Tender, soft, pillowy, and savory Gnocchi are a must-make recipe. This recipe is made with only 4 ingredients and is fantastic enjoyed with almost any pasta sauce. Easy preparation, cooking, and freezing means you’ll be saying goodbye to store-bought gnocchi in no time!
RECIPE: https://preppykitchen.com/gnocchi/
ORDER MY NEW BOOK!
Amazon: https://www.amazon.com/exec/obidos/ASIN/1668026821
Barnes and Noble: https://www.barnesandnoble.com/w/preppy-kitchen-super-easy-john-kanell/1144426212?ean=9781668026823
Bookshop: https://bookshop.org/p/books/preppy-kitchen-super-easy-more-than-100-simple-and-versatile-recipes-john-kanell/20713006?ean=9781668026823
Booksamillion: https://www.booksamillion.com/p/9781668026823
Amazon CA: https://a.co/d/fuve5Xj
38 Comments
You can knead in the bowl with a scraper.
Please made a gnocchi serie with more styles!!
I'd love to see you make jerk chicken. Also Nigerian puff-puff for black history month
from what ive learned from this Gnocci can be classified as a pasta.
Have you ever tried gnocchi (or KOPYTKA (Polish version)) with buttered breadcrumbs? It's AMAZING. That's how my Polish family eat kopytka – that, or with bacon!
Thankyou for the metric conversion. Hopefully the US will join the rest of the world one day 😂
Show us the ricotta gnocchi 😁
Ricotta version, yes please!
Yes to the ricotta!
I gasped when you pushed those eggs considering the price of a dozen😂
Yes please to the ricotta gnocchi recipe. 8)
We LOVE your videos and recipes. You are definitely our go-to for recipes, and you never disappoint! Thank you for sharing your talents!
Thought I've heard of stuff but never knew you could make gnocchi with ricotta and not potato? Sounds delicious. Also thanks for showing every day kitchen alternatives to professional methods. Totally helps level the playing field lol.
I’ve enjoyed watching your channel develop. Just sharing a tip as I watch you peel the potatoes. I’ve used a ricer and the skins stay in the equipment and only the potato comes out. It’s much quicker. I cook potato first unpeeled. Then use the ricer.
2:03 Huge fan here too! But the fork tender is a lie, the potatoes should boil for just beyond fork tender
PLEASE do a ricotta recipe
I know this sounds weird but how do you make brown butter sauce?
Yes, please!
Alfred, I didn’t gnocchi was coming over at 2 AM, can you two please turn the oven off and go to bed
Oh yes, please a ricotta gnocchi video!!😊
Yes please on ricotta gnocci 😀
Yes to ricotta gnocchi
Je l’ai fait aujourd’hui c’était parfait, merci beaucoup 😊 😊
Yummy.
In Argentina, where I’m from, there’s this tradition of eating gnocchi on the 29th of the month. People celebrate prosperity by putting money under their plate. Thank you for the recipe. I will definitely attempt it.
Please do a ricotta gnocchi. Also, would love a cavatelli video.
Ricotta gnocchi would be great. Thanks😊
yes please
Nonono gnocchi must be done only with boiled old potatoes with the skin, peeled and mashed, then assemble them very warm with the least flour possible: absolutely no eggs! Only like this way you'll get the best gnocchi ever: it's an Italian masterpiece and can't be ever done the way in the video!
Wow you are awesome! Every time I do 1 of your recipes my family can’t believe I cooked it, thank you so much beautiful man❤wow excellent,😊
YES! Ricotta gnocchi video please!😊
Amazing, but won’t you get tired posting twice every week?
Those look yummy
Yes! Please make a video for ricotta potato gnocchi. Thank you!!
Try garnishing them with fried bacon, fried chopped onions,and cottage cheese… that’s the Ukrainian way. 😍😍.
Great recipe 😀 me and my mom make all of your recipes can you do the Dubai Chocolate that everybody crazy about?
Love your videos
My nonna always cooked the potatoes complete with the peel and all. For an hour or so (till fork tender like he says) so they would absorb as little water as possible. And then peel them and mash them while still hot (not sure if there was a reason for that).
Been following her recipe for over 20 years and it has not failed me once.
Love gnocchi. My favourite food (specially if dad made them).
No idea the proportions I do. I just go by the way the dough feels.