We are starting into a new chapter with several kinds of gnocchi... who knew there was more than one kind? The only gnocchi I have ever had were thick and heavy. Marcella says clearly that the essential characteristic of well-made gnocchi is that they be fluffy and light.
I was about to try some well-made gnocchi (hopefully!) I have never made gnocchi before... another adventure!
Basically Gnocchi is a little lump of potato and flour. The potato needed for good gnocchi is a 'boiling' type. The potatoes are boiled and peeled, passed through a food mill, and blended with flour until smooth.
The potato dough is then rolled into 1 inch rolls, then these are cut into 3/4 inch pieces.Now the tricky part~ the pieces of dough are lightly pressed against the prongs of a fork to form indentions.
These indentions are important when the gnocchi is covered with sauce~ I used a flavorful gorgonzola sauce.
Potatoes and gorgonzola...(and my son spending the day with me in the kitchen) I'm in heaven!
Ciao y'all,
Sandi
6 comments:
Oh Boy, glad you are up and running! How do I get the recipe for the Turkey Cabbage Cups?
I love the Chicken and Gnocchi soup at Olive Garden...it is one of my faves!! When you get to eat all you can of soup and salad it's a wonderful meal!
Oh, Sandi, my mouth is watering, reading this post. You make it sound so simple. How much flour to potato do you use. It is only me, I am cooking for, but I would make enough for several meals.
Thanks, SandraK
Oh good, sweet, lord- I think I'm in love.
Holly~ click on the link for the cabbage cups (I did include the link didn't I???)
Cora~ I always get the soup and salad at Olive Garden. You can't beat it!
Sandra~ Marcella suggests egual ammounts of boiled potatoes and flour... adding more flour if needed.
Abbey~ what's not to love??
Sandi, I am crazy for good gnocchi. I have to try DOCTOR Hazan's recipe! :) Ooh, and with Gorgonzola sauce, heaven.
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