Italian Chef Reacts to GORDON RAMSAY GNOCCHI Video

and this time is light fragrant and it's just a really nice herb i don't care i don't care how this time tastes you don't do that i like blanching them in the water taking them out and then frying them you need to go to jail garden what are you talking about what are you frying then put it on your kefir fresh garden please oh my god and then put the peas this video has been brought to you by squarespace use the vincenzo's plate code to get 10 percent off on your first website [Music] i and welcome to the chain source plate the place where you get to learn how to cook italian food in your own kitchen today we are reacting to gordon ramsay gnocchi why why gordon why do you wake up in the morning and decide to do this you were not born to cook italian food so let's see what he did you can make noki just with flour and eggs however the potato gives it a nice light sort of creamy fluffy texture just cut them in half take your spoon and scoop the inside of those potatoes so that you know guys when you make gnocchi you do need to boil your not actually i've got two gnocchi recipes on my youtube channel calabrese version and mine on brutzo version and you'll see how to make gnocchi the most important part of the gnocchi are the potatoes it's everything right you need to boil the potatoes to this type of consistency you know that you need to fill with the fork and then you need to make the gnocchi with that you can use leftover baked potatoes they're not even warm they are cold he's already making me upset guys he's already making me upset let's watch more and i will explain more of what he's doing wrong i'm using leftover baked potatoes but this really works as well with leftover ball potatoes two choices you can get a fork did you see how hard it was to scoop it was so hard the potato potatoes should be nice and moist should be able to break it easily sort of mash the potato and get it nice and light and fluffy or this little gadget it's called a ricer i suppose it's a posh word for a potato masher just squeeze that utensil is what you need for gnocchi it's amazing no no i use a bigger one it's like huge but this one here it's what you need and i believe everyone should have this riser in your own kitchen it's a must you must make gnocchi at least once in your life just get one guys okay just get one please gently you can see how nice and light it is almost like fluffy little strands of potato you can do this when potatoes are hot it'll go through the rice so much quicker just slice that off there now a nice spoon of a cottage a little touch of salt and pepper oh okay so he's doing a different type of gnocchi is putting a touch of ricotta are you doing ricotta gnocchi or are you doing potato gnocchi garden you don't do two together i know there are no rules you can always do it but what do you put ricotta in potato potato gnocchi are wonderful just with potatoes you don't do that it's really important to season the mixture as we go along otherwise the nokia becomes really bland flour not true not true you don't have to put salt if you don't want to put salt you put the salt in your sauce and when you cook it not true you don't have to put the salt if you don't want to over the ricotta sieves there's no lumps that's a good thing yeah you want to sift your flour so there's no lumps but how much flour are you using you got two potatoes how much flour i wanna know if you don't tell me how do i make it it's so important to know how much flour you have with your gnocchi the consistency needs to be perfect the ingredients are so important delicious egg give that a little whisk one delicious egg give it a whisk that's correct now make a little well in the center you want a nice soft pliable ball of dough give that a really good mix get some time flowers in there time is he putting time in the potato gnocchi with the ricotta what the hell are you doing gordon and this time is light fragrant and it's just a really nice herb i don't care i don't care how this thyme tastes you don't do that first you don't use a spoon to make the gnocchi because look how small it is such a small batch you can do it for one person use your bloody hands use your hands gordon second what are you doing to this poor gnocchi what do you think you're doing no no no to herbs you don't put the eggs it's all about the potato and how you cook the potato which you didn't do it right so what are you trying to do here now you can't save it what's wrong from the beginning next flour your hands generously and knead the mixture into a dough oh you heard me he's using his hands you want something really nice and soft now don't overwork it it stops the nokia from expanding when it hits the pan i've never heard that before gnocchi to expand when they hit the pen why do you have to put a knot in the pan i'm really getting stressed here i need to eat something i meant the panino with provolone embryo let me eat as i watch this that's exactly what i want a nice sort of soft fragrant ball cut the ball in half lightly flour the hands and just roll it gently just think of a a big long cigar the mixture will start getting a little bit sort of wetter but do not add lots of flour now lightly yeah this paneer is really nice basically bread with olives inside and extra virgin oil beautiful okay gordon there are so many types of gnocchis from north to south of italy there are different versions so you can do the shape that you want but the most common gnocchi you kind of want to make that cigar i call it snake the size of your finger and then you roll a roller roller and then you cut it into the shape that you want like manona cuts diagonal pillows there are some other people who cut squares and then they roll again with the fingers there are different versions of gnocchi there's no right of wrong what it's doing is they're very thick the dough is like super thick the knife so when you slice the gnocchi it doesn't stick that's a good thing put the flour on the knife so it doesn't stick the other thing i will do is the opposite of what he said just use flour on the bench top or on the chopping board just put flour because the flour will disappear you don't want the gnocchi to be sticky you are not a michelin star chef like gordon so if you try and do what garden is doing they will get stuck to your knife let me tell you so just use flour flour is your best friend at the moment into bite-sized pieces just take your finger dip it in the flour and push down why i want my knocking to look like a pillow and for me the most important part there is that not one of them are identically the same shape i liked what he said you know you want him to look like a pillow it's fine he doesn't want them to look the same you want them to look different when you're an artisan when you make something homemade and made you don't want them to look the same unless you're a perfectionist you want them to look just how they are you know like different i mean it's a good sign it means it's not made by a machine bring it up to the boil little touch of olive oil oh god we didn't learn that this video is only three months old didn't you watch my video reacting to how you cook the pasta you don't waste olive oil in the pasta water how many times you have to tell your garden watch the video i've done before where i reacted to your pasta video gordon was teaching you how to cook pasta it was a disaster then flour your hand lift up the nokia in to the rolling boiling water excuse me what do you do he put a gnocchi on his hand and then in the boiling water what are you doing oh you're gonna put gnocchi all over your arms what you do is you're gonna be smart get a tray put baking paper on top and then you put the gnocchi in there or what you can do you can just drop some gnocchi a little bit at the time in there but you don't do that well you're gonna put gnocchi all over my hands and then put in the pasta water what are you teaching us gordon come on man it is not your duty to teach people to make gnocchi you know not to do it and look at that oil in that bloody water turn that pan stop them from sticking at the bottom and let them simmer and they start to sort of tell you they're cooked when they start floating the water was not boiling garden how can they come to the top first that pot is way too small it's too small when you cook pasta always use a large pot especially for fresh pasta you did such a beautiful job don't use a small pot with not much water put more water in there if you want to use a large small pot you need a lot of water let the pasta dance in it you got such a beautiful kitchen i'm sure you have a bigger pot then you put salt into the water no olive oil you put a nice tablespoon of salt when the water boils you put the gnocchi in and then yes when they come to surface it means they are ready get a pan on get there nice and hot now they're just starting to come to the top and you can continue cooking them like that i like blanching them in the water taking them out and then frying them to study the gnocchi heat olive oil did he say eats frying and yucky or maybe maybe i'm not understanding english i think english is not my first language let's hear it again i like blanching them in the water taking them out and then frying them you need to go to jail garden what are you talking what are you frying then put it on your kefir what for make the sauce do a pesto sauce do a white sauce do a tomato base so don't fry there are no dumplings you're not making dumplings from hong kong you're making potato gnocchi olive oil in a frying pan gently lift up and look they've doubled in size drain it get rid of the excess water and straight into the hot pan i've never seen this in my life i've never never never never never never never seen anyone frying the potato gnocchi and i've never seen anyone put in time in saline this is this is i have no idea what he's doing i really have no idea what he's doing and why you tell me why one and a half million people watched gordon ramsay making this and there would be double the amount of people in six months it would be triple the amount of people watching this video in two years why are people doing this why are you watching this why am i watching this this is where they start to take on a completely different texture nice crisp sauteed texture on the outside when in the history of cuisine or food the potato gnocchis are served crispy when i never heard that never in my life moist soft butter gnocchi i served no crispy i never heard that never in my life loves fresh pepper so pepper in and see as i start turning them it's got this really nice little sort of brown color is this guy a michelin star chef it's very boring gordon i don't want to be rude but you don't do this to michael you really make me upset you get upset when people do the wrong thing in the kitchen i'm upset with you right now gordon what's this boring dish are you doing you're frying these dumplings i can't even call them gnocchi anymore what's the flavor what's in there peppa what are you putting in there are you putting bees what are you putting in there huh almost popping up now like little parcels so on the nicest sautes both sides but light and creamy in the center you know when you pressed on the gnocchi you need that because it helps to collect the sauce if you are doing those kind of gnocchi i'm expecting you to use the sauce to bring me the sauce to this pan but if there is no sauce what's the point to do the incision what's the point to fry them what's the point to this video garden just to make money and to get views and share the wrong information with people i'm so angry right now god i'm so angry fresh garden please oh my god and then put the piece in why did you put the piece i was joking you ruined the carbonaro with the piece now you're ruining the gnocchi with a piece you are the peas nightmare i'm gonna have a nightmare with you putting peace everywhere you put peas in your coffee gordon what have we been doing gordon in your life guys this is wrong if he's a michelin star chef i am cristiano ronaldo the football champion i am gives you that really nice sort of bernoullis flavor on the end useful for a little bit of fresh thyme over there of course let's put more fresh thyme that gnocchi would have been perfect just with butter and sage butter and thyme if you want or butter and peas but cook the butter before do that before and then you put the pillows inside without frying them and then you you toss those toss that's how you serve instead you fried them and you you didn't cook the peas they must have been even frozen anyway i don't know what you're doing anymore peas and then finally i want to lift it up fresh lemon zest the lemon over that's a good idea to put lemon i like to put lemon in my pasta it's a very nice idea and i'm sure this tastes nice i am sure it will taste nice what can i say it is gordon ramsay kanji doesn't taste good now i have to make it to tell you if it is good or not it's just ruined the milk it just ruined absolutely ruined the actual gnocchi pasta ruin them when you fry them and when you put the ricotta inside and when you put the time get amazingly elegant dishes on a budget that are always guaranteed to impress what more do you want from great cooking cheap to make easy to cook and absolutely stunning this video was brought to you by squarespace yes you can turn your ideas into reality thanks to squarespace the leader in website design i have a website i share videos recipes and whatever it is i love with you on my website and it changed my life so you create your blog you share your passion you know you just ch choose your category you know in my case it's food your case can be fashion music and basically you choose a template there are so many templates to choose from you choose yours in my case i choose food and then i put video recipes in there i put food and then i can use my mobile phone to edit or to update i can see who is coming to my website i can send you emails but the best part is that you can also sell products online if you want to start a business you can hire an expert if you need help but honestly it's so easy because squarespace has webinars showing you how to use squarespace so today we are offering you 10 off on your first website by using the vincenzo's blade code so make your dream come true excuse me easy to cook yes made them wrong way what more do you want gordon stop sharing the wrong information with people garden please oh that's what i need to say guys thank you so much for watching this episode gordon does not deserve to cook italian dishes it did not impress me it does not impress nonna it does not deserve to be your teacher italian cooking you want to learn how to make italian food come to my channel i'm not great at cooking every italian dish because the dish in italy come change from the north to the south and that's the reason why i have guests coming to my channel and showing their culture now what i can do i can cook i show you how to cook it the right way they write it anyway i don't want to share the wrong information with you i will never go on my channel to show you how to make chinese dumplings because it's not my culture i'm not the right person to show you and i want you to eat the right way with vincenzo's plate you eat italian the right way so see you in the next vincenzo's plate video recipe eurasimanja by no time plate guys i also have another beautiful gnocchi recipe the calabrese version of gnocchi gordo doesn't know how to do that doesn't even know about the existence of calabrese gnocchi made by anona the video is on youtube on my channel and trust me they are sensational just go in the description below and click on the link and watch it because it's so yummy it's the right way gordon watch it and learn then god have this panino much better than this gnocchi no peas no time but lots of love

Channel: Vincenzo's Plate

Views: 315,993

Keywords: italian chef reacts to gordon ramsay gnocchi, italian chef reacts to gordon ramsay, gordon ramsay, gordon ramsay gnocchi, italian chef reacts to gnocchi, gordon ramsay gnocchi recipe, italian chef reacts to popular carbonara videos, italian chef reacts, italian chef react, gordon ramsay reacts, italian chef react to, chef react to gnocchi, gnocchi, gnocchi recipe, gnocchi italian chef reaction, gnocchi gordon ramsay, vincenzo's plate reaction, italian chef, vincenzo's plate

Id: BwjcreStj2U

Length: 17min 55sec (1075 seconds)

Published: Wed Feb 03 2021