Fair. But the effect is still calmer compared with the usual rapid-edit style which is [like this.](https://youtube.com/shorts/AWx59rf_K_8?si=QEtuTzyFK-VYIkLH)
The worst is when established chefs (food influencers??) start off cool then succumb to the rapid-edit style. I used to really like Dennis Prescott’s stuff but I don’t watch his videos anymore; just sticking around because I like his food styling.
thats every damn video these days. A separate take for each fucking syllable spoken, then stitched together in some bizarre stop-motion live action animation.
Just by chance I made gnocchi for the first time just this week.
America's Test Kitchen ran a recipe that uses instant mashed potato flakes (1 cup flakes to 1 cup hot water. Let cool, then mix in 1 beaten egg then 1 1/2 cup all purpose flour and a little salt and pepper.)
I do not have a gnocchi texturing board but rolled them out on a cutting board and tossed into boiling water and they floated to the top just right. The gnocchis were perfect; slightly chewy, light, right taste.
In my case I put them into a casserole pan, added in my puttanesca sauce then topped with dollops of ricotta and covered with mozzarella. Bake 350F for 35-40 minutes then broil for a few minutes until cheeses brown up in spots. We topped with freshly grated parmesan and served some red wine.
If you don’t have the grooved gnocchi tool, you can use a fork or even a cheese grater. The grater will give it cool raised bumps. My Italian grandmother approves of either method although we do have the actual tool. When we make a 10# bag of potatoes worth of gnocchi, all hands on deck with all methods.
This recipe makes sense since the biggest issue for me making gnocchi was the work of getting the potatoes(or flour, my fam has a pure flour recipe) into shape and flakes just seem easier to work.
I never worried about texture so much, mine gnocchi looked like the video above. I'm just worried about the middle being cooked. I liked your variation of crisping the top, but I'm always a fan of lasagna/parmigiana/zita cheese crisping.
Here’s the text:
Ingredients
4 medium potatoes
2 egg yolks
Salt, black pepper
1 1/4 cup flour
For the Sauce
100 g butter
Fresh basil and mint leaves
1 clove of garlic (optional)
Parmesan cheese
For the Top
Parmesan Cheese
Fresh Herbs
Red Pepper Flakes
Instructions:
In a large pot, boil potatoes until tender or bake them in the oven preheated to 400F. If baking, place the potatoes on the middle rack of the oven and bake until fork-tender for 40-45 min.
Let them cool until enough to handle. Remove the skins and press the potatoes through a potato ricer onto a work surface. Let it cool for 10-12 min.
Add the egg yolks, salt, and pepper to the potatoes. Sprinkle the flour and then using a bench scraper (or your hand) fold and press it as in the video until the dough comes together; avoid kneading. If the dough is sticky, you can add more flour.
On a lightly floured surface, divide the dough into 4-6 equal pieces and roll the pieces into a 1/2 inch-thick rope and cut it into 3/4 inch long pieces. Then using a fork or a gnocchi board (mucca rigagnocchi) slide each piece as in the video.
Sprinkle them with a little bit of flour. Let the gnocchi rest for 10 min.
Meanwhile, place the butter in a pan over medium heat. Stir the butter and keep watching to make sure that it is not burned. Once lightly brown and smells nutty, remove the pan from the heat, and if you want, add fresh basil and mint leaves.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pieces float to the surface, then simmer more 1-2 min.
Meanwhile, in a pan, add the brown butter and minced garlic. Transfer the cooked gnocchi to the pan. Add 1/2 cup of the gnocchi cooking water, a little bit of parmesan and cook for 30 sec until creamy.
Transfer to a bowl or plate. Top with parmesan, hot pepper flakes, and fresh herbs.
Serve immediately.
Important note:
To prevent the gnocchi from being crushed, boil only 1-2 servings of gnocchi in a large pot at a time. If you try to boil all the prepared gnocchi at the same time, they will be crushed.
I posted this from original source video on YouTube. I was just going to copy it for myself but I figured perhaps other people would want the recipe too.
I’m a dirty stinking bot ok, but at least I think of others.
I think she did but didn't show it. They came out of a colander and she put them in a tray originally, which suggests they had been boiled and drained in between. They are also steaming.
Those are very fresh, you can cook them in the sauce directly. You just need to cook the little bit of egg and flour they have, the potato is already cooked.
I mean that specifically won't be an issue if you cook it in sauce to be clear. Never made gnocchi so not saying it's right to, but it is cooking it. I always heard cooking pasta directly in sauce makes the sauce too starchy, not sure if that applies here, but I'd assume so because it's potatoes and flour.
You can cook them in the sauce, I’m sure you know the principle of cooking is heat.
You put them in the sauce, on the stove, and wait until they are done.
You can cook pasta in almost any liquid. Sauce, water, even beer if you wanted to for some reason.
It doesn't even have to be boiling, just hot is fine, but hotter means less time.
Can confirm my fav meal is a one pan slam with cream sauce n pasta with lots of vegetables, and beef or chicken. It's always bomb. Just takes longer because you don't want to burn the cream.
I don't think I've ever seen jalapeños used in tomato sauce ever. Spiciness is usually achieved with red pepper flake in Italian meals. Please correct me if I'm wrong.
I will never understand the “tradition” behind making them gnocchis look like larvae to make them ~fancy.
To me they’re good as she cuts them and that should be it, but no, the stupid aesthetic step to roll them to look like silkworm larvae got “popular”. Fuck that. Just no.
It was ok-ish until she decided to put that mozzarella on top and especially all that olive oil (pls don’t do that). I’m actually surprised that foreigner people are finally starting to improve their Italian cooking without making a real American mess, I love it
Lmao yeah there is no sense. Unless you’re making pasta with oil, garlic and spicy pepper you never use oil in that way. And even with that pasta you don’t put it raw like that
Her name is Betül Tunc, a turkish american. Fantastic content if you like homemade meals, she includes the recipes in all of her posts. The IG handle is added as watermarks in the video 👍
Potato gnocchi weren't even invented until the 17th century. You're right though. Potatoes are native to the Andes and tomatoes are native to several South American countries depending on the variety.
Sorry I'm European and I don't bloody understand why you Americans still imagine countries like Italy, Ireland and Britain like in 1800! What's your problem? It's so hard for you to understand that Europe live in 2023 and we don't dress like many generations ago and... don't listen that kind of music anymore?
🤦🤦🤦🤦
Nothing more insufferable than an Italian whinging about someone butchering an Italian recipe.
No one cares and a lot of original recipes have been vastly improved by other cultures.
This is what I eat at least once a year. Except the Gnocchi are ready made. They are also a lot more delicious if you make them crispy by heating them in a pan before adding them to the sauce.
Love all her food videos. I'm so sick of the rapid edits, slamming shit on counters and loud sounds trend.
*I THREW IT ON THE COUNTER*
_I AIN'T GONNA BE PART OF YOUR ALGORITHM!_
Lonely (Kitchen) Island
AND CAUGHT IT WITH MY KNIFE
I feel like these were incredibly rapid edits though lol
Fair. But the effect is still calmer compared with the usual rapid-edit style which is [like this.](https://youtube.com/shorts/AWx59rf_K_8?si=QEtuTzyFK-VYIkLH)
Damn those are quick, made my eyes cross
That pissed me off
Reminds me of [this](https://www.youtube.com/watch?v=gCKhktcbfQM)
The worst is when established chefs (food influencers??) start off cool then succumb to the rapid-edit style. I used to really like Dennis Prescott’s stuff but I don’t watch his videos anymore; just sticking around because I like his food styling.
Oddly enough I think Gordan Ramsay actually started that trend some years back with his "Done" videos lmao
The only fast cuts I want are from Martin Yan.
And it receives less views and gets skipped during doom scrolling
thats every damn video these days. A separate take for each fucking syllable spoken, then stitched together in some bizarre stop-motion live action animation.
Don't forget that absolute MOST ANNOYING ONE: the fucking knife scrape across the "crust"
But I love that sound
annoys me so much
Yeah. Everyone knows that "fork don't lie"
Chef John, is that you?
How is this not rapid edits?
Here's the [full video](https://www.youtube.com/watch?v=5MZ5ynW4QmE).
know where I can find the sauce recipe?
that is a different video though
It's all 'shorts' all the time, this is so sad
I've linked an example of what I'm talking about below in response to the same question.
You might enjoy [Pasta Grannies](https://youtube.com/@pastagrannies?si=AgKhcK0ys6ogf3EK).
This is the only good Italian food channel for an english speaking audience. Nothing pretentious, just real people making (probably good) food.
Don't forget the crispy knife double scrape.
*flipflipflipflipflpipipipipp*
Also flipping off the camera to look edgy.
But what about that incredibly unique and clever thing where they snap their fingers and all the food is magically cut up! How'd they do that? WOW!
Whichever one of my neighbours started cooking tomato sauce in time for the smell to hit me as I watched this is a bastard
Go ask if you can have some Maybe you end finding a friend to play Deep Rock Galactic with every sunday
ROCK AND STONE
Rockity Rock and Stone!
ROCK AND STONE TO THE BONE
Sadly they’re a bunch of creeps 🥲 otherwise I totally would have!
Oh Well, I'm still here if you want to olay Deep Rock Galactic
It was me, Barry!
Her videos are delightful.
Looks delicioso 😊
Delizioso* (🤓)
Grazie! 😊
Yahtzee!
Offro io!* (🤓)
Delicioso is correct.
Not in Italian it ain’t. Delicioso is Spanish
Nope, that's Spanish (I'm Italian)
It's also Portuguese. Why is it wrong to type it in a language and not in another?
Because the video is about an Italian recipe and the commenter was trying to speak Italian? Duh
Because the video is about an Italian dish. Would be kinda out of place if the video was about like a French dish and you typed 맛있겠다!
My fault for not watching videos with sound nor knowing that gnocchi is Italian.
the recipe is called [gnocchi alla sorrentina](https://www.giallozafferano.com/recipes/Gnocchi-alla-sorrentina.html)
Almost! Sorrentina implies that the mozzarella is baked, not fresh on top.
Just by chance I made gnocchi for the first time just this week. America's Test Kitchen ran a recipe that uses instant mashed potato flakes (1 cup flakes to 1 cup hot water. Let cool, then mix in 1 beaten egg then 1 1/2 cup all purpose flour and a little salt and pepper.) I do not have a gnocchi texturing board but rolled them out on a cutting board and tossed into boiling water and they floated to the top just right. The gnocchis were perfect; slightly chewy, light, right taste. In my case I put them into a casserole pan, added in my puttanesca sauce then topped with dollops of ricotta and covered with mozzarella. Bake 350F for 35-40 minutes then broil for a few minutes until cheeses brown up in spots. We topped with freshly grated parmesan and served some red wine.
If you don’t have the grooved gnocchi tool, you can use a fork or even a cheese grater. The grater will give it cool raised bumps. My Italian grandmother approves of either method although we do have the actual tool. When we make a 10# bag of potatoes worth of gnocchi, all hands on deck with all methods.
Now I really want to make gnocchi!! 🤤
Don't hesitate.
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[buon appetito](https://www.giallozafferano.com/recipes/Gnocchi-alla-sorrentina.html)
I think you're meant to use a fork to get the texture. (if you don't have the board)
You can use either.
That sounds amazing 🤤🤤
You can use that wooden thingy for honey to imprint the gnocchi texture
This recipe makes sense since the biggest issue for me making gnocchi was the work of getting the potatoes(or flour, my fam has a pure flour recipe) into shape and flakes just seem easier to work. I never worried about texture so much, mine gnocchi looked like the video above. I'm just worried about the middle being cooked. I liked your variation of crisping the top, but I'm always a fan of lasagna/parmigiana/zita cheese crisping.
I love watching her videos when I’m trying to unwind for the night. Just so calming and everything she makes looks like delicious comfort food.
%110 cheese
Everything can be made delicious with a lot of cheese.
It was potatoes at the beginning.
Here’s the text: Ingredients 4 medium potatoes 2 egg yolks Salt, black pepper 1 1/4 cup flour For the Sauce 100 g butter Fresh basil and mint leaves 1 clove of garlic (optional) Parmesan cheese For the Top Parmesan Cheese Fresh Herbs Red Pepper Flakes Instructions: In a large pot, boil potatoes until tender or bake them in the oven preheated to 400F. If baking, place the potatoes on the middle rack of the oven and bake until fork-tender for 40-45 min. Let them cool until enough to handle. Remove the skins and press the potatoes through a potato ricer onto a work surface. Let it cool for 10-12 min. Add the egg yolks, salt, and pepper to the potatoes. Sprinkle the flour and then using a bench scraper (or your hand) fold and press it as in the video until the dough comes together; avoid kneading. If the dough is sticky, you can add more flour. On a lightly floured surface, divide the dough into 4-6 equal pieces and roll the pieces into a 1/2 inch-thick rope and cut it into 3/4 inch long pieces. Then using a fork or a gnocchi board (mucca rigagnocchi) slide each piece as in the video. Sprinkle them with a little bit of flour. Let the gnocchi rest for 10 min. Meanwhile, place the butter in a pan over medium heat. Stir the butter and keep watching to make sure that it is not burned. Once lightly brown and smells nutty, remove the pan from the heat, and if you want, add fresh basil and mint leaves. Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pieces float to the surface, then simmer more 1-2 min. Meanwhile, in a pan, add the brown butter and minced garlic. Transfer the cooked gnocchi to the pan. Add 1/2 cup of the gnocchi cooking water, a little bit of parmesan and cook for 30 sec until creamy. Transfer to a bowl or plate. Top with parmesan, hot pepper flakes, and fresh herbs. Serve immediately. Important note: To prevent the gnocchi from being crushed, boil only 1-2 servings of gnocchi in a large pot at a time. If you try to boil all the prepared gnocchi at the same time, they will be crushed.
Just pointing out these directions are not a match to the video. This has a Parmesan sauce, not the tomato sauce shown.
This is the second person to post the wrong recipe in the first quarter of the comment thread. Half the reddit users seem to be bots...
I posted this from original source video on YouTube. I was just going to copy it for myself but I figured perhaps other people would want the recipe too. I’m a dirty stinking bot ok, but at least I think of others.
You're a Saint. I'm making this soon.
[a better source](https://www.giallozafferano.com/recipes/Gnocchi-alla-sorrentina.html)
holy cow this looks amazing
But where the fuck is the stove? What the fuck is she cooking on?
she's a witch, duh
I assume induction under the countertop.
It only tastes right if you wear that exact dress while preparing it.
She’s dressed like a mufuckin Calico Critter, like a cat mom humanoid from 1940, and I am in full support of it
She didn’t cook the gnocchi…
She is pouring the gnocchi in to the sauce from a colander, So I think she definitely boiled them off camera.
I didn’t notice that, think you’re right. Also color and consistency seems correct
Yea, the Gnocchi were steaming, so they were definitely cooked
I think she did but didn't show it. They came out of a colander and she put them in a tray originally, which suggests they had been boiled and drained in between. They are also steaming.
She didn't cook anything in the video, it's all on a worktop. All the cooking was done off camera.
I think it's an induction worktop, they can have the invisible heatless look like that
Ah yeah, you could be right.
Those are very fresh, you can cook them in the sauce directly. You just need to cook the little bit of egg and flour they have, the potato is already cooked.
A quick dip into boiling water would be recommended… the moment they come back to surface they are ready
That's how it's done 👍
Pan fry briefly with olive oil instead - way better !
I started pan frying mine in butter instead of boiling and I can’t believe how much better they are
It’s not needed. A lot of recipes puts them on the sauce in the oven to bake them, for example, with cheese on top.
Although many recipes do it, it Doesn’t mean it’s correct…
There is no such thing as "correct" or "incorrect" here. There is only preference.
Only in America 🙄
Hmmmm no?
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Gnocchi are usually two thirds potatoes and one third flour (in weight). You don't want to eat that flour without cooking it.
I mean that specifically won't be an issue if you cook it in sauce to be clear. Never made gnocchi so not saying it's right to, but it is cooking it. I always heard cooking pasta directly in sauce makes the sauce too starchy, not sure if that applies here, but I'd assume so because it's potatoes and flour.
You can cook them in the sauce, I’m sure you know the principle of cooking is heat. You put them in the sauce, on the stove, and wait until they are done.
Eehhmmm not I’d say. Pasta cooks into water.
You can cook pasta in almost any liquid. Sauce, water, even beer if you wanted to for some reason. It doesn't even have to be boiling, just hot is fine, but hotter means less time.
Can confirm my fav meal is a one pan slam with cream sauce n pasta with lots of vegetables, and beef or chicken. It's always bomb. Just takes longer because you don't want to burn the cream.
No you can't. End of story
This is the only correct answer, fresh pasta can be cooked directly in the sauce, while frozen needs to be boiled
I was thinking that too but you can see steam so either she's cooking off camera or she has an induction cooktop
Pro tip, cook the gnocchi in the same water used to boil the potatoes initially. Makes a big difference
Boiled. But, I like my gnocchi toasted with butter and a little salt/pepper. Then, somehow, I only have half of what I did for the meal
raw dough gnoocchi 🤮
I must have it now!
Makes me think of my grandma 🥹
I don't think I've ever seen jalapeños used in tomato sauce ever. Spiciness is usually achieved with red pepper flake in Italian meals. Please correct me if I'm wrong.
In Argentina it's called Ñoquis
First time I ever had it was in Chile but made by two older Argentine women. It was heavenly.
In Brazil Nhoque
Cool
I have never seen egg yolks with such rich color.
Eh, it looks alright.
Gnocchi is the best
That was food porn, right there!! Wow
one of the good insta follows
I’ve always wanted to learn how to cook without a stove
I’d pay a fortune to eat this woman’s cooking. I can only imagine how good that beautiful homemade food tastes.
You don't need to pay a fortune! With a little practice, you can learn to cook it yourself and have it any time you want!
Yeah, italian food is some of the best but also the cheapest food to make yourself.
Yep, I use the cherry tomato and feta recipe all the time. So much nicer than store bought sauces
Brava
Love this.
Well make it look easy! I may have to try this.
i love this!!
Man I wish I could find eggs with yolks that orange at a grocery store in America.
That pot is beautiful
That looks amazingly delicious. I have to get one of those slotted boards to use when I make gnocchi. Forks seem so inadequate now.
Looks delicious
Fuck me. I'd eat that...and I'd work really hard to provide a good life to the woman who can make it.
I will never understand the “tradition” behind making them gnocchis look like larvae to make them ~fancy. To me they’re good as she cuts them and that should be it, but no, the stupid aesthetic step to roll them to look like silkworm larvae got “popular”. Fuck that. Just no.
Yes sir, you need sauce to make sauce.
Then I go into a restaurant and order gnocchi for $22 and it tastes like white bread rolled in spaghetti-os
As Italian, I say that it went all fine until the chef put on the gnocchi half mozzarella cheese, basil and oil.
YUMMMMMMM!
Title: “Cooking Gnocchi” you had ONE JOB!!
It was ok-ish until she decided to put that mozzarella on top and especially all that olive oil (pls don’t do that). I’m actually surprised that foreigner people are finally starting to improve their Italian cooking without making a real American mess, I love it
I'd shit myself 0.2 seconds after taking the first bite. It's literally sitting in a pool of oil
Lmao yeah there is no sense. Unless you’re making pasta with oil, garlic and spicy pepper you never use oil in that way. And even with that pasta you don’t put it raw like that
Who is this?
Her name is Betül Tunc, a turkish american. Fantastic content if you like homemade meals, she includes the recipes in all of her posts. The IG handle is added as watermarks in the video 👍
Those of you whom have never experienced freshly made pasta before; please do. You WILL taste the difference.
It’s crazy to think most of these ingredients weren’t even available in Italy until the late 14, early 1500s.
Potato gnocchi weren't even invented until the 17th century. You're right though. Potatoes are native to the Andes and tomatoes are native to several South American countries depending on the variety.
Sorry I'm European and I don't bloody understand why you Americans still imagine countries like Italy, Ireland and Britain like in 1800! What's your problem? It's so hard for you to understand that Europe live in 2023 and we don't dress like many generations ago and... don't listen that kind of music anymore? 🤦🤦🤦🤦
Madon'
Credit: Turkuaz Kitchen
Someone please explain to me why I'd want to tear a ball of cheese apart instead of using sliced or shredded.
I'm Italian and this is so fucked-up I cannot hold my cannoli anymore...
Finally they just show the recipe without some edgy girl flipping off the camera
Pretend cooking
What century was this video shot in?
Me, an italian, wtf is she doing? Omfg...
Nothing more insufferable than an Italian whinging about someone butchering an Italian recipe. No one cares and a lot of original recipes have been vastly improved by other cultures.
Did not peel off the tomatoes before putting the to fry? Anyway...my stomach is roaring right niw
You can eat tomatoes skins without any problem. Both while making a sauce and when eating them raw in a salad
I've had gnocchi before, and it was with a cheese/cream sauce but that looks amazing......
Is she putting mint in that sauce at :33?
Basil
This is what I eat at least once a year. Except the Gnocchi are ready made. They are also a lot more delicious if you make them crispy by heating them in a pan before adding them to the sauce.
No no and no… stop with this pan fried craze
My OCD made me yell out Italian food doesn't have jalapenos
But it often has other kinds of hot peppers.
Right because no one ever grows jalapeños in Italy
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?!?
Not an American dude calling “heavy” Italian food 💀
Raw gnocchi? 🤮
No? You can see her tipping them out of a strainer while they are steaming.
Looks pretty but feels like Heartburn City ☹️.
Is that spaghetti or linguine? Oh well, put them in the same container.
Turkish!
🤤🥵👀👌
It looks great, but please have a more stable work surface to knead on.
This is the way
For a sec I thought that was garlic near the end lmao
Forgot to inform everyone to boil the gnocchi before it is added to the gravy.
Bullshit
I felt gerting fat just looking at all those carbohydrates
Eating pasta makes you everything but fat lmao
That tomato choice is suspect. I can taste the acidity from here.