That’s the best thing I’ve ever heard

Yeah you should be paid

Comment it until he agree to make the book

You are amazing

Unknown yes

isabella madamba f i l t r a t i o n 1 0 0

Absolutely true.

What makes you think he hasnt. He's just saving it.

Fat Yoshi’s History Does it have air sauce?

Bath water is passe, now Pasta Water is the way to go!

Almonds work just as good

Walnuts if you’ve got em!

Here in Brazil, you can find pine nuts in literally every single market.

Loki walnuts are amazing for it, I never use pine nuts really.

They sell pine nuts in tesco

TF lol

What 🤣

I love the term din din

SAME!

hahahahaha!!

nah dude you can see the hand mark on the gnocchi dough. probably edited it out

2:06

but he did? 2:06

Yeh! Thts en oxymoron!!

Do you know where to buy these?

This is Joshua Weissman, not Cody'sLab

U crecked me up bro..🤣🤣

@@FelixBrewerDahrknessInTheLight they looks slightly simmilar especially when both have long hair.

Who are we? Frank Proto?

Real Joshua would make iron with his own supernova

Wait yeah that doesn't make any sense

Uh....I'm going to go do this.

@@brahmpayton334 You're probably gonna want to boil the gnocchi a bit to ensure the inside is fully firmed up, but just follow whatever the package instructions say to do for pan-frying! Enjoy!

@@secretforreddit From the package? I did it from scratch last time. I'm the fool. :)

But, yes, Al dente gnocchi, then fry, I hear you.

@@brahmpayton334 Ha, I guess I forgot which video this is lol. Definitely make it from scratch if you're gonna! I used packaged stuff in college because it was cheap and easy. :)

That video keeps getting recommended to me but im pushing it off for a day when i need some pure inspiration

@@stephenasunnamedsource2943 watch it!!

Now he’s almost to four million, he’s blowing up!!

criminally underrated comment

That was terrible. I love it! lol

Took me a second to get the melody lol

My highest applause friend 👌🏻beautifully articulated and thought out. 😂

One of the greatest food related comments in history.

He do ferment tho 🤨

The good ol' Streisand effect.

He probably didn’t want to do it bc Weissman means white man in German to it actually means a white man once said, which sounds like him mentioning a white privilege sort of

Oh, Wise One !!

@@ryderhartlen6801 By the Gods, if you go any deeper into the name, you might dig out of the hole in China my guy.

@@ryderhartlen6801 Yeah, but if anyone hates him for it, they'd literally be hating him for his name, and that's a bit low, even for SJWs. White privilege used to be a serious problem in America, whether it still really is, I don't know, I don't live there, but in most parts of the world, it's not like that, especially not in Europe. Yes, some ignorant idiots might think he's a nazi because it says "white man" in German, but how stupid would you have to be to think that? I understand he needs to be careful, especially with cancel culture ruining, well, everything it touches, though.

back in the 90s we watched tv, which was 33% ads. you'll survive

Rich Humphrey ok boomer

@@acab9120 *old man yells at KZfaq comments*

Just use an adblocker, I turn off the Adblock when I watch channels I like

Rich Humphrey lmao

Noooo

Too cocky

That’s a bruh moment right there.

@@juanurdaneta9844 yes, how dare this man not write us a book on command lol

@@PimpolloMorales the audacity 😂😂😂

I find the opposite to be true where I live. Cashews are so pricey

or walnuts

@@hayleylarsen7938 Brazil?

Roxxi Felez Australia

@@hayleylarsen7938 oh cool

i do

Yes

Yes pleeease!

Yasss!

wrong their shame on you and the 80+ people that liked lmao

Matthew what lol it’s not a test

@@Eliv537 lmao ikik

Caleb Calderon what lol

@Caleb Calderon ha

Well, he does have a beautiful face, so...

HisVirusness and ass🍑😂

@@tonyhollerz6958 dont forget the nutsack on the back of his head

5:25 killed me 😂

while he boils you to make gnocchi

Why did i hear anime heartbreak music when he said no

Omg. I literally said "But, Papa...doushite?"

Top 10 weebs In josh’s comment section

Also ricotta gnocchi are great too and gives that soft fluffyness of the powdered milk

Well, there is also a breaded deep fried version, like you do with the meat. I like the version in the video (but not so big - gnocchi have different names based on size), but usually you use very little flour and mix it as little as possible not to develop gluten. This makes them soft, not chewy. (I prefer chewy, however.) Also, way better not to use pressure cooker, steaming or even backing whole potatoes with skin is preferable in order to have as little as possible water to penetrate the potatoes. You then need less flour and have a stronger taste

Frying is my favorite way to make gnocchi, I also add some spinach to mine (cooked then drained as much as possible) and bake my potatoes. I will definitely try your dry milk tip!

Powder milk?! Schifoso 🤢

I would add: If you want to have less chewy gnocchi use 2 egg yolks instead of 1 egg. I would recommend making them smaller than Josh. Smaller gnocchi -> better gnocchi to sauce ratio in the end. The best sauce for gnocchi is simply sage-browned butter with lemonjuice and top them off with a lot of parmesan cheese. That shit is fucking addictive.

Yeah, but look at the size of those! About three times the size mine are. Add a rich sauce and it's a recipe for an instant food coma.

danielahitstheroad true that. Though for me personally I’d need more than gnocchi. Unless I want to be feel like crap after. Carbs go straight through me if not followed by veg and protein.

Gotem

When I make gnocchi I make a chicken and mashed potatoes the first night and save some mashed potatoes to make the gnocchi. I also use the chicken to make stock and now I have a whole week of meals done.

I did the same thing

With almost 3 million subs, you'd think he could find someone to do audio editing.

Dave Bendit boohoo

@@DaveBendit Was thinking the same thing. It's as if no one even plays the video through to check it before rendering it.

You can totally freeze gnocchi but you wouldn't want to stack them until they are frozen (the weight of a single gnocchi on top of another mushes them together, unless you make them chewier and even then they'd stick to each other). You'd need to lay them in trays and freeze them in batches before preparing portions, it takes time (or a large empty freezer) but it's doable.

My Italian American friend’s family uses a blender as well-it’s still delicious! I did it once with a mortar, but it’s quite a bit of arm work 😅

Same. I live here and my adoptive local Nonna said “no you use blender. You have too many kids and no time. Blend it” 😂😂😂

He’s a bad boy

trust me it is harder than it looks tho. or maybe I'm just a shit cook idk

@@reggiereupana3013 you're making me do it now

@@aostric7320 ahah DO IT

That's a low bar there bud

Shaka Zulu that’s fine, he can do all the Olive Garden soups and the salad if he wants too. It’s hard to justify sitting inside the restaurant for a soup and salad lunch anywhere anymore.

Omg thats a great idea!!! I hate Olive garden, but what is it about that stupid soup thats so tasty lol

I was just thinking that! I love that soup! But any copycat recipe I find never tastes like the real thing. Admittedly I'm not that great a cook though :P

@@SimonWoodburyForget i agree

Even though it’s not traditional it is very easy for an at home kitchen to make. Maybe so is the traditional but as someone with not much background with this recipe it’s easy enough to make and while I make it I can learn the other ways it’s made and dishes that are similar etc

@@lucasgarcia8285 just going to point out that my comment was a joke, it seems like a few people misundertsood

I knowwwwww, was looking for the link to the ricer but alas, I guess I will go to my usual places (Jeff Besos, you bastid)

I just came looking for the ricer link lol

Me too!! 🙃 anyone find it yet?

@@emilyjones3750 I just did a generic search on amazon and ended up getting a larger one because sometimes taters are huge lol

I would cut them in half before ricing. Is that a cheat?

The cake is a lie.

It's gonna be called "B-ROLL"

That would have been a great cookbook name. Maybe the next time around

...are you upset?...

@@sjlmorgan no because they realize that B Roll comes AFTER "A" New York Times best-seller.

Ricotta and gnocchi are a match made in heaven.

Guga foods is your answer. Check out that channel. Dope side dishes

LOL

Mood

You know if you get used to cooking efficiently it actually becomes pretty effortless, just pop some music in the background and practice and pretty soon it’s a quick 30 min thing

@@emmanuelarmenta881 the hardest part is bothering to buy the stuff tho 😂

LMAO just watched that video from recommendations two days ago

Not even asbestos hands will protect you very much from steam or near boiling water. Water and steam transfer the heat to your skin much faster than just touching a hot object will. That's why you can slap your hand on a ripping hot flat top grill (as long as there is no grease on it) and not feel a thing- and people like Josh who have built up calluses over time by handling a lot of hot objects have an even longer window of heat contact before their skin heats up to the point of discomfort or damage. There is sort of a soft limit to how bad a burn from water can be in a kitchen setting though, as it can't get any hotter than 212F, so as long as you remove your skin from the source of heat fast enough you'll be alright. Water can be wiped away easily and cools rapidly when exposed to air. Hot oil and melted sugar are not to be messed with at all though. Oil and sugar can get a lot hotter than water can and will stick to your skin like napalm and cause burns instantly. I don't recommend deep frying at home for this reason- managing large quantities of 300+ degree oil has a lot of potential to go wrong. Source: 15 years in food service.

Thats a amazing username

Dude as italian and coocking student i am just gonna say: roll gentle your gnocchi on a fork or they are not gonna take any sauce, and do not overdoit if you do too much gnocchi is gonna take so long

Or even a fork...