"Vilco" > ha scritto nel messaggio
...
> Stavo dormendo su un bancale di lambro quando il post di Pandora mi
> desto'
>
>>> Hey, Pandora (and anyone else), what sauce do you usually put on
>>> gnocchi?
>
>> In the centre of Italy we often use *ragł* (tomatos sauce with
> meat).
>> In nothern Italy the put cream with mushrooms or fontina sauce (
> like
>> I explained).
>> other persons use the famous *Pesto alla genovese* (a sort of basil
>> sauce with pine-seed, oil, Reggiano and Romano cheese).
>
> And don't forget grated cheese and butter sauce. Or, if you happen to
> have at hand a very good cheese as it, "gnocchi al Castelmagno",
> tipically found in Piedmont.
Very good Vilco. I have tried those!
> Also Gorgonzola works great, and you have less milk/cream to add since
> it is more creamy than other cheeses.
Gnam!Gnam! I forgot also these!
> Some people gets to the point af adding ragout and bechamel to theyr
> gnocchi, and then bake them for 20 - 30 minutes.
20-30 minutes!!! So much time?
> Best gnocchi sauce I ever tasted? In the tuscan - emilian Apennines, a
> hare tomato ragout.
Good! Thanks Vilco for having added other ways of cooking Gnocchi!
Pandora
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