Comments on: Spud Sunday: Curious Gnocchi

By: Daily Spud

Daily Spud — Mon, 26 Dec 2011 11:29:58 +0000

Hey Aidan, you must let me know how you get on if you do try these out (or if not, I’m sure Jane will let me know anyway :) )

By: Aidan O'Kelly

Aidan O'Kelly — Mon, 19 Dec 2011 18:40:32 +0000

I must try my hand at these as Jane loves Italian food:)

By: Salmon With Tandoori Gnocchi And Sorrel Sauce

Salmon With Tandoori Gnocchi And Sorrel Sauce — Sun, 06 Nov 2011 23:45:23 +0000

[...] and sorrel sauce on the basis that (a) I rather fancied I could cook a piece of salmon and (b) gnocchi were at least somewhat familiar territory. I soon figured out that my attempted re-creation would [...]

By: Norwegian Lefse

Norwegian Lefse — Mon, 27 Sep 2010 13:49:23 +0000

[...] just a mashed potato dough. You’ve made gnocchi, you can make [...]

By: Curious: The Curious Wines Wine Blog » Blog Archive » Curious Gnocchi

Curious: The Curious Wines Wine Blog » Blog Archive » Curious Gnocchi — Mon, 24 Aug 2009 13:39:44 +0000

[...] here’s the original post, with the original recipe [...]

By: Daily Spud

Daily Spud — Tue, 11 Aug 2009 08:30:55 +0000

Rufus: Congratulations! And trust me, many of my gnocchi were aesthetically challenged too, but I did have exactly the same reaction on eating them – a world of difference between those I’d made and what I’ve tried previously in restaurants.

Chef E: ah, do I feel a bit of your poetry coming on?

By: Chef E

Chef E — Tue, 11 Aug 2009 01:45:23 +0000

Oh beautiful gnocchi, how fair you are…a poetic meal indeed!

By: Rufus

Rufus — Sun, 09 Aug 2009 20:16:16 +0000

Writing this very much as a stuff’d puppy who didn’t know when to stop eating some great tasting gnocchi. Needless to say your great photo of the gnocchi bore no resemblance to my aesthetically challenged attempt, but the difference in taste and texture between this and any I’ve tried in restaurants before … wow! Nice one Spud! Went a different route on the sauce side though. I had it with a wild mushroom sauce (er, sorry, store bought) washed down with a gorgeous shiraz.

By: Daily Spud

Daily Spud — Fri, 07 Aug 2009 11:27:30 +0000

Well hello there Phyllis and welcome! I will fess up to the fact that the gnocchi didn’t all come out looking like this one and a lot of flour had to be applied to the fork and to my hands to keep the things from sticking. Thanks for the tip on baking the spuds (what I particularly like about that idea is that I get to have nice baked potato skins too – I guess I could even use those to serve the gnocchi – now I’m liking that idea a lot…)

By: Phyllis (me HUNGRY!)

Phyllis (me HUNGRY!) — Thu, 06 Aug 2009 16:56:47 +0000

That is quite an impressive gnocchi specimen for a 1st timer! How did you get such perfect grooves? I only started making gnocchi last year and I can never roll it on my fork properly to get those kind of groove marks. Maybe I need buy one of those gnocchi rolling boards. To keep my potatoes really dry I bake them on a bed of kosher salt (Michael Chiarello’s recipe). And your garlic cream sauce sounds divine, I’ve only ever made gnocchi with a marinara sauce (hubby is from Long Island and loves red sauce).