat. Sauté on medium heat until they are brown on all sides. Transfer the cooked gnocchi to a plate and top with the reserved bacon. Serve with sour cream. For the Marinara Sauce, after boiling the gnocchi, drain and transfer them into hot marinara sauce and stir gently to combine. Transfer to a plate and sprinkle with parmesan cheese. For the Pesto Sauce, transfer the cooked and drained gnocchi over the pesto sauce, add a little more sauce on top and stir to combine. You can freeze gnocchi by placing the uncooked gnocchi on a floured baking sheet that’s lined with parchment paper and transfer them to the freezer for two hours. Once they are frozen you can transfer them to a freezer bag for easier storage, then boil them when you are ready.
My mother was born in Italy and I'm a first generation American. We had gnocchi often was I was a kid. But we had a different name for it, we called it cuvadales. A simple tomato sauce was used with it, sometimes with some zucchini so we had our vegetable
Natasha, I just love when you say my 2 fav words...GORDON RAMSEY!!!...I love to watch him. And, I knew it. You simplified those "njoki". So trying it. And I don't have to worry about buying gluten free, bc they are sooooo expensive.
I have made these with basil pesto and they were absolutely delicious 🤤 I served these on rocket leaves with a bit of chopped sundried tomatoes and it was amazing. Thank you Natasha 🙏 I’ve just found you but your recipes are excellent and easy so I will be following you for sure. Best wishes 😊
THESE were so good, i couldn't do the special shape so i rolled them into a ball instead haha but they were so good in my ginger carrot and sweet potato soup. THANK you so much great tutorial
She reminds me of Polish Smooth Jazz vocalist, Basia. A very nice video by a very attractive young lady. Thank you. I am experimenting with many different styles of gnocchi. A lot of fun. Steve
My nephew is 5 years old and he watches your videos and asks my sister in law to make everything you make haha he absolutely loves you!! And so do I ☺️❤️
Hey Natasha, I always love your recipes, I would love to see your take on "Creamy Tuscan garlic chicken" I can only imagine the smells you creat in your kitchen. 😁😁🥰🥲🥰
My family is from Italy we make this all the time.The part of Italy my family is from we also make a sweet version also almost like a dessert stuffed with jam or plums topped with a sweet butter bread crumb butter topping.
