Ms T said:
Thanks very much for that, will give it a try soon
Gnocchi Why?
- Thread starter Urbane Worrier
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Thanks very much for that, will give it a try soon
trabuquera
Modesty Bag
Potato gnocchi with spicy tomatoey sauce = brilliant
handmade spinach & ricotta gnocchi with any sort of sauce = food of the gods.
as with most pasta-y things - the homemade version is a different beast from the processed one. (Myself I craaaave gnocchi so much that I'll eat the pre-packed potato ones and consider them a treat, but they do tend to have a weirdly chemical edge.) Trouble is they're a pain in the backside to make.
Overboiled gnocchi are a crime against food. They should be light and soft and pillowy....
want gnocchi for lunch now and it's not gonna happen
handmade spinach & ricotta gnocchi with any sort of sauce = food of the gods.
as with most pasta-y things - the homemade version is a different beast from the processed one. (Myself I craaaave gnocchi so much that I'll eat the pre-packed potato ones and consider them a treat, but they do tend to have a weirdly chemical edge.) Trouble is they're a pain in the backside to make.
Overboiled gnocchi are a crime against food. They should be light and soft and pillowy....
want gnocchi for lunch now and it's not gonna happen 
pogofish
Testicle Hairstyle
Some sort of bland gnocchi dish was the main course at a friend's vegetarian wedding meal once. Served with some sort of vaugely cheesy thin sauce & a texture not unlike the mornings of a bad head-cold - YUCK! The whole thing was not helped by the groom & a number of the guests indulging in a bit of the "with food like this, who needs meat, you just can't tell the difference can you?" patter. All I couldn't tell was if they were being serious or just taking the piss.
Never again!
Never again!
Idaho
continuity character
The best gnocchi I had was in Japan oddly enough. Gnocchi and sausage in a pumpkin sauce. Yes I know - but it really was nice.
Continental cheese is one track. Each country produces one type apart from England. French do various types of stinky gooey camenbert all called different names but all taste like stinky gooey camenbert. The Swiss do the hard holey stuff, or stuff that looks different but tastes pretty much the same. The dutch do Edam - which is better than the plastic crap they export here - but none the less is a single chapter in the great book of cheese. Italy get two points for mozerella and parmesan.
Continental cheese is one track. Each country produces one type apart from England. French do various types of stinky gooey camenbert all called different names but all taste like stinky gooey camenbert. The Swiss do the hard holey stuff, or stuff that looks different but tastes pretty much the same. The dutch do Edam - which is better than the plastic crap they export here - but none the less is a single chapter in the great book of cheese. Italy get two points for mozerella and parmesan.
