(Please note that I have moved my blog as of September, 2009. This post is now at: http://tinyurl.com/y9z5k38. Please hop on over and visit me at my new site. Thanks!)
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11.15.2008
How to Make Homemade Gnocchi
(Please note that I have moved my blog as of September, 2009. This post is now at: http://tinyurl.com/y9z5k38. Please hop on over and visit me at my new site. Thanks!)
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Elaine,
ReplyDeleteMy favorite kind of pasta hands down. I remember watching my Nonna make these when I was a kid. I'm going to make them with Sam.
Brava!
ReplyDeleteI could eat gnocchi until the cows came home...my favorites! Looks like I have got dinner for tonight!
ReplyDeleteCan I just tell you how good this looks Elaine! I like what you said about the no ridges in Italy. Great tip with baking the potatoes too. I Haven't made this in years! Loved your video too you made it look so easy. Great post!
ReplyDeleteBeautiful, heart-warming post... need I say more? Thank you for sharing this with us!
ReplyDeleteThat was really helpful - and who could say not to homemade gnocchi? Certainly not me!
ReplyDeleteGreat! Just perfect! Ciao from Italy :-)
ReplyDeletei love this post so much - because it's on my short list to make and now you've done all the work for me. i can just follow you. because YOU i totally trust...
ReplyDeletei cooked from A16 last night. post to come soon.
I haven't made gnocchi yet this season, but you have totally inspired me with your wonderful pictures. And your sauce looks delicious. Thank you so much, Elaine. This was a lot of work.
ReplyDeletei remember going to my nonna's as a kid to help turn the pasta maker! and watching her make homemade pasta, especially gnocchi! I love it! I haven't ever made it myself, but this makes it look easy! Thanks for sharing!
ReplyDeletehey..
ReplyDeletei am so happy to see someone else doing a couple of things that i do with my gnocchi as well.... first being baking and second being no gnotches (yes... spelled correctly... pointless extra work that goes only gnocchi.. ha)
any ho.. looks wonderful and we are a once a month gnocchi household!
take care and keep doing what you do!
jonathan
dailydesignspot.com
I've learnt something new here - thanks. I think the idea of baking the potatoes would give them more flavour. I'm going to try your method, but I don't have a ricer or scraper - yet!
ReplyDeleteThese look so delicious! I just felt like I was in your kitchen, making gnocchi and drinking wine.
ReplyDeleteWell, you make it sound less scary, that's for sure. Fun even.
ReplyDeleteAnd your end result looks truly beautiful.
Hmmm, my favorite. I'll eat Gnocchi when it's 97 degrees and so humid I'm dripping with sweat.
ReplyDeleteLove, love, love it.
great pics. ur post reminded me so much of a wonderful trip i took to italy 10 yrs ago. i ate at this fantastic resto in florence where the rissoto was amazing. but the gnocchi at a resto in Rome beat everything else! congrats on making it!
ReplyDeleteAwesome, You Rock! I lived with an Italian last year would make scratch gnocchi. I have often lamented losing access to her encyclopedia of italian food - but no more: for I've found you!
ReplyDeleteGreat work, all of it.
me loves gnocchi.
ReplyDeletejust a tip, if you don't own a ricer, shredding the potato on a box grater works perfectly. that's how we make it and i can vouch for the fact that it works.
you're so right about the ridges... not totally necessary!
They look great! it nice to have the family make them together, some how they taste better!!
ReplyDeleteThanks for sharing, Chef Chuck
I sooo need to try this. Gnocci is one of my fave dishes so to make it at home would be so much better than some of the lackluster versions around here in Orlando.
ReplyDeleteNow, excuse me a moment while I go order myself a potato ricer ;) Thanks for the recipe and video!