On Sat, 14 Jul 2007 14:58:06 +0200, Giusi > wrote:

>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 ragù 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?

I wasn't aware that I said I didn't like them. I said sometimes
gnocchi can be bland and may need something to add interest or flavour
- perhaps an interesting sauce?

> Are you aware
>of all the other non-potato gnocchi? Like semolina?

Yes I am. I don't like semolina gnocchi. And I know one can make
them with ricotta and spinach and they are very nice but I haven't
tried to do this myself.

Do you know if the basic potato dumpling style gnocchi I make has to
be cooked before freezing, or can I simply cook it after thawing out?

Thanks for this.

Cheers


The Golfer's Wife