Good. Italian friend told me that his nanna would haunt me if I used egg, but I know some people do use it.
Only finely shredded to be tossed over gnocchi with griddled Mediterranean vegetables and then sauce on top.
Good. Italian friend told me that his nanna would haunt me if I used egg, but I know some people do use it.
Only finely shredded to be tossed over gnocchi with griddled Mediterranean vegetables and then sauce on top.
Spuds baked cd ? I vote no egg.
Usually boiled with skins on first then whacked through the ricer on finest setting.
nupā¦only if you are a wannabe M* chef. Actually changes the whole flavour profileā¦
boil or steam in skins
Not reallyā¦do give it a rest aye.
Excellent a veg section, these two books arenāt exclusive veggie but some of the veggie bits are amazing.
Persiana is brilliant. We use it quite a lot
Very much enjoy Sabrinaās recipes
Then you both need to get on to zaitoun, itās just as good but a Palestinian twist
Okay so totally fucked up my gnocchi. Not enough flour.
Gnocchi is really hard to do right. My brother-in-law is Italian. His mother showed me how to make gnocchi. There is a knack to doing them properly. She reckons hers were ok, I reckon they were as good as Iāve ever had. Despite the expert coaching mine are usually laughably poorā¦
in beef dripping.
They were light and fluffy but lost their shape. Iāve made better and have clues on how to improve.
Elucidate
I was pushing for as light and fluffy as I could get by using as little flour as possible and lightly working the dough, which worked at the expense of structure.
What Iād do next time - put the potatoes through the ricer another time; use a bit more flour, keep the working of the dough the same.
we use a drum sieve rather than the ricer
Rather partial to gnocchi baked in a spicy tomato n three cheese sauce until the top of the gnocchi are crispy whilst the bottoms remain soft and fluffy.
Also āCheatsā gnocchi made without the spudā¦I quite like the following Donna Hay recipe.
Hel prefers sautƩed gnocchi for similar reasons of texture I suppose.
SautƩed off with some crispy pancetta n pecorino makes a tasty side dish