Peter Aitken wrote:
> "Darryl L. Pierce" > wrote in message
> s.com...
>> Benjamin Johnston wrote:
>>
>>> Every single time it comes out rubbery. Really heavy and dense and
>>> rubbery.

>> The rubberiness is from overworking the dough. I'm not sure of your
>> technique, but the way to make the dough is:
>>
>> 1. build your pile of flour, and hollow out a crater in the middle
>> 2. pour your liquids into the crater, being sure to keep the sides
>> from collapsing
>> --
>
> Where are the potatoes? I neve heard of gnocchi made with just flour.

Gnocchi means "little dumpling" or something roughly equivalent to that.
There's all different kinds of gnocchi - potato, flour, spinach...

My favourite gnocchi recipe calls for pumpkin pulp. I've adapted the recipe
(from 'La Cuchina') so as to use canned pumpkin, *not* the pie filling
stuff! Fresh pumpkin is only available seasonally around here in the
mid-South.

1-3/4 lb. canned pumpkin puree
3/4 c. butter
salt & pepper to taste
1/4 lb. emmental cheese
1/4 lb. gouda cheese
1/4 lb. bergkase cheese*
2 eggs
1 c. white flour
3 sprigs of sage leaves

NOTE: I can never find this cheese; a fresh chevre works nicely.

Chop up all the cheeses and mix them together, then add them to the pumpkin
puree and mix well. Add the eggs and flour and work just until you have a
fairly stiff mixture. Pinch off into many little gnocchis.

Bring a large saucepan of salted water to the boil. Tip the gnocchi into
the water, in batches, for about 3 minutes. When they begin to float,
remove them with a slotted spoon to a serving dish.

In a frying pan, melt the butter and add the sage and heat through. Season
the gnocchi with the sage butter.

Jill