Sunday, October 10, 2010
Gnocchi, without the vacuum-sealed bag
Among the staples we selected were several vacuum-sealed boxes of gnocchi, which apparently was not available back then in East Liverpool, Ohio. My mother-in-law, a wonderful woman who would be the first to tell you she's not an adventurous cook, decided to get a head start on dinner. After simmering the gnocchi for a while she asked me how to tell if they were done. Imagine my surprise when I saw them bubbling away, still in the plastic bag and congealed into one enormous gluey dumpling.
I've made boxed gnocchi countless times and ways since then, and enjoyed the fresh-made, tender pillows of potato goodness at fine restaurants. I've often wanted to try making them from scratch but assumed it was too difficult. Not anymore.
butternut squash gnocchi with sage browned butter. We aleady had a fresh butternut squash from the market and Tim planned to replace our summer-stressed sage plant this weekend. With the stars so obviously aligned, I decided the time had come to learn how to make gnocchi.
how-to video before I made my somewhat squished examples.