Coming from a huge Italian family we make our ricotta gnocchi with ricotta and flour only. No other ingredients, we add extra flour so they are stiffer. Served with a simple meat sauce. Brown a 7 bone roast in olive oil and garlic. Then add crushed tomatoes and tomato waste. Cook all day. The longer you cook the sauce the more the bitter disappears. Then you don’t need to add sugar:) just another way to do them.
Thank you for this great recipe! I’ve always been intimidated by cheese dough, but this came out perfect. The dough is easy to work and the gnocchi is so fluffy and tender. Plus it’s not messy or time consuming :)
Can I get an measurement of how many ricotta to use. I tried using 30oz after letting the water drain. It took too much flour to get it into dough form. Now it has a flour taste because of it.
Traditionally these are called Ndunderi and are served with a simple tomato sauce. If you do this I would leave out the lemon though as it will become too acidic. Just use salt, pepper, nutmeg and some tablespoons of parmesan for extra flavour.
This is all wrong. Lol. First, these are WAY too big. Ricotta gnocchi are small, bite-size pieces. Second, you don’t need lemon zest. That’s not an Italian thing. That’s a made-up bullshit American thing. Third, you don’t need to add salt and pepper to the dough. Save the salt for the pasta water, and the pepper for right at the end before you serve your dish. Fourth, that dough was too sticky. You need to add a bit more flour. The dough needs to be firm, yet pliable. Fifth, you only use tipo doppio zero farina (type 00 flour). A regular all-purpose flour will not work with gnocchi. Sixth, save a bit of the pasta water for the starch, and add it to the pan to help it come together better while you’re making the mantecatura.
@rap. Chill out. The recipe is excellent. I’ve made it many times. My Sicilian neighbours loved it so much they asked for me to make it every time they come over. Italian food in general lacks salt. Stop acting so chef Pierre. It’s boring.
@@sheteg1 Guess what, asshole - I’m Sicilian too. Fourth generation. I don’t care if you made it for your neighbor. It’s wrong. Period. I’ve been making gnocchi most of my life, which is almost 50 years. So, don’t tell me what you think is right because you watched a shit CZcams video. 🙄 And by saying “Italian food in general lacks salt” tells me you have no idea what the hell you’re taking about.🤦🏾♂️ Stay in your lane. Leave the Italian cooking to those of us who actually know what we’re talking about.
Coming from a huge Italian family we make our ricotta gnocchi with ricotta and flour only. No other ingredients, we add extra flour so they are stiffer. Served with a simple meat sauce. Brown a 7 bone roast in olive oil and garlic. Then add crushed tomatoes and tomato waste. Cook all day. The longer you cook the sauce the more the bitter disappears. Then you don’t need to add sugar:) just another way to do them.
Thanks for engaging the audience! Felt like I was there with you. Excellent dish, too :)
I’ve made these so many times now. It’s excellent
Thank you for this great recipe! I’ve always been intimidated by cheese dough, but this came out perfect. The dough is easy to work and the gnocchi is so fluffy and tender. Plus it’s not messy or time consuming :)
Just made this. AAAAAAAMAAAAAZING!!!! Ty ty!
I tried this and it worked to a cinch! thank you very much for this recipe
This came out fantastic!!! Thank you!
Excellent technique and execution, you are really talented!
I’ve never heard of adding lemon zest. I don’t ever remember my Italian grandmother adding that in nor do I .
U r a very creative chief ! Ohhh , my God , I will try it at home ❤️❤️❤️💜💜💜💜💜💜💜👍☕️
Thanks for the great recipe 👍loved ❤️liked 👍
Looks so good
Hi
I would try to make it now
What is the Recipe for that Cheese Sauce that your using here,? Please Post it thanks, For sharing looks like a great easy recipe etc.
MyREDTAIL it’s on the description Gorgonzola cream sauce
Maild Suga he was asking for the “recipe” for the sauce ... I would like it also.
@@sadie4me2 I meant to search the name on youtube. He went over it :)
Maild Suga no he didn’t go over it and there are lots of variations on Gorgonzola cream sauces.
czcams.com/video/nf08bGVBDhg/video.html
Can I get an measurement of how many ricotta to use. I tried using 30oz after letting the water drain. It took too much flour to get it into dough form. Now it has a flour taste because of it.
Sir, you became my second favorite chef.
Who's number one?
@@maxp5568 good question asked.
I'm so curious now.
the suspense is killing me
Damn it's good to see someone who know his trade. Any substitute for Gorgonzola sauce? (One of the very few things I do not enjoy too much.)
Traditionally these are called Ndunderi and are served with a simple tomato sauce. If you do this I would leave out the lemon though as it will become too acidic. Just use salt, pepper, nutmeg and some tablespoons of parmesan for extra flavour.
If you’re looking for the Gorgonzola Cream Sauce recipe also:
czcams.com/video/nf08bGVBDhg/video.html
bellissimo
Correction: I do need a large portion
Look nice I will try, but can it still be called gnocchi as it doesn’t have potato’s in it, the gnocchi isn’t the shape it’s the dough,
🥰
This recipe calls for one pound ricotta but the printed recipe says two pounds. Which is it?
I used 2 pounds (2 tubs). Make sure you strain it for 24 hours. It then condenses
I’m here because of today’s Bitmoji story on Snapchat 😂
“Gorgonzola cream sauce”
This is gnudi not gnocchi
Makes me crazy that he says "gnocchi" right, but "ricotta" wrong. The 'O' is the same in both words.
You know we all have an accent right?
No wei???
Sorry. Had to
Man it was painful watching him put those in the water at retired speed =/
Try it any faster and they deform; they are very soft. Easy to see you don't cook
@@mandtgrant I cook for yo moma
@@djebble1 I know; she said the portion was insufficient
Why do you have really irritating music playing right through this?
So what you’ve really made here is a bit of a highbred. They are more unformed Cavatelli than Gnocchi.
This is all wrong. Lol.
First, these are WAY too big. Ricotta gnocchi are small, bite-size pieces.
Second, you don’t need lemon zest. That’s not an Italian thing. That’s a made-up bullshit American thing.
Third, you don’t need to add salt and pepper to the dough. Save the salt for the pasta water, and the pepper for right at the end before you serve your dish.
Fourth, that dough was too sticky. You need to add a bit more flour. The dough needs to be firm, yet pliable.
Fifth, you only use tipo doppio zero farina (type 00 flour). A regular all-purpose flour will not work with gnocchi.
Sixth, save a bit of the pasta water for the starch, and add it to the pan to help it come together better while you’re making the mantecatura.
🤭🤭🤭
@rap. Chill out. The recipe is excellent. I’ve made it many times. My Sicilian neighbours loved it so much they asked for me to make it every time they come over. Italian food in general lacks salt. Stop acting so chef Pierre. It’s boring.
@@sheteg1 Guess what, asshole - I’m Sicilian too. Fourth generation. I don’t care if you made it for your neighbor. It’s wrong. Period. I’ve been making gnocchi most of my life, which is almost 50 years. So, don’t tell me what you think is right because you watched a shit CZcams video. 🙄
And by saying “Italian food in general lacks salt” tells me you have no idea what the hell you’re taking about.🤦🏾♂️ Stay in your lane. Leave the Italian cooking to those of us who actually know what we’re talking about.
Ricotta not ricada !