Gnocchi

[perfectodollars-gabrio]

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

[martinsc]

what's a gnocchi?

[martinsc]

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

[perfectodollars-gabrio]

eh eh yeah that's it!

[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

[gangbangjoe]

quattro formagi or pesto


hands down

[bopha]

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

[perfectodollars-gabrio]

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]

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]

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]

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

Mr. Romance

[AssPirate]

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

[Mutt]

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]

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]

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]

Originally Posted by gangbangjoe

pesto

Agreed!

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

[Marie]

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

[AssPirate]

God, this is making me hungry.

[Bdiddy]

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]

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]

I like gnocchi with just a bit of butter and parmesan

[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.

[2477]

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]

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]

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]

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]

looks good...

[KrisKross]

I just had some awesome gnocchi.

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

[Orsm]