"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-23-2014, 11:53 AM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
Quote:
Originally Posted by CharlieD View Post
What is the "thread board" and what does it do to gnocchi?

Charlie, the thread board is a wood paddle with deep grooves cut into it. You roll each piece of pasta over the grooves with your thumb. That puts grooves onto the pasta and an indentation from your thumb which hold the sauce on the individual gnocchi.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-23-2014, 12:02 PM   #12
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
Mash or rice the potato's?

Your description says to mash, yet the diagrams show a ricer being used.
I would think this would make a difference?
That a ricer is the best way to do it?
__________________

__________________
Roll_Bones is offline   Reply With Quote
Old 04-23-2014, 12:07 PM   #13
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Interesting, thank you. How come the commercially sold ones do not have them? Also I've seen the episode of Fabio Viviani's show and he did not do that. Is there reason he did not do that? Is it a traditional thing to make those groves in gnocchi?
Ukrainians make something similar and serve with sour cream sauce or put it into a soup, no grooves there either.
Just wondering?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 04-23-2014, 01:24 PM   #14
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
People who do not have a thread board just make the grooves with the tines of a fork. Or you can make the gnocchi without the grooves.

http://www.amazon.com/SCI-Scandicraf.../dp/B002U9JTOC
__________________
CarolPa is offline   Reply With Quote
Old 04-23-2014, 04:11 PM   #15
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Any commercially/storebought gnocchi I have purchased has had the grooves. Both frozen and fresh. Some are more pronounced than others.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 04-23-2014, 04:59 PM   #16
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Interesting. I'm going to have to make a special trip to store just to check this out.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 04-23-2014, 10:35 PM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,032
Quote:
Originally Posted by Roll_Bones View Post
Mash or rice the potato's?

Your description says to mash, yet the diagrams show a ricer being used.
I would think this would make a difference?
That a ricer is the best way to do it?
Where did you see a ricer? What I saw was a large ladle with holes placing the finished product in the water. This instrument will also be used to remove them. There is no ricer in the pictorial.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-23-2014, 10:40 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
Quote:
Originally Posted by Addie View Post
Where did you see a ricer?...


First picture.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-23-2014, 11:00 PM   #19
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,032
Quote:
Originally Posted by Andy M. View Post
First picture.
Okay. I see it now. It doesn't stand out from the potatoes.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-24-2014, 07:23 AM   #20
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
I think each nationality has some type of potato dumplings, and gnocchi just happens to be the Italian version. Gnocchi is the only one I have seen in retail grocery stores. The others are mostly home-made in the various ethnic cuisines. My Slovak MIL used to cook them and serve them with saurkraut mixed in. There was probably a Slovak version that her mother used to make but she used the store-bought gnocchi rather than make them herself. I never even heard of gnocchi until eating them at her house. The teenagers all called them "nookies." They thought us old people didn't know what that was. LOL
__________________

__________________
CarolPa is offline   Reply With Quote
Reply

Tags
egg, flour, potatoes, recipe, salt.

Hand Made Gnocchi Hello folks, my name is Emilio and I'm new to this community. As my 1st thread I would love to share with you my gnocchi recipe, as my mother taught me many years ago.... All you need is: 800g/1 kg potatoes 1 egg salt About 350 gr flour 1 hour of time The first thing to do is to prepare the potatoes: wash them and, without peeling them, put them in a pot with salted water and let them boil (for making potato gnocchi I recommend you use the floury potatoes red). When they became soft enough, still warm, peel them, mash them and put them on a well-floured worktop.[IMG]http://www.discusscooking.com/forums/attachment.php?attachmentid=21137&stc=1&d=1398090213[/IMG] Add a pinch of salt, flour and knead until you obtain a firm but soft at the same time dough. At this point add an egg and continue to knead until the dough is compact and without lumps. Note that the amount of flour needed is very sensitive to the potatoes variety used, so if the mixture is still too sticky and wet add some other flour. Now Divide the dough into balls the size of a fist, then start rolling them on the table to obtain the strands with a thickness of 2-3 centimetres. Begin to cut your gnocchi and put them down on a surface or a floured tray. [IMG]http://www.discusscooking.com/forums/attachment.php?attachmentid=21138&stc=1&d=1398091069[/IMG] To give gnocchi their typical shape, if you don't have a threaded board as the one shown in the picture, you can use a fork. Just press each gnocco on its back and let it rolling on it. Let stand your gnocchi for 15 minutes, then cook them in a pot with enough salted boiling water and drain when they will rise to the surface. Prepare the seasoning that you like and dress your gnocchi. Enjoy your gnocchi!:chef::chef::chef::chef: 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.