On Wed, 27 Jul 2005 19:09:13 +0200, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .

>>>
>>>When I will make dumplings, I will send you other photos.
>>>Cheers
>>>Pandora
>>>
>>>
>>>
>>
>> I would love a recipe. I have some wonderful sage in the garden that
>> would be perfect.
>>
>> A cheese suggestion, too, please....Does this need to be a grated
>> cheese such as a Parmigiano or Pecorino? I wonder how a gorgonzola
>> would taste crumbled over the gnocchi?
>
>Gorgonzola, IMHO, has a very hard taste, so it would cover delicacy of this
>kind of Gnocchi. that's why they put over only butter and sage.
>On the other hand, butter and sage, aren't so flavourful. Perhaps it would
>go better a creamy sauce with walnuts, "Fontina" (a piedmontese cheese), few
>milk to melt cheese and if you want few minced sausage. Yes, I think i will
>do like this.
>To make chestnut dumplings is very simple: boil 5-6 medium potatoes and when
>they are soft, peel and squash them over the pastry board. Make an hole
>inside. Then put in the hole two whole eggs and mix with potatoes. At this
>point you can start to add chestnut flour. You must add flour till the
>mixture is rather hard.
>Then you take a piece of mixture (as big as a tennis ball) and roll it over
>the floured pastry board (back and forth) with the hand's palms. It should
>comes out a long snake of pastry ( about one centimeter of diameter) that
>you will cut with a knife in little rectangle of about 2 centimeters lenght.
>Put your Gnocchi on a big and floured tray (if you want you can froze them
>with the tray, and when they are hard you can put in a freezer container).
>When the salted water boil (put in the water also 1-2 spoons of oil), plunge
>gnocchi and mix a little (with a long spoon) only the first time. Gnocchi
>are ready when they come on the surface.
>This is what I will do next saturday. Then I will tell you, but if you want
>to try before., you can follow this recipe.
>
>> Chestnut flour can easily be ordered online here in the US.
>
>Is a fortune ))
>
>Cheers
>Pandora
>
Potatoes? Like a regular gnocchi? I had looked around on the net and
most recipes had just the chestnut and regular or wheat flour. How
interesting!

Thank you so much.

Gloria