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Politics : Formerly About Advanced Micro Devices -- Ignore unavailable to you. Want to Upgrade?

To: RMF who wrote (877022)	7/31/2015 11:53:56 PM
From: bentway	Read Replies (1) \| Respond to of 1575624

I've never tried it. Seems like a lot of trouble. foodnetwork.com

To: RMF who wrote (877022)	8/1/2015 2:15:13 AM
From: combjelly	Read Replies (1) \| Respond to of 1575624

So, is it worth trying to make Gnocchi? Yep. Like any pasta its claim to fame is the ability to hold a sauce of particular thickness and flowability. Gnocchis are great for holding a very thick sauce, particularly cheese sauce, and having enough volume as to not being overwhelmed by the sauce itself. Gnocchis are easy to make. Don't focus on the normal white potato versions, use sweet potatoes, especially if you can source a purple variant, or maybe a winter squash like butternut or even pie pumpkin. Or use parsnips, which was probably the anscestral choice. Oh yeah. Boil them in chicken broth.

To: RMF who wrote (877022)

8/1/2015 8:00:57 AM

From: work4ever

1 Recommendation

Recommended By
gronieel2

Read Replies (1) | Respond to of 1575624

So, is it worth trying to make Gnocchi?

Gno.

To: RMF who wrote (877022)	8/2/2015 12:11:50 PM
From: THE WATSONYOUTH	Read Replies (2) \| Respond to of 1575624

You guys ever eat Gnocchi? ....as a kid....very often.....my mom was northern Italian from the Dolomite Alps region in Trentino..........a very simple and economical (but different ) gnocchi recipe calls for the use of stale Italian bread instead of any potatoes.......the crust is cut off and the bread is broken up into smaller pieces and soaked in milk..........flour and spinach is added to the right consistency along with whatever favorite spices you may like. You just scoop out a spoonful of the mix and drop it into boiling water and they're done when the gnocchi floats to the service. You make a big bowl full and then can add your favorite sauce on top. My mom simply used a melted stick of butter and also mixed in a half dozen fried scrambled eggs. I loved it.................all I can say is it doesn't sound too appetizing but anyone who ever tried it gave it a big thumbs up............also very quick and easy dish to make...............you got me going and I'm going to make some very soon..............the key is to get the right consistency so the mix is sticky and holds together well when dropped into the boiling water.......GO FOR IT! Regional varieties One variety, gnocchi di pane (literally "bread lumps"), derived from the Semmelknödel, is made from breadcrumbs and is popular in Friuli-Venezia Giulia, Veneto and Trentino-Alto Adige/Südtirol. Another variety from the latter region is spinach gnocchi.[ citation needed]

To: RMF who wrote (877022)	8/2/2015 7:24:39 PM
From: THE WATSONYOUTH	Respond to of 1575624

....i remember now my Mom added nutmeg spice. Strangolapreti (Trentino Style Spinach Gnocchi) Time30 minutes Difficulty Medium Course: First Courses Rate Add to My Menu Regione Trentino-Alto Adige Ingredients: Per 4 servings 4 bread rolls, stale 1 lb spinach 2 eggs all-purpose flour 3 tablespoons grated Parmigiano Reggiano cheese butter Preparation: Cut the stale bread rolls into chunks and soak in the warm milk. Cook the spinach or Swiss chard, and squeeze out. Mix with the bread the Swiss chard, eggs and enough flour to make a soft but fairly firm mixture. Pour the prepared mixture a spoonful at a time into abundant boiling salted water. When the gnocchi have floated to the surface, drain them and dress with a generous helping of Parmesan and fried butter. Comments