I am going to do hand made gnocchi this evening... not sure about classic ragù or something else.. any suggestions?
-
-
what's a gnocchi? -
-
eh eh yeah that's it!Comment
-
Bizarre! I was just looking at gnocchi recipes before I looked at GFY. I was thinking of making some this weekend. I've tried before and it came out mediocre. Do you have any tips? I was checking out this recipe for Parisienne gnocchi which has an interesting method and no potato. http://www.epicurious.com/recipes/re...s/views/231342Comment
-
quattro formagi or pesto
hands down
NichePay - $30 on all trials - Killer Ratios
..................................................
Female Ejaculation - Hairy - Shemale
Puffy Nipples - Huge Clits - And More!
..................................................Comment
-
We make it with butter and garlic and spinach. It's very nice.Comment
-
well, you gotta try them at least once, it's hard that they come out good at the first shot IMO, you have to keep checking out the whole thing while you are doing them, the consistency it's very important, then some ppl also add one egg, that's up to you, then it also depends by the kind of flour you have been using. hmm gnocchi without potatoes, that's not gnocchi if you ask me! you have to use yellow potatoes in any case, they are the best.Comment
-
very nice..personally a nice pesto sauce is not bad
Mr. RomanceFree Leads Program now paying up to $6
Gerard-Director of Global Sales
Sign up Here: CamStarCash
Check out: FreeCamStars
ICQ: 330 662 299
gerard at freecamstars . com
Comment
-
Quatro Formaggi is always fun! WHat were the other two cheeses besides Gorgonzola and Parmesano?
Comment
-
i love gnocchi but it's so heavy, a plate of it makes me feel completely stuffed - also have to eat it soon after it's cooked, texture of it goes to shit, not a good food for leftovers.
most grocery stores have frozen gnocchi - just dump it into some boiling water with salt and a jar of your favorite pasta sauce and it's a good cheap easy meal.I moved my sites to Vacares Hosting. I've saved money, my hair is thicker, lost some weight too! Thanks Sly!Comment
-
NichePay - $30 on all trials - Killer Ratios
..................................................
Female Ejaculation - Hairy - Shemale
Puffy Nipples - Huge Clits - And More!
..................................................Comment
-
Maria - maria at photorama.nl - Photorama International
CONTENT LOADS of content in various niches - many photo/video combinations! CONTENTComment
-
Oh or rucola pesto. Made some a couple of weeks ago, it was really good.Maria - maria at photorama.nl - Photorama International
CONTENT LOADS of content in various niches - many photo/video combinations! CONTENTComment
-
God, this is making me hungry.Comment
-
"..and which one of you had the prime rib?" - Waiter
"frankly, I don't see how that's any of your business!" - Peter GriffinComment
-
NichePay - $30 on all trials - Killer Ratios
..................................................
Female Ejaculation - Hairy - Shemale
Puffy Nipples - Huge Clits - And More!
..................................................Comment
-
I like gnocchi with just a bit of butter and parmesanComment
-
I just made gnocchi's last saturday.. Here's my sauce recipe...
Ingredients:
2 Shallots - diced
1 Red Bell Pepper - diced
3 cloves garlic - minced
1 quart whipping cream
2oz Pine Nuts
a few sage leaves - minced
handful of basil minced
grated pecorino romano
butter
olive oil
Take a decent sized sauce pan and melt teaspoon or so of butter, with a small amount of olive oil (will keep the butter from burning) add the sage to the pan and lightly fry in the butter. This will just take a moment. Add in the shallots and the garlic and cook, stirring occasionally, until the shallots are almost translucent. Do not let the garlic burn while cooking the shallots. once the shallots are ready or the garlic cant stand the heat any more add the red pepper and the pine nuts. Cook until the pine nuts look slightly translucent around the edges and the red pepper is cooked through. Add the basil and cook until the basil loses its shape. add the whipping cream and stir.
Reduce the heat to a simmer and using a heat safe spatula or wooden blade, occasionaly scrape the sides of the suace pan. After a few minuets, add the grated romano cheese, and stir. Add salt and pepper to taste, and keep reducing the cream until the sauce will stick to the back of a spoon without running. Add to gnocchi's, toss and serve...
If you try it, let me know what you think, its one of my favorite "stick to your ribs" winter in Detroit sauces.Comment
-
IMO Gnoccs are best in a very simple tomato sauce. Get yourself a can of whole/pealed tomatoes, mash them while they cook....add about a 1/4 cup of butter (or smartballance), some salt, and an unchopped 1/2 onion to rest in the sauce while it cooks. At the end add some fresh basil. When done, get rid of the onion, and spoon the sauce over the Gnoccs..........good stuffCoooostanza.....icq# 195813751Comment
-
By the way, you can add more pine nuts if you like them... The 2oz pack is about all I can get away with adding and still have my fiance enjoy it. If it were just for me, there would be a handfull of pine nuts in it... matter of fact, I think I'll go grab a handfull now
Comment
-
-
I just had some awesome gnocchi.
As for classic Ragu... that shit isn't fit for any pasta, let alone homemade gnocchi.
Comment
-
<insert something witty here>Comment
Comment