Gnocchi - The F-Word (Food) Blog at - 255730

The F-Word (Food)

Nov. 3, 2011 12:18 pm 
Updated: Nov. 4, 2011 1:39 pm
the other day we were wondering how Gnocchi tasted because we seen it on a show, and when we were in walmart we seen a box of Gnocchi on the shelf from "DaVinci" we just thought they were horrible. we are thinking about making some of them again, and making them from scratch.
Has anyone made them, and maybe have a good recipe?
I did find a few on allrecipe, just not sure.
I know Gnocchi was originally made just from flour and water. In Italy potatoes were introduced into the recipe around 1860. ---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 341)
Kopytka is the polish version of Gnocchi
And thats about All I know.
Nov. 4, 2011 7:26 am
I haven't made them from scratch but after reading many recipes, it can't be that difficult. I have purchased the frozen ones and I feel they are quite good with garlic butter, salt and pepper, very simple. I think they are too starchy for a red sauce so that is why I prefer either EVOO, garlic, S/P or melted butter with garlic, S/P. They are heavy and starchy but some days I need that comfort food.Try the frozen gnocchi first and see what you think.
Nov. 4, 2011 1:39 pm
Gnocchi can be tricky to make. They have to be substantial, but light. I like them with a very light "sauce" of sauteed vegetables or garlic butter. They are more time consuming than I can afford, but there are a few refrigerated brands that are quite good. They are fresh made and usually near the deli dept. or fresh cheeses. Rienzi and Butoni are the two brands I've tried and I like them both.
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My handle is from a MSDOS clone called SpartaDOS, I also Love The Movie The Spartans. I Went To Combat With The 82nd Airborne Div In Granada, And The Gulf War, Retired Military, Airborne, Air Assault, Flight School For OH-58 A/C Helicopter. Air Observer, Forward Observer, Air Conditioning And Heating Repairer, Generator Repairer, Licensed Pest Control Operator. Graduate Of Purdue University, And Texas A&M Entomology Courses, I Spent The Year Of 2011 In Culinary School.
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