The Golfer's Wife wrote:
> 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 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?
>
> 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
Don't cook them first.
Like other pastas, gnocchi are supposed to be the blander part of an
assemblage. They're really eaten a lot where I live.. Umbria is famous
for them. Sometimes they're good, sometimes they're not. Our local
ones are meant to be very light and they are not scored but are just
little cuts off a rope rolled with the hands.
Try flavorful cheese sauces and see how you like that.
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