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Old 08-21-2008, 12:30 PM   #11
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suziquzie ~ Danny Boome from Rescue Chef just did gnocchi on his show last Saturday. He used egg yokes with no whites and a healthy 1/4 cup of parmesan cheese. He also chilled the dough for an hour before boiling. Maybe those tips would help. He is, after all, the Rescue Chef. :)
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Old 08-21-2008, 01:11 PM   #12
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Suzi, what kind of potatoes did you use? It makes a difference.
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Old 08-21-2008, 03:10 PM   #13
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I used russetts.
I also didn't use enough flour.
The recipe was from allrecipes and I should know better than to make anything from there without reading the comments first.... on second look, many people had to use another full cup of flour to get it to turn out.
I may try again tonight, my chicken isn't thawing fast enough.
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Old 08-22-2008, 12:05 AM   #14
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How did it go tonight? Did you try it out?
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Old 08-22-2008, 05:40 AM   #15
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nope we went to the playground and stayed too long...
made grilled cheese instead.
next week. stay tuned!
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Old 08-22-2008, 02:47 PM   #16
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This is Danny's recipe. It looks really good and I think I may try it this weekend.
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Old 09-04-2008, 08:25 PM   #17
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I made gnocchi tonight, my first time. They turned out fine but I need to work on rolling them off the tines of the fork. My son was helping, and it went fast.
I used 3 cups of mashed potatoes
a little salt
1 cup of flour (later added 1/4 cup more because they were so sticky)
1 egg

rolled them out and then boiled in 6 batches, they didn't stick together and they didn't fall apart, though a few parts fell off, it was still good. Served with slow cooked chicken off the bone, some broth and salt pepper and sprinkled w/parmesan. It was YUMMY and they were light as a feather like pillows. I'd do that again in a minute.
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Old 09-05-2008, 03:39 PM   #18
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Use Mario Batali's recipe. I use that and my gnocchi comes out consistent.

Recipes : Gnocchi : Food Network
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Old 09-06-2008, 10:19 AM   #19
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Thanks for the link, IC. I'm making sweet potato gnocchi for dinner tonight.
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