Easy gnocchi with rainbow chard and parmesan cheese | Perfect spring recipe

[@tishw4576]

Yes! You are the first chef who is showing me a reasonable way to make gnocchi. Can't wait to try this!!!

[@lauriebennett6257]

I agree completely! I tried to make gnocchi once according to another video chef (ages ago ) and it was the biggest, messiest production by the time I got done and I was so tired of looking at those little potato pillows that I honestly was not impressed with them. I'm sure, after listening to Chef Andy, that I completely overworked the dough! At that point, I never wanted to see another gnocchi!😂 Now, I might just try it again, a more reasonable way!

[@stopsallmelb]

Look up vinchenzo plate, much better than this

[@chingasofarkaso]

It's baked or boiled potato, flour and egg. Whats been unreasonable about the other recipe's you've tried to make?

[@jvallas]

I don't think I've ever seen one that wasn't reasonable. You just don't want too much flour, or you lose the lightness.

[@collinsgrimm4192]

The main reason i love your channel is that even if don't understand how to make a specific dish i still understand better what to do with different ingredients and how to cook them so i can eventually intergrade then in the dishes i know how to cook.

[@Retr0Static]

I hope these long form videos of yours get as popular as the shorts you make. These recipe videos are really insightful!

[@collinsgrimm4192]

As one Italian victim of homemade gnocchi, it was a fantastic video and recipe. Fantastico.

[@viviannemacgregor6188]

I love how genuine the videos are and not all youtube crazy yelling and stuff, favourite comfort channel :)

[@Chriscoronado119]

Thanks for the content.

[@wendymarshall1070]

I’m a chef in a Aged care facility , lm definitely going to make this to go with a Italian Ragu we have on our menu .

[@Al-Zama]

Love this channel! It’s nice watching a pro creating content in a real down to earth way without putting on airs. Keep it up Andy!! 👏🙌👊

[@zuricooks1749]

I’ve always been intimidated by this dish. Thanks for taking the time to show. You’re so relatable and honest. Thank you

[@BunkleMcCrunkle]

Proper chef hands!!! Gripping a potato straight out the oven, what a tank!!!

[@alisonhutchins9920]

Thank you for choosing gnocchi for a tutorial. I made beet gnocchi for my sister a couple years ago. She loves beets. It was quite enjoyable to make them. Thanks to your efforts, I will make some potato gnocchi for myself.

[@swisski]

One of the absolute best ways of having gnocchi is out of the boiling water and tossed with a homemade basil pesto. They are like billowy pillows of squishiness with a basil satin pillowcase.

[@AmyB1961]

Nice description!

[@mattg8888]

Been watching more and more of your videos. Really Love the channel. And I love gnocchi. My personal favorite is pumpkin gnocchi. I roast pumpkin halves in the oven for like 40 minutes (just cut that thing in half, take seeds out and cover all around with a bit of oil), let them steam out and then basically do a similar routine like you here. Total comfort food for me and I totally agree about the texture they get when throwing them in a pan with butter. Perfect

[@elisabettaaresti9707]

Oh Chef, Complimenti!! Ottimo Lavoro,ed ottima ricetta. Bravissimo

[@Hortonscakes]

Potato skins are my favorite, and gnocchi is delicious!

[@CapitalFoodAdventure]

Made gnocchi the other day with out of a packet stuff because I didn’t know where to start with making it from scratch. After watching this, I feel way more confident to give making it a try. Cheers Andy

[@remopellegrino8961]

It is often pan fried with butter and a little sage... Great video

[@dclxvi9829]

Love this guy. An actual working chef. Other channel, other shows with higher budgets with "chefs" working them that have clearly never actually run a kitchen. Chef means something. Being a Chef is earned not some name a producer gives you for views! cheers mate

[@raymonddinh8998]

Gonna make this next time for my "babe". Thanks a ton Andy!

[@ruggeropoggianella5451]

Congrats my friend, I'm italian and have a big crush for gnocchi. I've found your dish super super enjoyable. Chapeau

[@dillathehun]

That was a James Martin knob of butter!! Chef Andy love your stuff mate!!!

[@LorwaiTan]

Kia Ora. I'm going to gnocchi myself out this weekend road testing your recipe, Andy.

[@holidayarmadillo8653]

love the vid, gnocchi is definitely a temperamental dish! I've tried twice and the first one was awful and the second one was amazing! I didn't want to make it again because I figured I had peaked but you've inspired me to try again, Andy. with the help of your sage advice. let's do this! also, as always, your food looks absolutely incredible!

[@RitzyBusiness]

it's actually kind of amusing, gnocchi is one of those dishes where it's inedible or delicious. Nothing really in between. I've had restaurants mess up gnocchi 😆

[@holidayarmadillo8653]

@father and mother imagine being a bot 🤡

[@paskrell]

Nutmeg would give it the extra 10%. Greetings from Switzerland

[@estherkalkbrenner5222]

with the same type of dough you can make Austrian „Marillenknoedel“ as in take the dough, fill it with a ripe Apricot which is filled with a cube of sugar, throw it into boiling water until it swimms up, then serve with butter roasted breadcrumbs and a bit cinnamon sugar.

[@thetattedpharmacist3215]

I love my gnocci done in a burnt butter, sage and lemon sauce with some capers, then pan sear the gnocci in the sauce. So good!

[@allyk3015]

omg thank you Andy! this looks delicious and no meat too!! think my kids and husband will eat this without noticing no meat in it

[@DI-if6eb]

yay ! love these videos, you always give a thorough rundown

[@Miles_]

Already like the video before it’s even started. Love these Andy 😊

[@charlidorothy]

That looks so yummy!

[@matthewseale4165]

Instructive and informative. Andy and the chef are the best.

[@edwardkornuszko4083]

Thank you. Gods bless you

[@emilynacion9440]

Thank you for writing the ingredients.. I’m following your short videos and tried and so tasty and simple..much love chef

[@kukku1974]

Love how you explain it Andy, will try this one out

[@attiliomomi9772]

Gnocchi is a real good dish, as Italian I like very much your way of presenting it .... even if we don't use that sauce

[@becca4628]

Subbed, really enjoying watching your videos and the babe shorts great concept, well done 👏

[@anushkasen2863]

Delicious!

[@Ladyzu82]

Me encanta nunca lo he probado y se ve fácil de hacer voy a intentarlo!!!!pero no vi a BABE ELLA ES EL COMPLEMENTO se disfruta cada plato y sus ojos se ven llenos de amorr

[@Account7600]

Andy you're great guy, awesome technics, and such an nice person to listen to. DeepChills u know what I mean Thank you for your effort and all the nice recipes u gave us. I can't stop watching you cooking this this meal. I know how to make gnocchi but it's just satisfieing to watch yo do your job

[@milenamckay3923]

What..no! Roasting the potatoes instead of boiling? Genius 🙂I'm going to try this method! Am binge watching your channel now, so many good recipes. Can you please do a video on what kitchen essentials you use, recommendations, ie tools, gadgets, etc? Unless you've already done one.

[@PixelBaller]

Definitely going to try this! Great video that seems easy to follow, can't wait! PS would love to see you make PIEROGI!

[@margitbeugler1047]

I watch this cook for months. He is

[@margitbeugler1047]

Di Somply marvellous

[@martyluterman965]

I would also like to add that this dish looks unbelievably delicious!!

[@marcoruorio5846]

Hi Andy, No, in Italy we don't often pan fry the gnocchi...but here in the UK they sell branded gnocchi which are supposed to be pan fried...not my thing, and probably not an Italian thing. Try a creamy sauce with Taleggio cheese? maybe some Speck or some pan fried sausage? And keep a Sage plant in your lovely gardens, i have 2 bushes that provide fresh sage all year around.

[@mmlo9927]

Thank you, Andy. Your detailed instructions soooo helpful. Love your channel. Again Thank you. 😋🤗🙏🕉☮️❤️

[@Stevecha_]

You’re the man Andy ! Watching all the way from South Korea ! 👍

[@lincolnkrause6687]

You are the greatest chef

[@justpeachy4938]

Beautifully done, Chef! Thank you.

[@andy_cooks]

My pleasure

[@debscharles4674]

Nice recipe and easy enough to veganize, thanks for adding recipes for people that don't eat meat 💚

[@timmytravels23]

Another great video. Thanks Andy.

[@sirsprinter]

Love your work Andy!

[@xxDADDYDAYCARExx]

Have a small bit of mash to use up at home..... going to make some tonight... yum yum

[@amberh.5393]

Absolutely love your videos! A few suggestions for future vids I would love to see: - Pantry/Fridge tour and recommendations on which foods and spices to always have on hand. - Quick one pan, pressure cooker, and slow cooker meals for quick dinners - Plant based and non-dairy meals

[@andy_cooks]

Great suggestion!

[@since1876]

@@andy_cooks get on it! It's been 19 hours since you replied. That's plenty of time for you to film, edit, and upload a video 😜

[@cantrait7311]

Interesting nonna never pan fried but I agree with you Andy it does have a nicer crunch texture Well done thanks for the tip

[@miserablemosquito462]

Looks delicious, can't wait to make this

[@evapellman3840]

I am so happy you did this recipe! I will be trying it with bacon. Let ya know how it goes!!!

[@mgregor1980]

In Poland we call this KOPYTKA. And we eat it with pork (or beaf) goulash and pickled cucumber. Try it!

[@Rhys_Beer]

Thanks for the awesome content Andy

[@agingerbeard]

Thanks, your videos always teach me something ✌️😊

[@MK-xd5wg]

But they don't teach you how to pronounce Gnocchi.

[@agingerbeard]

@@MK-xd5wg speech isn't a requirement to make or enjoy good food lol

[@cameronmcinerney5480]

Great video as always, I think that was a broccoflower (cauli/broccoli hybrid) though as romanesco has a spiral form, both are from the brassica family.

[@OmgitsdeziLife]

I love this I'm going to make this and see how it goes

[@OfficialNumismatist]

I love your videos. It would be great to see a video on being clean and organised. I can't make toast without having to clean the whole kitchen after.

[@ryancarroll9294]

Love this one🤙 pretty simple but effective one mate

[@maximeco1285]

Seems delicious I'll try them.

[@lmach131]

you are really good, i want to eat some your food)

[@paulEmotionalaudio]

Great recipe!

[@Tasha22Bella]

It's like you knew I was looking to try make gnocchi and needed a recipe... Love it!!!!

[@cosyville]

Thanks for this recipe!!! 😍😍😍 love all your videos

[@leeevers8976]

The pups are waiting for a gnocchi to fall 🤤

[@Tasha22Bella]

also, the chirping birb in the background made me grin... as a parrot mom I know the struggle of having a birb yakking in the background when you're recording anything..

[@adamf.8564]

You are amazing and love your videos!!

[@vietcan6944]

Thanks a lot Andy. You give great tips. I'll try this recipe for sure.

[@auKrizzL]

Awesome to see your growth mate - congratulations and all the best for the future ❤

[@angelac.phillips-mills5271]

Please make a sliced brisket with smashed small potatoes and spinach. Thank you so much.

[@andrewfrancisjames]

Yeah ok inspired to make it now cheers man

[@lucyjayne33]

Ive been trying to make gnocchi at home several times in the last month. With no success!😫 My partner loves your channel, so im excited to show him this video and maybe he will help me make them!

[@gingersnapsbc]

I love your channel!

[@andy_cooks]

Thank you so much!

[@morganchilds9054]

Love your videos. Had to watch this one, as gnocchi was a recent kitchen disaster in these parts. I followed a method that was pretty much like yours, but my ratios were off... I think I used too much egg, and I was so scared of over-handling it, that my dough ended up way too fragile. I set the first batch into the water and immediately started cursing. I'll give it another go using my scale.

[@flipfilthiy6717]

My favorite dish is a filipino style chicken adobe would love to see your style

[@ButacuPpucatuB]

Thank you sooooo much for this video chef! I watched the same dish made on Pasta Queen’s channel. I didn’t know the gnocchi could be prepared in advanced and frozen. So this is excellent news to hear. I’ve got a televised conference coming up in October, which I usually watch with homemade goodies and pyjamas. This looks so good and so decadent! Thanks again Chef 🧡🧡

[@mattye880]

Looks delicious bud

[@ricolives1166]

Hey Andy, can you try a spinach pasta? I've made homemade spinach spaghetti before and love it so I recommend it.

[@ckarcher]

When I make gnocchi this way, I keep the potato skins, rip them into pieces, toss with olive oil and coarse sea salt and pop them on a baking tray. In the oven for 15minutes, fan-forced at 220C, and you end up with really nice potato skin crisps.

[@migueldelaney6291]

Thank you

[@katies5121]

We eat gnocchi at least once a week 🙈 always with a homemade and easy creamy, mushroom & garlic type sauce. I would love to give it ago at making it. What type of potatoes would you recommend for an english lady like me??

[@matthewrussell5986]

U make it look so easy

[@georgesulea]

This looks so wonderful! Thanks for the great video:)

[@deborahkizer4664]

Cool chef .✌

[@TheShadowMan.]

Thank you for helping me lose my apprehension about making gnocchi. I have coeliac disease so will have to experiment with different GF starches. Sweet!

[@braisedtoast9002]

No you don't. That disease is made up. If you were starving to death you would happily accept white bread.

[@TheShadowMan.]

@@braisedtoast9002 sigh it's an auto-immune disease. what an inane comment

[@All7777Fever]

Look up Ardor food Co, based in Melbourne. They do a lot of gf products, including a gnocchi flour!

[@roxchblickt]

Chef Andy!! PLEASE do a video about making good fresh pasta with pasta machine too! I can't get it al dente, no matter what I try! At the end it becomes more like instant noodles, way too soft and smooth! (people, please like this to pull it up)

[@BrosMinecraft2]

It's almost weird not hearing you say “Babe, what do you want for lunch?”

[@henrymichal8522]

Looks seriously good. Pan Frying is a must. I'd hate to be the person cleaning the mouli

[@juri3555]

Gnocchi gorgonzola is my favourite

[@liammason9959]

Loving your channel. Im a chef myself, been in the industry for 2 years, so any knowledge u are teaching always helps. Hello from the uk

[@n.k6775]

Can you make persian food? One of the most famous traditional dish calls “Fesenjoon” which it’s usually served with a nice white rice

[@A-K_Rambler]

Coffee Stipend for the "Babe"!

[@mattew672]

Loving the video! I have some advice for you: first of all, you should pronounce them as ñokki 😂 the real advise is to not scoop the potatoes but directly throw them into the ricer, you will have the flesh through and the skin in the cup of the ricer 😉 much easier! 😁 Keep it up!

[@hsiuchuliu222]

You are amazing !!!

[@martakudyba2898]

kopytka, gnocchi Noki???? C'mon Nope, it is author's Andy's Noki. Ones of a kind ❤🤘👌 this works, try it People!

[@itsvivi3973]

Nutmeg also a must in it ;)