No. 9 Park's Creamy Gnocchi with Peas and Mushrooms

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This recipe is based

[@DrAlex-ly3kz]

I love that Kenji keeps in his mistakes instead of editing them out, talks about how he used to make them all the time, and says that store-bought ingredients are perfectly acceptable. For such an experienced and knowledgeable chef he makes cooking very approachable to your average noob home cook (me). I also like that he is constantly crediting by name people who have helped him in his career. Very humble guy. Most appreciated Kenji!

[@bigcow420]

No one better out there, hard work and good vibes🎉

[@patriciatatich3014]

Spot on with your comments…my favorite chef to watch and learn👍

[@donhankins1082]

​@@beepboopbleep3695 Did you survive your stroke?

[@195amylouise]

Me to love it to 🎉

[@bryanmickle9467]

I think this is also a big part of the appeal of the podcast, THE RECIPE. He and Deb both have a generosity with their trial and error processes that make taking chances less intimidating.

[@chelseanyland]

the slow zoom on the pot was comedic gold 😂

[@GlennTillema]

Yeah, I was yelling at the screen!

[@kralevic3297]

I was laughing my ass off and had to explain to my girlfriend what's so funny about a boiling pot of cream!

[@jepolch]

I saw the pot boiling and I screamed "Kenji!! Behind you!!"

[@theouthousepoet]

SO GOOD

[@ocu1ar732]

I would just like to express my gratitude of not only the content of your videos, but also the style that it you create. I’m getting increasingly annoyed at this trend of recipe/cooking videos that are 5,000 quick cuts of some complicated process. Them then using massive editing to make their end product this clickbait perfection result that they probably went through a dozen retakes to make it look like they’re just that talented. It definitely takes a lot of guts and candor to strap a gopro on your head and let us watch over your shoulder while you cook from beginning to end with minimal edits. It’s approachable and much appreciated!

[@colekuplent1389]

The zoom in on the cream was amazing.

[@bltc627]

I followed this recipe to the letter. Even the part where my cream boiled over.

[@drew-alexander]

You mentioned cooking components and storing them separately just rocked my world. I don't know why I never thought of doing things that way. Thanks for always sharing your knowledge, Kenji.

[@DubLightning]

Same here. this has genuinely changed my life and I almost feel silly for not already doing this

[@misc.cont.]

Kenji the cream!

[@AntonJakovlev-je6ct]

I'm traumatized 😅

[@jenova8887]

@@AntonJakovlev-je6ct yup same... the cream!

[@jenova8887]

cream just like yeast doughs can smell fear

[@AmiableGrace]

I would 100% love the next Kenji cookbook to be focused on how to cook like this.

[@sommelierofstench]

i gotta say… i used to not care about cooking at all a few years ago. but after watching your channel and learning more and more about food i’ve steadily had more fun in the kitchen and tried to make and eat new things. just wanted to stop by and say thank for making these videos and sharing knowledge. it has affected my life and i’m grateful for the time you put in. keep up the good work my guy

[@davidwilliamsimpson]

Don't be a silly goose, Warmbo is the spring from which wells all cream sauces! That yellow apron is auspicious too, Chef.

[@DavidMGiles]

Mister Cody needs to contain you.

[@melchazaar]

Silly Goat, *ahem*

[@matthewphillips5911]

Are you going to corn that cream though?

[@conan_der_barbar]

great tip with the components, hope you'll pick this theme back up in future videos to teach even more ways to utilize this! Perfect for preparing meals without doing "meal prep"

[@masonwilhelmy2613]

Kenji, your videos have encouraged me to cook with a completely different point of view. I used to get wrapped around the axle and get annoyed if I didn’t have the proper ingredients or setup as per the recipe, but now I am much more willing to jump outside of a recipe due to your encouragement. Thanks for that! It’s nice to see cooking videos like yours that are just much more realistic to a home cook, as opposed to a professional chef working with many different exotic ingredients and accoutrements.

[@msdliw9616]

2:56 I love how he tells great advice like its nothing. Im sure a lot of people starting out in the culinary industry dont expect for their biggest expense to come from the staff.

[@CoreyZ232]

I've heard you mention that story about the "sense of urgency" in a prior video and it was definitely a beneficial mindset to have when working in a restaurant kitchen that helped me realize you really just want to build in as much efficiency of movement/clever time management into everything you can - which always came with a lot of reps, trial and error, and a ton of patience 😅 Looks fantastic, thanks for always sharing some inspiration!

[@Kyle496]

So long as I'm paid for that sense of urgency I'm all for it, if not I'll do things at my pace. Too many employers think they deserve 100% effort when only paying for half of it. Heard this nonsense all the time when working for near minimum wage in kitchens.

[@CoreyZ232]

@@Kyle496 of course, that's between you and your employer - I'm just making a case for the ways you can learn to set yourself up for the least work possible through a bit of foresight, experience and efficiency. Things I learned in the kitchen regardless of payscale. That being said, it's tough skilled labor and I think everyone deserves their fair share for a days work across the board.

[@CardoDoza]

It was in his beef stew recipe. One of my favs. Can’t wait to try this one next

[@theouthousepoet]

@@Kyle496I agree with you 100%: the only thing you *owe* your employer is what you’re paid for. In my personal experience, as someone who has worked countless unpaid overtime (including sleeping at my workplace, so I didn’t have to waste time travelling after working an 18 hour day), I can tell you that what I did was a) not healthy, b) not asked or expected of me, and c) benefited my future more than it benefited my employer’s (they went out of business and I’m not surprised). I will never destroy my health in that way again, but what I can appreciate is that trying my best and caring my hardest taught gave me incalculable value. I am at [or believe myself to be] the top of my field, with near certain job security, and I can work anywhere in the world. If you are waiting for your employer to pay you to become great, you probably won’t ever get there. I hope my sentiment will not be misconstrued. I am *not* sanctioning my employer for underpaying me and overworking me. That is wrong and it should not happen. But I will not allow my future be dependant on employers. I give my all, because giving my all afford me the privilege of now being so esteemed that I never have to work for a shitty employer ever again. For whatever it’s worth! Just my 2 cents, and probably not even worth that.

[@angrymurloc7626]

this is such a good video again, I love that there are no time cuts so video length tracks recipe time, and I love the lessons on the way, that's the best thing about this channel

[@jakuburban6289]

I was actually in the middle of making this dish, when I had to refer back to this video ... When Kenji's milk boiled over I chuckled, then looked over at mine, and mine was even worse

[@a_choo]

No. 9 Park's Pruned Stuff Gnocchi was my very first flavor bomb experience, a dish that would set off a life long passion for epicurean cuisine. Thanks for sharing this recipe!

[@gizmogal89]

Used to walk by No. 9 Park every day on my walk to work on Beacon Hill up from Park Street station. Never could afford to dine there back then, now maybe I can try out one of their dishes! Kudos 👍

[@freiermuthj]

Love the discussion of techniques as they happen! Keep that coming! I love learning from your videos, I owe a tremendous portion of my passion for cooking and improvement to you.

[@SoupyTurtle]

Kenji you are a treasure to us home cooks! ❤

[@asdfhsfdtehaed]

Kenji confirmed Some More News viewer! I love that channel almost as much as yours!

[@normp3273]

The slow zoom to the over boiling cream took me out 😂😂😂!

[@Michael-xd7sj]

I went to No9 when I was a senior in college as a very special treat. You might have helped make that meal. Thanks man.

[@rishibepat2419]

I used your video to cook this this evening for me and my girlfriend. She loved it. Thank you!

[@zeemdotexe]

I just made this today for the second time and *wow,* it was one of the best dishes I've ever had. Didn't get it quite right the first time, the video really helped🫡 thanks for yet another banger recipe my dude🙌🏻

[@whiskeyandsarcasm]

I had never thought to roast mushrooms but let me tell you, it's life changing. The flavor intensifies to an insane degree.

[@ChefChrisDay]

Kenji, I worked at Troquet very briefly in 2011. We had a very similar dish with mushrooms and ricotta cavitelli that was on the menu and I absolutely adored it. I used to have it committed to memory and even brought it with me as a signature dish to a couple of restaurants that I worked at afterwards. It's kind of nice how things like that stay with us for so long.

[@natea.2926]

Kenji, your perspective on restaurant vs. home cooking techniques is great and something I always enjoy seeing in your videos. If you're ever looking for content for KZbin shorts or TikTok, it'd be great to see little clips about restaurant techniques that can save you time as a home cook.

[@jomercer21113]

Perfect timing! I have some aging cream and mushrooms I need to use up, so I'll make this tonight with steamed shrimp.

[@threadmiser4914]

It took me explaining this recipe to my wife for me to realize that it's elevated mashed potatoes with peas & mushroom gravy. It's brilliant.

[@SafwanChowdhury99]

as others have said, the slow zoom and pan over to the cream boiling over was hilarious

[@giordash]

I’ve made this dish twice since watching this video and my wife and I can’t get enough! I love the simplicity, the short cook time, and above all, the taste. Oof! The subtle garlic flavour with the sauce is unmatched. I’m Italian so, my family’s go to pastas have always been the “cook a sauce into oblivion” kind.

[@marcbacarro]

The slow zoom got me lol Looks amazing, and always nice to hear stories and anecdotes of your career!

[@BatPotatoes]

I attribute my stainless Saute pan and my spider to kenji. What a perfect pasta setup

[@j_pasty_w1823]

Sitting here helplessly watching the cream slowly start to boil-over made my anxiety go through the roof. Lol

[@ryanguthrie2317]

The feeling of impending doom was KILLING me watching that cream. It was all I could do to not yell at my television.

[@lindashamburger1005]

Thanks!

[@vezir382]

A good friend of mine used to work at Bondir (the location in Concord, MA) and then Menton. Always a fun throwback to hear you mention restaurants I've spent time in.

[@ericp.7238]

Always amazing how a complicated “sounding” dish ends up being just a few ingredients (store-bought gnocchi aside).

[@mitchellandsonwoodworks]

Kenji brought up a really interesting idea that I would love to incorporate into my cooking - how to cook and store things so that they can be used in additional ways. Too often i find myself buying and cooking ingredients for a single dish. I compost my food waste, but i know I have waaay too much of it. Meal planning is so difficult - especially when you want to cook every dish Kenji makes!

[@lynnstlaurent6789]

Meal planning doesn’t work with my brain but I often batch cook separate ingredients and freeze in individual portions. Plus keep some frozen vegetables on hand like peas. Rice, chicken and peas can go into many meals. Edit: don’t forget the tape for labelling.

[@Aruvinn]

"lightly crushed and whole" why is he describing my vibe rn

[@Elithrae]

I love the idea that the one doggo in the audience is like "FINALLY! KENJI-SENSEI HAS ACKNOWLED MY LOVE OF HIS COOKING!"

[@dalyryg]

LOST it at the slow zoom in on the cream boiling over

[@tristenbrinlee8630]

I don’t comment often, but I wanna share something. Usually watching as many cooking videos and cooking content I watch, I started off annoyed (probably and ego thing) by some of the same culinary steps and techniques a lot of chefs practice. I found myself thinking to myself “I know this, why do they have to say it every video.” But I absolutely love the reminder. I feel like with Kenji and many other chefs that I consistently watch are constantly showing breakthrough content if I’m willing to really listen. I appreciate the education, history, and love that your bring to cooking. To me, you’re one of the greatest chefs and culinary educators around. Thank you for all that you do!

[@bethanderson2940]

Thank you Kenji! Always a pleasure to watch your vids and always proud that you are from Boston as I’m a life long Bostonian!

[@jimglatthaar4053]

Excellent video on how to cook components, then bring the dish together at the end. I learned this technique from the great James Briscione at ICE in NYC. James recommended that if Kenji taught cooking classes his students should take them.

[@thomasdavis8049]

Glad to see I’m not the only person watching that cream pot the whole time.

[@jasonbaker1887]

The slow pan over to the cream 😂

[@mrchillyphilli]

You’re the best Kenji! Teach us more about restaurant cooking and how we can apply to the home 🙇

[@chrismpkz]

I'm glad you posted this one - I tried to replicate this recipe when you posted it on Instagram and I got a couple of things wrong, will definitely make it again following the video!

[@mitchellandsonwoodworks]

OMG i cackled at the zoom in on the boiling cream!

[@phelanii4444]

I have some oyster mushrooms and some cream in my fridge... I am totally stealing this idea for lunch today, thanks!!

[@Michael-xd7sj]

That restaurant reflex of cleaning the plate with a napkin. 16:00

[@Ason814]

Thanks kenji! Such an affordable dish too

[@nathant2309]

Really love hearing all your stories when you cook

[@exavian6]

Storing completed components separately is very similar to some core concepts of good software design. Isolate your components and then you are able to do whatever you need with them and not have to worry about every other "ingredient" getting in the way! I never thought about it when it comes to food, but it makes complete sense. Thanks, Kenji!

[@tommanning7337]

The boiling condensed milk in the background gave me anxiety, anybody else 😂😂😂😂 I’m yelling at the TV, Kenji, KENJI BEHIND YOU!!!!! 🤣🤣🤣🤣🤣

[@pukemonster5033]

Nice, looks like a great worknight dish. And it made me wonder if those roasted mushrooms would make a good veggie stock. Gonna give it a try. Thx and happy new year :)

[@espee5773]

Can’t believe I saw this just as it posted! It’s meant to be because gnocchi is my favorite, thank you for sharing your talents and knowledge 😊.

[@paulfantozzi7334]

I’ve tried making this dish a number of times since you posted it on Instagram, enjoyed seeing the differences in how you approached the dish and looking forward to trying again!

[@fischey]

The Some More News shoutout caught me off guard. Love it

[@fenikso]

The slooooow zoom....lol. I was already saying 'Kenji nooooo', beforehand, so the zoom in was great comedic timing on his part.

[@jimmyholloway8527]

Thanks for this, Kenji! Started using a couple of gnocchi brands as available a couple of years ago but have had only a few ideas on how to use them. Mostly like fancy hashbrowns (sauted with onion and chilis). I guess I was just ignorant to boiling them but this recipe will expand my options a lot. Happy new year!

[@AButtonProductions]

Wow Mr Kenji, Warmbo is happy you remembered him.

[@hannahpackard1118]

Recently moved to Boston and loved the name dropping of restaurants! Will definitely explore and try them :)

[@stevengarman9112]

I’ve been making this since I saw it on your instagram! So glad the recipe is available (couldn’t find it in the food lab cb)

[@JeffrotheDude]

One of our big jokes i the kitchen was always "its not done until it spills over" because it happened so often lol

[@EthanKenna2010]

Really educational video, Kenji! Thank you for sharing your knowledge with us! 😁

[@sammerthahammer]

wow, thx for this, I was a line cook for 10 years, never roasted mushrooms, really good...

[@janamiller273]

that zoom in on the pot had me laughing so hard 🤣

[@shankieinthefridge]

My proudest moment of the day is noticing the cream boiling over before the zoom

[@enderschaos]

I've made this recipe a few times based on your IG post and it was terrific. So interesting to hear how Jason Bond influenced you, Bondir was one of my wife and my favorite restaurants in greater Boston and really hope he's able to open another restaurant soon.

[@alsokyle]

me hearing warm bowl and thinking of warmbo and then kenji knew, i did a giggle

[@SandraudigaVali]

That pot of cream was all too relatable and the slow zoom on it lmao

[@shadowjames42]

Excellent kitchen style Kenji

[@Its_mr_kai]

Since you made a Warmbo reference you're going to have to make corned cream now

[@araminrain]

Even I was paying attention to Kenji talking so hard that I didn't even notice why we were zooming in the camera for the longest time.

[@miquerto]

Thank you for sharing. This one is getting saved and made this week.

[@spinni81]

This looks absolutely amazing. I will make this. I bet it works great with other types of pasta as well, like tortellini or just plain rigatoni.

[@chump203]

The cream boiling over felt like I was watching Michael Meyers creeping up on Laurie.

[@ehtikhet]

The cream! KENJI!!! 😂😂😂

[@yeetbomg2724]

went to the video description looking for a written recipe. says, "this recipe is based" it sure is, king

[@danjordan2625]

Did i just get a Cody's Showdy reference in a Kenji video?? Just about did a double-take

[@cynthiaamitrano8915]

My Aunt Cisa made gnocchi for my sister because she loved it so much. I like it as well.

[@bingo36able]

This looks brilliant! I may have to give this a try tomorrow night

[@Malteseflamingo845]

This looks incredible, making it this week.

[@bennettsmith3952]

always learning from you Chef!

[@strothman]

lol i was staring at that pot the entire time, then the zoom happen. very nice.

[@PhatTrumpet2]

6:11 to 7:32 maximum anxiety achieved. ty, chef

[@BeeLianTan-i8c]

Hi Kenji, at 12:20 mark, what kind of and size frypan is that? It looks like blue carbon steel or is it just normal carbon steel? Perhaps you could do a segment on your usage of such pans in your everyday cooking?

[@JKenjiLopezAlt]

8 inch matfer bourgeat I believe.

[@BeeLianTan-i8c]

Thanks! All the best for the new year. Love all your vids, even the grocery store ones @@JKenjiLopezAlt

[@555Revelation]

Simple yet elegant and delicious.

[@gabemathews1216]

You continue to teach me Kenji! Look forward to every new video you post. I have both of your books, but still don’t have the money for a wok at the moment 😅 Thank you for all of the inspiration and knowledge!

[@DoodooVoodoo1]

For some reason i feel special knowing i have the same wok lid as kenji lol.

[@paulhollenberger6095]

Hi Kenji! Would you ever consider doing a knife sharpening/care video? I think it’s an aspect of cooking that many people, especially beginners like myself, don’t know a ton about.

[@Exiled_Rouge]

Watching the cream boil over slowly was so tense.

[@megcasey9902]

I can’t tear my eyes off of the cream threatening to boil over….oops, there it goes. Look delish.

[@Levian-Durai]

Whoa, I literally thawed out some gnocchi I froze to whip together something like this! I'll give it a shot tomorrow. We had an issue making the gnocchi though, it used a LOT more flour than the recipe called for. It was just incredibly sticky until we added an absurd amount of extra flour, 10x the amount it called for.

[@Tart0p0mme78]

KENJI, THE HEAVY CREAM IS SPILLING !!!

[@ianhurst3702]

love these recipes Kenji! Happy new year to you and your family :)

[@amasterfuldesktop4935]

This is the kind of organization I need to put into my life