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Here's a thread to profess your love for those delicious little potato dumplings. I just made a batch from scratch this evening. Im serving them with stewed leeks, bacon and roasted tomatoes. They are pretty work heavy, but its a zen like work, making a dough and cutting them and rolling them. Relaxes me.
I heart gnocchi!
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Get them at Trader Joes, put tomato sauce on them, splurge and get good parmesan to put on top. You will like it.
there's a Trader Joe's about a 1/2 a mile from me. (there's just about EVERYTHING w/in a mile of my apt...I really love that about this place). I'll do it sometime this week.
Gnocchi is awesome...we don't make it from scratch but we always get it from Trader Joes.
We just had a nice Gnocchi with pesto inside and parm, and my wife then brushed a little EVOO on them and topped with shredded parm. Served alongside some cod. Awe. Some.
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Gnocchi is awesome...we don't make it from scratch but we always get it from Trader Joes.
We just had a nice Gnocchi with pesto inside and parm, and my wife then brushed a little EVOO on them and topped with shredded parm. Served alongside some cod. Awe. Some.
I just ate lunch, yet, your post is making me hungry!!!
I love gnocchi! My ex's mother (from the old country) used to get up at 5am on Easter Sunday and make them from scratch, with lots of bolognese sauce. Yummy!
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Like I said hheu, they take a bit more work than most are generally willing to spend, but if you have the time, its totally relaxing. Its also easy, yet somehow easy to ruin. The store bought ones are great on the fly, but they are generally denser, and chewier. A good gnoccchi should hold its shape when cooked, yet almost melt in the mouth.
I love them crusted in brown butter, I love them with bolognese, I love them with vodka sauce. I love them with nothing but EVO and grated parm.
I learned how to make them at a kitchen very well known for them (Craft) and I still dont do them as well as my chef did, but everytime, they get better. It requires a lot of nuance to get them perfect.
If anyone has the gumption to do it, Id be happy to give a recipe...
Like I said hheu, they take a bit more work than most are generally willing to spend, but if you have the time, its totally relaxing. Its also easy, yet somehow easy to ruin. The store bought ones are great on the fly, but they are generally denser, and chewier. A good gnoccchi should hold its shape when cooked, yet almost melt in the mouth.
I love them crusted in brown butter, I love them with bolognese, I love them with vodka sauce. I love them with nothing but EVO and grated parm.
I learned how to make them at a kitchen very well known for them (Craft) and I still dont do them as well as my chef did, but everytime, they get better. It requires a lot of nuance to get them perfect.
If anyone has the gumption to do it, Id be happy to give a recipe...
I've only made them once off of a recipe from the internet, but I had a great time doing it and they were a hit with the family.
EVOO, Sundried tomatoes, Grated Parm, Garlic, and love was how I did it.
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