Fluffy Crispy Gnocchi With Fresh Summer Tomato Sauce
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Roman gnocchi is a fluffy, cheesy, semolina gnocchi that’s a perfect, comforting compliment to fresh summer tomatoes.
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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 https://buyraycon.com/lagerstrom to get 15% off your Raycon purchase.
Incredible as always
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.
Hey Bri I don't find my litre of milk weighs 1kg. It's quite substantially different. What gives?
Why fry gnocchi? its not meant to be fried! Its supposed to be soft and melt in your mouth and not crunchy
Your knives are always so sharp…how do you maintain the edge?
Brian,
"Gnoccho" is singular, and "gnocchi" is plural. Similarly, "biscotto" is singular, "biscotti" is plural.
Love your channel!!
Roberto
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 👍
Would these things freeze OK?
gnoccho is singular / gnocchi is multiple
I find this video and begin watching others. I'm from STL and a home chef, love your content. Thanks for making STL proud!
Idk if people have already said this, but Brian reminds me of Eddie Redmayne every time
That looks just gorgeous, I bet it tastes amazing. Must try it some time.
Advertises Raycons, jams with Airpods 😏😆 great vid as always B ✌️
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 that you’re making Roman gnocchi. Had never heard about it before watching your video. Thanks for introducing us to new (at least to me) recipes!
Beautiful! Yum
Making.
Love it
As an italian, this looks like polenta to me, not gnocchi. In winter, you may want to throw in a few "salsicce" (the closest that's easily sourceable in the US would be brutwurst) into the sauce (either whole or in chunks, if whole, make sure you punch a few holes in the skin with a fork), and there you have it: a meal fit for a peasant who thinks he's the king.
Not sure if the spaniards and the latinos use the word too ( they might), but soffritto is an italian word (and concept)
Sponsored by Raycon and he's wearing airpods at the end of the video.
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.
mmhhhh äh
Brian please try out for cod boulangere
Gotdamnnnn this looks amazing, yes please
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.
I'm a little confused by the cooking times for the dough. The video seems to indicate 30 minutes total (15 minutes on very low heat, then 10-15 minutes stirring every 5), but the text description says to cook for 15 minutes. Which is correct?
As someone already said, gnocchi is the plural form – the letters "i" and "e" mark the plural in Italian (usually, cuz some words don't end in either like in the case of foreign words, i.e. lo sport, gli sport). We often tend to assume the plural form is the singular in English though, common case for example is "lasagna". One single sheet of the pasta is a lasagna. Multiple stacked together make a dish called lasagne. Though that distinction has less to do with the plural singular thing and more to do with regional differences and then how those regional differences in word use get carried from one lang to another.
Note: don't speak Italian fluently (kind of like intermediate on that), but I have a linguistics background.
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…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!
I have celiac friends. Can I make this with corn grits/ polenta as a direct sub even tho eggs are not usually in polenta?
Gnocchi are made with some kind of potatoe/sweet potatoe/squash, not only with flour. I would call this polenta, especially given the preparation and form
I don't know what's better: his recipes or his dancing. 🤣
Lucky yolks 😎👍
That shits burnt
I think America’s Test Kitchen would call these fried polenta cakes.
Actually, a metal whisk will mark up your enameled pit. It won’t destroy (or damage) it. The enamel is MUCH harder than the metal. The gray streaks left behind are metal that’s been abraded off of the whisk. It may look like hell but the enamel is undamaged.
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.
My favourite way to eat gnocchi is with butter and sage. Like Nonna used to make them (and they were always round! 😉 )
This looks so freaking good, both the gnocchi and the tomato sauce. I can't wait to try it. Thank you!
You are a freak for certain.
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!
The sauce looks amazing and also looks like an excellent candidate for vacuum freezing over the winter.
Raycon? Really? I mean I know you’ve gotta get sponsored and all and that’s totally fine but at least don’t pee on our leg and tell us it’s raining. Those things are the absolute worst.
Smores with home made graham crackers?
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!
Thought it was the hockey player, Roman Josi