<The Golfer's Wife> wrote in message
...
> On Sat, 14 Jul 2007 06:58:05 GMT, "Paco's Tacos" >
> wrote:
>
>>
>><The Golfer's Wife> wrote in message
. ..
>>>I have made up the mixture for gnocchi (or potato dumplings) and I
>>> would like now to make the gnocchi. There will be way too much and I
>>> wonder if I can free-flow freeze them and if so, is there anything
>>> else I especially have to do?
>>>
>>> Be grateful for a reply.
>>>
>>>
>>> The Golfer's Wife
>>
>>Gnocchi freeze well. Place on a sheet pan, freeze, portion in plastic
>>bags.
>>They'll be good for about a month, after that they will start to dry out
>>(freezer burn). Boil from frozen, 2-3 minutes.
>>
> 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

If you want to bump up the flavour & texture, try frying the gnocchi after
it is cooked. This is one of the few things that I think a non-stick pan is
perfectly suited to.

Over fairly high heat, add some oil (I use olive but you have to be careful
not to let it get too hot and start degrading - peanut oil would be a good
oil for a first attempt as it's more forgiving temperature-wise) and then,
using a slotted spoon, drain each scoop and add to the frypan. CAUTION: If
you don't drain sufficiently you will get some serious oil splatter. With
practice, you can get a real rhythm going, doing small batches at a time,
getting them crisp and golden brown on the outide.

When all gnocchi is done, drain the oil (or not), and put the sauce in and
heat it up. Then add the gnocchi back in and stir to coat.

A number of friends have said they didn't care for gnocchi until they tried
it this way. Add parmesan once plated.

Cheers,

Pete
Ormiston, Qld, Australia