Watch as Christina DiLaura takes A&M back in time to her grandmother's kitchen to whip up a batch of Grandma DiLaura's light, pillowy Ricotta Gnocchi. Simply dressed with butter and parmigiano or gussied up with Tomato and Meat Sauce, these are not the "belly bombs" of your potato gnocchi nightmares. Don't worry if you miss a step -- you can also see the full recipe here.
This week's video was once again shot and edited by filmmaker Elena Parker. For more on her fabulous life in food, follow Christina on her blog 8ate@eight and check out her soon-to-launch affordable biweekly farm-to-table grocery and recipe delivery service, Freshocracy.
27 Comments on Grandma DiLaura's Ricotta Gnocchi:
Just did 2 batches this weekend. One with whole milk and one with part skim milk ricotta. Turns out you can use the part skim with little or no degradation in flavor and save on a couple grams of fat. In addition, the part skim gnocchi we made were a bit lighter and less dense. That said, when the votes were tallied, the dinner party of 6 were split right down the middle on their favorite version. Not sure if that helps anybody, but I thought I would share anyway!!!
Amanda is a co-founder of Food52.
added about 1 year agoLove hearing all this follow-up. I'm going to try a version with less flour to see if they hold together and turn out more like gnudi.
Sweet video! My kids loved watching it, and I was very impressed with the girls' pronunciation! Wow :)
CANNOT WAIT to make these- I love to find recipes that my kids will enjoy making (and then eating). When I lived in Italy, I made a disaster of the trusted gnocchi recipes I found, but this recipe and accompanying video give me much hope. Molto grazie! In bocca al lupo. . .
Just made thesse with the kiddos- such an easy dough to work with. Amazing how happy that makes us!!! Yummy, delicious :)
Merrill is a co-founder of food52.
added about 1 year agoPrego! So glad you liked them.
Here is another member of the DiLaura clan chiming in....... I sent this on to many of my friends and now they are all hooked. They said that you made it look so easy and were having so much fun in the process that they can't wait to try them. Great job !!!!!
Amanda is a co-founder of Food52.
added about 1 year agoChristina really convinced me that gnocchi can be a weeknight dish. And we did have fun!
I made these the other night with my teenaged daughter and it was wonderful. Not only were the gnocchi delicious and light, but we both had the benefit of this great video which helped us to work together well with no power struggles. thanks!
So glad you enjoyed making these together and that the video was helpful! Definitely a great recipe to involve family and friends in.
As a member of the DiLaura clan, I'm not sure how I feel about wide dissemination of the family secrets!!!
By the way...I was just kidding about this. I'm jealous that you got to eat those delicious gnocchi without me!!! Great job on the video...really well done
Merrill is a co-founder of food52.
added about 1 year agoDon't worry, Christina assured us you weren't really offended. Thanks for the comments!
I have been using Paul Bertolli's Potato Gnocchi recipe from Fine Cooking since it was published in 1999. I have always had good luck with it. Now I can't wait to try your Ricotta Gnocchi. It really does look sooo light. Thanks for the recipe.
I loved the video! What a great, simple, delicious recipe! Thanks for sharing.
Can you please post the recipe or a link to it? (What are you topping them with?) They look wonderful!
Ignore my comment ... I found the link.
Hee! They filmed it last winter at Julia's house. Her dad threw the pan, flames and all, out into the snow. I love when Emily, my daughter in the Mets shirt, picks up the dropped potato off the floor and asks Giuliette if she wants it back. (!) I can only imagine the antics in Amanda's kitchen every week - I bet it's a hoot!
This is something everyone should know how to do. Thanks making this video.
Merrill is a co-founder of food52.
added about 1 year agoAgreed. I'm so glad I now know how to make these amazing gnocchi.
How much parmigiano, please? The merriment obscured the amount. I thought I heard a quarter cup? Or a half?
Amanda is a co-founder of Food52.
added about 1 year ago1/4 cup -- but I grated almost 1/2 cup and piled it atop the 1/4 cup measure. Christine added it all, so no need to be precise!
I am so making these!! Thanks Christina, Merrill, Amanda and Elena!
Your gnocchi video, with all the giggling, reminded me of the one my daughter and her 2 friends did for Italian class last year. So cute and funny to watch, if you've got 9 minutes to spare. The blooper reel at the end is hilarious. http://www.youtube.com/watch?v=cUrNaDMixFE
mrslarkin, that was indeed funny until they set your kitchen on fire! Where did they take that flaming pan? I actually had to do something similar for Italian class back in high school, but our video took place in a "restaurant". Your daughter's Italian is much more polished! Thanks for sharing!
Merrill is a co-founder of food52.
added about 1 year agoI love that video!
Amanda is a co-founder of Food52.
added about 1 year agoThey are so adorable -- I'm impressed by how comfortable they are in the kitchen. I like the part where your daughter and friend have a tug-of-war over the hand blender. I remember those days with a childhood friend! But, of course, the best part is the fire and the "Holycrap!"
Your daughter's video is hilarious!!! I took just enough Italian to sorta follow along. (and your daughter looks just like you)
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