The Golfer's Wife wrote:
>>>
>>> The Golfer's Wife
> Thank you so much for that. We find gnocchi generally fairly bland,
> but I guess the sauce is the the answer to this? I made a batch
> from simply potato, egg and flour but added grated parmesan cheese to
> give te gnocchi a lift. I wonder if cooked grated onion with garlic
> might also help. Do you know?
>
> Thanks again.
>
>
> The Golfer's Wife
It is better not to add things to the gnocchi because they can go gummy.
Stuffed gnocchi are available, and they are gummy. Try piquant
sauces, like Gorgonzola and walnuts, or very bright ragł versus the
sweeter versions. We don't even use egg to keep them lighter and
fluffier. Just potato, salt and flour. They can also be baked with
sauces alla ziti.
If you really don't care for them, why do you make them? Are you aware
of all the other non-potato gnocchi? Like semolina?
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