[Chestnut dumplings] Reality show! First photos
I've made now without potatoes. I'm not a magician and I'haven't buy them
:))) Look. http://tinypic.com/9jjbm9 http://tinypic.com/9jjdcl.jpg http://tinypic.com/9jjds6 http://tinypic.com/9jje6s Now I must go because I have the water on the fire. Then I tell you Bye Bye Pandora |
The dish finished:
http://tinypic.com/9jkaab.jpg See you later, then I tell you I go to make the chestnut dumplings with potatoes now. These one are too hard, like I presumed! Cheers Pandora |
These gnocchi was made (this evening) with potatoes and chestnut flours. More soft, more digestible, perhaps less beautiful than the others. Recipe of this: FOR GNOCCHI: 200 gr. of potatoes 150 gr. chestnut flour 50 gr. normal flour --------------------- Boil potatoes till they are soft. Then, when they are stil hot, discard the skin. Put them in the potato musher and assemble them over the pastry board. http://tinypic.com/9jlvf8.jpg Make an hole and put inside 2 whole eggs. Beat the eggs with a fork; then add chestnut flour and begin to knead with your hands. If necessary (if the mixture is too soft, add some white flour). When is ready, make long snakes that you will cut like the photo of the precedent post. Put every "gnocco" on a tray (over which you have put a floured napkin). Meanwhile you have put on the fire a big pot full of salted water. Put inside also a spoon of oil. When the water boil put your gnocchi (few at a time) inside. Gnocchi are ready when they come to the surface. Take them out with a strainer and put in the frying pan with the sauce. (you can season this gnocchi only with some liquefied butter and sage). RACLETTE SAUCE http://tinypic.com/9jlwzt.jpg 3 glass of milk 150 gr of Raclette cheese; butter, salt black pepper sage. --------------------------- In a frying pan put the butter; liquefy it and then add the milk, pepper, salt and minced sage. At this point put the minced cheese and mix till you see a cream. If it is too liquid, put inside some teaspoons of potato starch. Put your gnocchi in the frying pan with the hot cream and serve at instant. http://tinypic.com/9jlx6p.jpg I hope you will enjoy this recipe. Cheers Pandora |
"Pandora" > ha scritto nel messaggio ... > > These gnocchi was made (this evening) with potatoes and chestnut flours. > More soft, more digestible, perhaps less beautiful than the others. > > Recipe of this: > FOR GNOCCHI: > 200 gr. of potatoes > 150 gr. chestnut flour > 50 gr. normal flour Sorry, I have trascripted wrong. It was 500 gr. of potatoes with skin, 150 of chestnut flour, 50 gr of white flour. Excuse me, I was in a Hurry! Pandora |
Pandora > wrote:
> http://tinypic.com/9jjbm9 > http://tinypic.com/9jjdcl.jpg > http://tinypic.com/9jjds6 > http://tinypic.com/9jje6s Only the 2nd URL worked for me, but the dumplings are adorable. serene |
Pandora > wrote:
> http://tinypic.com/9jkaab.jpg Did you use a fork to make those shapes? That's how I've seen it done, but I've never tried to make gnocchi. It's intimidating for me, but I may give it a shot next time I am feeling ambitious. serene |
"serene" > ha scritto nel messaggio ... > Pandora > wrote: > >> http://tinypic.com/9jkaab.jpg > > Did you use a fork to make those shapes? That's how I've seen it done, > but I've never tried to make gnocchi. It's intimidating for me, but I > may give it a shot next time I am feeling ambitious. No. It isn't a fork, it is a channelled chopping board. I put in my photo. Try to look this > http://tinypic.com/9joocg.jpg http://tinypic.com/9joq3c.jpg Anyway is very simple to make Gnocchi! Don't be afraid! You can also make them without grooves. Cheers Pandora |
Pandora > wrote:
> "serene" > ha scritto nel messaggio > ... > > Pandora > wrote: > > > >> http://tinypic.com/9jkaab.jpg > > > > Did you use a fork to make those shapes? That's how I've seen it done, > > but I've never tried to make gnocchi. It's intimidating for me, but I > > may give it a shot next time I am feeling ambitious. > > No. It isn't a fork, it is a channelled chopping board. I put in my photo. > Try to look this > > > http://tinypic.com/9joocg.jpg > http://tinypic.com/9joq3c.jpg I see the chopping board, but I still don't understand what you mean. Can you explain? > > Anyway is very simple to make Gnocchi! Don't be afraid! > You can also make them without grooves. I'll give it a shot. Thanks! serene |
"serene" > ha scritto nel messaggio . .. > Pandora > wrote: > >> "serene" > ha scritto nel messaggio >> ... >> > Pandora > wrote: >> > >> >> http://tinypic.com/9jkaab.jpg >> > >> > Did you use a fork to make those shapes? That's how I've seen it done, >> > but I've never tried to make gnocchi. It's intimidating for me, but I >> > may give it a shot next time I am feeling ambitious. >> >> No. It isn't a fork, it is a channelled chopping board. I put in my >> photo. >> Try to look this >> >> > http://tinypic.com/9joocg.jpg >> http://tinypic.com/9joq3c.jpg > > I see the chopping board, but I still don't understand what you mean. > Can you explain? I put the Gnocco over the Channelled chopping board and with my thumb I roll it over making a light pressure. The Gnocco will come out channelled with a cavity on one side (the side where you put the thumb). Gnocco with cavity is much more digestible, light and beautiful than a round whole gnocco. Cheers Pandora |
"Curly Sue" > ha scritto nel messaggio ... > On Thu, 28 Jul 2005 13:29:31 -0700, (serene) > wrote: > >>Pandora > wrote: >> >>> http://tinypic.com/9jjbm9 >>> http://tinypic.com/9jjdcl.jpg >>> http://tinypic.com/9jjds6 >>> http://tinypic.com/9jje6s >> >>Only the 2nd URL worked for me, but the dumplings are adorable. >> > I tried adding "jpg" to the end but that didn't help. I send you others.Yesterday, Tinypic had some problems. Look: http://tinypic.com/9k5r47.jpg http://tinypic.com/9k5rg4.jpg http://tinypic.com/9k5rnn.jpg http://tinypic.com/9k5s04.jpg Hoping you can see these. Cheers Pandora |
Pandora > wrote:
> I put the Gnocco over the Channelled chopping board and with my thumb I roll > it over making a light pressure. The Gnocco will come out channelled with a > cavity on one side (the side where you put the thumb). > Gnocco with cavity is much more digestible, light and beautiful than a round > whole gnocco. Thanks! The channels aren't clear to me in the picture. Thanks for the explanation. Guy (one of my husbands) and I are planning to make this next time we're in the mood to cook. serene |
"serene" > ha scritto nel messaggio . .. > Pandora > wrote: > >> I put the Gnocco over the Channelled chopping board and with my thumb I >> roll >> it over making a light pressure. The Gnocco will come out channelled with >> a >> cavity on one side (the side where you put the thumb). >> Gnocco with cavity is much more digestible, light and beautiful than a >> round >> whole gnocco. > > Thanks! The channels aren't clear to me in the picture. Thanks for the > explanation. Guy (one of my husbands) and I are planning to make this > next time we're in the mood to cook. And the other husbands????? Did you lend him? :)))))))))))))))))))))))))))))))))) Pandora > > serene |
Pandora > wrote:
> "serene" > ha scritto nel messaggio > . .. > > Thanks! The channels aren't clear to me in the picture. Thanks for the > > explanation. Guy (one of my husbands) and I are planning to make this > > next time we're in the mood to cook. > > And the other husbands????? > Did you lend him? :)))))))))))))))))))))))))))))))))) *grin* No, the other husband (James) and I don't usually cook together. Sometimes we do, but usually I cook for him or he cooks for me. Guy and I, on the other hand, like to find a recipe for something fun (last time, it was citrus jelly made from his Meyer lemons) and make it in his swanky (fancy) new kitchen. And my wife doesn't cook at all, unless you count pushing the buttons on the microwave. :-) serene |
"serene" > ha scritto nel messaggio ... > Pandora > wrote: > >> "serene" > ha scritto nel messaggio >> . .. > >> > Thanks! The channels aren't clear to me in the picture. Thanks for the >> > explanation. Guy (one of my husbands) and I are planning to make this >> > next time we're in the mood to cook. >> >> And the other husbands????? >> Did you lend him? :)))))))))))))))))))))))))))))))))) > > *grin* No, the other husband (James) and I don't usually cook together. > Sometimes we do, but usually I cook for him or he cooks for me. Ohhh! What a romantic scene! Guy and > I, on the other hand, like to find a recipe for something fun (last > time, it was citrus jelly made from his Meyer lemons) and make it in his > swanky (fancy) new kitchen. Is James jealous of Guy? > > And my wife doesn't cook at all, unless you count pushing the buttons on > the microwave. :-) > > serene Ohhhhhh! I understand: you have two husbands and one wife! But who are you? An husband or a wife? Oh my God. I think that sumertime is beginning to make effect on my poor head :))) Pandora |
Pandora > wrote:
> "serene" > ha scritto nel messaggio > ... > > > > *grin* No, the other husband (James) and I don't usually cook together. > > Sometimes we do, but usually I cook for him or he cooks for me. > > Ohhh! What a romantic scene! :-) We take turns, but for our parties, we work together, and I really like that. And James is a good cook, but I like cooking more than he does, so I do most of the cooking when we're not having a party. (But he's happy to fix us udon or yaki soba or a tuna sandwich if I don't feel up to making us food. And his mushroom omelettes are yummalicious.) > > Guy and > > I, on the other hand, like to find a recipe for something fun (last > > time, it was citrus jelly made from his Meyer lemons) and make it in his > > swanky (fancy) new kitchen. > > Is James jealous of Guy? Nope. They're very sweet to each other. When we all hang out together, I really like watching them relate to each other. It's very sweet. > > > > And my wife doesn't cook at all, unless you count pushing the buttons on > > the microwave. :-) > > Ohhhhhh! I understand: you have two husbands and one wife! > But who are you? An husband or a wife? > Oh my God. I think that sumertime is beginning to make effect on my poor > head :))) *giggle* I'm a wife. I know, it's confusing sometimes, but our life is pretty much like anyone else's married life, just with more people. ObFood: Today I will try to figure out which gnocchi recipe to make, and then tomorrow, Guy and I are going to make gnocchi and lemon jelly. He's running out of jelly, and he really likes it, especially because it's made from his own lemons. Hey, Pandora (and anyone else), what sauce do you usually put on gnocchi? There was this great place in San Diego (La Mesa, actually) that used to make it with a mushroom-and-wine sauce, but I haven't had it since. serene |
"serene" > ha scritto nel messaggio ... > Pandora > wrote: > >> "serene" > ha scritto nel messaggio >> ... >> > >> > *grin* No, the other husband (James) and I don't usually cook >> > together. >> > Sometimes we do, but usually I cook for him or he cooks for me. >> >> Ohhh! What a romantic scene! > > :-) We take turns, but for our parties, we work together, and I really > like that. And James is a good cook, but I like cooking more than he > does, so I do most of the cooking when we're not having a party. (But > he's happy to fix us udon or yaki soba or a tuna sandwich if I don't > feel up to making us food. And his mushroom omelettes are > yummalicious.) Good! I love omelettes, and I love mushrooms. Can you lend me James? > >> > Guy and >> > I, on the other hand, like to find a recipe for something fun (last >> > time, it was citrus jelly made from his Meyer lemons) and make it in >> > his >> > swanky (fancy) new kitchen. >> >> Is James jealous of Guy? > > Nope. They're very sweet to each other. When we all hang out together, > I really like watching them relate to each other. It's very sweet. Ohhhhh! Wonderful! So, I think that the jealous are you :))) > >> > >> > And my wife doesn't cook at all, unless you count pushing the buttons >> > on >> > the microwave. :-) > >> >> Ohhhhhh! I understand: you have two husbands and one wife! >> But who are you? An husband or a wife? >> Oh my God. I think that sumertime is beginning to make effect on my poor >> head :))) > > *giggle* I'm a wife. I know, it's confusing sometimes, but our life is > pretty much like anyone else's married life, just with more people. Ah! Ok! You are a very lucky person:)))) > > ObFood: Today I will try to figure out which gnocchi recipe to make, > and then tomorrow, Guy and I are going to make gnocchi and lemon jelly. > He's running out of jelly, and he really likes it, especially because > it's made from his own lemons. Sorry, I don't understand: You would like to put lemon jelly over Gnocchi? > > 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). There was this great place in San Diego (La Mesa, actually) > that used to make it with a mushroom-and-wine sauce, but I haven't had > it since. I haven't try this sauce. If I see the recipe I can tell you if it could be good for gnocchi. Cheers to husbands and wives! Pandora |
Pandora > wrote:
> "serene" > ha scritto nel messaggio > ... > > :-) We take turns, but for our parties, we work together, and I really > > like that. And James is a good cook, but I like cooking more than he > > does, so I do most of the cooking when we're not having a party. (But > > he's happy to fix us udon or yaki soba or a tuna sandwich if I don't > > feel up to making us food. And his mushroom omelettes are > > yummalicious.) > > Good! I love omelettes, and I love mushrooms. Can you lend me James? *grin* Sure! <snip> > Ah! Ok! You are a very lucky person:)))) Yep! > > ObFood: Today I will try to figure out which gnocchi recipe to make, > > and then tomorrow, Guy and I are going to make gnocchi and lemon jelly. > > He's running out of jelly, and he really likes it, especially because > > it's made from his own lemons. > > Sorry, I don't understand: You would like to put lemon jelly over Gnocchi? nonono, two separate things. He's running out of the jelly we made last time, so we'll make more. Then for dinner we'll make gnocchi, I'm thinking. > > 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). > > There was this great place in San Diego (La Mesa, actually) > > that used to make it with a mushroom-and-wine sauce, but I haven't had > > it since. > > I haven't try this sauce. If I see the recipe I can tell you if it could be > good for gnocchi. > Cheers to husbands and wives! Thanks! :-) serene |
On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" >
wrote: > >"Curly Sue" > ha scritto nel messaggio ... >> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >> wrote: >> >>>Pandora > wrote: >>> >>>> http://tinypic.com/9jjbm9 >>>> http://tinypic.com/9jjdcl.jpg >>>> http://tinypic.com/9jjds6 >>>> http://tinypic.com/9jje6s >>> >>>Only the 2nd URL worked for me, but the dumplings are adorable. >>> >> I tried adding "jpg" to the end but that didn't help. > >I send you others.Yesterday, Tinypic had some problems. >Look: > >http://tinypic.com/9k5r47.jpg >http://tinypic.com/9k5rg4.jpg >http://tinypic.com/9k5rnn.jpg >http://tinypic.com/9k5s04.jpg > >Hoping you can see these. >Cheers >Pandora They're gorgeous and I'll bet they taste delicious! I have a gnocchi paddle I bought a few years back and will use it when I make this. Thank you, Pandora!! TammyM Sacramento, California |
"TammyM" > ha scritto nel messaggio ... > On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > > wrote: > >> >>"Curly Sue" > ha scritto nel messaggio ... >>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>> wrote: >>> >>>>Pandora > wrote: >>>> >>>>> http://tinypic.com/9jjbm9 >>>>> http://tinypic.com/9jjdcl.jpg >>>>> http://tinypic.com/9jjds6 >>>>> http://tinypic.com/9jje6s >>>> >>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>> >>> I tried adding "jpg" to the end but that didn't help. >> >>I send you others.Yesterday, Tinypic had some problems. >>Look: >> >>http://tinypic.com/9k5r47.jpg >>http://tinypic.com/9k5rg4.jpg >>http://tinypic.com/9k5rnn.jpg >>http://tinypic.com/9k5s04.jpg >> >>Hoping you can see these. >>Cheers >>Pandora > > They're gorgeous and I'll bet they taste delicious! I have a gnocchi > paddle I bought a few years back and will use it when I make this. > Thank you, Pandora!! > > TammyM > Sacramento, California What is a *Gnocchi paddle*? Pandora |
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. Also Gorgonzola works great, and you have less milk/cream to add since it is more creamy than other cheeses. Some people gets to the point af adding ragout and bechamel to theyr gnocchi, and then bake them for 20 - 30 minutes. Best gnocchi sauce I ever tasted? In the tuscan - emilian Apennines, a hare tomato ragout. -- Vilco Think pink, drink rose' |
"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 |
"Pandora" > wrote in message ... > > "TammyM" > ha scritto nel messaggio > ... >> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >> wrote: >> >>> >>>"Curly Sue" > ha scritto nel messaggio ... >>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>> wrote: >>>> >>>>>Pandora > wrote: >>>>> >>>>>> http://tinypic.com/9jjbm9 >>>>>> http://tinypic.com/9jjdcl.jpg >>>>>> http://tinypic.com/9jjds6 >>>>>> http://tinypic.com/9jje6s >>>>> >>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>> >>>> I tried adding "jpg" to the end but that didn't help. >>> >>>I send you others.Yesterday, Tinypic had some problems. >>>Look: >>> >>>http://tinypic.com/9k5r47.jpg >>>http://tinypic.com/9k5rg4.jpg >>>http://tinypic.com/9k5rnn.jpg >>>http://tinypic.com/9k5s04.jpg >>> >>>Hoping you can see these. >>>Cheers >>>Pandora >> >> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >> paddle I bought a few years back and will use it when I make this. >> Thank you, Pandora!! >> >> TammyM >> Sacramento, California > > What is a *Gnocchi paddle*? > Pandora > http://www.creativecookware.com/gnocchi_paddle.htm |
"Pandora" > wrote in message ... > > "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. > Vilco, rabbit is not a subject I broach easily, but here goes! Are there rabbit farms? Like there are beef farms and pork farms? My imagination is going wild wondering how they keep them -- are they little itty-bitty rabbits for tenderness, jack-rabbit types for stews, rabbits bred just for stews, rabbit breast recipes, rabbit leg recipes? Oh my, it's a wonderment. I recall on the farm six decades ago still vivid in my memory my dad stripping a rabbit of its skin. Several members of the family ended up in the hospital; all were sick. I didn't eat the rabbit, but I recall, he was a big one -- not, of course, a kangaroo size -- tee hee. I am not a pita type person, but duck, geese and rabbit (and, of course, horse, squirrels and snake) are not for me. If you are referring to the Alpes when you say, emilian Apennines, I'll bet just about everything after a day out in that air tastes wonderful. Dee Dee |
"MOMPEAGRAM" > wrote in message news:1122726611.145331c55d41ef5518a1c3829b6e086e@t eranews... > > "Pandora" > wrote in message > ... >> >> "TammyM" > ha scritto nel messaggio >> ... >>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>> wrote: >>> >>>> >>>>"Curly Sue" > ha scritto nel messaggio ... >>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>> wrote: >>>>> >>>>>>Pandora > wrote: >>>>>> >>>>>>> http://tinypic.com/9jjbm9 >>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>> http://tinypic.com/9jjds6 >>>>>>> http://tinypic.com/9jje6s >>>>>> >>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>> >>>>> I tried adding "jpg" to the end but that didn't help. >>>> >>>>I send you others.Yesterday, Tinypic had some problems. >>>>Look: >>>> >>>>http://tinypic.com/9k5r47.jpg >>>>http://tinypic.com/9k5rg4.jpg >>>>http://tinypic.com/9k5rnn.jpg >>>>http://tinypic.com/9k5s04.jpg >>>> >>>>Hoping you can see these. >>>>Cheers >>>>Pandora >>> >>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>> paddle I bought a few years back and will use it when I make this. >>> Thank you, Pandora!! >>> >>> TammyM >>> Sacramento, California >> >> What is a *Gnocchi paddle*? >> Pandora >> > http://www.creativecookware.com/gnocchi_paddle.htm That is so darned cute and innovative. I'm sure it must've been around for many decades. Did Marco Polo bring this idea back to Italy? Hmmmm. Dee Dee > > |
On Sat, 30 Jul 2005 08:51:31 +0200, "Pandora" >
wrote: > >"TammyM" > ha scritto nel messaggio ... <snip> >> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >> paddle I bought a few years back and will use it when I make this. >> Thank you, Pandora!! >> >> TammyM >> Sacramento, California > >What is a *Gnocchi paddle*? >Pandora > It's your own "channeled gnocchi board!" http://tinypic.com/9joocg.jpg Sue(tm) Lead me not into temptation... I can find it myself! |
"MOMPEAGRAM" > ha scritto nel messaggio news:1122726611.145331c55d41ef5518a1c3829b6e086e@t eranews... > > "Pandora" > wrote in message > ... >> >> "TammyM" > ha scritto nel messaggio >> ... >>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>> wrote: >>> >>>> >>>>"Curly Sue" > ha scritto nel messaggio ... >>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>> wrote: >>>>> >>>>>>Pandora > wrote: >>>>>> >>>>>>> http://tinypic.com/9jjbm9 >>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>> http://tinypic.com/9jjds6 >>>>>>> http://tinypic.com/9jje6s >>>>>> >>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>> >>>>> I tried adding "jpg" to the end but that didn't help. >>>> >>>>I send you others.Yesterday, Tinypic had some problems. >>>>Look: >>>> >>>>http://tinypic.com/9k5r47.jpg >>>>http://tinypic.com/9k5rg4.jpg >>>>http://tinypic.com/9k5rnn.jpg >>>>http://tinypic.com/9k5s04.jpg >>>> >>>>Hoping you can see these. >>>>Cheers >>>>Pandora >>> >>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>> paddle I bought a few years back and will use it when I make this. >>> Thank you, Pandora!! >>> >>> TammyM >>> Sacramento, California >> >> What is a *Gnocchi paddle*? >> Pandora >> > http://www.creativecookware.com/gnocchi_paddle.htm Ohhhhh! It is like the mine!!! But I spent only 2 Euros. Cheers Pandora > > |
"Dee Randall" > ha scritto nel messaggio ... > > "MOMPEAGRAM" > wrote in message > news:1122726611.145331c55d41ef5518a1c3829b6e086e@t eranews... >> >> "Pandora" > wrote in message >> ... >>> >>> "TammyM" > ha scritto nel messaggio >>> ... >>>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>>> wrote: >>>> >>>>> >>>>>"Curly Sue" > ha scritto nel messaggio ... >>>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>>> wrote: >>>>>> >>>>>>>Pandora > wrote: >>>>>>> >>>>>>>> http://tinypic.com/9jjbm9 >>>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>>> http://tinypic.com/9jjds6 >>>>>>>> http://tinypic.com/9jje6s >>>>>>> >>>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>>> >>>>>> I tried adding "jpg" to the end but that didn't help. >>>>> >>>>>I send you others.Yesterday, Tinypic had some problems. >>>>>Look: >>>>> >>>>>http://tinypic.com/9k5r47.jpg >>>>>http://tinypic.com/9k5rg4.jpg >>>>>http://tinypic.com/9k5rnn.jpg >>>>>http://tinypic.com/9k5s04.jpg >>>>> >>>>>Hoping you can see these. >>>>>Cheers >>>>>Pandora >>>> >>>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>>> paddle I bought a few years back and will use it when I make this. >>>> Thank you, Pandora!! >>>> >>>> TammyM >>>> Sacramento, California >>> >>> What is a *Gnocchi paddle*? >>> Pandora >>> >> http://www.creativecookware.com/gnocchi_paddle.htm > > That is so darned cute and innovative. I'm sure it must've been around > for many decades. Did Marco Polo bring this idea back to Italy? Hmmmm. > Dee Dee Impossible Marco Pollo ate only chickens :))))))))))))))))))))))))))))))))))) Pandora >> >> > > |
"Curly Sue" > ha scritto nel messaggio ... > On Sat, 30 Jul 2005 08:51:31 +0200, "Pandora" > > wrote: > >> >>"TammyM" > ha scritto nel messaggio ... > <snip> >>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>> paddle I bought a few years back and will use it when I make this. >>> Thank you, Pandora!! >>> >>> TammyM >>> Sacramento, California >> >>What is a *Gnocchi paddle*? >>Pandora >> > It's your own "channeled gnocchi board!" > http://tinypic.com/9joocg.jpg > ohhhhhh! It is mine gnocchi paddle!!!!! :)))))) Cheers Pandora |
On Sat, 30 Jul 2005 13:32:06 +0200, "Pandora" >
wrote: > >"Vilco" > ha scritto nel messaggio ... <snip> >> 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 So many gnocchi, so little time! Here are recipes for the gnocchi I brought to the August '97 NYC-RFC cook-in (http://users.rcn.com/sue.interport/rfc/august97.html). There are some notes about the recipes posted there. GNOCCHI ALLA ROMANA (semolina gnocchi; I had these in Florence as an appetizer) (from: Italian Cooking Class Cookbook, Editors of Consumer Guide, Beekman House, NY, 1982, Publications International) Vegetable oil 3 cups (750 mL) milk 1-1/2 teaspoons (7 mL) salt Large pinch ground nutmeg Large pinch pepper 1 cup (250 mL) plus 2 tablespoons (30 mL) semolina 2 large egg yolks, lightly beaten 1 cup (250 mL) freshly grated Parmesan cheese (about 3 ounces or 85 g) 6 tablespoons (90 mL) butter Line bottom of 15-1/2 x 10-1/2 x 1-inch (39 x 26.5 x 2.5 cm) baking pan with aluminum foil. Generously oil the foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart (3 L) saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat. Add egg yolks, 3/4 cup (180 mL) of the cheese and 2 table-spoons (30 mL) of the butter to semolina mixture; stir until butter is melted and mixture is smooth. Transfer mixture to prepared pan. Pat out with spatula to 3/8-inch 1 cm) thickness. Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 deg F (220 C). Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with a 2" round cutter. Arrange gnocchi overlapping in a 10" (25 cm) shallow flameproof baking dish. Melt the remaining 4 T (60 ml) butter in a small saucepan. Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 c (60 ml) cheese. Bake until tops of gnocchi are crisp and golden, 20-25 min. Place under broiler about 4" (10 cm) from heat until lightly brown, 1-2 min. Serve at once. Makes 4-6 servings. ********************************* SPINACH AND POTATO GNOCCHI (From: The Ultimate Italian Cookbook, Carla Capalbo, Anness Publishing, Ltd, 1994) 1-1/2 lb fresh spinach, or 14 oz frozen leaf spinach 2 lb waxy potatoes, scrubbed salt, to taste 2 to 2-1/2 cups flour 1 egg pinch of grated nutmeg 1/4 cup butter freshly grated Parmesan cheese, to serve Wash fresh spinach in several changes of cold water. Pull off any tough stalks. Place in a large saucepan with only the water that is clinging to the leaves. Cover the pan, and cook over moderate heat, stirring occasionally,until the spinach is tender, about 5-8 minutes. Cook uncovered for the last 2-3 minutes to boil off some of the water. Remove from the heat. Drain. Cook frozen spinach according to the instructions on the package. Spread the spinach over a clean dish towel, roll it up and wring out all excess moisture. Chop the spinach finely with a sharp knife. Place the unpeeled potatoes in a large pan of salted water. Bring to a boil, and cook until the potatoes are tender but not falling apart. Drain. Peel as soon as possible, while the potatoes are still hot. On a work surface spread out a layer of flour. Mash the hot potatoes with a food mill, dropping them directly onto the flour. Add the spinach, and mix lightly into the potatoes. Sprinkle with about half of the remaining flour and mix in lightly. Break the egg into the mixture, add the nutmeg, and knead lightly, drawing in more flour as necessary. When the dough is light to the touch and no longer moist or sticky it is ready to be rolled. Do not overwork or the gnocchi will be heavy. Divide the dough into 4 parts. On a lightly floured board form each into a roll about 3/4 inch in diameter. Cut the rolls crosswise into pieces about 3/4 inch long. Hold an ordinary table fork with long tines sideways, leaning on the board. One by one press and roll the gnocchi lightly along the tines of the fork towards the points, making ridges on one side, and a depression from your thumb on the other. (I didn't do this step.) Bring a large pan of water to a fast boil. Add salt and drop about half the gnocchi in. They will sink to the bottom of the pan. When they rise to the surface, after 3-4 minutes, the gnocchi are done. Scoop them out with a large slotted spoon, and place in a warmed serving bowl. Keep warm while the remaining gnocchi are boiling. As soon as they are cooked, toss the gnocchi with the butter or a heated sauce, sprinkle with grated Parmesan, and serve. Serves 6. SWEET POTATO GNOCCHI (J. Taylor, Better Homes and Gardens, December 1996) 4 sweet potatoes, peeled and quartered (1-1/3 lb.) 1 cup ricotta cheese 1/2 tsp. salt 1/2 tsp. ground nutmeg (optional) 2 cups all-purpose flour In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 25 to 35 minutes or till tender. Drain well; return to the same pan. Over low heat, mash potatoes with a potato masher until smooth, allowing any extra moisture to evaporate. Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1-1/2 cups of the flour. On a well-floured surface, knead in the remaining 1/2 cup flour; kneading for 2 to 3 minutes or till dough forms a soft ball. Divide into 8 pieces. With well-floured hands, roll each piece of dough into a 12-inch-long log (about 1 inch in diameter). Cut logs crosswise into 1-inch pieces. With a floured finger, make a dimple in the center of each piece. Cook gnocchi, several at a time, in a large pot of boiling salted water for 3 to 4 minutes or till gnocchi rise to the surface of the water. (Do not overcook.) Remove with a slotted spoon; drain on paper towels. Cover to keep warm while cooking remaining gnocchi. If desired, top gnocchi with melted butter; grated Parmesan cheese, and pepper. Makes 16 side-dish servings (about 96 gnocchi). Nutrition facts per serving: 116 cal., 1 g total fat (1 g sat. fat), 5 mg chol., 90 mg sodium, 22 g carbo., 2 g fiber, 4 g pro. Daily Values: 92% vit. A, 16% vit. C, 6% iron. Sue(tm) Lead me not into temptation... I can find it myself! |
"Dee Randall" > wrote in message ... > > "MOMPEAGRAM" > wrote in message > news:1122726611.145331c55d41ef5518a1c3829b6e086e@t eranews... >> >> "Pandora" > wrote in message >> ... >>> >>> "TammyM" > ha scritto nel messaggio >>> ... >>>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>>> wrote: >>>> >>>>> >>>>>"Curly Sue" > ha scritto nel messaggio ... >>>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>>> wrote: >>>>>> >>>>>>>Pandora > wrote: >>>>>>> >>>>>>>> http://tinypic.com/9jjbm9 >>>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>>> http://tinypic.com/9jjds6 >>>>>>>> http://tinypic.com/9jje6s >>>>>>> >>>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>>> >>>>>> I tried adding "jpg" to the end but that didn't help. >>>>> >>>>>I send you others.Yesterday, Tinypic had some problems. >>>>>Look: >>>>> >>>>>http://tinypic.com/9k5r47.jpg >>>>>http://tinypic.com/9k5rg4.jpg >>>>>http://tinypic.com/9k5rnn.jpg >>>>>http://tinypic.com/9k5s04.jpg >>>>> >>>>>Hoping you can see these. >>>>>Cheers >>>>>Pandora >>>> >>>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>>> paddle I bought a few years back and will use it when I make this. >>>> Thank you, Pandora!! >>>> >>>> TammyM >>>> Sacramento, California >>> >>> What is a *Gnocchi paddle*? >>> Pandora >>> >> http://www.creativecookware.com/gnocchi_paddle.htm > > That is so darned cute and innovative. I'm sure it must've been around > for many decades. Did Marco Polo bring this idea back to Italy? Hmmmm. > Dee Dee >> >> > Not only cute, but I imagine very functional for the job. But, a bit expensive I think. MoM |
"Curly Sue" > wrote in message ... > On Sat, 30 Jul 2005 08:51:31 +0200, "Pandora" > > wrote: > >> >>"TammyM" > ha scritto nel messaggio ... > <snip> >>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>> paddle I bought a few years back and will use it when I make this. >>> Thank you, Pandora!! >>> >>> TammyM >>> Sacramento, California >> >>What is a *Gnocchi paddle*? >>Pandora >> > It's your own "channeled gnocchi board!" > http://tinypic.com/9joocg.jpg > Or this http://tinypic.com/9pq0p0.jpg |
"Pandora" > wrote in message ... > > "MOMPEAGRAM" > ha scritto nel messaggio > news:1122726611.145331c55d41ef5518a1c3829b6e086e@t eranews... >> >> "Pandora" > wrote in message >> ... >>> >>> "TammyM" > ha scritto nel messaggio >>> ... >>>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>>> wrote: >>>> >>>>> >>>>>"Curly Sue" > ha scritto nel messaggio ... >>>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>>> wrote: >>>>>> >>>>>>>Pandora > wrote: >>>>>>> >>>>>>>> http://tinypic.com/9jjbm9 >>>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>>> http://tinypic.com/9jjds6 >>>>>>>> http://tinypic.com/9jje6s >>>>>>> >>>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>>> >>>>>> I tried adding "jpg" to the end but that didn't help. >>>>> >>>>>I send you others.Yesterday, Tinypic had some problems. >>>>>Look: >>>>> >>>>>http://tinypic.com/9k5r47.jpg >>>>>http://tinypic.com/9k5rg4.jpg >>>>>http://tinypic.com/9k5rnn.jpg >>>>>http://tinypic.com/9k5s04.jpg >>>>> >>>>>Hoping you can see these. >>>>>Cheers >>>>>Pandora >>>> >>>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>>> paddle I bought a few years back and will use it when I make this. >>>> Thank you, Pandora!! >>>> >>>> TammyM >>>> Sacramento, California >>> >>> What is a *Gnocchi paddle*? >>> Pandora >>> >> http://www.creativecookware.com/gnocchi_paddle.htm > > Ohhhhh! It is like the mine!!! But I spent only 2 Euros. > Cheers > Pandora >> >> > I can get one for 5 bucks Can. http://www.goldaskitchen.com/merchan...id=5214&step=4 |
"MOMPEAGRAM" > wrote in message news:1122741365.527e3d0b2a1495a5d7049069af224c05@t eranews... > > "Pandora" > wrote in message > ... >> >> "MOMPEAGRAM" > ha scritto nel messaggio >> news:1122726611.145331c55d41ef5518a1c3829b6e086e@t eranews... >>> >>> "Pandora" > wrote in message >>> ... >>>> >>>> "TammyM" > ha scritto nel messaggio >>>> ... >>>>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>>>> wrote: >>>>> >>>>>> >>>>>>"Curly Sue" > ha scritto nel messaggio ... >>>>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>>>> wrote: >>>>>>> >>>>>>>>Pandora > wrote: >>>>>>>> >>>>>>>>> http://tinypic.com/9jjbm9 >>>>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>>>> http://tinypic.com/9jjds6 >>>>>>>>> http://tinypic.com/9jje6s >>>>>>>> >>>>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>>>> >>>>>>> I tried adding "jpg" to the end but that didn't help. >>>>>> >>>>>>I send you others.Yesterday, Tinypic had some problems. >>>>>>Look: >>>>>> >>>>>>http://tinypic.com/9k5r47.jpg >>>>>>http://tinypic.com/9k5rg4.jpg >>>>>>http://tinypic.com/9k5rnn.jpg >>>>>>http://tinypic.com/9k5s04.jpg >>>>>> >>>>>>Hoping you can see these. >>>>>>Cheers >>>>>>Pandora >>>>> >>>>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>>>> paddle I bought a few years back and will use it when I make this. >>>>> Thank you, Pandora!! >>>>> >>>>> TammyM >>>>> Sacramento, California >>>> >>>> What is a *Gnocchi paddle*? >>>> Pandora >>>> >>> http://www.creativecookware.com/gnocchi_paddle.htm >> >> Ohhhhh! It is like the mine!!! But I spent only 2 Euros. >> Cheers >> Pandora >>> >>> >> > I can get one for 5 bucks Can. > > http://www.goldaskitchen.com/merchan...id=5214&step=4 > > Nope, I can't! Shoot! Someone shoplifted the only one and they don't have a supplier any longer and don't know where to find one. Poop! MoM |
"Curly Sue" > ha scritto nel messaggio ... > On Sat, 30 Jul 2005 13:32:06 +0200, "Pandora" > > wrote: > >> >>"Vilco" > ha scritto nel messaggio ... > <snip> >>> 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 > > So many gnocchi, so little time! > > Here are recipes for the gnocchi I brought to the August '97 NYC-RFC > cook-in (http://users.rcn.com/sue.interport/rfc/august97.html). There > are some notes about the recipes posted there. > > GNOCCHI ALLA ROMANA (semolina gnocchi; I had these in Florence as an > appetizer) > (from: Italian Cooking Class Cookbook, Editors of Consumer Guide, > Beekman House, NY, 1982, Publications International) > > Vegetable oil > 3 cups (750 mL) milk > 1-1/2 teaspoons (7 mL) salt > Large pinch ground nutmeg > Large pinch pepper > 1 cup (250 mL) plus 2 tablespoons (30 mL) semolina > 2 large egg yolks, lightly beaten > 1 cup (250 mL) freshly grated Parmesan cheese (about 3 ounces or 85 g) > 6 tablespoons (90 mL) butter > > Line bottom of 15-1/2 x 10-1/2 x 1-inch (39 x 26.5 x 2.5 cm) baking > pan with aluminum foil. Generously oil the foil. > > Heat milk, salt, nutmeg and pepper in heavy 3 quart (3 L) saucepan > over medium-high heat just to simmering. Do not boil; reduce heat to > medium-low. Begin whisking or stirring milk briskly and add semolina > in thin steady stream, taking care not to let lumps form. Cook, > stirring frequently, until thick enough for spoon to stand upright and > unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; > continue cooking, stirring constantly, until very thick, about 5 > minutes longer. Remove from heat. > > Add egg yolks, 3/4 cup (180 mL) of the cheese and 2 table-spoons (30 > mL) of the butter to semolina mixture; stir until butter is melted and > mixture is smooth. > > Transfer mixture to prepared pan. Pat out with spatula to 3/8-inch 1 > cm) thickness. Refrigerate uncovered until cold, at least 1 hour. > > Heat oven to 425 deg F (220 C). Turn mixture out of pan onto flat > surface; peel off foil. Cut gnocchi out of mixture with a 2" round > cutter. Arrange gnocchi overlapping in a 10" (25 cm) shallow > flameproof baking dish. Melt the remaining 4 T (60 ml) butter in a > small saucepan. Drizzle melted butter over gnocchi; sprinkle with > remaining 1/4 c (60 ml) cheese. Bake until tops of gnocchi are crisp > and golden, 20-25 min. Place under broiler about 4" (10 cm) from heat > until lightly brown, 1-2 min. Serve at once. > > Makes 4-6 servings. This is a new version of Gnocchi alla romana!!! In the original recipe there is only butter and reggiano over the top before baking. > > ********************************* > SPINACH AND POTATO GNOCCHI > (From: The Ultimate Italian Cookbook, Carla Capalbo, Anness > Publishing, Ltd, 1994) > > 1-1/2 lb fresh spinach, or 14 oz frozen leaf spinach > 2 lb waxy potatoes, scrubbed salt, to taste > 2 to 2-1/2 cups flour > 1 egg > pinch of grated nutmeg > 1/4 cup butter > freshly grated Parmesan cheese, to serve > > Wash fresh spinach in several changes of cold water. Pull off any > tough stalks. Place in a large saucepan with only the water that is > clinging to the leaves. Cover the pan, and cook over moderate heat, > stirring occasionally,until the spinach is tender, about 5-8 minutes. > Cook uncovered for the last 2-3 minutes to boil off some of the water. > Remove from the heat. Drain. > > Cook frozen spinach according to the instructions on the package. > Spread the spinach over a clean dish towel, roll it up and wring out > all excess moisture. Chop the spinach finely with a sharp knife. > > Place the unpeeled potatoes in a large pan of salted water. Bring to a > boil, and cook until the potatoes are tender but not falling apart. > Drain. Peel as soon as possible, while the potatoes are still hot. > > On a work surface spread out a layer of flour. Mash the hot potatoes > with a food mill, dropping them directly onto the flour. Add the > spinach, and mix lightly into the potatoes. Sprinkle with about half > of the remaining flour and mix in lightly. > > Break the egg into the mixture, add the nutmeg, and knead lightly, > drawing in more flour as necessary. When the dough is light to the > touch and no longer moist or sticky it is ready to be rolled. Do not > overwork or the gnocchi will be heavy. > > Divide the dough into 4 parts. On a lightly floured board form each > into a roll about 3/4 inch in diameter. Cut the rolls crosswise into > pieces about 3/4 inch long. > > Hold an ordinary table fork with long tines sideways, leaning on the > board. One by one press and roll the gnocchi lightly along the tines > of the fork towards the points, making ridges on one side, and a > depression from your thumb on the other. (I didn't do this step.) > > Bring a large pan of water to a fast boil. Add salt and drop about > half the gnocchi in. They will sink to the bottom of the pan. When > they rise to the surface, after 3-4 minutes, the gnocchi are done. > Scoop them out with a large slotted spoon, and place in a warmed > serving bowl. Keep warm while the remaining gnocchi are boiling. As > soon as they are cooked, toss the gnocchi with the butter or a heated > sauce, sprinkle with grated Parmesan, and serve. Serves 6. Yes! These Gnocchi are my favourite! I make them like you, too!!! > > > SWEET POTATO GNOCCHI > (J. Taylor, Better Homes and Gardens, December 1996) > > 4 sweet potatoes, peeled and quartered (1-1/3 lb.) > 1 cup ricotta cheese > 1/2 tsp. salt > 1/2 tsp. ground nutmeg (optional) > 2 cups all-purpose flour > > In a large saucepan cook sweet potatoes, covered, in enough boiling > salted water to cover for 25 to 35 minutes or till tender. Drain well; > return to the same pan. Over low heat, mash potatoes with a potato > masher until smooth, allowing any extra moisture to evaporate. > > Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, > nutmeg, and 1-1/2 cups of the flour. On a well-floured surface, knead > in the remaining 1/2 cup flour; kneading for 2 to 3 minutes or till > dough forms a soft ball. Divide into 8 pieces. With well-floured > hands, roll each piece of dough into a 12-inch-long log (about 1 inch > in diameter). Cut logs crosswise into 1-inch pieces. With a floured > finger, make a dimple in the center of each piece. > > Cook gnocchi, several at a time, in a large pot of boiling salted > water for 3 to 4 minutes or till gnocchi rise to the surface of the > water. (Do not overcook.) Remove with a slotted spoon; drain on paper > towels. Cover to keep warm while cooking remaining gnocchi. If > desired, top gnocchi with melted butter; grated Parmesan cheese, and > pepper. Makes 16 side-dish servings (about 96 gnocchi). I have never tried with ricotta! I'll try. Thank you Sue! Wonderful idea! Pandora |
"MOMPEAGRAM" > ha scritto nel messaggio news:1122741364.c5cf1511edc971a510e14ee8b3d8bf17@t eranews... > > "Dee Randall" > wrote in message > ... >> >> "MOMPEAGRAM" > wrote in message >> news:1122726611.145331c55d41ef5518a1c3829b6e086e@t eranews... >>> >>> "Pandora" > wrote in message >>> ... >>>> >>>> "TammyM" > ha scritto nel messaggio >>>> ... >>>>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>>>> wrote: >>>>> >>>>>> >>>>>>"Curly Sue" > ha scritto nel messaggio ... >>>>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>>>> wrote: >>>>>>> >>>>>>>>Pandora > wrote: >>>>>>>> >>>>>>>>> http://tinypic.com/9jjbm9 >>>>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>>>> http://tinypic.com/9jjds6 >>>>>>>>> http://tinypic.com/9jje6s >>>>>>>> >>>>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>>>> >>>>>>> I tried adding "jpg" to the end but that didn't help. >>>>>> >>>>>>I send you others.Yesterday, Tinypic had some problems. >>>>>>Look: >>>>>> >>>>>>http://tinypic.com/9k5r47.jpg >>>>>>http://tinypic.com/9k5rg4.jpg >>>>>>http://tinypic.com/9k5rnn.jpg >>>>>>http://tinypic.com/9k5s04.jpg >>>>>> >>>>>>Hoping you can see these. >>>>>>Cheers >>>>>>Pandora >>>>> >>>>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>>>> paddle I bought a few years back and will use it when I make this. >>>>> Thank you, Pandora!! >>>>> >>>>> TammyM >>>>> Sacramento, California >>>> >>>> What is a *Gnocchi paddle*? >>>> Pandora >>>> >>> http://www.creativecookware.com/gnocchi_paddle.htm >> >> That is so darned cute and innovative. I'm sure it must've been around >> for many decades. Did Marco Polo bring this idea back to Italy? Hmmmm. >> Dee Dee >>> >>> >> > Not only cute, but I imagine very functional for the job. But, a bit > expensive I think. > > MoM Ohhh! Yes! I 've said that I bought it for 2 Euros Pandora > > |
"MOMPEAGRAM" > ha scritto nel messaggio news:1122741365.527e3d0b2a1495a5d7049069af224c05@t eranews... > > "Pandora" > wrote in message > ... >> >> "MOMPEAGRAM" > ha scritto nel messaggio >> news:1122726611.145331c55d41ef5518a1c3829b6e086e@t eranews... >>> >>> "Pandora" > wrote in message >>> ... >>>> >>>> "TammyM" > ha scritto nel messaggio >>>> ... >>>>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>>>> wrote: >>>>> >>>>>> >>>>>>"Curly Sue" > ha scritto nel messaggio ... >>>>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>>>> wrote: >>>>>>> >>>>>>>>Pandora > wrote: >>>>>>>> >>>>>>>>> http://tinypic.com/9jjbm9 >>>>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>>>> http://tinypic.com/9jjds6 >>>>>>>>> http://tinypic.com/9jje6s >>>>>>>> >>>>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>>>> >>>>>>> I tried adding "jpg" to the end but that didn't help. >>>>>> >>>>>>I send you others.Yesterday, Tinypic had some problems. >>>>>>Look: >>>>>> >>>>>>http://tinypic.com/9k5r47.jpg >>>>>>http://tinypic.com/9k5rg4.jpg >>>>>>http://tinypic.com/9k5rnn.jpg >>>>>>http://tinypic.com/9k5s04.jpg >>>>>> >>>>>>Hoping you can see these. >>>>>>Cheers >>>>>>Pandora >>>>> >>>>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>>>> paddle I bought a few years back and will use it when I make this. >>>>> Thank you, Pandora!! >>>>> >>>>> TammyM >>>>> Sacramento, California >>>> >>>> What is a *Gnocchi paddle*? >>>> Pandora >>>> >>> http://www.creativecookware.com/gnocchi_paddle.htm >> >> Ohhhhh! It is like the mine!!! But I spent only 2 Euros. >> Cheers >> Pandora >>> >>> >> > I can get one for 5 bucks Can. > > http://www.goldaskitchen.com/merchan...id=5214&step=4 Oh! like this goes a little better!!! Good prize! Pandora > > |
On Sat, 30 Jul 2005 08:31:59 -0400, "MOMPEAGRAM" >
wrote: > >"Pandora" > wrote in message ... >> >> "TammyM" > ha scritto nel messaggio >> ... >>> On Fri, 29 Jul 2005 08:01:53 +0200, "Pandora" > >>> wrote: >>> >>>> >>>>"Curly Sue" > ha scritto nel messaggio ... >>>>> On Thu, 28 Jul 2005 13:29:31 -0700, (serene) >>>>> wrote: >>>>> >>>>>>Pandora > wrote: >>>>>> >>>>>>> http://tinypic.com/9jjbm9 >>>>>>> http://tinypic.com/9jjdcl.jpg >>>>>>> http://tinypic.com/9jjds6 >>>>>>> http://tinypic.com/9jje6s >>>>>> >>>>>>Only the 2nd URL worked for me, but the dumplings are adorable. >>>>>> >>>>> I tried adding "jpg" to the end but that didn't help. >>>> >>>>I send you others.Yesterday, Tinypic had some problems. >>>>Look: >>>> >>>>http://tinypic.com/9k5r47.jpg >>>>http://tinypic.com/9k5rg4.jpg >>>>http://tinypic.com/9k5rnn.jpg >>>>http://tinypic.com/9k5s04.jpg >>>> >>>>Hoping you can see these. >>>>Cheers >>>>Pandora >>> >>> They're gorgeous and I'll bet they taste delicious! I have a gnocchi >>> paddle I bought a few years back and will use it when I make this. >>> Thank you, Pandora!! >>> >>> TammyM >>> Sacramento, California >> >> What is a *Gnocchi paddle*? >> Pandora >> >http://www.creativecookware.com/gnocchi_paddle.htm Mine isn't as thick as this, but same principle. Purchased in NYC at Bridge Kitchenware. I don't make gnocchi very often, but when I do, this little gizmo makes it a breeze. TammyM |
On Sat, 30 Jul 2005 08:51:31 +0200, Pandora wrote:
> What is a *Gnocchi paddle*? It's also known as a "butter paddle". |
"sf" > wrote in message ... > On Sat, 30 Jul 2005 08:51:31 +0200, Pandora wrote: > >> What is a *Gnocchi paddle*? > > It's also known as a "butter paddle". It looked somewhat familiar. I know you must not be old enough to remember, but was it used to churn the butter, or was it used to drain the butter on after it was churned. I'd say the latter, to sort of drain of any unresolved liquid. I can only recall churning butter once or twice as a child and then not serious labor. Dee Dee |
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