Upgraded Gnocci – Tastification Ep. 1: Gnocchi alla Sorrentina

Thank you so much for watching the video, I hope you found it as interesting as I found it unnerving to be on a camera. If you have any questions please feel free to ask!

Recipe:
– 300g Gnocchi
– 200g Passata
– 125g Mozzarella, low moisture or part skimmed if possible
– 1 medium onion about 100g
– 20g of shaved grana/pecorino/parmesan
– 10g of tomato paste
– 10g of butter
– 2 garlic cloves
– oregano
– thyme
– rosmary
– black pepper
– salt
– (optional) red wine vinegar
– (optional) fresh herbs

hi everybody Welcome to a new series on
my channel uh called the Tas ification
where I’m trying to show you an easy way
to upgrade common dishes Everybody Eats
or common dishes ACC combination of
foods Everybody Eats um I got the idea
for this series when a friend of mine
asked me how we could improve is usual
go-to dinner which is po out of tomato
sauce and some kind of cheese now um I
did a bit of digging and I think I came
up with an easy solution to this problem
to make it more tasty to make it a bit
more interesting to make it a bit more
cheffy if you want um and because all
the other series of my channel like
ching and f f are so successful I
thought that I’d give it a try with
another third series because I really
like the concept because I really think
everybody should
be able to have some nice tasting
food and that it doesn’t have to be har
I think that a lot of C YouTube or
YouTube is quite gatekeeping about these
kind of things so I’m trying to show you
today how to elevate basic potato YY
with tomato sauce and
cheese and to be fair I have this I atat
this a lot myself I know what it’s about
and now in a slightly comedic way I’m
going to
how I used to do it or how my friend
still does it and I probably would do
from time to time if I’m really tired or
hammered or in some other way
incapacitated now I want preface this by
saying you don’t have to do any of this
you enjoy your food and don’t want to
change anything please don’t and if you
just are watching this video you can
just cross it and you still watch it
because you find it enjoyable even
better I hope
I think that if you want to I don’t know
Elevate dish you could do it and I think
I’ve broken it down into an easy enough
recie my elev verion uh that everybody
can do it but if you don’t please still
feel that cooking is for
everyone if you like the taste of your
food if you like your food the way you
do it do it that way all right now let’s
get started by watching how to prepare
the basic
version so this is how I used to do thei
with tomato sauce I just threw thei into
the
pot without any idea of how to actually
cook them I just pour it over the water
and mostly didn’t even salt it back then
then I completely overcooked them added
them to a plate
threw over the jar tomato sauce I had in
the pantry and then just threw over some
Che random cheese I had then when all of
this was at best Loop warm I would just
mash it up with a
spoon until it look like dark B it then
I would just Ram it down my
throat
right here we have it the basic version
or the my can’ts version basically
now to be
honest I mean let’s try it first it
doesn’t look too bad it looks like loads
of stuff I used to eat all the time and
still do from time to time but
anys yeah basically
right it’s nothing special or nothing
bad but like I feel this can’t be
improved so easily with so few
steps
and this doesn’t need like hot sauce or
something I’m actually going to
with not too much burn my mouth
off let’s try this again char
again it’s not bad but I feel like it
can be improved so
easily with so
few additional steps you
know so that’s what I’m going to show
you next but I have to
say if you prefer it like
this and don’t mind you like this all
the time please keep doing
it anyway see you later right now it’s a
bit later in the day um and we’re
starting off with the gouret version if
you want now what we doing is a riff
basically on a southern Italian Dish
calleda which
is
unsurprisingly
um basically cooked in a bit of fat
where you have sauted of onions
beforehand and then cover with tomato
sauce with to which you add cheese and
then pour over parmesan and finish in
the oven
and for the additional ingredients we
have to use and the additional pan we
have to use we get so much more than the
effort we put in that I think this
version is really worth it and it’s
really really easy and it comes together
quite quickly if you don’t have to
H have OCD like I do and plate
everything really nicely for the
video so the basic technique is as
follows we are going to sauté some
onions then add in some garlic some
herbs to make them
activate and then we are going to add
the Yi cover this with tomato sauce and
add it cheese and then we’re going to
pour over some Parmesan and some left
with cheese and put it in the oven for
about 10 to 15 minutes all right now I
want to talk a bit about the ingredients
because I’m a bit of a neur and
now
[Music]
the just a regular no we had before it’s
store gold box standard half a
pack nothing really much to say cook
quickly we are cooking them beforehand
even though you don’t really have to but
I feel like the texture get nice if you
do so yeah that’s
that now for the cheese and the cooking
fans I’ve got here about
o half a cup so around 30 G of
Parmesan a whole bulb of mozzarella I
cut up can used cheap stuff to be fair
the parmesan if you use some decent
parmesan or this is even G it will taste
really nice
and then for the cooking fat the best
cooking fat there is
bter now for the aromatics and herbs and
spices um we’re going to
use some fin chopped onion this is just
a small onion if I had to guess less
than 100 gr some chopped up
Garlic some stalks of coriander some
coriander leaves I minced I’ll show you
all of this to do this
afterwards um some rosemary thyme
oregano and a bit of tomato paste now as
for the herbs I know the orander isn’t
traditional but I had it line round so
I’ll use it up before it goes bad and
this one’s already looking quite sad so
yeah have to use it up now for the sauce
we are going to use some regular panta
I hope you can see this without me
pouring it
out just the can stuff if you really
want to you could use the tomato sauce
we used for the cheaper or not cheaper
but like basic
version
um just keep in mind is already flavored
and you won’t be able to impart your
spin on it but if you want to use it
it’s totally fine I won’t
care now if you’re really suffer for
acidity like I am then you might want to
use some this stuff red wine vinegar or
balsamic vinegar I just don’t have any
balsamic at home
currently um I don’t know yet whether I
will add it because this is a film
before cooking unsurprisingly um but if
you like tartness if you like acidity
you may want to use it just keep in mind
that red wine vinegar is a lot more
acidic than other vinegars usually
around 7% Mark instead of five which is
apple cider vinegar or white vinegar or
even three like 3% acidity like rice
vinegar so yeah please keep that in mind
now let’s get to the stove and let’s get
cooking this is going to come together
really quickly so
yeah so first we’re going to start by
completely abstracting the camera’s view
with my hand while I’m trying to chop an
onion or show you how to chop an onion I
basically just cut off the end the bulb
end and then cut it in half now appe
pealed it then I remembered that I was
supposed to put the camera to the left
of me because I’m left-handed anyway
slic the onion from root to end without
cutting the root then slice through it
horizontally and then just slice it
across the grain now you don’t actually
need to mince it as finely as I have
done here I’ve c a lot of onions in my
time and I’m a bit of a nerd when it
comes to choing on
another a garlic you can just Smash and
mince up with your knife like I’m sure
you he it’s not that hard I know you
will manage just great the parmesan the
mul I will cut in two ways one half of
it I’m going to cut first into strips
and then into lach cubes these will go
directly into the sauce the other half I
will just leave in strips and they are
going to go into now if you want to use
any fresh hers like I’m using here just
punch them up and slice through them
then Min through them within
now this was all the prep preheat your
oven to 200° with convection and bring
water to boil in a kettle or in a pot
once it’s boiling salted and add the Y
don’t trust the package when it says
they’re ready when they float to the top
we will pull them earlier I would say
about 3 to 5 minutes but do test them
from time to time they should still have
some white now get a pan prefer every
one you could put in the oven like this
one and start melting your butter over a
medium
once the butter has bubbled and the
bubbling starts to die down a bit the
butter is working off and we canot the
I’m sorry I forgot to film this because
I’m an idiot now we are salting the
onions after about a minute in the pan
because we want to draw out the moisture
so it turn gold quick this prevents
proper Browning but in this case we’re
not looking for proper Browning so it
doesn’t
act after about 5 minutes they should
look like
this once the onions are golden brown
we’re going to add the tomato
and we’re just going to FY it until we
can smell it you know when you do and
then we have also added the garlic which
we’re going to keep moving so it doesn’t
once you can smell the tomato paste
frying just stir it around so it gets
distributed then we are going to toast
our spices this is done so their flavor
gets intensified do keep in mind you
need to keep them moving a lot otherwise
they will burn then we will add the Yi
just also keep them moving so they stick
and they
burn all of this should take no more
than four to five minutes and they
should look like this once they do just
spread over your tomato sauce and mix it
well make sure to scrape up all the nice
and tasty bits from the bottom of the
pan and then add in your herb dos if you
use follow this with the mozzarella the
cubes not the sticks and just give it a
very good
mix make sure that the mozzarella gets
inat so melt just to get it started
before the oven now is your last chance
to taste for salt in my case I needed
some more salt so I added some and as I
said before I’m going to add some
acidity to mine as well because I like
the taste but please keep in mind I like
very after the second tasting it was
satisfied tasted
awesome then I smoothed out the top and
started adding the remaining sticks of
that’s you don’t have to actually do
this just like the way it looks and I’m
a bit tenses like
that once all the mozzarella has been
added just spread over your parmesan at
first try to be very cheffy with it and
then
just sprinkle it on directly from the
plate reserve some to sprinkle on
later now into the 200° oven goes in Yi
pan and after 10 to 12 minutes it should
look something like this nice and bubbly
with brown cheese
now very important this needs to co off
for a couple of minutes before you slice
in otherwise you will burn yourself with
lava then cut into it pretend that one4
of the pan is enough for you and scoop
it onto a plate completely struggle with
all the cheese Bowl because you put a
lot of cheese in
there to Plate this as the cheffy kindes
would say just sprinkle over your herbs
and then that with
the right let’s taste test this are even
time to take a shower in between so here
it is it looks like hell but I promise
you it’s the
cheesiest best tasting YY dish you can
do in
like I don’t know half an hour less
maybe but look at this this is what I
want now what I really like about this
is it’s pretty simple you know
um basically just threw
together ingredients everybody has at
home I think at least do but I think
everybody has at home do tell me if you
don’t um but it’s really simple except
chopping an onion you don’t really have
to do anything that may be
considered hard and even chopping onion
isn’t hard but some people are scared of
it I don’t know why
um taste wise it tastes classically
Italian I mean cheese tomato pasta
that’s not to like and I think that as
far as like authenticity goes we didn’t
straight too far we used mozzarella we
used parmesan we didn’t use any of the
like analog Jesus was put in this way
and the technique is quite traditional
as well even the poer apparently that’s
traditional not the olive oil
so yeah taste wise very bright very
astoundingly life for how much cheese is
has but
yeah it definitely cures the your cheese
Cravings you may
have and you know a good cheese
P when you have to use your hands to get
the cheese off of you now I hope you
enjoyed this video
I hope you will try this I hope it’s not
too difficult I’m bad at gauging what’s
eating what not but I really hope that
you enjoyed it I really hope you would
try it and yeah I would really
appreciate a like a subscribe and if you
would watch my other
content now this said it has been very
lovely and everything and yada yada y
I’m hungry and I’m late so see
you e