Thrift Vader
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UNIFORM LA CHILLICOTHE WORK JACKET Drop, going on right now.
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Whats your recipe for the gnocchi itself@NakedYoga No need to boil. Add some oil and toss in the gnocchi. They plump right up 5-6 minutes or until some browning. Tastes delicious on its own with a bite to it.
@NakedYoga No need to boil. Add some oil and toss in the gnocchi. They plump right up 5-6 minutes or until some browning. Tastes delicious on its own with a bite to it.
Interesting. Do you need to stir frequently to keep from burning? What temp? I read through a recipe online, and it had pan searing as a final step after they were boiled. From what I read, it sounds like combining the flour, potato, and egg is the most difficult part and takes some trial and error to really nail.
I make gnocchi from scratch as well and always boil before pan frying.
When making homemade, the biggest tip i have learned over the years is to bake the potatoes first vs boiling to make them as dry as possible. This means less flour and fluffier gnocchi.
I point this out because its one of the few instances where the way my granmother did it isnt the best way (she always boiled the raw potatoes first).
I've done the SE gnocchi a few times. It's similar to a technique from some NY restaurant I forget. The gnocchi come out super light and pillowy.
Yes and no. The SE article mentions Craft, but it's the same chef (Marco Canora).Was it Hearth? I think that is where i first heard of the baking potato thing.