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Post by Deleted on Nov 8, 2014 20:32:19 GMT
I adore pasta but I absolutely despise gnocchi. I tried to eat it again tonight and threw half of it away, although it was sautéed in a generous amount of butter along with salt and pepper. Does anybody have a suggestion for making gnocchi edible?
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Post by fumobici on Nov 8, 2014 20:46:50 GMT
Go with a red sauce like a sugo ai funghi. Butter sauces can easily get too rich with gnocchi.
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Post by Deleted on Nov 9, 2014 15:39:29 GMT
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Post by lagatta on Nov 9, 2014 16:52:57 GMT
I've made those, and also squash gnocchi. Plain gnocchi are very "heavy in the stomach".
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Post by Deleted on Nov 9, 2014 18:16:32 GMT
Yes, next time I will try them in some sort of sauce. If they disintegrate, so much the better.
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Post by lagatta on Nov 9, 2014 23:45:04 GMT
kerouac, we were referring to gnocchi that incorporate other ingredients, not just semolina and potato.
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Post by Deleted on Nov 10, 2014 6:41:35 GMT
I don't make gnocchi. I buy it at the store.
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Post by lagatta on Nov 10, 2014 11:36:24 GMT
The types of gnocchi mentioned here, which I have made, aren't the lead bullets store-bought gnocchi usually is.
Then the obvious solution, if you don't feel like making it, is to simply not eat it, unless you are eating at a restaurant where there is "homemade" gnocchi. Do you like polenta?
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Post by Deleted on Nov 10, 2014 16:48:45 GMT
Yup, agree with lagatta on this one. The premade gnocchi you buy (usually in vaccuum-sealed packages) is pretty tough and inedible. I only ever make my own. Trying a dish in a really good restaurant where you can be sure of its provenence is the only way to find out if traditional gnocchi for you.
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Post by Deleted on Nov 11, 2014 0:02:51 GMT
Actually, in France it is sold in the refrigerated section with the freshly made noodles, tortellini and ravioli. This is what has led me in error, sticking it with the good stuff.
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Post by Deleted on Nov 13, 2014 19:33:28 GMT
Brilliant recipe!! Thank you. K2, you really need to experiment as from what I have gathered regarding your culinary tastes, I can't comprehend how you wouldn't relish gnocchi done properly, and it's not that complicated. |
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Post by Deleted on Nov 13, 2014 19:51:59 GMT
Well, since I don't like pizza or risotto very much either, it might just be a problem with certain items of Italian cuisine, but for reasons I am unable to fathom.
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Post by lagatta on Nov 13, 2014 23:17:23 GMT
There is no law that you have to like them. Even in Italy, there are usually alternative. I know you like rice - do you like paella, which is made with a short-grain rice similar to that used in risotto?
I can certainly appreciate a good risotto with fine ingredients, but I'd prefer those in a drier pilaf.
For some reason, Italian cuisine outside the peninsula is seen as above all a compendium of starches.
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Post by Deleted on Nov 13, 2014 23:40:55 GMT
I disagree.
The above contain an equal amount of starch and carbs.
It is a certain distinction (notion, I'll go that far) that some people have about certain foods, in this case, risotto and gnocchi.
My brother, who is an excellent cook, has this same particular aversion which mysteriously escapes me as does K2's.
I just find it most peculiar.
Rissotto's offer the same , if not more of variations, including a paella type version.
Why the disdain ?
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Post by lagatta on Nov 14, 2014 0:54:27 GMT
I agree with casimira on the starch and carbs; it might be a texture thing. I've never felt strongly about this; I love good pizza, and certainly don't hold a fine risotto in disdain, but while I've certainly made it, it is not among my "go-to dishes".
When I mentioned a "compendium of starches", that would also include pasta. Unfortunately many Italian restaurants outside that country downplay vegetable dishes, and their fish, poultry and meat dishes can be terribly limited with respect to what I experienced while living in Italy.
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Post by Deleted on Nov 14, 2014 6:34:05 GMT
One of the reasons for that is that most non-Italians who go to an Italian restaurant want the starchy items and that's why they came there in the first place. The vegetable dishes would go begging in many cases, particularly in France where the local cuisine has plenty of fine vegetable dishes. If you think 'Italian' here, you think pasta or pizza above all else.
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