I had gnocci left over and was looking for some recipes to use it up differently.
Several recipes use them in salads which I thought sounded great. They just fry them in various flavoured butters and add them in. All the recipes claimed how crispy on the outside and fluffy on the inside.... Well, I claim rubbish! They were like chewing large wine gums!
But throw them in a stew (or soup) towards the end of cooking and they are delish! Like tiny dumplings.
I also par-boiled them along with some Brussel Sprouts then your classic butter fry-up... very yummy.
I might try them for salad again with par-boiling and strive to hit the delicate balance of not over doing them and being fluffy to fry.
Several recipes use them in salads which I thought sounded great. They just fry them in various flavoured butters and add them in. All the recipes claimed how crispy on the outside and fluffy on the inside.... Well, I claim rubbish! They were like chewing large wine gums!
But throw them in a stew (or soup) towards the end of cooking and they are delish! Like tiny dumplings.
I also par-boiled them along with some Brussel Sprouts then your classic butter fry-up... very yummy.
I might try them for salad again with par-boiling and strive to hit the delicate balance of not over doing them and being fluffy to fry.