How to Make GNOCCHI CACIO E PEPE Like an Italian

a while ago i reacted to sam the cooking guy gnocchi cacho pepe great idea but it was not executed correctly so today i have made the real italian way oh fantastic i'm gonna make your pasta you can refuse [Music] um i'm dancing the culture pepe dance yay [Music] hi and welcome to the enchanter's plate cheese land this is a video for cheese lovers gnocchi cashew paper you won't be able to stop smelling this dish we're making gnocchi from scratch and we are making the ketchup paper oh we're taking the cashew paper to the next level same the cooking guy gave me the idea so thank you so much sam but this is how you want to make it the ingredients for gnocchi cashew paper first we need to make the ricotta gnocchi from scratch so what we need is half kilo of ricotta fresh ricotta please 300 grams of flour zero zero flour please and one free range egg to make the catch with pepper sauce we need 200 grams of pecorino romano oh yeah and peppa nothing else before we start what you want to do is you want to get a tray just like this and put baking paper on top this is where we're going to rest a ricotta gnocchi we break it with a fork just like this because it sees that when you break with a fork it's easier to combine all the ingredients there we go now we're going to add the pecorino cheese mix again mix you want the pecorino and the ricotta to make love now we're going to add a little bit of flour just half of it and again i'm gonna make love we got all the dry ingredients and now we can add the egg beautiful egg there it is now mix again with the egg now that we have the egg in there we add the rest of the flour and we start kneading the dough okay very easy just follow this movement or follow this movement do whatever it's easy for you i'm gonna press so what happened is the ricotta is moist and that ricotta will absorb all the flour okay together with the help of the egg the egg is going to combine all the ingredients together the pecorino will give the flavor every ingredient you're using is extremely important okay so let's move now as you can see it's nice and thicker we don't want to work this dough for too long okay this is the movement i like to have i like to have these at the bottom on top and press forward fold back press forward fold it back press forward fold back then you go like this and again press forward fold back press forward come back forward come back forward come back like i said before we don't want to knead this dough for too long okay we want this dough to be relaxed we want the ingredients combined well together at the same time we want the dough just to absorb the flour okay we don't need too much kneading here we go as you can see it was very easy and quick to combine all these ingredients if you feel like it's too wet you can clean the bowl so you get all the rest of the flour that's how easy it is to make a beautiful dough for ricotta gnocchi okay what you want to do now is ah i can smell smell of pecorino and fill of ricotta beautiful what you want to do now is you want to rest this for about 10 minutes and then we make the gnocchi one of the mistakes the same the cooking guy made was to use packet gnocchi which they're not the same this took me five minutes to make look look how stunning okay so what we do now the dough is rested we're gonna put flour on the bench just be generous with the flour on both sides okay and what we do now with the help of a rolling pin we're going to stretch this dough there we go just like that go straight back move it again one more time that's it now we can press perfect we can now make the knock okay so to make the gnocchi what we're going to do is we're going to cut we're going to cut like this like strips okay we want to cut the strips about one inch okay just like this so it's easy to work them okay so here we go but if it's a bit more than one inch don't worry you don't have to be too fussy about this here we go now this is very easy what we do put flour on the bottom and on top and we want to create i call them snakes you can call them whatever you want but i want to make them little snakes here so i start from the middle i make the middle flat and then with my hands i move the dough to the sides okay and if it makes sense but press in the middle trying to push the rest of the dough to the sides you do need the flour at the bottom because if you don't put flour the dough will get stuck to the kitchen bench so here that we have a little snake so the little snake is created now it's time to cut it now to cut a little snakes we're gonna do this little pillows just like that okay little pillows and what we want to do we're going to add some flour and mix them together if you don't put the flowers they will get stuck together now by doing this we are safe and they are ready to be cooked and every time you make your gnocchi you put them on the baking paper let them rest a little bit okay let's make another batch so flour at the bottom here here we go a little snake more flour on top and let's make more pillows now if you want to use the fork or you want to use the the board to make lines to your gnocchi please go for it you can do it feel free to use it this is the most rustic way to do it and i like it okay here is my gnocchi now that i have this what i'm going to do is i'm going to cut it okay follow me i'm going to be very quick ready and here we go gnocchi are ready put more flour on top mix mix and let them to rest you want to give a different look to to your pillow what you can do here you can go like that on the fork and that's what you get you can get it like this but to be honest i don't want this i want them to look like this more rustic but it's up to you you can make them look the way you want the best part when we do something handmade is that it doesn't look the same it's an artisan product when you do handmade you're an artisan okay and this is incredible and don't forget this is a pasta you can't refuse come on let's say fun guys this is so relaxing so good for you everyone should be making gnocchi at least once in their life and this is the easy gnocchi let me tell you they smell like pecorino so if you know the cheese lover this is not the right recipe for you do something else they're so easy to do but if you think it's too much work for you get your kids involved this is like play-doh but better okay so let's have fun together with a family this is so much fun [Music] gnocchi are ready and we need to boil them very soon but before let's do the base okay for the sauce which is the pepper so let's toss the pepper in here okay and put as much as you want please on a medium low heat we're gonna toss as much pepper as you want this is called tachopepe which means cheese and pepper so the more the better we're gonna put some pepper in the pecorino too oh my god this is mellow pepper it's going into my nostril hmm can i smell everything now i feel so much better yum this is toasting so now we can go and boil the gnocchi [Music] now we are about to boil the gnocchi we're not adding any salt in the water because we have so much pecorino in the gnocchi and the pecorino has the sauce so definitely we don't need any salt now it's time to cook the gnocchi i'm not cooking all of them because i don't need all of them so what i can do is whatever is left i can freeze now when are the gnocchi ready the gnocchi are ready when they come to surface we are absolutely we don't touch the water we don't do anything we don't mess with the gnocchi they are coming to surface like now and they are telling you i am ready okay they are telling you i'm ready look up look they're coming to surface so right now what i'm going to do is i'm going to get a mug of pasta water okay because we have the starch thanks to the flour to the gnocchi the gnocchi are okay now this is what we do we get the pecorino and the pepper we are going to add pasta water not much about three tablespoons in there okay and now we mix we want this to become very thick okay not runny but thick three tablespoons now we're gonna add three more tablespoons and we should be okay we should be okay we want this to become a nice thick cacho sauce this is what the sauce should look like see that see this see the way it is ah beautiful it's thick full of flavors perfect basically six tablespoons did the job now what we're going to do is we're going to collect the gnocchi we're going to collect the gnocchi and put them in the pan with the pepper now the pepper is toasted before the gnocchi go in put the water in there beautiful and start adding the gnocchi start adding the gnocchi to the pan all right now we've finished to cook the yolk in here so we're going to release more starch which we do need it there's way too much water in there right now so i don't recommend you to add the cream yet and you see it's very watery let's just wait a little bit for the water to evaporate there is so much pepper in here which is perfect all right let's leave it a little bit yummy yummy yummy yummy i wish you were here smelling this i want to say thanks to sam the cooking guy for creating this amazing recipe i took it to the next level sorry sam but this is such a great idea so well done almost gone see the pasta water is almost gone the gnocchi are absorbing the pasta water so there is not much pasta water left let's wait a little bit more this is critical this moment okay because it could be hard this dish it's so easy but it could be hard we don't want to have too much water but at the same time we don't want to have not enough water see that's too much water so we need to keep going until it evaporates and don't worry about the gnocchi because the gnocchi they're okay they're not breaking they are pretty good let's try this gnocchi to make sure it's nice and moist oh my god oh the pepper oh put a kick i'm going to clean the spoon okay guys this is time this is the time you've been waiting for switch off the stove right now normal stove and we go straight here the pan is nice and hot perfectly hot what we do now is we add the cream okay right now we add the cream oh my god that's a lot of cream that's a generous amount of cream oh my god and now we mix it together and this is how you make your ketchup pepper gnocchi look at this and you have created such a beautiful dish but this is the way it should be done look how creamy look the sauce look at that look at this so look at this oh my god oh my god can you see can you see oh guys look how creamy look at this marvelous marvelous dish made from scratch by you okay you just need to follow these easy steps and this is what you can create in your own kitchen in your own kitchen look at that sensational all right let's plate this marvelous gnocchi cashew paper oh look at the cream look at that look at that [Music] see how creamy this is it's not stringy it's perfectly creamy it's just what you want look at the cream in here no strings just cream look at that made with pecorino pecorino romano look look at that guys look at this beauty you tell me don't want this right now please be honest tell me i wish i was in that kitchen right now oh look at that look at that look at that [Music] [Applause] oh look how creamy this pasta is look at the cream look at that can you believe that's just pecorino pasta water and pepper can you believe it huh again another example of simplicity at his best look at that look at that look at this come on you tell me you don't want this right now i'm going to eat the whole thing right now yeah i am a cheese lover and i'm very proud and i'm sorry for all the non-cheese lovers out there an explosion of flavors the pecorino the gnocchi full of cheese oh my god if you attack lactose intolerance stay away from this video and i hate you your portion to die full look at that look how creamy the gnocchi cooked very well they're nice and moist if you don't want to al dente you can keep cooking it for as much as you want but they are perfect perfect cream i mean i gotcha paper should be this creamy oh yeah oh yeah this is real real cashew paper from this beautiful cheesy pasta all i can say is thank you so much for watching this episode write a comment below please and i'll see you in the next vincenzo's plate video recipe hey hora vincenzo's plate probably the best cashew paper i have ever made

Channel: Vincenzo's Plate

Views: 385,988

Keywords: gnocchi cacio e pepe, gnocchi cacio e pepe pronunciation, gnocchi cacio e pepe recipe, sam the cooking guy gnocchi cacio e pepe, cacio e pepe, gnocchi, pasta cacio e pepe, cacio e pepe pasta, spaghetti cacio e pepe, how to make cacio e pepe pasta, italian chef reacts to cacio e pepe, italian chef reaction cacio e pepe, how to make cacio e pepe like a roman, how to make real cacio e pepe pasta, how to make gnocchi cacio e pepe, vincenzo's plate recipes, vincenzo's plate

Id: TQb38MFpWoI

Length: 18min 47sec (1127 seconds)

Published: Sun Jan 02 2022