Thread: lame gnocchi

On Dec 17, 8:48*pm, bulka <working.artists.work...@gmail.com> wrote:
> Bored the other night, followed a yahoo link about healthful sweet
> potatoes, ended up at a recipie for sweet potato gnocchi.
>
> http://www.glamour.com/health-fitnes...008/12/why-swe...
>
> Sounded pretty good. *Didn't pay any attention to the site name, but
> was a little suspicious when the recipie specified a free-range egg
> and apologized for using butter.
>
> Maybe it was me, but, rarely for me, I stuck pretty close to the
> script. *This stuff tastes like health food made of Play-Doh. *Now
> I've got a gallon freezer bag full of these lumps. *Threw some into a
> strong soup today. *Wasn't inedible. *Gonna try to get some down at
> dinner tonight - sauces were invented for a reason.
>
> Yakkin' 'stead o' cookin'
>
> Bulka

I would be immediately suspicious of a gnocchi recipe that didn't use
butter. Maybe you can make up for it by serving them with some
browned butter sauce and ham?

On Dec 17, 9:24*pm, Irina Paley <Irina.Pa...@gmail.com> wrote:
> On Dec 17, 8:48*pm, bulka <working.artists.work...@gmail.com> wrote:
>
>
>
> > Bored the other night, followed a yahoo link about healthful sweet
> > potatoes, ended up at a recipie for sweet potato gnocchi.
>
> >http://www.glamour.com/health-fitnes...008/12/why-swe...
>
> > Sounded pretty good. *Didn't pay any attention to the site name, but
> > was a little suspicious when the recipie specified a free-range egg
> > and apologized for using butter.
>
> > Maybe it was me, but, rarely for me, I stuck pretty close to the
> > script. *This stuff tastes like health food made of Play-Doh. *Now
> > I've got a gallon freezer bag full of these lumps. *Threw some into a
> > strong soup today. *Wasn't inedible. *Gonna try to get some down at
> > dinner tonight - sauces were invented for a reason.
>
> > Yakkin' 'stead o' cookin'
>
> > Bulka
>
> I would be immediately suspicious of a gnocchi recipe that didn't use
> butter. *Maybe you can make up for it by serving them with some
> browned butter sauce and ham?

Cut yer losses and dump the crap.
Lynn in Fargo

On Thu, 18 Dec 2008 10:04:59 -0800 (PST), Lynn from Fargo
<[email protected]> wrote:

>On Dec 17, 9:24*pm, Irina Paley <Irina.Pa...@gmail.com> wrote:
>> On Dec 17, 8:48*pm, bulka <working.artists.work...@gmail.com> wrote:
>>
>>
>>
>> > Bored the other night, followed a yahoo link about healthful sweet
>> > potatoes, ended up at a recipie for sweet potato gnocchi.
>>
>> >http://www.glamour.com/health-fitnes...008/12/why-swe...
>>
>> > Sounded pretty good. *Didn't pay any attention to the site name, but
>> > was a little suspicious when the recipie specified a free-range egg
>> > and apologized for using butter.
>>
>> > Maybe it was me, but, rarely for me, I stuck pretty close to the
>> > script. *This stuff tastes like health food made of Play-Doh. *Now
>> > I've got a gallon freezer bag full of these lumps. *Threw some into a
>> > strong soup today. *Wasn't inedible. *Gonna try to get some down at
>> > dinner tonight - sauces were invented for a reason.
>>
>> > Yakkin' 'stead o' cookin'
>>
>> > Bulka
>>
>> I would be immediately suspicious of a gnocchi recipe that didn't use
>> butter. *Maybe you can make up for it by serving them with some
>> browned butter sauce and ham?
>
>Cut yer losses and dump the crap.
>Lynn in Fargo

Damn. The recipe looked good to me (I like sweet potatoes) and easy
too. I'd never try real gnocchi, but I'd try that recipe.
http://www.glamour.com/health-fitnes...y-boost-y.html
http://tinyurl.com/3vp4jd

Sweet Potato Gnocchi
Recipe by Sarah Jio
Serves 6

Ingredients:

2 (8 ounce) sweet potatoes
2 cloves of garlic, pressed through a garlic press, or minced
3/4 teaspoon of kosher salt
3/4 teaspoon ground nutmeg
1 free-range egg
1/2 cup grated Parmesan cheese
2 cups all-purpose flour
3 tablespoons butter, for pan
5 fresh sage leaves, minced

Preparation:

Preheat oven to 350 degrees, and bring a large stock pot of salted
water to a boil. Bake sweet potatoes for 35 minutes, or until you can
pierce the flesh easily with a knife. Once the potatoes are cool
enough to handle, peel them before pressing through a potato ricer
into a large ceramic mixing bowl. Add the garlic, salt, nutmeg,
cheese, and egg. Sift in the flour, in small amounts, until the
mixture resembles dough. If the dough is overly sticky, add more flour
as needed.

On a floured cutting board or counter top, roll the dough into several
long "snakes," about two feet long and a half-inch wide. Cut the
strips into one-inch pieces and set aside in batches, being careful
they don't stick together. Roll each piece over a gnocchi paddle (a
fork will also work) until each section takes shape. Drop the pieces
into the boiling water, and allow them to cook--just for a few
minutes--until they float to the surface. Remove the floating pieces
with a slotted spoon, and keep warm in a serving dish.

In a large sauté pan, warm butter over medium heat until it begins to
brown, being careful not to let it burn. Reduce heat to low and add
the chopped sage leaves, and let the flavors meld for three minutes.
Add the gnocchi to the pan in batches, lightly browning each side
while it soaks up the flavors of the pan. Place gnocchi on a serving
tray and repeat until all of the gnocchi has been infused with the
sauce. Garnish with a sprig of sage, and serve immediately.

A note about the use of butter: This recipe only calls for a small
amount of butter, but you can substitute for olive oil, too.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" <[email protected]> ha scritto nel messaggio
Lynn from Fargo wrote:
>>Cut yer losses and dump the crap.
>>Lynn in Fargo
>
> Damn. The recipe looked good to me (I like sweet potatoes) and easy
> too. I'd never try real gnocchi, but I'd try that recipe.
> Sweet Potato Gnocchi
2 (8 ounce) sweet potatoes
> 2 cloves of garlic, pressed through a garlic press, or minced
> 3/4 teaspoon of kosher salt
> 3/4 teaspoon ground nutmeg
> 1 free-range egg
> 1/2 cup grated Parmesan cheese
> 2 cups all-purpose flour
> 3 tablespoons butter, for pan
> 5 fresh sage leaves, minced
>
> Preparation:

Way too much flour. Sometimes people try so hard to make healthfood out of
good food that it stops being worth it. The amount of flour ought to be
just what it takes to make the potato stick together, plus a little to roll
the gnocchi in.

On Fri, 19 Dec 2008 10:17:06 +0100, "Giusi" <[email protected]>
wrote:

>"sf" <[email protected]> ha scritto nel messaggio
>Lynn from Fargo wrote:
>>>Cut yer losses and dump the crap.
>>>Lynn in Fargo
>>
>> Damn. The recipe looked good to me (I like sweet potatoes) and easy
>> too. I'd never try real gnocchi, but I'd try that recipe.

>> Sweet Potato Gnocchi
> 2 (8 ounce) sweet potatoes
>> 2 cloves of garlic, pressed through a garlic press, or minced
>> 3/4 teaspoon of kosher salt
>> 3/4 teaspoon ground nutmeg
>> 1 free-range egg
>> 1/2 cup grated Parmesan cheese
>> 2 cups all-purpose flour
>> 3 tablespoons butter, for pan
>> 5 fresh sage leaves, minced
>>
>> Preparation:
>
>Way too much flour. Sometimes people try so hard to make healthfood out of
>good food that it stops being worth it. The amount of flour ought to be
>just what it takes to make the potato stick together, plus a little to roll
>the gnocchi in.
>
OK, I see what you mean now. If I try that recipe, I'll begin with
just a couple of tablespoons of flour. Sweet potatoes are
significantly "wetter" than russets, so the gnocchi will take more
flour than russets.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Ah, so. The lesson here...must be that whenever a recipe apologises for
butter, we should leave, immediately.

Lass