230 replies to this topic

[Chris Amirault]

Looks great. What gnocchi recipe did you use?

[TongoRad]

Looks great. What gnocchi recipe did you use?

Thanks, Chris. I guess I should've made note of that, though I really didn't follow a recipe. Once the hot potato was milled I spread it thin up the sides of a large bowl to allow the steam to come off. Then I kept adding all purpose flour a little at a time until it felt like it was holding together. They were made and shaped in under 10 minutes. One of the reasons I would like to keep up with it now is so that I get the 'feel' part of it down pat- if I understood the technique a little better last night I could have made them a little less fluffy.

[Swisskaese]

I made pumpkin gnocchi with a brown butter and fried sage sauce. They turned out nice.



I used Kabocha pumpkin which is the same type they have in Italy. This is the only kind of pumpkin available here and I had to add more flour than I do for the spinach gnocchi, but they still turned out light and fluffy.

Edited by Swisskaese, 31 March 2006 - 06:15 PM.

[little ms foodie]

I made up some gnocchi using pate choux last week and froze the extras after cooking them in simmering water. Do I need to re simmer them or just let them defrost in the fridge and then stick them in the saute pan with the sauce?

[snowangel]

I made up some gnocchi using pate choux last week and froze the extras after cooking them in simmering water. Do I need to re simmer them or just let them defrost in the fridge and then stick them in the saute pan with the sauce?

Wendy, I asked my BIL about this, and he says they are like pot stickers -- cook them frozen. He said last time he thawed them in the fridge, he had a nasty mess.

[little ms foodie]

Thank you!!!

[kutsu]

Sorry if I repeat something already posted:

I've just bought a pasta machine and run some test dough through the machine. The dough handled fine, but after putting it through the cutter for wide ribbon, and placed it in a bag with semoline flour.

Come 5 minutes later, all the dough had badly balled up.

What's the best way of stopping fresh ribbon pasta sticking together after being cut? some way of drying it out somewhat?

[Chris Amirault]

I'm not sure I'm following the question, but if I get it, here's a suggestion: dust it well with flour and hang it from a pasta (or laundry) rack instead of putting it in a bag. Floured towels and a big table also work.

[kutsu]

I'm not sure I'm following the question, but if I get it, here's a suggestion: dust it well with flour and hang it from a pasta (or laundry) rack instead of putting it in a bag. Floured towels and a big table also work.

Ahh that's what I was doing wrong. How silly.

Much appreciated.

[kellytree]

we made these today cooked in chicken broth:

[kellytree]

and also this:

[Chufi]

This month, a bunch of us are cooking our way through Emilia Romagna, where some of the most gorgeous fresh and stuffed pasta comes from.
Here is some I made recently:

spinachlasagna bolognese



and spinach tortellini, stuffed with mashed potatoes & chives


I used Marcella Hazan's recipe for the spinach dough, but found I had to use a LOT more flour than she stated, and the dough was still reall wet and sticky.

The color of the dough improved dramatically after a few days though (even if the texture didn't). From flecked with green, it turned to a uniformly bright green dough. Really beautiful. So I would recommend always leaving spinach dough for at least a day before using.

[Live It Up]

I see that a few of you have made the ricotta gnocchi from Molto Italiano , so I was hoping I could get some advice. I've made gnocchi several times before, but never this recipe. I want to make them for dinner tomorrow night, but I will not be home to make them right before dinner. If I made them in the afternoon, could I simply refrigerate them until dinner time (5 hours or so), or should I cook them and reheat? Or should I freeze them? Thanks!

[Shaya]

I would boil them today until just-cooked and tomorrow finish by sauteeing in butter. You can make them crispy or not. I like them slightly crispy. Here are the ones I made this summer:

[Live It Up]

Thanks for the advice, Shaya. Your gnocchi look amazing, of course. I re-read the recipe and it actually called for reheating the cooked gnocchi in boiling water. I was planning to make the dish for some friends for dinner on saturday night, and because I was planning on serving it as a main course I decided to make a double batch. So I set 3 lbs of ricotta to drain in the fridge. But then I got sick and had to cancel the dinner on sat., so then I had to make a ridiculous number of gnocchi for just me and my husband on sunday. There has to be a typo in that recipe, because Batali calls for using 2 tablespoons of "dough" for each gnoccho. I only used 2 teaspoons each, and they were still huge because they expand when they cook. Here's a pic


I didn't have any parsley, so that's why they're so white, and I didn't have any fennel bulb, so the sauce is an improvised sausage ragu, not the recipe that's in the book. I thought they were good, but really filling and rich. I probably wouldn't make them again, as I prefer the spinach ricotta gnocchi recipe from Marcella Hazan that I usually use. Oh yeah, and we're still eating them because a double batch makes A LOT of them.

[M. Lucia]

and also this:

Kelly, what is this dish? The pasta is filled, rolled, then baked? I can't quite tell from the photo.

Also, I adore the ricotti gnocchi in the Zuni Cafe cookbook. I don't know how they compare to Mario's version, but they are wonderful and light and sauteed in butter.

[tarelki]

Quite late to the thread but i made some ashak tonight - afghan dumplings filled with chinese chives and served with minty and garlicky yogurt and caramelized lamb.

[Shaya]

Quite late to the thread but i made some ashak tonight - afghan dumplings filled with chinese chives and served with minty and garlicky yogurt and caramelized lamb.

Very nice, tarelki. I recall making a version many years ago of these from James McNair's pasta book. It was one of my first attempts at ravioli and was very satisfying.

[faithvine]

What technique do you use to stuff the gnocchi?

[boondocker]

Saffron anglotti stuffed with cashew cheese we made to go with some spanish mackerel we got in.

[kellytree]

Cannelloni stuffed with spinach and parmesan cheese

and also this:

Kelly, what is this dish? The pasta is filled, rolled, then baked? I can't quite tell from the photo.

Also, I adore the ricotti gnocchi in the Zuni Cafe cookbook. I don't know how they compare to Mario's version, but they are wonderful and light and sauteed in butter.