I made gnocchi last night. Spinach and basil. It was hard to get the flour mixture or proportion correct because of the wetness.As a result i overhandled the dough. So the gnocchi was very tasty but not as fluffy as they should be. Regular gnocchi has not been a problem for me. My last batch was incredibly light.
I also made a Gorgonzola cream sauce to go with the gnocchi.
Gnocchi
Re: Gnocchi
I’m going to have to try this. The only thing I know what to do with leftover mashed potatoes is make a big patty and fry it olive oil crisping both sides. My not-so-Jewish latkes.
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Re: Gnocchi
I made gnocchi for the first time this past thanksgiving, so we are close to the same boat, Jbart! Although I haven't made it again since...
I appreciate this thread a lot, though. I'm learning as if I've made it several times since. And I totally, completely agree that it is MUCH easier than pasta in terms of "weeknight convenience": first off, it is much faster, with much less "wait time" for the dough "settle" and the humidity to work itself out all that business; it is also easier to cook, since it is two-stage: you can do the one minute boil, and then just let it sit to finish as need, which is much easier than fresh pasta with a group, which is often timed to the second for serving and also has more issues with hot and cold, sticking, etc.. As you say, it also freezes well. But I think my favorite part is the timing. In my opinion, easier, cleaner, and faster than homemade pasta...not to mention cheaper and probably healthier without all that egg!
Not that the two are equal or substitutes: pasta is pasta, and gnocchi is gnocchi. haha.
I appreciate this thread a lot, though. I'm learning as if I've made it several times since. And I totally, completely agree that it is MUCH easier than pasta in terms of "weeknight convenience": first off, it is much faster, with much less "wait time" for the dough "settle" and the humidity to work itself out all that business; it is also easier to cook, since it is two-stage: you can do the one minute boil, and then just let it sit to finish as need, which is much easier than fresh pasta with a group, which is often timed to the second for serving and also has more issues with hot and cold, sticking, etc.. As you say, it also freezes well. But I think my favorite part is the timing. In my opinion, easier, cleaner, and faster than homemade pasta...not to mention cheaper and probably healthier without all that egg!
Not that the two are equal or substitutes: pasta is pasta, and gnocchi is gnocchi. haha.
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Re: Gnocchi
It's a lot trickier with spinach and basil, Joe. Wringed the stuff dry as heck but it was still too moist. The gnocchis kept sticking to my shaping board.
The payoff is a more complex flavored gnocchi. I've come close to mastering regular gnocchi (for a home cook). Got more work to do on the various twists ...
The payoff is a more complex flavored gnocchi. I've come close to mastering regular gnocchi (for a home cook). Got more work to do on the various twists ...
Jeffry B