Italian Chef Reacts to GNOCCHI by  

I'm now curious to try

I bet a lot of Italians do it to. It ads texture it also might add some caramelization if you do butter and salt and even maybe some light sauce

@@donataspuidokas2601 the whole idea that there's some ideal, "official", unchanging recipes for the authentic dishes is stupid, and is a really recent idea. All cuisines are constantly changing by adapting new ingredients, techniques, or just new trends (ton of "traditional" and "iconic" dishes are suprisingly recent creations, at least in their current form), never mind the variation between different regions or even different households.

I Love Fried Gnocchi its so good .

@@donataspuidokas2601then again, i've heard (fringe) italians screaming to folks with the caeliacs for suggesting gluten free developement of recipes. Reminder, thats shit hospitalizes People. There is honoring a culture and then there is cold boneheadedness. Worthwhile culture finds a way to stick to its guns, even with shifting context

So glad!🙏🏻😍

@@vincenzosplate I'm glad you helped me get into the worlds best cuisine. Greetings from Poland.

I should try

Try fried gnocchi on guanciale oil with some sage or thyme and some salsiccia or slow cooked beef.

Oh interesting

@@vincenzosplate They're also eaten kinda sweet and sour with a spoon of sour cream and a teaspoon of sugar and maybe a little butter. One of polish childhood classics. Kopytka(which translates to something like 'little hoofs') are mostly done from overnight potatoes that were left after some big family gatherings. At least in my home. ;)

@@TouchingSpider Also as far as i know they add half flour and half potato starch in the recipe of Kopytka instead of the only flour in gnocchi.

@@grparkourgr I don't think so. I'm Polish and I never heard of using potato starch in kopytka. Being curious I checked the first 10 Google results for "kopytka przepis" ("kopyta recipe") and all of them but one only included those 4 ingredients: boiled potatoes, wheat flour, eggs, salt. The one that was different included a single spoon of potato starch (for a cup of wheat flower). I think that's just to compensate for not buying a starchy enough variety of potatoes.

Yeah that’s true

@@vincenzosplate how about you do a video trying some of the stuff Like this

I'm glad you appreciate the tips! 😄🌿 Thank you for recognizing the effort in responding to comments. Connecting with followers like you is what makes it all worthwhile!

Thanks for sharing your tip! It's always great to hear how others enjoy their food. 😊

😋😋😋

Wow, that sounds fantastic. It's amazing how we can connect through food, despite our different cultures. I love how you described the process of making such great food and how similar it is to our dishes in Italy. I appreciate your efforts and will give it a shot!

@@vincenzosplate I agree, good food brings people together :). We actually have some deal of Italian culinary influence in our national kitchen, historically speaking. Queen Bona sforza that lived between 15th - 16th century and was married to a Polish king, popularized the use of vegetables such as carrots, celery, parsley, and also citruses. She even brought Parmiggiano Reggiano to Poland, althought it was sadly forgotten for a time, after partitions and communist rule.

This sounds very good! Any recipe you could link? I'd love to try and make this!

@@uniqueflowsnake Here's my own recipe for "Rolada" Ingredients:- 650 - 700 g of beef (shoulder or haunch) - 100 g of smoked bacon - 120 g of polish brine pickles (around 2 middle sized cucumbers) - 50 g of your favorite sausage - 1 onion diced (and optionally sauteed) - Dijon mustard - Lard + clarified butter - a couple of allspice grains - 2 Bay leaves - 1 - 2 cups of water (or broth for more flavor) - wheat flour 1.Peel the onion, dice it finely, dice the baceon into 1 cm cubes (cut off the bacon skin and save it for later), chop the cucumbers into sticks and sausage into small pieces. At this point you can sautee the onions but it's not necessary. 2. Cut the beef ino 6 equal pieces (preferably lengthwise) and tenderize the crap out of it, until they turn into thin long sheets of meat. Place all the ingredients nearby, salt and pepper the meat, put 1 teaspon of mustard on each sheet and spread it evenly, and begin placing the ingredients (pickles, bacon, onion) while reserving some space from each side. 3. Roll the meat sheets tighltly and bind with butcher's twine or skewers, so they hold in one piece, without any of the fillings sticking out. Heat up a pan (preferably a big cast iron skillet) with lard and clarified butter (you can use the leftover bacon skins, while heating it up to release some fat onto the pan). Coat the beef rolls in flour and throw onto a very hot (180 degrees celsius +) pan. Brown the meat on each side. 4. Pour in a cup of water/broth, add bay leaves and allspice, set the heat to medium (you want to keep up the temperature consistently at around 90 degrees celsius) and cover for 1,5 - 2 hours. Turn the meat every 15 - 20 minutes so each side is evenly cooked and pour in additional water / broth if you see that it has reduced too much. 5. Remove the beef rolls from the pan and use the remaining juices to make a gravy. If the remaining juices have thickened too much use some water to dilute them, or if they are too thin, use some flour to thicken it.

​@@uniqueflowsnake My go to recipe for "Modro Kapusta" Ingredients: - 1 little Red Cabbage Head - up to 1 kg - 1 average onion - 3 tablespoons of butter - juice from 1 lemon- 1 glass of water (250 ml) - 2 apples (preferably a more tart variety) - spices: 1 flat teaspoon of pepper, sugar and salt 1. Peel the onion and dice it finely, sautee on a pan with butter for a couple of minutes, then transfer to a pot. 2. Remove the first cabbage leaves and throw out the cabbage core. Chop it in half and dice each half finely. Transfer the cabbage into the pot with fried onion, pour in the water and stew on middle heat for 25 - 30 minutes. 3. In the meantime peel the apples and grate them. When you see that the cabbage starts to become soft mid-stewing put in the grated apples and spices. 4. Lastly put in freshly squeezed lemon juice, stir and serve while hot (not that you can't eat it cold, just that it's better this way). Optionally you can add some fried, diced bacon in there. I wrote another comment with links but youtube just keeps on deleting them, sheesh. Anyway if you're interested just fill in the blanks with :// and then . https polishfoodies com/kluski-slaskie-silesian-dumplings-recipe/ + 1 egg when making the dough which I see the recipe here has omitted https polishhousewife com/ogorki-kiszone-polish-pickles/ ENJOY :)

Thanks for sharing your family's recipe! The combination of flavors in pesto alla trapanese is truly amazing 🤤 Have you tried making gnocchi from scratch before? It takes some practice, but it's worth it 😊

@@vincenzosplate yes, I have! We always made it at home. I don’t have my own children, but I’ve told my adult step daughter (Mexican-absolutely no Italian blood whatsoever!) that she is going to be my kitchen slave and learn all the family recipes. We started with busiate a couple months ago and tonight will be gnocchi. Can’t wait til summer for fresh garden tomatoes!

@@vincenzosplate P.S. Non dimenticare l'aglio!

Oh yes

I should try

@@vincenzosplate don't do both sides... then it gets too crispy on the outside and ruins the pillows. Once you see some browning, get it off the heat and into your belly. ;)

Mmh I love them soft 🤤

I just try to give tips 🫶🫶

My pleasure!

oh wow thank youuuu

Fried gnocchi is definitely a unique twist on the classic dish! As for the texture when it gets cold, it may lose its crispiness and become softer.

That sounds like an amazing culinary experience in Firenze! 🇮🇹🍝 Keep enjoying our recipes and reminiscing about your time in Italy! 😊👨‍🍳

Sometimes we do that in Italy too but we don't consider it gnocchi, just potatoes cooked differently

Yeah it’s probably how you said! I’ve never tried but I’m now curious

Actually the french started that trend, Parisian style

@@oliveknaus hmm. Thanks for the info. I figured Americans started frying it in bacon grease. Lol

But gnocchi shouldn’t be fried 🤦🏻‍♂️

@@vincenzosplate i agree with you but what i mean is Joshua is planning to fly gnocchi that why he made it big.

Smart!

I love this hack! Make do with what you have, that is where a lot of great cooking comes from.

It might look bizarre but maybe it is great, thank you for pointing this out!

I will!

That would be epic

We get our inspiration from all parts of the world, same goes the other way.

Absolutely, a gentle swirl in brown butter with crispy sage can elevate gnocchi without making them too heavy. It's all about finding that perfect balance of flavors and textures! 🍽️👌👨‍🍳

Thank you for sharing! 😍 Halušky sounds really interesting, I'll definitely have to give it a try! Do you have any tips on how to make it perfectly? 🤔

@@vincenzosplate ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zFSp6yQtsbo.html Here is a good recipe, to get the traditional taste you absolutely must get your hands on some "bryndza" cheese.

In Poland we have similar called „kopytka” or „kluski śląskie” and also fried are also delicious.

Thank you for sharing this interesting information! It's always great to learn about different cultures' cuisines and their variations on traditional dishes 😍👨‍🍳

@@vincenzosplate thank you for reply! Perhaps you can make some gnudi, which is where Gordon Ramsey probably got his idea from.. Tuscany, and there is no potato.

I fully agree with you!

It truly is

Yeah I will try to make it

mmmh soo good 🤤 I love gnocchi with a cheesy sauce

Yes, It could be!

That sounds like a fantastic idea! I'll definitely try this out too. Thank you for sharing this with me.

@@vincenzosplate thanks! Have fun with it and a great day also.

wow grazie mille 🤩 I'm super glad you enjoyed the video!

Thank you sooo much! 🙏🏻❤️ I appreciate!

yeah as I said in the video I will try making it

Yes, it's very similar but we eat it mostly with beacon/butter/fried cabbage. Definitely should try too or come to poland. Greetings from Gniezno.

If I want the crunchiness, Gnocchi are definitely the last recipe I would make!

Thanks for sharing your perspective! It's great to hear about different ways people enjoy Italian food. 😊

@@vincenzosplate thanks for replying!

I noticed 😂😂

Ahahahaha 🤣🤣

Also, you should make series of films showing Italian kitchen influence for other countries kitchen. ;)

Mmh I will try it for sure

yeeee grazieee ❤

Wow this is great! 😍

I will try and I’ll let you know

You’re right Alice 😤 unfortunately

how do you prepare them?

Thanks for the suggestion!🥰

I would assume after rehydrating the instant potatoes and then following the recipe would work. But when I’m going to that trouble to make gnocchi, I’ll spend the extra couple bucks for real potatoes. It freezes surprisingly well uncooked, so making a big batch is worth it for me.

Im sorry but I’ve never tried 😔

I don't think so, the consistency is different I'm afraid

@@gaia7240 again, I wouldn’t do it, but now I’m curious if it would work. Ya know, for science.

Tf is instant potatoes ? The dehydrated flakes of potato that you mix with milk ? That thing is cheaper than potatoes ? Come on now. For a few dollars a box you could get at least twice the amount of potato material buying real ones with the same money. Unless you only have organic top quality stuff available idk.

Ahhahah ketchup in my dishes? Not at all!!

Hahahaha ops 🤣🤣

I will try, for sure!

I'm a fan of crispy gnocchi but only with sage and butter sauce! I find it holds the sauce better, and provides an interesting contrast of flavors and textures. I would never fry gnocchi...ever, with any other type of sauce which I think is why it's kind of confusing

Thanks for the suggestion! 👍 Gorgonzola and Parmigiano Reggiano are both great cheeses, but I prefer the flavor of Gruyere for this sauce. Happy cooking! 😊

Grazieeee

@@vincenzosplate ma grazie a te, ho aperto lo RU-vid Studio e ho avuto un grande piacere a vedere un nuovo "grande" iscritto!! 😅👋

00 flour is ok

@@vincenzosplate Thanks👍

Sounds super delicious 😋

Nope it's delicious fried. And it can still be soft and pillowy with a bit of fried time.

I like them both soft or fried, don't say no one in poland would fry them :(

@@beata4323 no one I know would everybody likes them soft boiled and then bread crumbs and butter no one I know would ever fry them.

U mnie w domu babcia robiła smażone z jajkiem, tata z boczkiem i cebulą. Ale z bułką nigdy nie jadłam, spróbuję. ☺️

Yes! Everyone eats a whole pizza

That's not just in italy

I think pizza per person is pretty normal thing everywhere, unless we are talking about those massive pies made specifically to sold portions by slice on the street.

​@@panvlk Yeah it's the norm everywhere. Just not in america with their obsession for gigantic pizzas that people buy slices from, that may or may not be heavier than an actual regular full pizza.

😂😂😂

you should try making this recipe of mine, it's soooo good www.vincenzosplate.com/gnocchi-cacio-e-pepe/

You’re always so kind my friend! Thank you for the support! 🙏🏻

Pierogis you mean?

@@vincenzosplate yes . My bad spelling or autocorrect strikes again. 😂 Thanks for responding.

😂😂😂

Yeah I'm starting thinking that!!

I heard my Italian ancestors are knocking on their graves just by watching this video. Hahahaha

He made potato gnocchi

I'm Italian, but I live in Australia

@@vincenzosplate avevo questo presentimento da come pronunciavi le parole italiane ma non ero sicuro al 100%

🙈🙈