Gnocchi.... what to do with it??!!
starlightfarm
12 years ago
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Comments (21)
lindac
12 years agoRelated Discussions
How do I cast on with gnocchi yarn? Pattern inst.??????
Comments (0)I picked up some gnocchi yarn today along with a pattern for a scarf. I'm having difficulty with these instructions....It states to "Cast on 6 stitches. Cast on one stitch for each length of binder between proms. Knit every row. You will knit two stitches for every length of binder between poms." Ok...so when I'm casting on I actually have to cast on more than six stitches like it says in the first sentence right?? 6 + 6?....and what about two stitches for every length of binder between poms when you start knitting each row...is that 6 more...so casting on 18 stitches???? I'm so confused! Thanks so much in advance for your help....See MoreGnocchi....first time...what's it supposed be like?
Comments (6)Shouldn't be rubbery....but soft and tender....sounds like instead of potato puffs you made pasta with potatoes. I think there was too much flour and not enough potatoes. When I make gnocchi I boil about 1 1/2 pounds of russet potatoes, peel and put through a ricer....beat an egg and add about half of that to the potatoes.....mix and start adding flour, gently mixing.....when the mix is no longer sticky and you can form it into a roll, it's done. I use about half as much flour as potato.....but every potato is different, some drier than others. And don't forget salt in the mix....and pepper if you like....and perhaps some grated parm cheese.......See MoreMashed Potato Gnocchi
Comments (13)Thanks David. The hardest part about taking the pics is keeping steady. My camera doesn't have a no shake setting. Smiles. Well, that and holding camera with one hand while flipping the gnocchi. Christy does like them. She gets tired of 'red', so last night she had some with some new sage from the garden and browned butter. Browning some bread crumbs in with the butter and sage is classic and good too. I keep forgetting to say that you certainly don't have to use leftover mashed potatoes. I make them using many kinds of leftover potatoes and even make potatoes just for gnocchi..lol. Baked, boiled, parsley, and of course you can just nuke a couple of potatoes or steam or boil or bake a few and you make them just the same way. Smash up the potatoes good and add the eggs and cheese if you're using cheese. The only difference will be in the amount of flour needed since you don't have to make up for the milk and butter from mashed potatoes. Just add a little salt if using plain potatoes. The main thing is just to get that same nice soft but somewhat stiff dough. Like any dough that changes with moisture in ingredients and the air and weather and such. Just remember it's usually easier to smash potatoes when their hot or at least warm so if you're using potatoes from a few days ago give them a little heat in the microwave, then mash or if you know you want to make them when making extra potatoes just mash them before you put them away for the night. Really easy to do with parsley potatoes. Probably way more than you ever wanted to know about such a simple dish but I know a lot of people love them and they're so really simple to make....See MoreGnocchi
Comments (9)I make my gnocchi pretty simple -- although I usually add just a dollop of whipped ricotta to the mix. I like them straight up because then I can concentrate on the sauce, such as: GORGONZOLA SAUCE (also good on fettuccine) 8 oz gorgonzola cheese, crumbled cup milk 4 Tbs butter Heat together on medium heat. In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon. Cook until sauce is creamy consistency (about 2 minutes). Remove from heat and set aside until ready to serve pasta. When pasta is ready, heat the sauce and add 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Stir heavy cream in the sauce and add pasta. Sprinkle Parmesan over top of pasta. WILD MUSHROOM SAUCE 2 Tbs (1/4 stick) butter 2 Tbs olive oil 12 ounces a mix of fresh shiitake mushrooms, chanterelles, crimini, stemmed, sliced ½ cup sliced shallots 1 ¾ cups chicken stock/broth 1 Tbs chopped fresh sage Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper. PANCETTA AND PEAS CREAM SAUCE 2 Tbs olive oil 2 Tbs butter 1 medium onion, sliced into rings 4 cloves garlic, thinly sliced 1 medium-thick round pancetta, cut into small pieces ¼ cup chicken stock ½ cup heavy cream 1 cup frozen peas Add the oil and butter to the pan and when the butter is melted and hot, add the onion and sauté for 2 minutes. Add the garlic and continue sautéing for another minute. Add the pancetta and cook for 3  4 minutes until the pancetta doesnÂt have that white fatty look any more. Add the chicken stock to deglaze the pan, stirring up any of the bacon bits that may be sticking to the pan. Add the cream and then the peas. Simmer for 3  4 minutes to thicken the sauce. GARLIC CREAM SAUCE ½ cup roasted garlic, pureed, minced 4 cups heavy cream Salt and cayenne pepper In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes. In a blender, puree sauce and season with salt and pepper to taste. ROASTED GARLIC, FAVA BEAN SAUCE Makes about 4 cups sauce Ingredients 8 cups home-made chicken stock 1 whole head garlic, roasted, cloves squeezed into a bowl 2 Tbs cold butter cut into Tbs 1 Tbs freshly-squeezed lemon juice Salt to taste Freshly-ground black pepper to taste ½ cup cooked fava beans Directions Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute. Serve with roasted chicken or other meat, or over rice, pasta or polenta. Or just a good Tomato Sauce or Basil Pesto. Joe...See Morechase_gw
12 years ago
Bumblebeez SC Zone 7
12 years ago
dcarch7 d c f l a s h 7 @ y a h o o . c o m
12 years ago
glenda_al
12 years agobeachlily z9a
12 years ago
coconut_nj
12 years agonancylouise5me
12 years ago
annie1992
12 years ago
donnar57
12 years agokatefisher
12 years agoergenzinger
12 years agoynnej
12 years agoIslay_Corbel
12 years agoMichelleDT
12 years ago
Joan Burmeister
7 years ago
Lars
7 years agoHere's a photo of some gnocchi I had in Siena last June (my brother had a rather large calzone). This gnocchi was made with ricotta instead of potatoes, and I cannot remember exactly what the sauce was, but I believe it was a velouté, probably with finely minced sage. It had enough flavor that it did not need extra cheese. It's a lot easier to make ricotta gnocchi than the potato version, and I like both of them equally.
jakkom
7 years ago
suzanne_sl
7 years agolascatx
7 years ago
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