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Gnocci,Gnocci!!! the beauty of cooking!!!

post #1 of 21
Thread Starter 

  Hello i'm motherpasta and 'im here to have a thread about Gnocchi I absolutely love Gnocchi and I know lots about it

if any of you have questions please ask!!

 

  Potato gnocchi is delicious and the good thing about all gnocchi is that you can have any kind of Ragu on top of them

 that is what the beauty of them is that is what the beauty of cooking is doing whatever you want. Cooking is a type of art that you can express yourself with its just an amazing thing to dedicate yourself to. I just want to thank everyone on this site you all are amazing and you can do anything. but the person that this whole thread is dedicated to is Phatch my admistrator on here she's given me info that ive been struggling to get for a while. Thank You So Much Phatch.:chef::peace:  

post #2 of 21
I've never made gnocchi so I have nothing to contribute yet. But I'd love to see what you can do, can you share your method?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 21
Thread Starter 

Well I normally will make dough and shape into about an inch and a half tube shape and then powder them a little bit with flour and take a rigid dough comb and make the lines across their tops. To finish them I boil them and using my judgment tell when they are done.

 

Ingredients for dough:

 

  1 3/4 cups of all purpose plain flour          {Extremely important general knowledge tip: For a serving 10 Gnocchi are the strict amount  

  one egg                                                       no more or no less is acceptable if you are having a special occasion}

  salt     

post #4 of 21

I'm not seeing any potato in that recipe.  How does that factor in to the equation? 

post #5 of 21
Thread Starter 

Well from my studies ive seen that recipe thank you for notifying me I didn't know that it was supposed to have potato in it thank you

post #6 of 21

Potato gnocchi are the most common. I've seen ricotta and flour ones before, pumpkin and I want to say a pure semolina one, but I'm not sure on that one. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 21
Quote:
Originally Posted by motherpasta View Post
 

  Hello i'm motherpasta and 'im here to have a thread about Gnocchi I absolutely love Gnocchi and I know lots about it

if any of you have questions please ask!!

 

  Potato gnocchi is delicious and the good thing about all gnocchi is that you can have any kind of Ragu on top of them

 that is what the beauty of them is that is what the beauty of cooking is doing whatever you want. Cooking is a type of art that you can express yourself with its just an amazing thing to dedicate yourself to. I just want to thank everyone on this site you all are amazing and you can do anything. but the person that this whole thread is dedicated to is Phatch my admistrator on here she's given me info that ive been struggling to get for a while. Thank You So Much Phatch.:chef::peace:  

 

Ummm, @motherpasta , Phatch is a gentleman  :)

post #8 of 21

There is a great article by chef @James Berman here:

 

 

How to Make Gnocchi
By Jim Berman Posted 2770 views 10 comments
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Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #9 of 21
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 21

@Koukouvagia

I made Potato Gnocchi last night. It is one of the easiest and quickest to make.

It's just baked potato and flour, maybe a pinch of salt. That's it.

You should start out right though. So you don't make lead bullets, use good ingredients.

I baked yukons. A lot of recipes boil. Too wet.

You should be able to get Tenero or 00 flour in your area. If not, I think even Amazon has caputo 00, that's a good one.

Bake and cool your potatoes. Take about a 2 lbs. potato and put them through a ricer.

Then add maybe 3/4lbs. or 12oz. Mix very lightly. Some recipes will say knead, don't. The dough should be light and fluffy.

The just roll them out and ridge them so they hold the sauce.

YUM!

Oh, No egg for me.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #11 of 21

Sorry guys, those posts came in while I was putzin. Lots of different Gnocchi

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post #12 of 21
Serving size is ten? I hope that's ten big fat ones or I'd still be very hungry.
post #13 of 21
Thread Starter 


hahahaha funny I just learned that from him lol thanks though!!! :lol:

post #14 of 21
Thread Starter 

 Serving size is ten it is the proper way if you have more than yourself there.

post #15 of 21
Thread Starter 

PLZ don't hate on me ok.

post #16 of 21

@motherpasta

I agree with you on the gnocchi. As a rule, the gnocchi is small amount. You wouldn't typically sit down to a big plate of it. (agita)

Like last night, I made the potato gnocchi.

We started with the gnocchi Just sauteed with a little pancetta in brown butter & cheese on top.

Then we had our first of the season Copper River Salmon with roasted brussel sprouts,

Then finished with a regular ole romaine salad.

 

No hating here:lips:

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post #17 of 21

I love gnocchi, the number you serves depends of the dimension you made them...of course you couldn't bring only ten CHICCHE (very little potatoe gnocchi)

 

I add the egg only if I don't have OLD potatoes, with old potatoes I add only flour (for white gnocchi, of course)

 

the ricotta ones are very light and tasty! I love add in the doug some chopped spinach, but you can add everything...more tasty using robiola/filadelfia instead of ricotta, but obviously more fat!

 

the semolino ones, we call them "gnocchi alla romana", they are baked in oven, and believe me, delicious!

post #18 of 21
I advice you guys to try ricotta gnocchi. Here is my recipe.
2 cups hanged ricotta cheese
4 eggyolks
1cup flour
1 clove garlic (microplaned)
SCratch of nutmeg (microplaned)
1/4 cup Parmesan cheese (microplaned)
Salt to taste
post #19 of 21

I've made ricotta gnocchi, otherwise known as gnudi.  They were delicious!  They were lightly poached and then sauteed in brown butter and sage.

*

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #20 of 21

@kouko what a great look your gnudi!

 

are you intrested in a curiosity about "gnudi"?

they are called "ravioli gnudi" because they are like the inside of the raviolo without pasta around...so they are "gnudi" from "ignudi, nudi" (undressed) :)

 

try also with a light tomato sauce made with some onion deep fried and herbs.... from the heaven :D

 

 

 

 

 

 

@ciha quite like my recipe (I use entire egg, not only the yolk...)...but don't need to salt the dough, when you cook them in salted water they get enough

post #21 of 21

If I/m going to make gnocchi with ricotta I will usually us the impastata. It's not traditional but it really blends and accepts fresh spices well.

I've also had the Gnudi made by a friend. She used what tasted like impastata mixed with  spices and sweet potato. Wow. Yum

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