Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

The Cooking and Cuisine of Friuli Venezia-Giulia


Kevin72

Recommended Posts

Ah, she's back!

Exactly the same sort of gnocchi dough you'd make for your perfect little curls, so w an egg, yes.

The stint of drying the riced potato on a large baking sheet really helped in making the dough manageable, so it was the opposite of fragile. Some patching was involved to be sure, but little.

I recently cooked some leftovers taken directly from the freezer and they were very good even if the fresh batch was superior.

"Viciousness in the kitchen.

The potatoes hiss." --Sylvia Plath

Link to comment
Share on other sites

×
×
  • Create New...