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

I Am sure that if you put only flour, Gnocchi come out too hard and
difficult to digest!!!!
Cheers
Pandora