Blogwatch: Potato Gnocchi
My one time making potato gnocchi wasn't a complete disaster, nor was it a rousing success. Honestly, they just tasted like firmer mashed potatoes and didn't look quite right. I blame my lack of ricer and Italian grandmother.
Marcia, of Happy in the Kitchen, puts me to shame with her sautéed potato gnocchi. Sautéed in butter (of course) and sprinkled with Parmesan cheese, they are beautifully crisp and everything my gnocchi were not. "Little pillows with a tiny little crunch—pure heaven!"
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4 Comments:
I used this method on homemade cavatelli.
http://makingitwithmeleyna.wordpress.com/2009/01/28/cavatelli-part-ii/
http://makingitwithmeleyna.wordpress.com/2009/01/26/72/
meleyna at 2:19PM on 02/25/09
you do not need a ricer to make amazing pillows of deliciousness!
just ask deb: http://smittenkitchen.com/2007/04/saved-by-a-grater/
//...i do however have the italian grandmother bit, so that might have helped me a little :o)
arielg at 3:50PM on 02/25/09
Very nice. My compliments to anyone who can make gnocchi that isn't leaden.
chanterelle at 9:02PM on 02/25/09
I just tried making gnocchi on Sat. and I too blamed my lack of a ricer and an Italian grandmother for them not being a rousing success. I used the grater method, but still thought I needed to add too much flour.
Think I'll stick with making my potatoes into lefse :o)
windjunkie at 10:16PM on 02/25/09