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Old 04-24-2014, 09:06 AM   #21
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The Pirate's MIL used to put grated Parm or Romano cheese in her gnocchi. Her daughter made them for me (or at least tried) and they fell apart when she put them in the water to cook. She was still a new bride and they were living with me. Her family came from Naples, Italy and her mother and father were both great cooks. But with five daughters, they never taught any of them how to cook. Poor Pirate, he had to suffer through a lot of meals. Today, learning from his MIL, he is the cook in his family. And a great cook. Italian or American. He makes great gnocchi. DIL still hasn't learned how to make them.
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Old 04-24-2014, 10:15 AM   #22
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I've never made potato gnocchi. An old girlfriend showed me how to make cheese gnocchi with ricotta and flour. Those are pretty good. I guess I should try the potato...
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Old 04-24-2014, 12:49 PM   #23
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Originally Posted by Andy M. View Post
I've never made potato gnocchi. An old girlfriend showed me how to make cheese gnocchi with ricotta and flour. Those are pretty good. I guess I should try the potato...
Ricotta cheese is definitely not on my best liked foods list. And I haven't the heart to tell my daughter. She is always sending me foods with ricotta in it. I give it to The Pirate to eat. The rest of the family is sworn to my secret.
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Old 04-24-2014, 12:57 PM   #24
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Originally Posted by CharlieD View Post
What is the "thread board" and what does it do to gnocchi?
"Ridges give gnocchi its traditional shape and ability to hold more pasta sauce"

Amazon.com: Fantes Cousin Lianas Italian Gnocchi Board: Kitchen & Dining
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Old 04-24-2014, 01:09 PM   #25
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All this talk about gnocchi had me making some this morning. I decided to have Spring Vegetable and chcken soup with potato gnocchi for lunch. Question: to freeze the rest, do I cook them first, or freeze them and cook them when I want to eat them?
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Old 04-24-2014, 01:25 PM   #26
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Originally Posted by Addie View Post
Ricotta cheese is definitely not on my best liked foods list...

Me too Addie. I really dislike ricotta. The beauty of the ricotta gnocchi is that the ricotta is mixed into the flour so it's not noticeable.
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Old 04-24-2014, 06:16 PM   #27
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Originally Posted by Aromataste View Post
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.

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.



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!
Thanks for that, Emilio. I've never quite plucked up the courage to make my own gnocchi. Perhaps I will now.

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Old 04-24-2014, 06:37 PM   #28
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Originally Posted by Andy M. View Post
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.
Like this
Amazon.com: Fantes Cousin Lianas Italian Gnocchi Board: Kitchen & Dining
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Old 04-24-2014, 06:42 PM   #29
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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?
Potatoes put through a ricer are mashed but not all mashed potatoes have been put through a ricer. The ricer just makes it easier to get smoother mashed potatoes.

Use whatever method you like best
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Old 04-24-2014, 06:44 PM   #30
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Originally Posted by cave76 View Post
"Ridges give gnocchi its traditional shape and ability to hold more pasta sauce"

Amazon.com: Fantes Cousin Lianas Italian Gnocchi Board: Kitchen & Dining
Sorry Cave. have duplicated your post. I really should read to the end of the thread before answering.
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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
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