On Tue, 13 Sep 2016 19:51:35 +0000 (UTC), tert in seattle
> wrote:

> barbie gee wrote:
> >
> >
> > On Mon, 12 Sep 2016, tert in seattle wrote:
> >
> >> barbie gee wrote:
> >>>
> >>>
> >>> On Mon, 12 Sep 2016, tert in seattle wrote:
> >>>
> >>>> sour cream? yes
> >>>> yogurt? ok
> >>>> lemon juice & pepper? yes
> >>>> marinara? not so much
> >>>>
> >>>> These are the frozen ones from costco. Anyone try these? They're pretty
> >>>> good. What do you eat them with?
> >>>>
> >>>>
> >>>
> >>> did you smother them in butter?
> >>> or bacon bits and bacon fat?
> >>
> >> I did not, but I just had some with a bit of fried up speck (and yogurt).
> >> That was pretty good.
> >
> > I have to admit that some potato pierogi are better than I expect them to
> > be. I have a cognitive dissonance when it comes to potatos wrapped in
> > noodles, but add some onion or cheese, and suddenly it doesn't seem quite
> > so bizarre. It's still a wad of carbs wrapped in a carb envelope, but...
> > some of them are pretty tasty.
>
> I had gnocchi once that was very good -- in Italy
>
> the other few times I gave it a try at restaurants in the U.S. it left
> me also wondering about the combination of starches, and why do it

I am not a potato gnocchi fan, but I stumbled into a restaurant once
that served the ricotta type (local restaurant, here in the USA) and
they were little pillows of loveliness. SOLD.

--
I love cooking with wine.
Sometimes I even put it in the food.