Watch how Vincenzo’s Plate reacts to a viral chicken gnocchi recipe. I love creating new dishes and Love serving Gnocchi with different sauces but the sauce must be done right. Of course if you can and eat whatever you like but I am here to make you eat better Italian Food.
💯 Follow this link to watch how to make and serve gnocchi like my Nonna: https://youtu.be/omkphI_cR3M?si=6sA9xj_quaNcpsE-
#gnocchi #reaction #vincenzosplate
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
22 Comments
@Vincenzosplate at the beginning of the video you say adding seafood to gnocchi is ok so then why not chicken? It doesn’t make sense. Your videos are still good and I do love them.
Hi Vincenzo,
I think at 5:00 he was deglazing the pan with the white wine, a classic French technique to release the flavors from the caramel and the chicken flavors at the pan, but normally you don't put all the wine in one batch, but instead two, three or even more steps.
Anyway, I don't like who that dish looks, maybe it's the lightning, but sorry it looks like wallpaper glue, especially compared to the other dishes Vincenzo showed.
Imho, just as a thought if you want to work with chicken and gnocchis, why don't serve the gnocchis as side and have a sliced juicy chicken breast and then a classic pan sauce, aka, sear shallots, carrots and celery in the same pan, then tomatoize it (add some good tomato puree), deglaze it in 2-3 steps with some red wine, add a litte bit of port, then the stock (or if you have demi-glace) add your aromatics and let it reduce to the consistency you want.
The gnocchis cooked and then just brown them in some butter.
Just my 2 cents
Keep up the great work Vincenzo!
Vincenzo is 100% right on this one. Gnocchi's size and texture are not suitable to big chunks of chicken. Now I really want to make gnocchi.
It came to my attention that a new pasta video went out : pasta slavbonara ! https://youtu.be/UjCk9dSIo-E?si=jD4aFx_9klZAOsoL
Ylu need to salt a llittle bit of every part you are cooking. Or some bites of food will be tastless in the end.
Not much,just a vety little of solt to evety part of food is good
If you are not italian, chicken and cream is needed to have good meal. 😂
A lot of cooks add salt without thinking about if it is necessary. Some add it multiple times (and then the person who has the dish served to them will likely add salt almost as an involuntary reflex! This recipe is most certainly NOT a quick one and will result in a rather "heavy" dish. Someone looked at the familiar "chicken and dumplings" and decided that they could use gnocchi instead. I mean, gnocchi are just little dumplings, so they should work just fine…WRONG! Gnocchi are denser than the traditional dumplings done correctly and need a lighter sauce to complement them. A lighter mushroom based sauce (minus the chicken) might just work. Just ease up on the salt and add it at the end (if needed) .What we have here is more of a casserole …and they are not notable for being quick to make nor a "light" dish! "One pan/ pot" is nearly always a "red flag", particularly with pasta dishes.
Actually it was funny that you're watchinf Donal Skeehan! He is actually Irish haha when i watched you're video i recognised the voice and accent straight away 🙂 great channel from Cork Ireland!
If your going to put chicken or any meat with the gnocchi it will be a better eating experience if you cut it into the same size as the gnocchi. Otherwise you have a clash of bite size gnocchi with chunks of meat, you don't get both in same bite.
So grateful for your salt commentary, I don't understand videos where they add more salt every time they add another ingredient- madonna!
Too much salt is not helping the human body. Correct amount for the taste and the iodine. I love my gold fried gnocchi and yummy tomato sauce and some meat of choice. But not too much meat.
I like your take on this. It's respectful of something else but also points out whats needed. Absolutely no need for the cream, IMO. And, while I love gnocchi, this isn't a dish I'd use it for either.
I hve a recipe where I saute some chunks of chicken, I then take them out of the pan, add mushrooms to the pan let them cook a bit then add diced onions, let them cook as well. Then I add white wine, wait until at least three quarters of it is gone, then I add cream and et that cook a bit. Before adding the chicken and letting it soak in the hot sauce, I add salt and some fresh parsley from the garden.
I serve that with rice and a fresh salad with homemade dressing. Comfort food for the whole family.
Everyone needs new recipes!!! Italian food can be so boring!!! Try Greek food recipes instead!!!
Would like to see a baked stuffed shrimp recipe
react to life of boris his slavbonara
I love your channel and advice, as well as your reactions. Lately I started cooking instead of just buying frozen food, and its really therapeutic and rewarding. Thank you for everything, Vincenzo!
Generally speaking, pasta and chicken is not exactly my favorite. Nor is in Italy
No thanks, Seafood lasagna?
Why at 2:05 you say to use sunflower oil but not canola oil? Canola oil is healthier than sunflower one.
Clueless. I bet you this chicken gnocchi schmuck has never been to Italy and travelled around discovering the flavours, ingredients and its cuisine; and if he did , he wasn’t paying attention….I always say before you attempt fusion cuisine; always master the classical recipes first or it will end up as confusion cuisine.
sorry to all Italian people but i really enjoyed pan fried gnocchi with butter garlic parsley and thyme served with parmesan cheese i know not Italian but taste great