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Dolemite censored said:
www.theclevercarrot.com

Beginner's Guide to Fresh Homemade Gnocchi - The Clever Carrot

An easy recipe for light and fluffy homemade potato gnocchi. My secret is Yukon gold potatoes, egg yolk (only) and fine milled Tipo 00 flour for best texture and flavor.
www.theclevercarrot.com www.theclevercarrot.com
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Gaaaah!! I purposely went with Russetts! Yukons don't seem like they'd be fluffy enough. And I was going to use a whole egg instead of just the yolk.

Great. Now I'm going to go into a tailspin over recipes...again!!
 
moxie said:
Gaaaah!! I purposely went with Russetts! Yukons don't seem like they'd be fluffy enough. And I was going to use a whole egg instead of just the yolk.

Great. Now I'm going to go into a tailspin over recipes...again!!
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If you ever have any interest, my grandmother had a recipe for Gnocchi made without potatoes. She got it ... I'd guess in the 50's, not sure, from a chef at the restaurant at the Danieli in Venice. It's amazing, but exceptionally rich. This largely due to the gnocchi, after being boiled, being baked in a parmesan cream sauce. Also, the gnocchi themselves don't look like what we think of as gnocchi, but more like dumplings (I'm not sure if this is how they were originally made, if it was my grandmother's doing, or somewhere in between.
 
beardown07 said:
Thanks Reaction GIF by MOODMAN
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Are his eyes even open?
 
ukfanfrombirth (cali cat) said:
If you ever have any interest, my grandmother had a recipe for Gnocchi made without potatoes. She got it ... I'd guess in the 50's, not sure, from a chef at the restaurant at the Danieli in Venice. It's amazing, but exceptionally rich. This largely due to the gnocchi, after being boiled, being baked in a parmesan cream sauce. Also, the gnocchi themselves don't look like what we think of as gnocchi, but more like dumplings (I'm not sure if this is how they were originally made, if it was my grandmother's doing, or somewhere in between.
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no taters? innnnneressting! I'd like to take a gander at the recipe! I've seen some recipes made with ricotta, cream cheese and even cauliflower. I think I'll try these with a browned butter sauce (maybe add some guanciale that I got for making carbonara) but I'd really like a somewhat spicy tomato sauce (but a really thin, smooth one). Maybe a vodka (a la penne) type of sauce?
 
I've already identified the Giants' theme this year!

"Giants strand 2"

Motherfuckers :tsk:
 
moxie said:
I've already identified the Giants' theme this year!

"Giants strand 2"

Motherfuckers :tsk:
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Come on. Don’t lose to the Dodgers
 
Taste & texture of gnocchi was good but I made them too big so I could only eat about 6. they were an inch long, but they puffed up more than I thought they would. I went with the russets because I had already baked them, but i did use just an egg yolk instead of the whole egg and 00 flour. Next time I'll try yukon golds. Added calabrian chilies to the sauce... 🤌
 
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