I've made pumpkin rotolo, pumpkin soup, pumpkin sponge cake, pumpkin bread, pumpkin scones, so I'll be happy to add this to the list! A great thing for busy people - make a big pile, freeze in batches, a quick, delicious meal! Mille Grazie! 🤗
@@trvalenti the best way is to spread it on a tray, or several if you made a big batch, freeze it, then bag it. Don’t defrost it, cook from frozen. Surprisingly it only takes a minute or two more to cook. 🤗
@@vincenzosplate Ha ha, I will, Chef! Actually, I already cooked one of the recipes featured in your channel, the ones that I have easy access of the ingredients. Remember the eggplant pasta that you did with Barilla Australia executive chef Andrea Tranchero? I did it! But please, if you're going to grace me by watching that recipe, don't watch my other recipes because am not quite proud of them since the day I watched your channel. Thanks, Chef!
Looks beautiful. And not too hard.... thanks for step by step. I have a butternut squash in my garden right now....I will make this recipe this weekend.
@@vincenzosplate Oh thank you for your reply, I've tried the Cacio e pepe pasta and it was simply delicious, thank you and keep making more videos with more delicious recipes, please.
My favorite fall dish. I just made some the other day. Like you, I tend not to roll the ridges into them when I make pumpkin gnocchi. I always do when I make them from potato. I think the texture demands it. Looks great! I can smell the sage from here.
Awesome recipe, amazing execution and super charismatic chef Vincenzo! I love pumpkin and potato gnocchi, but I've never tried ricotta gnocchi. Hope you have a recipe for these couse I trust you more than any other Italian chef
Amazing! I'm glad I can learn how to cook all this dishes the italian way.. I live in a country that has no acces to real italian food. And we live thinking that carbonara is made with heavycream and bacon. You are really a light in my life!
Just tried this recipe for pumpkin pie it didn't disappoint! (I didn't make/add whip cream with mine) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8bxJoGXd7p8.html
A kingdom for a kitchen!! Now I am wondering with which vegetables you could make gnocchi... Vincenzo, thank you very much for sharing your #foodporn with us. You are #foodtorturing us. Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and of course to you, Vincenzo, from the Swiss Kitchen Dummy.
Sono Vietnamita e cuoco specializzato nella gastronomia Italiana. Io inizio a studiare Italiano da 4 settimane.Mi piace il tuo cibo, Vicenzo, sei il mio insegnante. Grazie mille! Ci vediamo al prossimo video.
Anothet mouth watering master piece Signor Vicenzo. Love pumpkins, roast them, have them as a side dish, in stewx, soup and all time favorite, Pumpkin Pie. A hearty meal, perfect as a comfort food. Delicisio! Buon appetito!❤
Whoa!!!! I love pasta with butter sauce!!!!! Pumpkin!!! Roasted pumpkin!! My whole world of cooking is opening up!!!! I made boring old ravioli today!!! I'll eat this tomorrow... Also a camote (sweet potato) gnochi .
That's wonderful to hear! Pumpkin and roasted pumpkin add such amazing flavors to pasta dishes. Your culinary exploration is expanding, and I can't wait for you to try new creations like sweet potato gnocchi. Share your experience with me! 🎃🍝🔥
@@vincenzosplate Grazie mille per la risposta Vincenzo. Amore dal Bangladesh. Imparare sia la lingua italiana che la cucina italiana. Per te, commento in italiano.
@@vincenzosplate If you do you should do a reaction to the reaction and Uncle Roger should do a reaction to the reaction, but that's about all the reactions necessary.
Watching this is making me think. Do you think you could use sweet potatoes for a recipe like this? It looks so beautiful! I will make this for my mum next time I go home!
Will be making this tomorrow can i use pea cheese instead and skip butter as am dairy free the brand for the pea cheese is herbyvore foods in Singapore i never had pumpkin gnocchi before perfect for my after office meals love your recipes making me hungry Thanks Ramya
I love how Vincenzo has a big bag of pecorino by his side just like Uncle Roger always has a bag of MSG near by. To each chef his own magical white powder.
Burro e salvia! That's what I use for Tortelli di zucca ❤(my mother was from Mantova) or ravioli ricotta e spinaci! I never made gnocchi with pumpkins, I will try them and let you know.
Me an adventurous chef, roasted whole big hokooido pumpkin, realising, I don't know amount of other ingredients i need, clicking your channel, realising i need more flour n everything 😅 see you soon when uli m back from the store
Could this be done with Mozzarella instead? Basically one of the few cheeses I like and this seems really interesting to make at home. And for the off season... Zucchini? :3
I will try it today again, last time the sauce didn't turn out that nice as yours and i needed to add a lot more flavour because the dough was too soft... Will see how it goes this time 😂
I hope it goes well! To make a better pumpkin gnocchi sauce, use a good quality pumpkin puree, add more spices, and cook the sauce for a longer time. To make a firmer gnocchi dough, use less flour, add more egg, and chill the dough before cooking.
@@vincenzosplate I know this has nothing to do with gnocchi but I saw your video from when you tasted spam and I was wondering if you ever tried slicing it up and adding cheese to it and bread crumbs and eggs and fried it in a pan 😋 the cheese will melt with the spam and it will be nicely cooked 🤤
With the pecorino, this is very similar to the filling for pumpkin ravioli, so when I make it I add the other ingredients - about 6 small, crushed amaretto cookies and a generous pinch of nutmeg. I love how it goes with the cheese, but maybe it's not a flavor combination for everyone...
Wow your super Amazing. Great cook, handsome man , i love Italian food my Grandfather was from Naples my Grandmother Connie the best cook ever, 🌸🌸🌸🌸🌺🌺😊😊💋💋
If I recall correctly, butternut squash and pumpkin are essentially the same. Go ahead! And if you need to make it again to get it right, even better! That means the recipe will be your accomplishment.
Looks awesome. I'll be sure to grab a pumpkin and butter next saturday on the market. I think the sage would work better if it was finely cut and distributed throughout the sauce + maybe more quantity of it. What do you think? I'll try it.
Che bravo! Io li faccio come te ma non li passo sulla forchetta ne aggiungo l'uovo per non aggiungere troppa farina stessa cosa per quelli di patate 😋😋😋attendo un'altra tua ricetta tipica pugliese! ❤️
Certainly! If pecorino is hard to find or costly in Indonesia, you can try using Parmesan cheese as a substitute. While it won't be exactly the same, Parmesan has a similar savory and salty flavor that can work well in many Italian recipes. Just make sure to grate it finely like you would with pecorino. Buon appetito! 🧀🇮🇹
Haha I have to agree with james here , I am a professional chef , and @vincenzo's plate I LOVE your videos!! I especially like your accent it is very nice to listen to. However when you start a video by saying: this quick recipe will take you 10 minutes l, and then the first thing we need to do is roast the pumpkin for 40 minutes 😂 I get confused haha Once again I love your videos but this I found strange :p
Do you think you can freeze them without cooking them if you make a larger batch than you plan eating? I am assuming this would be ok and would just have to thaw them before cooking them if you do that but just wondering?
