Skip to content
  • Register
    • Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
    Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
    Share your photos by tagging us and using the hashtag #BigGreenEgg.

    Want to see how the EGG is made? Click to Watch

    Gnocchi - Shhhhh! I cooked inside.

    Posts: 6,481
    edited January 2018 in EggHead Forum
    My wife and I had a hankerin’ for gnocchi. Just boil some russet potatoes (with the skin on) until tender. Let cool for 30minutes or so. Then skin ‘em and run through a ricer. Mix with flour and egg and a pinch of salt until bound together. 

    I got a gnocchi board as a gift to help make them fancy.

    The sauce was stupid simple. A bit of chorizo mixed with some pork sausage, diced onion, roasted red pepper, and baby spinach.

    Then just cook the gnocchi and mix together. 

    It was mighty tasty. Thanks for looking. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register
    «1

    Comments

    • Posts: 253
      Beautiful and inspiring meal - thanks for sharing.

      How did you cook the gnocchi?  Depending on what we're doing, it might get sauteed, or boiled, etc..

      Yours looks amazing.
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      reinhart36 said:
      Beautiful and inspiring meal - thanks for sharing.

      How did you cook the gnocchi?  Depending on what we're doing, it might get sauteed, or boiled, etc..

      Yours looks amazing.
      Thanks for the kind words. I just boiled them in salted water. I sometimes saute them as well. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 3,868
      I don't care where that was prepared, it looks flippin' fantastic.
      Stillwater, MN
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      @StillH2OEgger Thank you. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 19,203
      Oh man, that looks good.

      As I was about to click on this thread, I thought "I wonder if he used a gnocchi board".
      Then "It's Gary... he probably did".
      And I was right :)

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      @caliking Have you ever had a Williams Sonoma gift card and that’s all you could afford to buy? It does work well. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 11,366
      Bomb Diggity !
      Visalia, Ca @lkapigian
      · Share on FacebookShare on Twitter
    • Posts: 4,518
      Amazing! Love gnocchi.

      Beautiful presentation.
      Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

      Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

      "If I wanted my balls washed, I'd go to the golf course!"
      Dennis - Austin,TX
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      @Ikapigian @dmchicago Thank you kindly. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 14,831
      As always, superb! Never had, much less made gnocchi... but I have a pair of those boards! Picked 'em up at an antique shop nearby. I think they cost $1 for the pair! No idea what they were, but they looked cool. Had 'em 2-3 years now... Still haven't used them. They still look cool. =)

      Are they supposed to come in pairs?

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

      · Share on FacebookShare on Twitter
    • Posts: 6,481
      @Carolina Q They are just used singularly. If you’ve never had gnocchi I heartily suggest you try them. Try to find a little restaurant that makes them from scratch. They are much lighter than the store bought variety. Think of little pillows of potato dumplings. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 10,458
      Inside or out it doesn’t matter!!  That is a damn fine meal!

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      @Mattman3969 Thanks my friend. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 14,831
      SciAggie said:
      @Carolina Q They are just used singularly. If you’ve never had gnocchi I heartily suggest you try them. Try to find a little restaurant that makes them from scratch. They are much lighter than the store bought variety. Think of little pillows of potato dumplings. 
      Interesting. These were actually tied together like a matched set. I'll give it a try. Been meaning to since I bought them. Thanks!

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

      · Share on FacebookShare on Twitter
    • Posts: 1,297
      I watched a whole video of a guy making gnocchi boards. It was oddly soothing.

      https://www.youtube.com/watch?v=aCo0lvGPOLw
      Plymouth, MN
      · Share on FacebookShare on Twitter
    • Posts: 6,262
      dmourati said:
      I watched a whole video of a guy making gnocchi boards. It was oddly soothing.

      https://www.youtube.com/watch?v=aCo0lvGPOLw

      @dmourati I watched and it was oddly soothing - but funny too.  He said his grandmother was dtf - lol
      Phoenix 
      · Share on FacebookShare on Twitter
    • Posts: 1,297
      I had to look that up.
      Plymouth, MN
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      I had to look that up as well. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 6,262
      edited January 2018

      Yeah, not a very nice thing to say about your grandmother.

      I do think I'm going to make one of those boards, and give this dish a try.


      Phoenix 
      · Share on FacebookShare on Twitter
    • Posts: 14,831
      Dug my antique shop finds out of hibernation. Mine were made in France from a single piece of wood, not glued up as in the video. Hope to give it a try this weekend.


      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

      · Share on FacebookShare on Twitter
    • Posts: 174
      Bookemarked this page. Thanks for sharing. Great cook.
      Bucks County, PA
      Minimax, XL, Flameboss 200, Roccbox

      · Share on FacebookShare on Twitter
    • Posts: 6,481
      @Carolina Q Good luck. Boil the potatoes with the skin on so they don’t absorb too much water. Don’t over work the dough. Only add enough flour to bind everything together. You’ll be adding maybe 1/3 cup of flour per large baking potato - something along those lines. Include an egg. A bit of salt. I used two small fresh eggs with 4 potatoes. Drop in boiling salted water. They are done when they float. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 130

      I made some gnocchi for the first time for Christmas this year.  It was my wife's Papa's recipe.  He made a Ricotta version.  Just sub ricotta cheese for the potato.  Turned out fairly well for a first attempt.  Want to try the potato version and compare.

      Used an alfredo sauce on them.  Paired nicely, if you ask me. 

      The gnocchi board is interesting.  May have to make one and give it a try.

      · Share on FacebookShare on Twitter
    • Posts: 33,855
      never had those til a few years ago, you can eat a pile of them. looks great with tat sauce

      fukahwee maine

      you can lead a fish to water but you can not make him drink it
      · Share on FacebookShare on Twitter
    • Posts: 8,207
      One of my favorites.  Had some at a tiny Italian restaurant in NY a few years ago and they were THE BEST EVER!!  Bigger than any I'd seen before but like clouds.  
      I've shied away from making them for some reason.  Think you've inspired me to give them a go.  Thanks!!


      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      Thank y'all for the comments.
      @GATraveller They are not difficult to make. When you read a recipe just take the amount of flour listed as a guide. Use the least amount of flour possible that binds the potato together. That's how you get those pillowy soft, delicious gnocchi. Too much flour and you have a dense dumpling like with chicken and dumplings. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 585
      That looks amazing.  My wife started making gnocchi this fall and it's become a staple. We make a huge batch and then freeze and Vac seal a few meals worth.  We just use a fork to roll them for texture, but I'll have to look for a gnocchi board.
      1 LBGE in Chapel Hill, NC
      · Share on FacebookShare on Twitter
    • Posts: 6,481
      Carolina Q said:
      As always, superb! Never had, much less made gnocchi... but I have a pair of those boards! Picked 'em up at an antique shop nearby. I think they cost $1 for the pair! No idea what they were, but they looked cool. Had 'em 2-3 years now... Still haven't used them. They still look cool. =)

      Are they supposed to come in pairs?
      I think you have butter paddles. https://youtu.be/mQxJ43Cso8I
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
      · Share on FacebookShare on Twitter
    • Posts: 14,831
      SciAggie said:
      show previous quotes
      I think you have butter paddles. https://youtu.be/mQxJ43Cso8I
      LOL, so it would appear. =)

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

      · Share on FacebookShare on Twitter
    • Posts: 6,262
      SciAggie said:
      show previous quotes
      I think you have butter paddles. https://youtu.be/mQxJ43Cso8I


      I wanted to try my hand at making gnocchi this week.  Not sure now if I've made butter paddles or gnocchi boards - close enough, lol.


      Phoenix 
      · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories