OFFICIAL THREAD: General Cookery and Discussion

[Thrift Vader]

Apple and Mushroom Hamburg on rice, with Garlic Yoghurt sauce.

 

[gettoasty]

Not the prettiest of colors, missing diced tomatoes. It’s spinach gnocchi, brussel sprouts, chickpeas, butter, garlic. Pan seared gnocchi I’ve come to realize tastes so good compared to boil.

 

[NakedYoga]

That's apropos. I love gnocchi and was looking for some recipe recommendations. When you say it's pan seared and not boiled, do you mean there is no boiking at all except for the initial boil of the potatoes to soften them?

 

[gettoasty]

@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.

 

[edinatlanta]

@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.

Whats your recipe for the gnocchi itself

 

[gettoasty]

Home Goods, no one thought to go look there and stocked up. Comes in dry packs.

 

[NakedYoga]

@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.

 

[Piobaire]

When I pan brown I love to finish with a bit of demi.

 

[Piobaire]

Have three nice burgers made from the grind I did last weekend. Will make some buns tomorrow and think I'll have some awesome gourmet burgers for dinner Sunday.

 

[brokencycle]

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 at home from scratch on occasion, and I basically follow this recipe:

Potato Gnocchi with Butter and Cheese

Here's how to make potato gnocchi at home. This simple and comforting potato gnocchi recipe walks you through the best method. Serve as is with butter and cheese or try potato gnocchi with your favorite pasta sauce.

www.finecooking.com

There are a few interesting ones on Serious Eats, but I've never tried. I always boil and then pan fry. I've never pan fried only for gnocchi.

 

[Lizard23]

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 grandmother did it isnt the best way (she always boiled the raw potatoes first).

 

[brokencycle]

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).

One of the Serious Eats recipes recommends that too. Never tried it, but they're usually right about these things.

 

[Van Veen]

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.

 

[Lizard23]

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.

Was it Hearth? I think that is where i first heard of the baking potato thing.

 

[Van Veen]

Was it Hearth? I think that is where i first heard of the baking potato thing.

Yes and no. The SE article mentions Craft, but it's the same chef (Marco Canora).