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Roman-Style Gnocchi – Gnocchi alla Romana Recipe – Baked Semolina Dumplings ctm magazine



Learn how to make Roman-Style Gnocchi! Visit http://foodwishes.blogspot.com/2016/10/roman-style-gnocchi-no-potatoes-were.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Gnocchi alla Romana recipe!

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25 Comments

  • yung carl jung on October 26, 2016

    Did you shave your hands, CJ? Is someone else doing this for ya?

  • Giffary on October 26, 2016

    I want this guy to give me advice in his unique voice everytime im going to make a life decision

  • Felicia Germian on October 26, 2016

    will definitely try it 😛

  • Hugh-John Fleming on October 26, 2016

    I have been eating this my whole life but made with polenta. Gone try it ASAP.

  • rvmg on October 26, 2016

    hocam bunun tatlısını yap asıl

  • CraftsAndMore315 on October 26, 2016

    3:32 A thought is coming to me. If you had another cookie or baking sheet the same side and shape, you could put it on top of the plastic and press down, and that would make the dough nice and flat also. Then lift the top pan off, it would still be clean since it only touched the plastic wrap, but that would be an easy way to flatten this dough out also? This dough also reminds me of dumpling dough, like soup dumplings or a style of potato dumpling, only there are no potatoes in this. We would probably roll out the dough in balls and boil them in either salted water or in stock for a dumpling soup of sorts? But the dough looks and sounds wonderful. The entire dish does actually. Thanks for sharing. Christine 🙂 P.S. Oh my goodness, I just totally overlooked but just now noticed you put in the title of the video "semolina dumplings." Yup, we are on the same page as I was just talking about "dumplings" above also. 🙂 Thanks. 🙂 I totally have to make these. In dumpling shape, we usually would eat these along side a beef goulash, with the brown gravy over top of the dumplings. Very good. 🙂

  • Ingeborg Anne Rakvåg on October 26, 2016

    I'm sure that if you start with the wooden spoon instead of using a whisk first, you'll have to go for the full 10 minutes. #ChefsSecrets

  • Ingeborg Anne Rakvåg on October 26, 2016

    Raises hand Chef John, are they named after the city or after the empire/era? Wondering about the age of the recipe that's all.

  • SSGTJAB on October 26, 2016

    Can you make the gnocchi the day before you bake it?

  • granifulano Roth on October 26, 2016

    Chef, I thought Gnocchi was with potatoes?

  • Saoliath on October 26, 2016

    the cooking method reminds me of making choux. i wonder if i can combine the two methods for something new…

  • Apurva Kumar Joshi on October 26, 2016

    I just had dinner, yet feeling hungry after this. they are so enticing.

  • James Hall on October 26, 2016

    Wow I have never seen anything like this can't wait to try.  Thanks Chef John.

  • Leib33 on October 26, 2016

    Ouch John! ny ahh kee??? Your Italian ancestors are probably about to vote you out of the Italian club about now. All Italians are united in the pronunciation of this word (transliterated into English: "ny-OH-kee"

  • thezionzion on October 26, 2016

    I want that spoon

  • samuski36 on October 26, 2016

    I always thought gnocchi was a potato pasta…learn something new every day! This I have got to try! 🙂

  • Sagar Thorat on October 26, 2016

    he sings the recipe….
    wished he would just narrate the recipe..instead of that rythmic delivery..

  • Driplord D'avis Productions on October 26, 2016

    I thought they're pronounced Gnotshy not niokky

  • K L Maracle on October 26, 2016

    I have to say this – looks awesome but I do wish that the blogspot link provided came with a handy button to a printable version of the recipe.

  • Daryl Har on October 26, 2016

    Excuse me sir, where do i sign up as your taste tester? ^^

  • Romana Nijman on October 26, 2016

    Yeaaaah Romana!

  • spinwitch on October 26, 2016

    When I first saw the thumbnail, I thought this was a sweet dish. And because I was so set on SWEET, I decided to make it sweet the secound time. I left out the parmesan, added sugar and topped with butter, sugar and cinnamon and just a hint of nutmeg before baking. Served with vanilla sauce, fruit sauce or jam it is just as delicious.
    Thanks for sharing this amazing recipe.

  • ursulajoni15 on October 26, 2016

    6:40 anyone else think of hamilton

  • sasayaki on October 26, 2016

    I have a cream of wheat hankering now. This would be a good savory breakfast dish actually, either crisped up like this or left in the bowl like cheese grits.

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