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Gnocchi - Shhhhh! I cooked inside.

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Comments

  • SciAggie
    SciAggie Posts: 6,481
    @blasting They are multi - purpose!
    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
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  • thetrim
    thetrim Posts: 11,387
    Great cook!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • UncleBilly
    UncleBilly Posts: 225
    Ran across this thread from several months ago and happened to have  some gnocchi and everything else on hand.  Cooked this up tonight and was very happy with the results.  Thanks to @SciAggie for the post!  
    XL  Central Ohio
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  • Botch
    Botch Posts: 17,332
    Carolina Q said:
    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!
    Instead of rolling a gnocchi over one board, if you set it on one board on the counter and then roll the gnocchi with the other board, groove-side down, that would cut your time in half (yes, I still have my "Motion/Time Studies" text from college.... [/geek]).  
    My first gnocchi were from the freezer at Granato's Deli in SLC (homemade, then frozen).  They were tasty, easy to cook, and about a dozen of them kept you full the rest of the day, heavy!  
    Had some in an Italian place in Napa Valley, light as marshmallows and I had my epiphany.  My favorite local chef, Elio Scanu (now sadly moved to another part of the world) did a gnocchi class and I've been making them myself ever since.  He taught us to use a dinner fork and our thumb for the "grooves", the dumplings were sorta bowl-shaped with the grooves on the outside.    
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • SciAggie
    SciAggie Posts: 6,481
    UncleBilly said:
    Ran across this thread from several months ago and happened to have  some gnocchi and everything else on hand.  Cooked this up tonight and was very happy with the results.  Thanks to @SciAggie for the post!  
    I’m glad you tried it!
    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
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  • northGAcock
    northGAcock Posts: 15,173
    Why would any of you guys make this? I am holding out for an invite for the real deal. Thinking fall however so it want be so hot at the outdoor kitchen.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,173
    northGAcock said:
    Why would any of you guys make this? I am holding out for an invite for the real deal. Thinking fall however so it want be so hot at the outdoor kitchen.
    ....oh and beautiful plate.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SciAggie
    SciAggie Posts: 6,481
    northGAcock said:
    Why would any of you guys make this? I am holding out for an invite for the real deal. Thinking fall however so it want be so hot at the outdoor kitchen.
    You are a very smart individual. It has been brutally hot lately. Let me know when you’re coming. 
    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
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