This Famous Italian Gnocchi Dish is Spectacular
Vložit
- čas přidán 27. 08. 2024
- Visit bit.ly/NotAnot... your next trip and explore their 300,000+ travel experiences around the world!
Now on my way from Rome to Positano, Ya gotta take a train from Rome to Naples, the pizza capitol of the world. Then from Naples, you need to get to a place called Sorrento. Just off the coast of Sorrento is the island of Capri, and if you drive around the coast line of the Sorrentine peninsula, then you’ll run into the famed Amalfi coast. But on that journey, there is a very good reason to stop in sorrento. I’m talking about gnocchi alla sorrentina, soft pillowy gnocchi, in sweet tomato sauce, tossed in fresh fior di latte or bufala mozzarella and baked to a bubbly, cheesey perfection. Its one of those simple yet spectacular Italian dishes and that’s what we’re going to make today.
Recipes:
Gnocchi Alla Sorrentina
www.notanother...
(Website Design by: www.kristasdes... )
This isn’t a recipe it’s a masterpiece
😢😢😢😢
I just wanted ⁶66
A masterecipiece?
I wish I lived next to this guy, and we were buddies, and he always needed me to taste test his dishes before he made the video. If I had a genie, that's what I would wish for.
The Italian cuisine makes us realize just this that it only takes a couple of things, good and genuine ingredients, chosen and combined with taste, to make a wonderful dish. You don't need to do the elaborate things to make a delicious dish. And this is precisely why Italian cuisine has become famous all over the world. The simplicity of the dishes but made with taste and love.
So true. Good ingredients and good basic principles can beat al kinds of elaborate technique.
“Gnocchi alla Sorrentina”, from the city Sorrento, in the area of the Amalfi coast, in the Campania region. Is a very famous dish here in Italy !
Kudos to you Steve! 100% Italian here, for once I have no criticism, your recipe is absolutely perfect!!!
Questo ragazzo è uno dei pochi americani (o in questo caso italo-americano) a fare in generale, a parte alcune eccezioni, dei buoni piatti italiani. Tra l’altro quello che trovo anche interessante, il fatto che lui spieghi spesso anche la storia, con relative immagini dal web, di certi classici piatti italiani.
@@aris1956 He's as authentic as anyone who is in front of a camera and he is the best on YT 🎯
I'm italian too I have no criticism the 90% of times when he cooks italian
@@gobbidimerda1 Vabbè, ma quello poi si sa che il “classico italiano” è portato a criticare un po’ tutto e dappertutto, indipendentemente da chi cucina o dal canale. Possono anche essere cuochi italiani stellati (anzi noto che neanche per quelli la critica manca mai, perché spesso stravolgono certi piatti italiani, ceti classici italiani). Noi potremmo vedere anche il piatto più perfetto, ma c’è poi sempre qualcuno che va a cercare il cosiddetto “pelo nell’uovo”.
Italians think anyone needs their approval when most of your dishes are taken from foreign countries.
Looks delicious. A few comments for those watching if you are aiming for super authentic:
- in Sorrento you’ll find the gnocchi are generally smaller than in this video, maybe a cubic centimeter or slightly larger.
- they don’t use garlic in their sauces (though I personally love garlic, when used sparingly)
- they generally only use egg yolk for this dough
- 00 flour is preferred
- it’s pretty difficult to over knead gnocchi dough, add flour a little at a time and only stop when the dough is barely tacky when you squeeze it hard. The amount of flour will vary person to person depending on your potato water content and size of eggs
- I have found the actual dish served in restaurants in Sorrento is like how it comes out of the pan at 10:40 on a flat plate rather than baking it in a dish like a parmigiana, but that’s probably a matter of preference.
That said I’ve found residents of Sorrento even make classic dishes like eggplant parmigiana a little differently so the term “traditional” is very vague.
Delicious dish!
Big Gnocchi fan. Wife will be pleased to sit down to a wonderful plate of this. Thanks for sharing :D
It is better to use just the yolk, not the whole egg. The egg white adds a lot of moisture that as you said needs to be avoided. This way it is easy to use just 1/4 of flour in weight compared to potato. We dont use cups because they dont make sense to us, so with 1kg of potatoes (1000 grams) you can use just 250g of flour.
Traditional gnocchi does not have eggs at all
I'm a real advocate of Italian food and I was so happy to see the pop up ".... Sorrentina" from you. It's been a few months I made this dish. Gonna make this this week for me and my loved ones. Use good ingredients for this guy's and it's gonna turn out fantastic. See you soon
Thank you.
Oh glorious Mr Cusato, never stop creating delicious food!😊
Absolutely love this guy. Nails it every time. Brother from another mother. Looks so good.
Damn you. Your recipes are off the chart. They are helping me step up my game ... but also making me fat. How do I eat like you, but not push over 200 lbs? And god bless you for advocating for good buffalino. And California tomatoes. All so damn spot-on on how to make great food in the US.
I love you bro. This dish really made me happy. Can't wait to make it this weekend
When I stop acting like a teenage guy laughing about “watch out for squirters”, I will get the potatoes baking and give this glorious dish a try! Thanks again! ❤
Every time I break up canned tomatoes, I end up squirting something. My shirt or the counter top and floor
@@MattRoadhouse haha yes, I’ve looked injured before because of some extreme shirt damage by the tomatoes lol
Step by step instruction ❤ I’m switching my tomatoes too… this is a true masterpiece I can’t wait to make it too…. Enjoy Italy 🇮🇹🍝🇮🇹
I always made Gnocchi alla Sorrentina with your recipe for the Roasted Cherry Tomato Sauce. I can recommend that too.
Love this recipe Gnocchi has always been a personal favourite of mine 👌
For those wondering for the music, it's the instrumental version of "Be My Remedy" by HOUSE OF SAY.
Looks fabulous 😍 Sorrento is stunning - Italy is my country in Europe - I’m from Scotland 😊
I get excited every time I get a notification you've posted a new video🔥
This is probably the 50th video I’ve watched here, in just a few days. I’m finally deciding to comment for my first time. I’m going to take my vacation from work this week, and make multiple of these recipes I’ve seen here. Absolutely fantastic cooking channel, my favorite ever!
I made this recipe yesterday and it was sooo delicious! Worth the effort
Excellent Recipe Champ 🏆 being born and raised in a WORLD FAMOUS Brooklyn NYC Italian Neighborhood we literally make the BEST outside of Italy. This dish I do Sicilian Style or the way you do Napolitano Style. Garlic is the key people laughed at me when I mentioned different grades of Garlice BEST to WORST. You hit this dish on piint. Now homemade Macaroni yes I don't say Pasta lol is thr best but we always have or had access to the best imported so I use that to save time. But great technique on the homemade champ 🏆
I just started using chris' tomatoes......on my pizza (bought an outdoor pizza oven) ...i stopped by the whole tomato and get the crushed ones......the product is spectacular.
It’s like the Italian Version of Korean Tteokboki ❤
I love his eye contact with the camera, I feel like he is talking directly to ME!!!❤
Using the basil stem as it cooks is an excellent idea.
Stephen I must say your hair is on point!
Gotta say…I hate sponsor ads, but Viator is legit. Used it for a dinner cruise in Paris and a wonderful art experience in Provence.👍🏼
Thanks for the great recipe!
Sorrento is fantastic! Especially the food.
I really appreciate that he says gnocchi 20 different ways, just like me.
Recently had a pasta dish while on vacation. It had Gorgonzola and pear in it. Would love to see your take on it so I could make it at home.
Were you perhaps in Italy ? It is not a very common dish but the combination of cheese (in this case Gorgonzola) and pears is famous here in Italy.
@@aris1956 no, it was an Italian restaurant but in the Canary Islands.
It was delicious!
It's a great fruit-and-cheese pairing.
I worked for a while in the kitchen of a fine dining restaurant that did a banging rocket[arugula]/pear/gorgonzola/crushed walnut salad in a tangy house-made vinaigrette.
Signature dish, extremely popular among staff and clientele.
@@sixstringedthing that sounds delicious as well. 😁
@@sixstringedthing There is a saying here in Italy that dates back to medieval times that translated goes something like this ......”Don't let the farmer know how good the cheese is with pears !”. A saying referring to the lords of the city who had peasants working for them and bringing to the lords' castle the stuff they gathered in the fields and what they produced for the lords.
PS: In Italian this saying also has rhyme, translated into English the rhyme is lost. :)
Allways inspiring, allways mouthwatering and allways watchable. ❤👍
Classic dish form Campania, was just there they served it everywhere.
My mouth is watering, that looks incredible!!!
A summer dish? Looks like pure winter comfort food! I'd eat it any time of year though.
Much love from croatia
Oh my, that looks so delicious, and the tomatoe sauce is so vibrant red!!
So fine. Thankyou. Got my mojo goin to make this, like NOW!!!! It's almost 8pm in NYC & I got nothing to do but go for this masterpiece. Mangia!!!
Awesome, definitely going to try this!
Your shows are awesome man. I look forward to each new video. Keep up the great work!
Love making Bufala Mozz! Good thing I kept my Great Grandparents Recipe when they came to America.
2:03 a man of culture I see.
We make this recipe but with vodka sauce at the pizza place I work at. It's so good!
Absolutely love this channel, this and Googa foods I watch daily
This looks so delicious .
looks incredible, i swear, it tastes so.
Made my sauce, gnocchi ready to go - looking forward to dinner tonight!
Turn on the broiler when you bake so it makes a delicious crust.
Yes, in fact you get a golden and crispy surface which then is the tastiest part of the whole dish ! 👍
Heaven. My favourite. 🤤
I love your style and I love this channel. Thanks for providing me inspiration my guy!
I love you on multiple levels. This looks amazing.
This looks so sumptuous that I'm going to have to make it.
Well done. Thank you
Looks amazing. Never thought to salt the outside or poke the fork so deep. Def will try this recipe.
Heavenly!
Love your italian videos man!😊😊😊😊🤤🤤🤤🤤
OMG Thats looks fantastic. I will need to watch it a few times before I try and make it. But make it I will. Great stuff.
From an italian cook, well done mate.
You're interested in bringing the best & it's quite obvious that's been a great source for your Channels success and of course you can get the ingredients to make everything you want !!! Otherwise have a great time creating new memories and fall back whenever you can, because overall resting on your day's off tends to be a perfect way to recharge and have as much gluten as possible 🙆
It's like an inside out pizza! If that makes sense to anyone else? 😂 😂
Pizza casserole 👀
Pizza pasta!
Now, see, this is why I have to work out all the time . . . because of delishious recipees like this. Thanks a lot XD
I haven't seen any of your videos for months!!
You never show up on my feed anymore.
Just happened to stumble upon one of your older videos a few moments ago.
Keep cooking my friend! 🔪🔪🍪😋
Fantastic!
Omg. That looks incredible
Prefer with crushed tomatoes rather than passata but this looks great
Before you see a potato ricer as just another unnecessary unitasker, google its other uses. A bit awkward to clean but for some it may be a worthwhile purchase, particularly the quality steel ones with different discs. Really good for pressing out moisture from cooked leafy greens such as spinach.
That outro though 😏😉😁
Have lunch or dinner at Palazzo Avino (formerly Palazzo Sasso) in Ravello. Incredible place and view.
11:39 "Why am I cooking so good???!"
I’m going to Sorrento on Tuesday I’m excited
Then you will have a chance to eat an original dish of Gnocchi alla Sorrentina. Of course, there is nothing more interesting and fascinating than eating a dish there where it is born. This example also applies when one eats a Carbonara directly in Rome or a Pizza directly in Naples. My advice, (as an Italian who by the way comes right from the Amalfi Coast area, in the region of Campania, where you are going) is always to eat the classic local dish of the city or area where one is.
I wish you a good stay and enjoyment in my beautiful region with lots of good food ! 😊
PS: Of course, don't forget to visit the beautiful and unique “Costiera Amalfitana” (Amalfi Coast).
Another great recipe with great tips. Loved your Vezri ep!
The common trick to get the best gnocchi is to use potatoes that are as old as possible because that way they will have lower amount of water. 😉
Giant Super Gnocchi!! You can typically just make tiny pearls of mozzarella with your fingers the size of a pea. They melt in the hot sauce. So you can skip the baking step. Fresh Gnocchi takes two seconds to cook, so the baking step isn't needed.
The best sauce for Gnocchi is a pink sauce with a heavy cream....followed by a nice cheesy Vodka sauce.
Really interesting garlic tutorial! Very nice receipe, gonna try this soon!
Best greets form Germany brother!
I will probably try this on Sunday
As a Californian I approve this message
Thank you for sharing Chef. Deliciouso!
Beautifully done.
Love your food. And if Firenze is your fav we are brothers.
had me at squirters 🤣😆love the videos bro!!
You Americans say Gnocchi so differently to us Australians haha
I don't really like gnocchi but I might just be tempted to try this!❤
Squirters aren't bad, you just gotta take some extra precautions to catch the extra mess.
I made this just the other day after having it at a resturant, I will give your version a try next time!
just subbed. Although I'll never make or eat any of these foods, with too many costly ingredients I appreciate your expertise ..
Just had dinner but that looks so freaking awesome I could eat the whole thing right now
We didn't use a ricer. We just smoosh with forks and then our hands. We used forks for the ridges too. That's important, otherwise, you don't get the sauce to stick.
I'll try baking it. We just boil real quick and add sauce after.
Boil with the skin on....then peel.
I've never had a moisture problem. But then, I always use older potatoes.
And , I don't use egg.
ATK has a great recipe for baking potatoes with minimal moisture. A quick salt brine before baking and waiting to brush on the oil until the last 10 min of cooking. The oil just crisps the skin instead of trapping moisture in the bake. Just sayin. Nothing but love here. Your recipes are amazing, great style and editing videos too.
I like this tip. The versatile and humble workhorse of the kitchen is salt.
Yep. Gotta do this.
And don't forget to use buffalo mozzarella because it has a whole different taste than regular mozzarella. You get a much more delicious dish ! I wish you bon appétit here from Italy ! Ciao ! 😊
Looks so easy and yummy
great video as always. please do an osso bucco soon
Okay, impressed with your video at 1:52.... you flipped on San Marzano and probably right because so much products out there are misrepresented... Cali could grow them and San Marzano is heirloom so put it on the back shelf for now.... by the way I'm from Idaho and you baked them taters perfect!! ;-) If you need to cool them faster in the future just cut them in half and lay skin side down to allow them to dehydrate/steam off a touch more also....
One of the best dishes of Italian food I'ver ever experienced is Gnocchi with a vodka sauce in Chicago.... mind blowing!!! Thanks for sharing your passion!!
okay you got the potato trick down!!!! and congrats on the million subscribers!!!
Looks amazing!!
My Italian mother used to use dehydrated potato flakes for her gnocchi, and they were fantastic.
But these look good, too! ;-)
Gorgeousness and gorgeosity 🤤
"you gotta watch out for squirters"
great advice Steve.
Its also a great recipe for my friends that are vegetarian.