Gnudi are Tuscan Ricotta Balls I’m Obsessed With

[@lorenzobalestri5596]

I'm from Florence, here we usually do it with spinach in it aswell as the ricotta. The recipe is quite simple, but it's very very good! A little tip: if your ricotta isn't creamy enough, add a little bit of mascarpone to have a silky texture.

[@kwhatten]

I'm not from Florence but have made a Gnudi with spinach described as being an Austrian preparation and they were also delicious!

[@CC3193]

Yes, I learnt to make these with spinach 18 years ago - via a Weight Watchers recipe here in Australia, believe it or not. They became one of my favourites. Simple ingredients but so tasty 😋 And yes, I lost the weight I aimed to as well - win-win!

[@jpecci1262]

@@kwhatten Yes. I think the Austrian style uses cream.

[@vincenzosplate]

Love this pasta

[@NOTANOTHERCOOKINGSHOW]

Thank you fratello

[@Semiotichazey]

So glad to see Vincenzo found his way here. Love you both!

[@tariqramadan1521]

Love both of your shows

[@nicolaspiccirillo7391]

@@NOTANOTHERCOOKINGSHOW lol this is so cool. You two are my favorite 🤌🏻

[@anti-ethniccleansing465]

@@NOTANOTHERCOOKINGSHOW Holy crap - your butter is as yellow as the lemon next to it haha. What causes that such intense butter color? Edit: I just saw that the OP was the only commenter you replied to on this video, and it was because Vincenzo (the OP) is a well-known big KZbin Italian chef. So I’m guessing the odds of you responding to little ol’ me is slim to none. : /

[@ThePiquet888]

Like when you show the occasional fail and explain why. Helps a lot in understanding and being a better cook!!

[@charleseskildsen3317]

You have the hands of a piano player. Your videos are extremely helpful. Thank you for taking me from a bad home cook to a BAM THAT IS HOW IT'S DONE cook.

[@KetoCraftKitchen]

Once again introducing your viewers to new Italian dishes. 🍝 That’s why I love your channel, learning about new dishes and seeing how passionate you are preparing them. 👌

[@marianmain]

I am 57 and have been watching your videos. You are the only person EVER who inspired me to try knife skills. I have tried them on spring onions three days running and it works! I am still a bit slow but I am improving! I am just amazed that I can do that! Thank you for your teaching skills and thank you for all these absolutely beautiful videos. You are a star 🌟

[@aris1956]

The Italian cuisine and in particular the various specialties in the various regions, never cease to amaze! The more you travel around Italy, the more you discover new things, new specialties.

[@_koschwarz]

I watched a bunch of celebrity chefs but I abandoned all of them after I found this channel. It's simply genius.

[@thatpointinlife]

I've made these once before, years ago. They're fantastic! Thank you for reminding me about gnudi. Might have to try to get my hands on some sheep's milk ricotta, but Calabro is good stuff, too!

[@six30two]

I never heard of these before. Thanks for sharing and I'm definitely making these soon!

[@loufancelli1330]

Wow, I am surprised I've never heard of these before. I still have family in Tuscany but I don't ever recall anyone ever mentioning these before. I will have to try this out. I always make my gnocchi with ricotta since I don't really care for potatoes, so this is a definite must try!

[@puzziman9068]

Bro really wrote a whole paragraph on this shit

[@jeemoon1626]

I thought the chef I was working with was making this up, when he debuted this as a new dish.

[@mikeD1234]

@@puzziman9068 a whole paragraph?!?

[@puzziman9068]

@@mikeD1234 Ik right

[@mikeD1234]

@@puzziman9068 /whoosh. I hope you get government assistance

[@RoyGribbleston01]

I love how you read my mind... I was googling this two days ago and this gets posted thank you

[@barbiec4312]

The “g” in ricotta is silent too. 😊 Love your work and this looks great.

[@henryslager9406]

No, there is no “g” and also no “goat”. Check here at 0:56 kzbin.info/www/bejne/lZvHhWVrfsx7ipY

[@canesugar911]

@Queenshore RiKotta

[@robertdingleton1929]

Lol, but seriously, the G is not silent in gnudi, it's the same as in gnocchi.

[@legros11]

Come again ??

[@edply25]

New York Italians say Ricotta with a g. Just deal with it.

[@johnscanlan9335]

Steve I'm a real big fan of yours. I'd like to offer one significant suggestion for improving these great gnudis: Always use homemade Ricotta which is extremely easy to make and SO MUCH better than any supermarket brand available!

[@johnford7627]

Off the hook....you are killing these recipes....awesome....please keep it up

[@worldwide_cruising]

*The amount of delicious food in this video is so astonishing, my mouth is watering so much!* 🤤🥰👍

[@lynncapella3837]

I made the gnudi and served with a tomato sauce. They were delish!!! I drained my ricotta overnight, used just under 1/4 cup of semolina, let the gnudi sit in fridge overnight and cooked on a low boil about 5 min. So soft and pillowy yet completely held their shape. I also like that recipe doesn’t make a massive amount. It’s the perfect amount for a couple of main dinner servings or a few smaller portions. Outstanding, restaurant quality recipe!!!!

[@francescasanna8569]

I am impressed with your love for Italian food. Awesome!

[@jennylynny507]

This is awesome! Thank you for all you share. Have a great new day.

[@TheCloudyHammer]

Hitting your viewers with the good stuff again. Another great recipe.

[@Teo916]

Man, thank you so much for all of your videos! I have literally been binging through a whole bunch of them and have been inspired by you these last few months to try all these new, fun recipes and expand my cooking skills in the kitchen. So many new dishes and new techniques I've learned by watching your channel and just wanted to say thanks for all your knowledge and your approach to what you do! Super dope!!! I always look forward to new videos from you!

[@ricroflxD]

A great type of pasta. Personally I am a fan of serving them with a rich tomato sauce, but I see that this butter-based sauce is a nice change of pace too.

[@smoll.miniatures]

Probably the channel I actually make recipes from most.

[@racquellerockwell6509]

Looks amazing! I love your videos. The Sunday Supper was amazing too!

[@linus9624]

Never heard about this dish before you posted this video. Made this last week for me and my girlfriend. It was absolutely amazing! Thank you for a great recipe and a great video. Will definitely make this again. All the best!

[@OOUGGE]

Wow. Theres so much cool dishes I need to try. This is one of them! Thanks again bruh 😎

[@VonchkynProduction]

Thanks for another wonderful video

[@leephillips2837]

they are one of my favorites, this might be the best recipe that I've seen.

[@nysavvy9241]

Never heard of these before but I must try making this. Simple and delicious.

[@quentingeoffroy2811]

Well, I thought I knew a lot about pasta, but this one got me ! Thanks a lot mate, take care. Cheers from France

[@bimbettocavallo]

Proper, as usual. Always on top of it, complimenti!

[@carolineriedelsperger944]

I LOVE Ricotta, I HAVE to try this, it looks delicious!!

[@psammiad]

They're dumplings basically. Must give it a try, looks delicious!

[@ritaplantamura6027]

Well done Chef 👌. Just another culinary Artist dish. Thank you for sharing.

[@christig195]

Had gnudi several years ago (pre-Covid) at the Spotted Pig in NYC. Made these last night for dinner, and they were every bit as pillowy, light and delicious as I remember them to be. I make ricotta gnocchi often, but will be switching it up to make these as well. A bit more work, but so worth it! Thanks Steve for the recipe!

[@jman8021]

Nice gold spoons.

[@christineseda2052]

THIS. LOOKS. DELICIOUS! I love butter and sage

[@Bfchss]

God bless you and your recipes

[@colettewarren7129]

Best dish ever

[@richardfabrizio8998]

Wow genius recipe. Gotta try it Thanks

[@stuartdennis8506]

These look amazing

[@mitzibud6908]

Another awesome video!! Thank you!!

[@matthewbell1459]

Can't wait to try

[@eveline1725]

This looks amazing! Thanks for the recipe!

[@hablin1]

Never seen these before, they look fantastic 😍🥰

[@tyrannosaurxx]

can't wait to try this recipe!

[@cheflev9884]

Im a fine dining chef and I just keep coming back to your channel as a reference because your recipes, presentation, and flavors inspire me to cook more Italian food. Thank you so much!

[@nikkirichards4952]

Those look good, I had never heard of this until a few nights ago I was kinda watching "Beat Bobby Flay" and the person going against him made some as his specialty dish.

[@Gantzephon]

Great idea, will try!

[@jonlayton5834]

Thank you. You have inspired me to really learn how to cook authentic Italian. I love vacationing there and their food is so emotional. Watching your videos is like being back in Rome and Florence. Again, thank you. #hatelesscookmore

[@sticksstones1131]

😋 ty

[@dianeschinella9975]

Love this guy

[@andrewberman8743]

Very nicely done.

[@Sizzlesride]

Yum❤️. YOU are a COOK👏🏼👏🏼👏🏼👍. Sounds TASTIE

[@christopherday210]

Sounds really good

[@gumbytron]

the g isnt silent it's part of the same gn in gnocchi and lasagna

[@lilianesommerfeld1085]

Made them yesterday, they were sooo delicious and worked perfectly and I'll definetly do them again 😋😋😋

[@gregorylaunel7342]

I teach a middle school culinary program and would love to make these, but the amount of snickers from my students and admittedly myself might be too much.

[@DavidHall-ge6nn]

Never heard of this! I make my own ricotta and cannot wait to try this dish. So unusual!

[@catmip]

Yes making ricotta yourself is so easy and way more delicious!

[@tristamyers1910]

I can not wait to try this and make it for my step dad! He is the one who makes all our pasta, so i may be able to blow him away with these little dudes!

[@ACStaley]

Love this dish! Great job - will try this soon.

[@etherdog]

Gold spoons--real pro, Stephen! The gold is as neutral as you can get for tasting. They are the JWST of the culinary arts!

[@Reserve777]

Hey Stephen! Love the channel bro, long time subscriber. Wondering if you could cover pasta puttanesca at some point. Would love to see your take on it.

[@wildejagd]

Making this Saturday

[@celesteengstrom8326]

Looks delish

[@jbs5155]

Love your videos what would I be able to use instead of wheat to help it’s structure , any other option? Appreciate all your work .

[@u235u235u235]

good camera work. i can't comment on the dish because i haven't made it yet, but I will.

[@jacobhall6801]

I will make it! :) Gotta make it gluten-free though. You have any recommendations for that? For gnudi or gnocchi? My fiancee can't eat gluten.

[@saraatppkdotpt8140]

Interesting and good looking recipe 😋

[@angeladuran4772]

Thanks!

[@taylorbranson7790]

Was just wondering what to do with my leftover ricotta. Nice!

[@annbrookens945]

I've never heard of these before but they sure sound delicious!

[@Dacurryman00]

Yessir looks amazing!!

[@jelsner5077]

That was a great learning moment when you tried cooking them too soon.

[@chrisgonzalez1030]

Hiya man...I discovered Gnudi online a few months ago, but in my case, I use spinach and normal flour. I put them in the oven to go brown on top (which gives them an almost crunchy top) and when they're brown, I add the pomodoro and grated pecorino and in they go once more to grill a bit...This week, I'm gonna experiment a bit further and sub the spinach for pumpkin....Love em!

[@jonathanjanisse7209]

Looks great Steve! we’re going to try this tonight. Those spoons tho.. were you an Arab sheik in another life? 🥸. Loving the channel! I’m at home with a newborn getting very little sleep and binging your show is keeping me sane.

[@julieielasi4156]

Very nice

[@tracychuang7984]

Hi Steve, how about frying those? It just popped up in my head.

[@GogoHagbard]

Awesome, bro!

[@longle956]

I want to try this one

[@timsherman8701]

Love your channel

[@stevenochoa5221]

Hey Steve! I know this isn’t for this video, but I made penne alla vodka with beef and I think you should try it if you haven’t! It’s rich and delicious and adding the onions and garlic in the beginning and then following your method really just makes it extra delicious. I love all your videos and I wanted to throw that out there because who would dare hold back ideas lol

[@peter_bazinet]

Wow, I need to try this.

[@dianaf3250]

Thank you for reminding me of these, I need to attempt them . Hope to succeed! I have made gnocchi tho...

[@russelldunlap5727]

How would using AP flour change the end result vs. semolina flour? All I have on hand right now is AP flour.

[@Jet_D]

Totally gonna try this! Yay! 🔥🔥🔥

[@lizzyserna2413]

Wow these look so good and even better easily to make. I want to make all your dishes that you post. They will have to wait unfortunately but I will make these you can count on it. Rotation of pasta not pasta dishes haha.

[@LeiVillania]

hmmm something new to learn :)

[@krishnarajpara4055]

Hey mate I love your videos I use your recipes all the time, is there any substitute for the egg in this recipe to accommodate for an egg allergy? Keep up the good work !!!!!

[@felipeormeni]

Amazing as always. One question: is it possible to deep fry them after cooking? 😬 (Italians please don't judge me lol)

[@marcosgarcia-3696]

Can you make different shapes from this pasta application? Or only circled pillow ball shape?...

[@ShooterMcGavin32]

What kind of salt do you use? I’m sick of using shakers that break on me with pink Himalayan salt.

[@LillyR539]

Looks great ♥️♥️♥️

[@valoa]

I think "semolina" will differ in grind coarseness throughout the world. Could you explain roughly how course the semolina you used here is please? Let's say on a scale of all purpose flour to fine sea salt.

[@SC-yg2wc]

Wondering if almond flour could be used for less carbs? Looks delicious

[@richardvinsen2385]

I’ve only used almond flour when baking almond cookies. Wouldn’t the almond flavor overpower the ricotta?

[@FrancescoBertoli1990]

try them with spinach! awesome

[@louisleoncini1033]

Question is that regular semolina or semolina rimacinata ?

[@bluehue83]

can is substitute ricotta for the reegoda? ;)

[@kentborges5114]

YUM AND THEN SOME !

[@williammorris5035]

Made these when I was working at Bouchon.