On 13/11/2015 7:16 PM, Don Martinich wrote:
> In article >, graham >
> wrote:
>
>> On 12/11/2015 7:18 PM, Don Martinich wrote:
>>> In article >, graham >
>>> wrote:
>>>
>>>> On 12/11/2015 3:55 PM, Dave Smith wrote:
>>>>> I confess. I had it for the first time last night. Last week I was in an
>>>>> Italian deli and bought a package of fresh <?>gnocchi off the shelf. We
>>>>> had it last night. I sauteed some shrimp in butter with garlic and then
>>>>> used the butter as a base for a white sauce to which I added some fresh
>>>>> grated Parmesan. It was great.
>>>>
>>>> I really like the truffle flavoured ones. If you ever have left over
>>>> mashed potato, gnocchi are dead easy to make.
>>>> Graham
>>>
>>> There are more varieties of gnocchi than those made with potatoes. My
>>> family's recipe was from the mother of a schoolmate of my aunt who was
>>> either from northern Italy or Ticino in Switzerland. It uses flour,
>>> eggs, butter, cheese, and water. If there's any interest I'll post the
>>> recipe.
>>>
>>> D.M.
>>>
>> Yes please! I have several recipes but that one looks interesting.
>> Graham
>
> Lina's Gnocchi
>
> 2 cups water
> 1 tsp salt
> 2 cups flour
> 1/2 lb butter
> 5 eggs
> 1/2 cup grated cheese- Parmigiano or Asiago
>
> Bring salted water to a boil. Add butter and when melted add flour.
> Remove from stove. Stir until mixture rolls off the side if the pot and
> sort of a ball. Cool. Stir in cheese and then add eggs, one at a time,
> mixing in each before adding the next one. Bring a pot of water to boil.
> Take a table spoon and scoop a ball of gnocchi dough and drop it into
> the boiling water. I usually cook about six in a batch. When they are
> floating on the surface the are ready to remove and place in a colander
> to drain. That's it. I usually make a pasta sauce using turkey neck,
> strained tomatoes, mushrooms, onions, garlic, wine etc. I mix the
> gnocchi and sauce in a casserole, sprinkle more cheese on top and heat
> in the oven before serving.
>
> D.M.
>
Thanks! Printed and saved.
The method, at the beginning, is a bit like making profiterole dough.
Graham

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