Gnocchi - GoFuckYourself.com

perfectodollars-gabrio · 12-15-2006, 03:20 AM

I am going to do hand made gnocchi this evening... not sure about classic ragù or something else.. any suggestions?

martinsc · 12-15-2006, 03:22 AM

what's a gnocchi?

martinsc · 12-15-2006, 03:23 AM

just found it on wikipedia http://en.wikipedia.org/wiki/Gnocchi - looks tasty

perfectodollars-gabrio · 12-15-2006, 03:26 AM

eh eh yeah that's it!

MissEve · 12-15-2006, 03:32 AM

Bizarre! I was just looking at gnocchi recipes before I looked at GFY. I was thinking of making some this weekend. I've tried before and it came out mediocre. Do you have any tips? I was checking out this recipe for Parisienne gnocchi which has an interesting method and no potato. http://www.epicurious.com/recipes/re...s/views/231342

gangbangjoe · 12-15-2006, 03:34 AM

quattro formagi or pesto

hands down

bopha · 12-15-2006, 05:25 AM

We make it with butter and garlic and spinach. It's very nice.

perfectodollars-gabrio · 12-15-2006, 05:41 AM

Quote:

Originally Posted by MissEve

Bizarre! I was just looking at gnocchi recipes before I looked at GFY. I was thinking of making some this weekend. I've tried before and it came out mediocre. Do you have any tips? I was checking out this recipe for Parisienne gnocchi which has an interesting method and no potato. http://www.epicurious.com/recipes/re...s/views/231342

well, you gotta try them at least once, it's hard that they come out good at the first shot IMO, you have to keep checking out the whole thing while you are doing them, the consistency it's very important, then some ppl also add one egg, that's up to you, then it also depends by the kind of flour you have been using. hmm gnocchi without potatoes, that's not gnocchi if you ask me! you have to use yellow potatoes in any case, they are the best.

perfectodollars-gabrio · 12-15-2006, 05:42 AM

Quote:

Originally Posted by gangbangjoe

quattro formagi or pesto

hands down

you know that quattro formaggi is a very good idea! a little heavy maybe eh eh

perfectodollars-gabrio · 12-15-2006, 05:43 AM

Quote:

Originally Posted by bopha

We make it with butter and garlic and spinach. It's very nice.

another good one... but garlic, better not kissing any girl then ehhe j/k

Mr. Romance · 12-15-2006, 05:44 AM

very nice..personally a nice pesto sauce is not bad

Mr. Romance

AssPirate · 12-15-2006, 06:09 AM

Quatro Formaggi is always fun! WHat were the other two cheeses besides Gorgonzola and Parmesano?

Mutt · 12-15-2006, 06:10 AM

i love gnocchi but it's so heavy, a plate of it makes me feel completely stuffed - also have to eat it soon after it's cooked, texture of it goes to shit, not a good food for leftovers.

most grocery stores have frozen gnocchi - just dump it into some boiling water with salt and a jar of your favorite pasta sauce and it's a good cheap easy meal.

perfectodollars-gabrio · 12-15-2006, 06:12 AM

Quote:

Originally Posted by AssPirate

Quatro Formaggi is always fun! WHat were the other two cheeses besides Gorgonzola and Parmesano?

yeah, Parmigiano Reggiano, now that's my favorite, i eat tons of that eh eh

gangbangjoe · 12-15-2006, 06:14 AM

Quote:

Originally Posted by AssPirate

Quatro Formaggi is always fun! WHat were the other two cheeses besides Gorgonzola and Parmesano?

you can choose the cheese on your own

but gorgonzola and parmesano is the basic to start with.

its fun trying new cheese for the sauce

Marie · 12-15-2006, 06:30 AM

Quote:

Originally Posted by gangbangjoe

pesto

Agreed!

And I would maybe add just a little bit of grilled zucchini.

Marie · 12-15-2006, 06:32 AM

Oh or rucola pesto. Made some a couple of weeks ago, it was really good.

AssPirate · 12-15-2006, 06:41 AM

God, this is making me hungry.

Bdiddy · 12-15-2006, 06:59 AM

Quote:

Originally Posted by AssPirate

Quatro Formaggi is always fun! WHat were the other two cheeses besides Gorgonzola and Parmesano?

Usually Asiago and Romano...but any hard cheese will do. Soft cheese would work but might be a little too heavy imo. Would make it extra creamy though...

damn im hungry now

gangbangjoe · 12-15-2006, 07:01 AM

Quote:

Originally Posted by Marie

Oh or rucola pesto. Made some a couple of weeks ago, it was really good.

ough rucola

i almost died because of it when i got stuck in my trachea

i should have chewed it first

Sarah_Jayne · 12-15-2006, 07:05 AM

I like gnocchi with just a bit of butter and parmesan

micker · 12-15-2006, 07:13 AM

I just made gnocchi's last saturday.. Here's my sauce recipe...

Ingredients:
2 Shallots - diced
1 Red Bell Pepper - diced
3 cloves garlic - minced
1 quart whipping cream
2oz Pine Nuts
a few sage leaves - minced
handful of basil minced
grated pecorino romano
butter
olive oil

Take a decent sized sauce pan and melt teaspoon or so of butter, with a small amount of olive oil (will keep the butter from burning) add the sage to the pan and lightly fry in the butter. This will just take a moment. Add in the shallots and the garlic and cook, stirring occasionally, until the shallots are almost translucent. Do not let the garlic burn while cooking the shallots. once the shallots are ready or the garlic cant stand the heat any more add the red pepper and the pine nuts. Cook until the pine nuts look slightly translucent around the edges and the red pepper is cooked through. Add the basil and cook until the basil loses its shape. add the whipping cream and stir.
Reduce the heat to a simmer and using a heat safe spatula or wooden blade, occasionaly scrape the sides of the suace pan. After a few minuets, add the grated romano cheese, and stir. Add salt and pepper to taste, and keep reducing the cream until the sauce will stick to the back of a spoon without running. Add to gnocchi's, toss and serve...

If you try it, let me know what you think, its one of my favorite "stick to your ribs" winter in Detroit sauces.

2477 · 12-15-2006, 07:39 AM

IMO Gnoccs are best in a very simple tomato sauce. Get yourself a can of whole/pealed tomatoes, mash them while they cook....add about a 1/4 cup of butter (or smartballance), some salt, and an unchopped 1/2 onion to rest in the sauce while it cooks. At the end add some fresh basil. When done, get rid of the onion, and spoon the sauce over the Gnoccs..........good stuff

perfectodollars-gabrio · 12-15-2006, 09:06 AM

Quote:

Originally Posted by Marie

Oh or rucola pesto. Made some a couple of weeks ago, it was really good.

nice nice, but i just got this "stinco with sauce" from a friend and i am going to use it

perfectodollars-gabrio · 12-15-2006, 09:07 AM

Quote:

Originally Posted by micker

I just made gnocchi's last saturday.. Here's my sauce recipe...

Ingredients:
2 Shallots - diced
1 Red Bell Pepper - diced
3 cloves garlic - minced
1 quart whipping cream
2oz Pine Nuts
a few sage leaves - minced
handful of basil minced
grated pecorino romano
butter
olive oil

Take a decent sized sauce pan and melt teaspoon or so of butter, with a small amount of olive oil (will keep the butter from burning) add the sage to the pan and lightly fry in the butter. This will just take a moment. Add in the shallots and the garlic and cook, stirring occasionally, until the shallots are almost translucent. Do not let the garlic burn while cooking the shallots. once the shallots are ready or the garlic cant stand the heat any more add the red pepper and the pine nuts. Cook until the pine nuts look slightly translucent around the edges and the red pepper is cooked through. Add the basil and cook until the basil loses its shape. add the whipping cream and stir.
Reduce the heat to a simmer and using a heat safe spatula or wooden blade, occasionaly scrape the sides of the suace pan. After a few minuets, add the grated romano cheese, and stir. Add salt and pepper to taste, and keep reducing the cream until the sauce will stick to the back of a spoon without running. Add to gnocchi's, toss and serve...

If you try it, let me know what you think, its one of my favorite "stick to your ribs" winter in Detroit sauces.

this is good, im gonna check it later

micker · 12-15-2006, 03:44 PM

Quote:

Originally Posted by perfectodollars-gabrio

this is good, im gonna check it later

By the way, you can add more pine nuts if you like them... The 2oz pack is about all I can get away with adding and still have my fiance enjoy it. If it were just for me, there would be a handfull of pine nuts in it... matter of fact, I think I'll go grab a handfull now

needlive · 12-15-2006, 04:29 PM

looks good...

KrisKross · 12-15-2006, 11:05 PM

I just had some awesome gnocchi.

As for classic Ragu... that shit isn't fit for any pasta, let alone homemade gnocchi.

Orsm · 12-15-2006, 11:39 PM

12-15-2006, 03:20 AM	#1
perfectodollars-gabrio Confirmed User Join Date: Jun 2003 Location: www.perfectodollars.com Posts: 3,811	Gnocchi I am going to do hand made gnocchi this evening... not sure about classic ragù or something else.. any suggestions?

12-15-2006, 03:22 AM	#2
martinsc Too lazy to set a custom title Industry Role: Join Date: Jun 2005 Location: 127.0.0.1 Posts: 27,047	what's a gnocchi? __________________ Make Money

12-15-2006, 03:23 AM	#3
martinsc Too lazy to set a custom title Industry Role: Join Date: Jun 2005 Location: 127.0.0.1 Posts: 27,047	just found it on wikipedia http://en.wikipedia.org/wiki/Gnocchi - looks tasty __________________ Make Money

12-15-2006, 03:34 AM	#6
gangbangjoe Ronin Join Date: May 2004 Location: Live by the code Die by the code Posts: 17,693	quattro formagi or pesto hands down __________________ NichePay - $30 on all trials - Killer Ratios .................................................. Female Ejaculation - Hairy - Shemale Puffy Nipples - Huge Clits - And More! ..................................................

12-15-2006, 05:44 AM	#11
Mr. Romance The Face of Romance and the Symbol of Freedom Join Date: Mar 2005 Location: The America's Posts: 7,821	very nice..personally a nice pesto sauce is not bad Mr. Romance __________________ Free Leads Program now paying up to $6 Gerard-Director of Global Sales Sign up Here: CamStarCash Check out: FreeCamStars ICQ: 330 662 299 gerard at freecamstars . com

12-15-2006, 03:26 AM	#4
perfectodollars-gabrio Confirmed User Join Date: Jun 2003 Location: www.perfectodollars.com Posts: 3,811	eh eh yeah that's it!

12-15-2006, 03:32 AM	#5
MissEve Confirmed User Join Date: Aug 2002 Location: Anchorage, AK Posts: 583	Bizarre! I was just looking at gnocchi recipes before I looked at GFY. I was thinking of making some this weekend. I've tried before and it came out mediocre. Do you have any tips? I was checking out this recipe for Parisienne gnocchi which has an interesting method and no potato. http://www.epicurious.com/recipes/re...s/views/231342

12-15-2006, 05:25 AM	#7
bopha Confirmed User Join Date: Sep 2002 Posts: 1,882	We make it with butter and garlic and spinach. It's very nice.

12-15-2006, 06:09 AM	#12
AssPirate Confirmed User Join Date: Aug 2006 Posts: 2,135	Quatro Formaggi is always fun! WHat were the other two cheeses besides Gorgonzola and Parmesano? __________________

12-15-2006, 06:10 AM	#13
Mutt Too lazy to set a custom title Industry Role: Join Date: Sep 2002 Posts: 34,431	i love gnocchi but it's so heavy, a plate of it makes me feel completely stuffed - also have to eat it soon after it's cooked, texture of it goes to shit, not a good food for leftovers. most grocery stores have frozen gnocchi - just dump it into some boiling water with salt and a jar of your favorite pasta sauce and it's a good cheap easy meal. __________________ I moved my sites to Vacares Hosting. I've saved money, my hair is thicker, lost some weight too! Thanks Sly!

12-15-2006, 06:32 AM	#17
Marie Confirmed User Industry Role: Join Date: May 2003 Location: Netherlands Posts: 3,024	Oh or rucola pesto. Made some a couple of weeks ago, it was really good. __________________ Maria - maria at photorama.nl - Photorama International CONTENT LOADS of content in various niches - many photo/video combinations! CONTENT

12-15-2006, 06:41 AM	#18
AssPirate Confirmed User Join Date: Aug 2006 Posts: 2,135	God, this is making me hungry. __________________

12-15-2006, 07:05 AM	#21
Sarah_Jayne Now with more Jayne Industry Role: Join Date: Dec 2002 Location: Los Angeles Posts: 40,077	I like gnocchi with just a bit of butter and parmesan

12-15-2006, 07:13 AM	#22
micker Confirmed User Join Date: Nov 2005 Location: Metro Detroit Posts: 748	I just made gnocchi's last saturday.. Here's my sauce recipe... Ingredients: 2 Shallots - diced 1 Red Bell Pepper - diced 3 cloves garlic - minced 1 quart whipping cream 2oz Pine Nuts a few sage leaves - minced handful of basil minced grated pecorino romano butter olive oil Take a decent sized sauce pan and melt teaspoon or so of butter, with a small amount of olive oil (will keep the butter from burning) add the sage to the pan and lightly fry in the butter. This will just take a moment. Add in the shallots and the garlic and cook, stirring occasionally, until the shallots are almost translucent. Do not let the garlic burn while cooking the shallots. once the shallots are ready or the garlic cant stand the heat any more add the red pepper and the pine nuts. Cook until the pine nuts look slightly translucent around the edges and the red pepper is cooked through. Add the basil and cook until the basil loses its shape. add the whipping cream and stir. Reduce the heat to a simmer and using a heat safe spatula or wooden blade, occasionaly scrape the sides of the suace pan. After a few minuets, add the grated romano cheese, and stir. Add salt and pepper to taste, and keep reducing the cream until the sauce will stick to the back of a spoon without running. Add to gnocchi's, toss and serve... If you try it, let me know what you think, its one of my favorite "stick to your ribs" winter in Detroit sauces. Last edited by micker; 12-15-2006 at 07:15 AM.. Reason: I cant spell this early in the morning

12-15-2006, 07:39 AM	#23
2477 Confirmed User Join Date: Oct 2002 Location: Right behind you Posts: 414	IMO Gnoccs are best in a very simple tomato sauce. Get yourself a can of whole/pealed tomatoes, mash them while they cook....add about a 1/4 cup of butter (or smartballance), some salt, and an unchopped 1/2 onion to rest in the sauce while it cooks. At the end add some fresh basil. When done, get rid of the onion, and spoon the sauce over the Gnoccs..........good stuff __________________ Coooostanza.....icq# 195813751

12-15-2006, 04:29 PM	#27
needlive Confirmed User Industry Role: Join Date: Nov 2006 Posts: 2,191	looks good... __________________ http://www.needlive.com Adult XXX Cams

12-15-2006, 11:05 PM	#28
KrisKross Confirmed User Join Date: Jan 2006 Location: Canada Posts: 5,024	I just had some awesome gnocchi. As for classic Ragu... that shit isn't fit for any pasta, let alone homemade gnocchi. __________________

12-15-2006, 11:39 PM	#29
Orsm Confirmed User Join Date: Aug 2001 Location: Perth Australia Posts: 252	__________________ <insert something witty here>