Last weekend I attempted gnocchi. Gnocchi is comparable to spaetzel, but it’s made from potato and is meant to be paired with Italian meat dishes. We’ve eaten it a few times and like it, so I figured I’d give it a shot. With Mario Batalli’s gnocchi recipe in hand I got going. The potatoes boiled, were riced and then the dough was chilled in the fridge for a bit to stiffen up. Then all the little gnocchi pieces got dumped into boiling water (see the spaetzel similarity??). They cooled off and we then tossed them with sauce for dinner. All I have to say is FAIL. This was soft and squishy and gnocchi should be much more firm- when you mix it with the sauce you shouldn’t get mashed potatoes with tomato sauce!
Lucky for us I made enough for 3 awful dinners with this stuff. I’m going to do some more research and look up some other gnocchi recipes and see what they say. I’m convinced this needed more flour, but who knows. I’ll let you know if I try this again (it won’t be soon).
 |
| Riced potatoes and the potato ricer I bought. Yes, another gadget. Surprise! |
 |
Potato+Flour+Water= Large Ball of Gnocchi Dough
|
 |
| Gnocchi, or so I thought |
 |
| 1 of 3 bags of gnocchi |
No comments:
Post a Comment