No and I have been very tempted to. When I was in Italia it looked so easy - and was delightful however here it is blardy horrible. IME. Have you a recipe you are looking to try?
daarhn,
Oct 24, 6:41pm
So many delish flavours and relatively quick & easy to make. Check in on utube for demo. Floaters not sinkers is what you're aiming for; light and fluffy. Drooling at the thought of so many sauces and loads proper Parmesan. Give it a go and report back.
awoftam,
Oct 24, 6:45pm
Share your recipe?
daarhn,
Oct 24, 6:56pm
Cost you a bottle of Chianti. and a moonlit night out on the terrazza
esther-anne,
Oct 24, 7:10pm
I made it once - mine were like rubber balls!
davidt4,
Oct 24, 7:38pm
I always had success with Neil Perry's recipe for potatoe gnocchi. It involved mostly rice potato, a little flour and some egg yolks. If anyone wants the recipe let me know and I will type it out tomorrow.
ruby19,
Oct 25, 6:22am
I bake a pumpkin until tender puree, add egg, parmesan nutmeg, and flour season, I think the trick is to not work the dough too much or add too much flour. Yum.
rainrain1,
Oct 25, 10:01am
I might give it go some time soon, although your comments have now put me off. What are they actually supposed to taste like?
esther-anne,
Oct 25, 10:18am
Yes please davidt4. I would like to try making again, I have not even tasted them the way they. presumably, 'should' be TIA
davidt4,
Oct 25, 11:28am
Here you are Esther-Anne. The most important thing is to handle these very very gently.
750g floury potatoes (I use Agria) 2 egg yolks 60g plain white flour
Wash potatoes, boil with skins on until tender, about 25 minutes. Drain well, leave until cool enough to handle but still hot, remove skins and pass through a ricer or a mouli. Place warm potato in a large bowl, add egg yolks and flour, quickly and lightly combine using a pastry scraper, a knife or your hands. The dough should be very soft and light. As soon as it comes together cover lightly and allow to rest at room temperature for 5 minutes.
Cut dough into four and on a lightly floured board lightly pat and roll each piece into a long sausage shape about 2cm in diameter. Cut into 3 cm lengths. At this stage the gnocchi can be left at room temperature for a couple of hours if you cover them with a damp cloth. If you want the traditional scalloped shell shape use your thumb and a fork (I don't do this)
To cook the gnocchi bring a large pan of salted water to the boil and add gnocchi. As soon as each one rises to the surface give it 30 seconds then remove with a slotted spoon and drain well.
uli,
Oct 25, 1:37pm
I do the same recipe as davidt4, however since I am not a great egg separator - due to the fact that there seems to always some yolks or whites at the back of the fridge that need throwing out a couple of days later - I always use 2 complete eggs and add a bit more flour ( maybe 150 to 180g).
You can use a very dry floury pumpkin instead of the potatoes - bake in oven so it is dry, don't boil in water as you need much more flour then to compensate for the moisture.
You can add herbs as well if you feel like it.
esther-anne,
Oct 27, 6:45am
Thanks very much ladies. Was in a quandary about what to cook for dinner today so it will be something with gnocchi. Will post later whether it was a roaring success or massive fail.
rainrain1,
Oct 27, 7:18am
Is it normally served with a sauce, or can they be eaten without? If so, what's the favourite sauce
davidt4,
Oct 27, 8:58am
Gnocchi are a kind of pasta and always served with a sauce. They are most commonly made with either potato or semolina, always boiled, but sometimes also fried briefly after they are boiled. I used to serve them with a rich and concentrated sauce made with tomatoes, red capsicums, garlic, onion and olive oil, plus basil leaves, buffalo mozzarella and Parmesan on top.
rainrain1,
Aug 12, 8:18pm
OK thanks, I'm going to have to try them, and test my cooking skills
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