"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "cshenk" wrote in message
> ...
>
> Ophelia wrote:
>
> >
> > D has requested gnocchi. I always put a cheese sauce on, does
> > anyone do anything different?
> >
> > Also, do you serve them with anything else as well as the sauce?
>
> Oh I hope you don't hate on me! I'll be off the main beaten path for
> this one. Don calls them little pillows of heaven.
>
> Here's one of many that I think suit the less spicy type of eating
> 'DH' and you seem to like.
>
> Cook the amount of Gnocci that you plan to serve. 1/2c each is fairly
> common. Set to side so stays warm.
>
> Melt 1 stick of real butter gently, do not allow to brown. Stir in 1ts
> (to 2ts) corn starch (if unavailable, can use sifted flour) and stir
> slowly until it thickens just a little. Add 3-5 green onion bottoms
> (skipping stalks more than 4 inches above the bulb and reserving those
> for something else). Mince very finely 2-3 garlic cloves. Add 1/8ts
> white pepper (white mostly for looks, can use black ok). Add 8oz pack
> of defrosted imitation crab/lobster meat trying to keep it as much
> together in larger pieces. At this stage, if you want more 'gravy'
> add 1/4-1/3 cup heavy cream and be very gentle with stirring so as to
> not break up the meat too much as it comes to heat. Serve over
> gnocchi.
>
> This isnt a thick sauce recipe nor is it intended to be.
>
> Alternative, in same water you heated the Gnocchi, add 3lb mussels
> (shell on) then remove (discard any that didnt open). Add to sauce
> above at the end step drizzling the sauce among the inner mussel meats
> and gnocchi. This one isnt as pretty with frozen mussel meats but
> works just fine.
>
> For garnish with either, red bell peppers in strips work well (can be
> cooked in sauce or left crunchy, both work).
>
> ==
>
> Thanks very much! What did you mean about, hate on you?

LOL, only that I was going very non-mainstream with a recipe. Some
folks don't like to see that. You however are cool with it!

==

Not something known to me.