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Old 09-06-2006, 04:40 PM   #11
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Quote:
Originally Posted by lsutiger
When I went to SF this summer, we went and ate at some restaurant in north beach that did it. I googled it to see how they did this, you know since they're such small objects. Anyways, the literature I found said that you could do it two ways. One way was that when you make it into the roll/snake, make a little indentation the length of the roll with your finger, put some of the stuffing mixture inside, then fold it over making sure it is sealed all around by the potato mixture. Another way said to make little balls, flatten them, put a dollop of the mixture on there, then roll it back into gnocchi form. I have no clue if this will work, but that's what I've read, so I'm going to try it and see what happens.

and I really love ricotta.
why don't you make them unstuffed first before you try something complicated? None of us have ever heard of them stuffed... not to say it can't be done, but they are so good plain with some brown butter and sage!
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Old 09-06-2006, 04:51 PM   #12
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Just finished rolling them, I ended up using ricotta, fresh basil, fresh rosemary, and fresh oregano. I made them into the snake, made a little indentation with a really small spoon I found in a drawer, then put the filling in. There is not a lot of filling in there, hopefully enough that I can taste it though :D. On to the boiling part. Thanks for all the replies, too.
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Old 09-06-2006, 05:04 PM   #13
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Can't wait!!!!!
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Old 09-06-2006, 05:18 PM   #14
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1st batch finished. I had to replace the water after a couple because 2 or 3 o f them did end up falling apart. You can really taste the basil and oregano in them, but the ricotta taste didn't come through nearly as strong as I was hoping for. Like I said though, I did not use very much 'stuffing' since I've never made gnocchi before. I would say making a sauce would probably be a lot easier and just as effective tastewise. Trying to get enough stuff into them to make a really big difference would probably require making the gnocchi much larger than normal. *shrug* good experiment
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Old 09-06-2006, 05:57 PM   #15
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Just pan fried like 5 of them to see what it tasted like. Really good, nice and crunchy, which is how I like them, although I'm sure once you do that, they technically become something other than gnocchi. Anyways, good thread, thanks for everyone's help/comments!
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Old 09-06-2006, 06:12 PM   #16
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Glad they turned out! Pan frying I think is quite common.

Alix - I may have to try these one day - with you "right beside me"
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Old 09-06-2006, 06:19 PM   #17
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Haha, yeah you really should try it. I used two potatoes and made no less than a PILE of them. I'm going pan fry the rest of them later tonight, and make either some pesto or some kind of sauce to throw on top of it. BTW, they are really filling.
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Old 09-06-2006, 09:34 PM   #18
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Quote:
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Alix - I may have to try these one day - with you "right beside me"

I'll be sure to stock up on some wine for when you get here!
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Old 09-06-2006, 09:59 PM   #19
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guess im late, but heres my two cents... using a ricer or food mill is the best way to process the potato.... also, when i make the dough, i take a pinch off, make one or two, drop in boiling water til it floats and then try it for texture and decide if the dough is right at that point before i roll them all out... also, i worked in a restaurant that made the gnocchi without potatoes, they were made from a mixture of ricotta and mascarpone plus flour and tossed with butter, grape tomatoes, and basil - sorry but i dont have the recipe.... the restaurant was "Al Di La" in Charleston, SC
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Old 09-07-2006, 12:02 AM   #20
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I really prefer gnocchi made with ricotta. They don't seem as heavy as those made with potato. I think they're easier to make, as well.
I have a batch in the freezer which I will cook on Friday.
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