Comments on: gnocchi with a grater

By: PJ

PJ — Tue, 31 Jan 2012 19:14:33 +0000

OK, then! I’m a big fan of King Arthur Flour’s “Perfect Pasta” blend, which I use for both pasta and gnocchi. They also sell a little gnocchi board for rolling out gnocchi with finer grooves than you get with a fork: you roll the cut gnocchi dough on the board and jab it with your thumb as you finish, giving it both groove (which picks up and holds your sauce) and a dimple (which makes it cook quicker and more evenly). Yet another kitchen gadget, I know–and my son mocks me for it every time I use it, though it doesn’t seem to diminish his appetite for the gnocchi–but it’s made of maple and is a rather handsome item just on its own.

By: deb

deb — Sun, 22 Jan 2012 19:16:46 +0000

PJ — Feel free to share the brand! (Sometimes, product mentions are indeed left by companies wishing to advertise, and I try to fish them out. But good suggestions are good suggestions.)

By: PJ

PJ — Fri, 20 Jan 2012 19:21:04 +0000

I know it’s verboten to plug a specific product, so I’ll just observe that I have found using a blended pasta flour that includes semolina and durum as well as all-purpose flour provides a nice “toothiness” to my gnocchi: not super-light and fluffy, but not gummy or rubbery either.

By: Amanda

Amanda — Sat, 31 Dec 2011 03:01:49 +0000

I followed this recipe last night, except I followed Heidi’s (at 101 Cookbooks) fork method because I didn’t have a box grater. I was considering the big grate setting on the food processor, but chickened out of being the guinea pig for that method. They turned out divine! And the fork was easy since the starchy, oven-baked potatoes naturally fell apart nicely. Thanks for the recipe, bookmarked!

By: Linda

Linda — Tue, 01 Nov 2011 02:40:12 +0000

I have eaten a lot of very bad gnocchi in search of the light airy pillow of joy I had heard they could be. When I saw this recipe I decided I could take matters into my own hands. So glad I did. I now know what the fuss is about – they are marvelous. Ate some right away, and froze the rest. Made Chicken Gnocchi soup tonight for dinner from the frozen, and I think my husband wants to marry me all over again. Thanks Deb.

By: Elenna

Elenna — Wed, 19 Oct 2011 18:37:41 +0000

Just made this and it was divine! Grazie :)

By: Nick

Nick — Fri, 02 Sep 2011 00:29:32 +0000

Well, perhaps for those of us who don’t want to buy a ricer… I’ve always made my gnocchi by cubing and boiling the potatoes, then very finely mashing them, and my results are always great.

By: 1onlinegamesguide

1onlinegamesguide — Tue, 19 Jul 2011 00:50:35 +0000

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By: Kimi

Kimi — Wed, 29 Jun 2011 17:28:16 +0000

Oh… my… gosh. DELICIOUS. So light and fluffy. I had issues with making the tine marks so my gnocchi was somewhat flat but wow.. didn’t matter. It cooked very quickly. Luckily, I thought ahead an made a meaty tomato sauce to pair with the gnocchi. Delightful. Not bad for a gnocchi newbie I think. The literally melted once they touched the tongue and had sucked up the delicious tomato sauce. Definitely one for the books and will be used again on a bigger scale. Thank you SO much.
Here’s a pic of my end result: http://i55.tinypic.com/oii3bm.jpg

By: Kimi

Kimi — Wed, 29 Jun 2011 14:41:04 +0000

So.. yes.. after stalking your blog, loving your chocolate brownies, and clicking “Surprise Me” about 50 times, I came across this recipe and will be making it today even though it’s about 500 degrees in NYC and I have no air conditioning. I’ve put my potatoes to bake and bought some lean ground beef and tomatoes for a meat sauce pairing. Funny enough, I’ve never had fresh gnocchi. It’s always that pre-packaged frozen, gummy nonsense so this will be both a learning experience and a flavor experience for me. I’m so excited! I’ll be using the grater method since I don’t own a ricer or food mill so hopefully, that works out well. Comment after the jump.