Kenji's Cooking Show | How to Make Ricotta Gnocchi

[@larrycot]

Science teacher here: You described what's called a 'cartesian diver.' There's a super-easy way to make one of these that I do in class: Get a handful of ketchup packets. Drop them in a bowl of water. You're looking for one that barely floats. They all vary slightly, so some might bob like corks, and the others just sink, these won't work. You want the one that slowly rises to the top if you push it down. Put the packet into an empty 2-liter soda bottle. Fill the bottle all the way to the top with water. If you leave any air space at the top, it makes it much more difficult to see the effect. Then just put the lid on tightly and squeeze away. Some variations are to put multiple ketchup packets with varying densities. They will drop to the bottom -- one at a time as you squeeze. Also, some packets of honey I've found have a transparent side. These usually just sink but the students can actually see the bubble inside shrink and grow as they apply pressure.

[@JKenjiLopezAlt]

Neat!

[@milky836]

Bruh this ain’t 4 level foods food scientist

[@MrJbkilla]

@@milky836 Kenji literally wrote a book called the food lab my dude...

[@DH-be4ur]

You can make a reverse diver bottle if you 1. Use a square bottle (mouthwash bottle will work), and 2. Put the water in hot. (Not boiling. You'll melt the plastic)

[@theplayerspot4139]

who the fuck asked, Larry?

[@DuckyBe]

If this video has taught me anything, its to dry the ricotta with a cloth instead of paper towel.

[@XxRaceRCxX]

You weren't using ™️ Bounty Quicker Picker Upper ™️

[@error404christmass5]

@@XxRaceRCxX Hahaha! You watch Babish or Joshua?

[@error404christmass5]

Cheese Cloth may be?!

[@XxRaceRCxX]

@@error404christmass5 You know just the typical shilling nothing fancy

[@48956l]

Maybe one could dehydrate it for an hour

[@andrewbryant4259]

When he opened the cabinet without removing the spoon...I felt that. Never forget.

[@NorthS1deSold1er]

? I'm new.

[@TomBombadil7]

@@NorthS1deSold1er the cabinet he keeps his dishes in was broken for a long time and one door would open up on it's own so he had a spoon across the two handles keeping it closed and he would have to slide the spoon out of the way every time he went for the cabinet. He would do it in a very smooth professional way and it became a bit of a meme. They fixed the cabinets very recently and he showed it off in a few videos in response to the meme.

[@NorthS1deSold1er]

@@TomBombadil7 awwww. Ty for the information.

[@TravTheTiger]

The dramatic zoom to Shabu eyeing the gnocchi was everything.

[@myreaper311]

TravTheTiger “soon”

[@shawnaklein8701]

Came here to say this and was not surprised to see I wasn't the first XD

[@Ketharuil]

THIS. Shabu-Cam is wonderful.

[@Ruckusseur]

we are all Shabu

[@challenge-f9v]

9:35 is the timestamp

[@Pammellam]

Kenji, I really appreciate the fact that you do these videos in real time. Knowing the recipe and showing us the recipe is one thing, but doing it in real time really gives me hope that I might be able to approach this successfully as well. I know I wouldn’t be able to do it as quickly as you because I would have to keep looking at the recipe but these really nice quick recipes that you are showing us are great!

[@oogachucka999]

P T I watched this a couple times and just pulled it off no problem tonight. The real time is key, so easy to follow!

[@demerzel3798]

After you practice, you’ll be able to make it in real time from memory. Once you can do that, your confidence will soar. Just keep practicing! The trouble with cooking is if you fuck up, you don’t have food, which makes you hangry. If you’re cooking a new dish, always have a backup plan.

[@Belgand]

And with no carefully prepared mise en place or other steps. The divided attention, moment to moment decision making, hunting down ingredients, prepping for the next step, etc. So much of this reminds me of how I would be cooking it in my own kitchen.

[@KaranKumar-gg2vb]

Somebody called us, the Lid Police? Seems there was a lid to a container that was dropped and not picked up.

[@smo0chi3]

😆

[@deadfr0g]

I really want to see what kinds of hats the Lid Police wear.

[@popcornt111able]

@@deadfr0g u'd be surprised, but its lids

[@daksh_joshi11]

Officer I would also like to add that he not just dropped the lid; he dropped it on his little dog :(

[@shrach8]

He stepped on the lid : 20:07

[@TheGreenShadowbox]

Good Video Police Here: This is a good video, well done.

[@alexjoseph2814]

i would have liked this but ur a 69 likes and it just feels wrong

[@ahikernamedgq]

Is it me, or is Kenji kind of like the Bob Ross of cooking? "Doesn't need to be precise," explains, encourages, has AMAZING (f'amazing) recipes. Great stuff. Thank you, sir!

[@KBTCaseyFlynn]

I made these gnocchi just now and they were so easy and so delicious. I love that these videos are in real time and that you cook like a human, so if you goof you just carry on. Thanks so much.

[@vector222]

Another great episode in the “I don’t only eat carbs and cheese” series

[@louismaiden8360]

It's things like the zoom in at 9:39 that make my day 😂

[@delta25er]

Kenji: Calls his family for dinner Me: Coming dad

[@ethanmarino931]

@@brianueltschy3415 you really need to stop

[@brianueltschy3415]

@@ethanmarino931 i obviously didn't mean to send those messages. I had no idea I even sent those in the least bit.

[@ethanmarino931]

@@brianueltschy3415 at least you acknowledged it

[@loveforeignaccents]

LOL!

[@tommihommi1]

love this recipe! I think the term "Ricotta" is legally protected in Europe, so we don't have the issue with stabilizers and similar cheats in our cheese.

[@noahaikens2862]

le big sad its an issue of national security you know

[@edyghinga5630]

@@GeneralKenobi69420 big facts

[@mamoun_5436]

le big sad between the baguettes “tradition” and all the other kind ordering a baguette is like getting a car a this point

[@KANEEENAK]

good for you thomas

[@horstie1995]

0:05 Your pronounciation of Spätzle after you said you gonna get it one day was acutually on point

[@vaiker.]

Glanced at your older recipes I hadn’t attempted. This one was especially good! Had it been on any other chefs instructions I wouldn’t have had the confidence to give it a go. Thank YOU kenji for making things digestible for the home chef. God bless you and your family!

[@alexstanley6546]

No whey! You can use butter milk? This never o-curd to me.

[@drewlbers]

I throughly enjoyed these puns

[@DavidGloverSydney]

Yes, dairy good puns. I lact them too.

[@daviddow5591]

I liked the joke, although it was cheesy

[@gigphoong9059]

Kenji, my dude, you gotta stop reading the comments. You're a food wizard. It's one thing to give constructive criticism, but you can't let nit pickers get to you.

[@inkboy12345]

Yeah he always says he doesn't care but I feel like he does, which he shouldn't tbh. fuck these haters

[@nyelbaig]

@@inkboy12345who said what

[@jvallas]

You addressed this comment to Kenji. We’re you hoping he’d read it? 😏

[@Lunis11]

Jamon has such a squishy adorable face. I love when he gets food

[@tmidde324]

he's so bashful

[@Mryuckus88]

Jamón is my favorite. I wish I knew what kind of pup he is.

[@Lunis11]

@@Mryuckus88 kenji said he is an Ori-Pei in another video

[@Mryuckus88]

Lunis11 thanks!

[@cariboowho]

5:46 "there's police on the internet for everything, literally everything" -Michael Foucault, on his theory of the Panopticon

[@SENZBIRMZ]

Screw the haters Kenji. We love you.

[@islepilot]

Kenji: Years ago you made my Thanksgiving better (I always spatchcock turkeys and chicken now, even if I am smoking the bird) and SeriousEats is always a first stop for recipes. Now all of these videos are making me an even better home chef for sure. I made homemade ricotta today so I can make this tomorrow for my wife for Mother's Day. Thanks so much for all of the info and help! Making videos takes a lot of effort and I love the "real-time" nature of your vids.

[@KAMIKAZE-dk8xd]

Dude thank you for beings so awesome, i love your kitchen i love your food and cooking and freshness i love how wholesome your household is and i love and that you for being a great father legit i look up to you and how you life your life. Simple happy.

[@G0hrx]

Not enough cheese, Kenji. - sincerely the cheese police

[@fordhouse8b]

Too much cheese. -Sincerely, the Federal Bureau of Cheese Control. p.s. Federal law overrides state law. p.p.s. Thats why I am criminal, I could never have enough cheese.

[@48956l]

You aren't policing aggressively enough - The police police

[@holidayarmadillo8653]

It’s made of ricotta!!! ????

[@411pete]

Kenji, your Spätzle pronunciation is more than fine! 😀As you are somehow into German cuisine, may I ask if you ever tried the holy grail (let's better say one of them) of German home cooking. the famous "Sauerbraten"? BTW: I read your restaurant menu a while ago and I was positively surprised by it. Not the umpteenth fake Bavarian Bierzelt place with convenience rubbish on the menu but a tasteful mix of different cuisines with some nice twists. I believe this concept would also work here in Germany in urban touristy places like Berlin! Cheers, Peter

[@TheDarthWTF]

He has a video where he makes Sauerbraten burgers if memory serves. The video excludes the Sauerbraten process (which I assume was made the day prior).

[@adventofnull]

Sauerbraten burger linked here: kzbin.info/www/bejne/b4rRlXRvad-ai9E

[@almostremembered]

He has a sauerbraten dish on his menu or at least he talked about having one on there. He's very familiar with it.

[@411pete]

@@TheDarthWTF Thank you!

[@411pete]

@@adventofnull Thanks a lot, that is a really tasty idea that sandwich!

[@Samurai78420]

It's always so much cooler when a true genius is so super down to Earth and real at every moment. Kenji is that personified.

[@JohnDoe-qm6kz]

Paper Towel police here. Too many paper towels were used.

[@JaneKrauss]

John Doe cheesecloth would be great.

[@Jachael123]

Can we just appreciate how perfectly the ricotta fell out and onto the paper towels at 0:47? That was satisfying af

[@lukemccullough5227]

If only it came back off that easily

[@johnr1964]

Every time I watch your videos I learn something new! No more $4 ricotta for me

[@colina1330]

"I don't care, and neither should you" are words to live by when you're cooking for yourself. I mean, I understand that there are ways to do things that are objectively better, but if you're spending the money on your ingredients for whatever you're cooking, who cares how you do it, as long as you like it that way? I love browned garlic and onions in my tomato sauces. David Chang once said that flavour matters more than authenticity, and I 100% agree with him.

[@dom7098]

Hey Kenji, This video is 20:56 and therefore not actually a 20 minute dinner. - the timing police

[@chalor182]

Timing officer - Well, if you look closely, he finishes the dish at 20:00 on the dot with the pepper and the remaining minute is just tasting... So I'll need you to drop all charges please. - timing police, internal affairs division

[@Sapphberry]

y’all leave Kenji alone. He’s always doing his best

[@jdshort]

My dude Kenji just taught me about specific gravity while quoting Mr. Wizard and I’m living it UP, right now

[@l0st5oul45]

6:59 "where's my bench scraper? there he is" have you secretly named your bench scraper?

[@golden-sun]

Probably Eric

[@golden-sun]

Bench Scraper Eric

[@snowdogs5432]

Decided to just now make this for lunch! I grew up with my mother making a really similar recipe, but with some added lemon and you fried them after boiling.

[@LucasdeKam]

I made this! Super good w some fresh herbs and good simple tomato sauce (canned tomatoes, onion, garlic, carrot + bell pepper, puréed them after cooking). Realised afterwards I messed up the proportions of ricotta:egg but it was still great.

[@bobbylotito4628]

Whos watching knowing they just watched the sopranos kenji you are unreal man big props you and babish I can't live without!!!!!

[@MC-wq4fk]

Internet chef: 'you're doing that wrong' Pro chef: 'yeah, don't care'

[@lindocalrissian0926]

Also, every Italian commenter on a pasta video who act like their nonna's never once argued with each other about the one true method to make X pasta dish

[@maxmustermann2676]

@@lindocalrissian0926 the difference for me is, that in this video the sauce isn't advertised as "super original marinara", which stirrs up discussion (and correctly so, I think). Something I really like about Kenji is that he has a very solid base of wisdom and experience, and is using that to mention other ways of doing things, including pros/cons. Alot of other yt-chefs are too cocky/lazy/insecure/whatever to do that.

[@cchoi108]

It's all those little finishing touches at the end that a pro does that make it super super good. The layered toppings of cheese basil pepper olive oil.

[@kgeorg1979]

Fresh ricotta is also really good with a little powdered chocolate and sugar or instant coffee powder and sugar. Quick snack we always used to have in southern Italy.

[@cawashka]

Ricotta with salted dulce de leche is incredible

[@laureneaton5802]

I appreciate the filming method! It was fun spinning and whirling around the kitchen with you. Your style is familiar. Can’t wait to try the recipe too!

[@AshgabatKetchumov]

I like how he gives a two-minute heads-up for dinner just so everyone has time to stop what they were doing, wash their hands, etc.

[@JohnHausser]

Ashgabat Ketchumov Let’s bringing back the Montreal Expos

[@SoLight7]

Hi Chef, your videos are the reason I have been visiting KZbin everyday during the pandemic. Unfiltered, quality cooking in a home with a canine taster/companion *chef’s kiss

[@pthill65]

Looks awesome! I make something similar which are more like little dumplings. Ricotta without paper towel drainage (that looked like a pain), just pour off the excess liquid, add about 1/4 cup flour and one egg per cup ricotta, add herbs, mix briefly, then drop into boiling water by the spoonful, 3-4 minutes. A good bit easier, much softer than those looked though. Better to put on top of a stew or float in a soup, wouldn't stand up to tossing.

[@Frostcrag64]

Actually you technically can compress water, and turn it into a solid. It takes around 1Gpa of pressure at room temperature, which is relatively low when you think about commonly made things like synthetic diamonds needing around 100Gpa to form

[@andymiller1803]

Basil actually propagates very well from cuttings. So if the garden center is out of what you want next time, just take some sprigs from the grocery store and allow them to root using a cloning method.

[@agreenpouch]

This has always been one of our favorite Serious Eats recipes! The only pasta I’ll attempt to make at home

[@Thewiz729kdojdj]

The amount of dishes that need to be washed after this gives me anxiety

[@JohnHausser]

Max this is the reason I don’t cook a lot lol

[@richwar2417]

Well once again Kenji is deciding what I am having for dinner.

[@careyrudell1910]

Thanks for sharing this! I made it for my family tonight, after finishing working from home, and it was a big hit. I didn't have the parm, so substituted an extra ounce of ricotta and added some Trader Joe's mushroom umami seasoning. It worked out great. My 7 year old asked that I make it again next week, which is a very big deal. -- one of your female viewers

[@TrappedinSLC]

I bet these would be super good with just a herb butter sauce, too, which is easy to make. Gnocchi with a good herb butter (I like sage or thyme) is a comfort food in the same vein as a good Mac and cheese - just so starchy and good.

[@ksabit]

I just made this with your watermelon arugula salad. Didn't think I'd pull it off. Turned out great!

[@QuakeXZ]

Thanks kenji for making these videos! I look forward to seeing them everyday!

[@andrewooo001]

I love how Kenji is so DGAF about the "police" out there. The snarky comments made my day 👏👏👏

[@KOLN555]

Jamon is the real connoisseur, only getting excited for snacks of the best food. Shabu is down to scarf down whatever, whenever. Needless to say that I aspire to be Jamon, but I know I'm Shabu deep down.

[@fleducation001]

Love your influx of videos and minimal editing! Thank you x100

[@moneal99801]

I use plain white men’s handkerchiefs for this. Works for Greek yogurt and any fresh cheese. The curds just peel off, and you can throw the cloths into the laundry. They’re cheap too.

[@TonyVisciardi]

I like that Kenji calls out the haters/trolls. Good stuff. 20 minute meal.

[@Mythilt]

Gnocchi is one of my favorite foods, and that looks abso-fragging-lutely delicious. I could eat that entire plate, so good thing I'm nowhere near there.

[@zizzie4081]

my Neapolitan Nonna used to make these, and called them Gnudi, but they were round. I think I like the esthetic appearance of Kenji's more.Very nice. Also, don't waste that beautiful hot pasta water, and ladle it into the serving bowl while preparing the sauce. That way you don't put hot pasta into a cold bowl. Nice recipe, thanks!

[@thomasgee9265]

I’m thinking that using cheese cloth and centrifugal force would extract the moisture and allow you to retain most if not all of the cheese. Thoughts?

[@tommylawrence8336]

Fantastic recipe, I just made it. Although my ricotta didn’t stick to the paper towel at all so I ended up having to use about 3-4 additional oz’s of flour.

[@EvelynMaya1]

It must have been good, that is the most excited I've seen Jamon been.

[@marniejane11]

My thought too!

[@jasonlarry123]

Can you make a video showing us how go make ricotta? Sounds fascinating!

[@error404personnotfound7]

Love your videos, your tutorials help make such amazing meals

[@mahesri20]

Always wondered. What’s that ladder like thing sitting right in the way?!

[@JKenjiLopezAlt]

Helper stool for my daughter.

[@hambone150]

Hi Kenji, and chance you could post your setup for making videos? Like what equipment you are using? Would be really helpful. Thank you for continuing to make great videos!

[@JKenjiLopezAlt]

GoPro 8.

[@hambone150]

@@xXJokerAtWorkXx wondering though if he uses a lav mic and what kind of head band he uses. Just curious.

[@hambone150]

@@JKenjiLopezAlt thank you! Do you use a mic has well or just the camera?

[@DARWINZOO]

"you also want to zip up your fly" we adore you Kenji Lopez-Alt

[@BamBam_PDX]

That Bellwether ricotta topped with some in season summer berries and some good local honey is the BEST dessert in the world. I eat it almost nightly.

[@DoubleADwarf]

Kenji: "Dinner in two minutes!" Everyone else who DOESN'T work in food service: "Dinner's... almost done! _Almost!"_

[@lunafood1487]

Another amazing recipe, they are also great if you add a lot of mashed basil in the dough ❤️❤️❤️ served with tomato are so delicious!

[@Orubechi]

Kenji: fresh pasta in 10 minutes Video: 20:56 minutes Love you kenji!

[@JKenjiLopezAlt]

Did you watch the video? The pasta is done in ten minutes.

[@Orubechi]

​@@JKenjiLopezAlt omg kenji that was a joke I wrote it before even watching xD didn't think you'd see it I did it for the likes lol that said, I want to say that I love what you're doing, big time! and I'm grateful for the great technics you show us and the creative ways to make food thank you so much you are amazing!

[@alexanderengelmann9726]

In Chef John voice: "you are after all the chef boyardee, of your ricotta gnocchi"

[@WildWildWeasel]

I had the little "reflex" of opening my mouth when he tasted the sauce towards the end XD

[@Liamjlm]

When the imposter is sus! 😳

[@canIgetuhhh]

This looks awesome. I'm going to make it on mother's day, but I think I'll fold some dill and lemon zest into the dough and toss it in a pistachio pesto

[@Seanconnery1st]

Great execution. I was skeptical about the ice bath. For some reason I thought that might disrupt the starches in the gnocchi. Looks terrific

[@spoozlewoozle]

Love the slow zoom on Shabu lurking at 9:39. So cute!

[@lesliedausey]

I made this for lunch today with some homemade ricotta. I sauteed a little homegrown Swiss chard with it and then finished it with a couple dollops of homemade creme fraiche. So, so nice! Next time, I want to saute it with some homemade bacon.

[@joannepeterson7896]

Thank you, good to know about the Greek Basil! This gnocchi looks delicious, and since this is a quick recipe, it's doable for my family.

[@lnhart7157]

Kenji I can say that your new and improved Spätzle pronunciation is spot on!

[@Shamanmanwow]

Any reason for using paper towels instead of just squeezing/pushing through a strainer?

[@joshlawlor98]

Hair dryer

[@010-e9q]

Do you think that the right kind of Gnocchi can be served with sweet toppings? With nutella for example, for some reason I think it could work

[@lablel]

The second meal I tried from your yt account. I am really surprised how easy but at the same time very tasty the things you cook are. Also the POV perspective is great in addition to the things you talk about. Great job!!!!!

[@judyt5542]

I have made my own ricotta many times. Super easy. It’s nothing like the grocery store junk. Once you make it, you’ll never go back.

[@breenicole322]

I like kenji's videos before I even watch them usually

[@breenicole322]

Like I already know I'ma make it

[@konstantine1211]

I can't help but wonder if it might be easier to use butter cloth instead of towel to dry it. maybe hang it like you would to make a cheese that is pressed by it's own weight Can't wait to try your recipe.

[@TT-nh2od]

You should give us a garden tour and your favorite kitchen equipment!

[@johnweig4667]

I love Re watching your videos! Will give this a try soon! Thank you for all you have done!

[@Yeschef7522]

You can also strain the ricotta overnight in the fridge. Mush easier than a paper towel blot or cloth.

[@westkossuth]

Forget the scale police, forget the haters. People will always find something to be upset about. Just do you, Kenji.

[@camilaf.meijide8941]

Made these and me and my family loved them. I'm going to try to make malfatti next. Thank you for all sharing all these amazing videos!

[@hollybeck605]

Thanks for this! We had these at a restaurant a few weeks ago and I wanted to make them at home. Seems super easy.

[@saiforos7928]

you can say Kasnocken instead of spetzle, it's often called Pinzgauer Kasnocken in Tirol, Austria. Pinzgauer is the region.

[@germainer.4028]

9:40 fucking Shabu lurking in the background is my favorite thing ever 😂 always waiting for the noms A few extra things: I'm really grateful for all these videos you post! They are - and you are - really enjoyable, informative and overall fun to watch. You make me try out different dishes and adapt them to my liking, or to whatever might be available in grocery stores now... so, thank you! Additionally, extra sauce is always a good thing 😂

[@rithrius5384]

I'm with the priority police, and i want to talk about the fact that you fed your dog before you fed your family. Well done! :)

[@SandraudigaVali]

one of the waitresses at work today told me about how her mother makes her gnocchis with hazelnuts and sugar and now kenji brings out a gnocchi video hmm

[@aarongreen3100]

Sandraudiga Váli They’re listening....

[@PrimatoFortunato]

Yeah, wait for Amazon’s offers on tin foil hats. Don’t trust them though. Nothing better than the diy ones.

[@mylesheneke6660]

The way is voice went shrill when he said “this is reAlly not a big deal”. The best. Gotta love JKLA

[@WrenJenn]

You're awesome Kenji!

[@LupusImmortalis]

As a German I can assure you your pronunciation of Spätzle is fine. Keep being awesome!

[@katherinebrockhoff8476]

Looks fantastic. I know what’s for dinner tonight! Thank you for teaching us this :)

[@NorthS1deSold1er]

I'm like 4 vids new, but does he always taste test the finished product in the doorway? Is that for lighting or he just like mixing the food with fresh air for the senses?

[@charlesrichard7715]

There's something wrong with me, I would have licked the skillet clean.

[@arwedrv7125]

No, you are perfectly correct. In fact, I'm the Wasted Flavor Police, and the sauce left in the skillet is a serious crime. Second only to letting fond go undeglazed.

[@deadfr0g]

I usually use a piece of bread to wipe out the pan or pot after. It’s my little gift to me.

[@Grandmaster-Kush]

@@deadfr0g Thats a 200 IQ strat, why have I not discovered this sooner!?