Mastering GNOCCHI | How to Make Perfect Potato Gnocchi Pasta

Happy gnocchi-making, guys! Thanks to Raycon for sponsoring today's video. Go to buyraycon.com/pastagrammar for 15% off your order!

You know guys, here in Argentina it is estimated that people are 65% Italian descendants, and almost all of our food is Italian-based. Traditionally we have gnocchi every month on the 29th, because back in the days where Italian immigrants came to Argentina (late 1800s and early 1900s), at the end of the month they have almost no money left, so they cooked what was the cheapest, and that was gnocchi. And we keep that tradition to this day. You should really come to Argentina one day! We'll be very surprised and glad to find out all the Italian influence we have in food, language and culture. If you ever come, do so in winter and let me know!

Eva saw the opportunity to flip off the camera, and absolutely took it 😂😂 Bravo, Eva!

I’ve been making gnocchi since I was 5 years old at my nonna’s on Sundays. My job was to roll each gnoccho with my thumb to make a little dent for the sauce. To this day it’s my favourite pasta to make and I’ve passed the knowledge and joy along to my Goddaughter.

A little tip. Once the potatoes are cooked (I like to cook mine in the microwave, they are tastier and stay drier), you cut them in half, without peeling them. Then you place the part without the peel on the perforred side of the potato ricer and press. The peel remain inside and you can easily remove it. It's quicker and less messy. My personal preferance is gnocchi with ragù. But I like gnocchi with gorgonzola and speck too

I’ve been binge-watching your videos for a month. On Friday night I finally put my learned pasta skills to the test. My dish was “perfetta”. Better than any restaurant! I’m so excited. Thank you so much for upping my pasta game. Grazie!

This video was much needed guys, I’ve always made Gnocchi with egg and they’re good but way too dense and on the heavy side instead of fluffy. I’ll be making them like this, one of my favorite ways to have Gnocchi Is with butter and sage, such a flavor. I love how when Italians everywhere tell us how not to do something they always show a clip of Gordon Ramsey screwing it up, it’s just hilarious because he absolutely slaughters Italian cuisine, he deserves it. Thanks again for this great video. 🇮🇹😎🇮🇹

As a Supinese-American I grew up making all sorts of Italian (Supinese) dishes but my favorite by far is gnocchi in salsa di pomodoro alla Supino. Just like my nonna always made it. Pretty much just like Eva! For a change I like to roast my potatoes to cook them without adding water. I think this makes the gnocchi absorb the sauce better.

I love when Eva waves the fork around after tasting the food. She's like a conductor at a symphony. If the fork swings, you know the food is good!

Ava is a national treasure, one of a kind.

I just caught myself doing as Eva does every time she takes her first bite of whatever deliciousness she cooks: she closes her eyes for a brief moment just to savor it and then moves her fork or spoon around approvingly and just smiles ❤😊

We want to know when you will be coming out with a cookbook

I cannot express how much your channel is appreciated! You two make a great team, thank you from Canada.

I cannot begin to adequately describe how lucky we are to have you both. As a couple you are so complimentary and the knowledge and style you "bring to the table" is unique and fun! I was told in writing class not to use exclamation points but in this case... I MUST!!! Molte grazie :)

In Chile we have a similar dough also made with potatoes and flour without eggs that is made in Chiloé and is called "chapalele" but it is shaped like flat and round bread that is steamed in a hole in the ground with hot stones. in the background, which is called "Curanto" which is made with shellfish on hot stones and on top of it chicken meat, smoked pork, chorizos, potatoes and covered with "Pangue" leaves where the chapaleles are placed and covered again with Pangue leaves and on top and on top more earth is placed and everything is cooked in the steam that the shellfish release. When everything is cooked, the soil on top is removed, the leaves and the food that is served in dishes is removed and finally a person can be served on his plate: shellfish, chicken, pork, potatoes and chapalele.

I hardly ever make Italian food, because there are so many more cuisines that I prefer, but I made Eva’s gnocchi recipe from few years ago, and it is the best I’ve ever made. It’s now my go-to recipe. Lots of other people add eggs, and it makes the gnocchi gummy. 🤮 Her recipe is easy and good. ETA: Eva should never feel bad for saying negative things about Gordon Ramsey’s cooking. He’s rude AF and helped further the “good chefs are rude and mean to their sous chefs” culture in kitchens. I love watching rah video where he puts ketchup in pad Thai, I love the look the Thai chef gives him when he eats it. 😂 Pad Thai is also simple, tamarind, fish sauce, palm sugar, and Ramsey over-complicated it as well.

I have never been impressed with gnocchi, but I ended up having some at an Italian restaurant yesterday and it was almost life changing 😂 I IMMEDIATELY remembered this video and I cannot wait to try your recipe! I’m going to toss the gross, store-bought gnocchi that has been in my freezer for a year.

Really looking forward to watching this with sound! It was posted whilst I was out and couldn't resist having a sneak preview. Keep up the great work - love your recipes!

When I was a kid I asked my mom "How come we don't have gnocchi more often?" She said, "Because it's a lot of work! I'm busy!" 🙂 I can smell that dough in my mind... Thanks for all of the great videos.

We make gnocchi at Sunday in Winter, always with ragù and Gorgonzola. Delicious!!