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Donnerstag ist Gnocchi-Tag
2008-05-22 00:00:00 Sie hat eins, sie hat's gewusst und benutzt es auch und er hat auch eins und Frau L. macht damit Gnocchi für lustige Weiber. Ich habe jetzt auch eins und habe damit meine Herren beglückt. Mit Schnittlauch bestreut sehr lecker! Verwirrt an Roberts Rezept haben mich die unterschiedlichen Wassermengen im Bereich der Zutaten und der Zubereitung. Außerdem enthält mein Päckchen des - in einem sonst von mir selten besuchten Stadteil erworbenen und nicht mit Kreditkarte bezahlt - nur 83 g. Geklappt hat das nach dem unten aufgeführten Rezept, natürlich muss ich noch tüchtig üben. ungegart gegart ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: "aufwandminimierte" GnocchiKategorien: PastaMenge: 3 Portionen Zutaten 166Gramm Kartoffelflocken --- StockioderKnorroderPfannioderso-nstwas (2 -- Beutel)450ml Wasser1Teel. Salz- (gestrichen), Muskatnuss1 Ei6-8Essl. Weizenm-ehl Type 405; ca. Quelle abgewandelt nach: ...
By: Kuechenlatein
[Küchenlatein] Donnerstag ist Gnocchi- Tag
2008-05-22 00:00:00 Sie hat eins, sie hats gewusst und benutzt es auch und er hat auch eins und Frau L. macht damit Gnocchi für lustige Weiber. Ich habe jetzt auch eins und habe damit meine Herren beglückt. Mit Schnittlauch bestreut sehr lecker! Verwirr...
By: BlogNews
Gnocchi à gogo: 4 recettes à tester...
2008-05-07 21:04:00 Si vous jetez un oeil de temps à autre sur Ma dolce vita, et désespérez d'y voir un signe d'activité cérébrale, une pincée de gourmandise, un grain de sel, voici au moins la preuve que je cuisine, parfois, souvent, un peu, beaucoup: retrouvez un dossier que j'ai réalisé sur les Gnocchi pour le site Goosto!4 recettes pour vous convaincre de vous y mettre, de concocter à la maison ce "primo piatto" délicieux et plus délicat qu'il n'y parait et aux déclinaisons infinies (cliquez sur les photos pour accéder aux recettes): Strangolapreti "burro e salvia" Gnocchetti de ricotta et roquette Gnocchi à la romaine Gnocchi de pomme de terre à la parmesane A presto! Photos et texte de Peggy Picot, Tous droits réservés ©
By: Ma dolce vita
[KÜKen - Kreatives Überraschungs-Kochen] Gnocchi in Tomatensauce
2008-05-02 00:00:00 Die Gnocchi (sprich njoki und NICHT Knotschi! ) Mehlige Kartoffeln sch#228;len, in kleine St#252;cke schneiden und danach in Salzwasser ganz ganz weich kochen. Anschlie#223;end mit einem Stampfer zermatschen. Solange Mehl unterr#25...
By: BlogNews
Fresh Ricotta and Spinach Gnocchi
2008-04-30 18:12:00 Because I am the kind of person who doesn’t easily accept failure, I set out again last weekend to make the spinach and ricotta gnocchi that I had first (and successfully) made for my friend in NYC last month and again a few weeks ago (which didn’t make it to the table for reasons that have been sworn to secrecy ;) I’ve probably said this a million times already, but I think one of the basic
How to Pronounce Gnocchi
2008-04-26 04:36:00 Gnocchi is one of my favorite Italian dishes. Like bruschetta, it's an Italian food word that people have some trouble with. Never fear, the Italian pronunciation police are here. The "gno" makes a "nyo" sound with a silent "g". The "cch" is pronounced as a hard "k". The "i" is an "ee" sound as in "tree". "nyo kee" Gnocchi is the plural form of the word. The singular is "gnocco." So you might order a plate of gnocchi and savor each delicious gnocco on that plate. Now go forth and order gnocchi at your favorite Italian restaurant with confidence! Related Content How to Pronounce Bruschetta
By: Eat This!
Herbed French Gnocchi (Gnocchi Parisienne)
2008-04-23 21:57:00 “What makes these gnocchi French?†is the question that was asked when I served them. A very good question, indeed. French gnocchi are made without semolina or potatoes that are used to make the more common Italian gnocchi. They are actually made from pâte à choux, that incredibly versatile dough that is used to make everything from gougères to éclairs. Pâte à choux is composed simply of
No-good gnocchi
2008-04-07 21:23:00 If there is such a thing as a fun disaster, I had one this weekend. My first attempt to make potato gnocchi was a sticky, gooey, splendidly entertaining mess.
Creamy Herb and Garlic Chicken over Gnocchi
2008-04-06 17:24:00 This is a very quick and easy recipe to throw together, it tastes great and makes for a wonderful after work dinner or great mid week meal when you want no fuss. You can make your own gnocchi if you prefer, but for quickness of this recipe I used fresh store bought gnocchi, you can find this in the fresh pasta section of most supermarkets. For those of you who have never eaten gnocchi before or do not know what it is, a quick explanation is basically Italian dumplings, made from either potato, semolina or flour.If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.IngredientsOlive oil4 Chicken breastsGarlic powder and dried parsley, combined to sprinkle over breasts (about 1-11/2...
By: The Best Recipes
[Der Erfolg gibt Recht] Auflauf mit Gnocchi, Spinat, Tomaten und Hackflei
2008-03-28 00:00:00 Eine nachösterliche Haushalts- Razzia nach Verfalldaten und Verwertbarem im Kühlschrank führte zur unmittelbaren Verhaftung folgender Rest- Bestände: Rinderhack, TK- Petersilie, kleine Rispentomaten, 1 Packung Fertig- Gnocchi, Peco...
By: BlogNews
Spiced Carrot Gnocchi in Creamy Sauce
2008-03-23 00:52:00  Knock, knock. Who’s there? Gnocchi. Gnocchi Who? Gnocchi your socks off. What? Gnocchi three times. Excuse me? “Gnocchi Three Times on the Ceiling if You Wa-ant Me. . . Twice on the Pipes. . .” Okay, I think that’s quite enough.  You shouldn’t gnocchi a guy when he’s down. I said that’s it! That’s all I’m gonna take! Oh, come on. Be nice to me. I went to the School of Hard Gnocchis. All right, buddy, you asked for it– Look, don’t gnocchi it ’til you try it. *   *  *  *  *  * Now, judging by my little preamble here, you might infer that I don’t take my gnocchi quite as seriously as I should. I assure you, nothing could be further from the truth. I fully understand the gravitas of gnocchi, believe me; in fact, I take them just as seriously as my job (extremely); or saving for retirement (nerve-rackingly); or even the well-being of The Girls (all-consumingly). (&rdquo...
Top Chef: Dense As Gnocchi
2008-03-14 19:33:00 Hiya, kids! And welcome to my first ever recap of Top Chef! This show's what I'm all about - namely, food. I'm an eater. Some would say "over-eater". But I killed them and hid the bodies. Anyway, please join me as a I recap Top Chef and details all the gourmet warring going on so that you don't even have to watch it! Padma Lakshi looks like she's going to be a handful. The show this year is based in Chicago. I need an Uno's Chicago Classic right now. There's crazies, chocolate, tantrums, a lot of fire (burn wards?), and bald hottie Tom Coleco. I know his name isn't spelled that way, but I'm going with it. He's a lusty chef! Ted Allen from "Queer Eye" is here to judge as well as some ho named Gail. Does Padma have some kind of scar on her arm? She probably did it in a self-inflicted rage. She's full of anger. The prizes aren't that hot. You get a Glad bag or something. It's all about the exposure on the TV. Who spells "Zoe" as "Zoi"? Ryan's from San Fran, and he's a ...
Homemade Gnocchi
2008-02-09 00:00:00 (pardon the steam in my picture!) I have had homemade gnocchi on my ever-growing list of things to try for quite some time now, and finally got the necessary nudge after I saw them on Joelen's blog last week. A quick confession - I have never actually eaten non-homemade gnocchi. ...
By: Brown Eyed Baker
Recipe: Burnt Butter Gnocchi with Asparagus
2008-02-05 23:42:00 Burnt butter, is not actually burnt, but butter that has been browned. I’m not sure why they call it burnt because burnt in kitchen turns usually means something unappetizing. But this recipe is certainly far from that fact! The butter brings the gnocchi and asparagus together melting in your mouth for a gorgeous feast! Freeze ...
By: melbedggood.com
Gnocchi di farina di castagne con speck, radicchio e asiago
2007-12-13 23:25:00 Il titolo della ricetta è abbastanza autoesplicativo, quindi non mi perderò in chiacchiere. L’abbinamento non è niente di particolarmente originale: radicchio e speck sono quanto di più scontato si possa concepire in cucina, soprattutto con un formaggio a chiudere il terzetto. Ingredienti: Per gli gnocchi: Patate bianche (500 g) Farina 00 Farina di castagne 1 uovo sale Per il condimento: Radicchio di chioggia, un ...
Gnocchi di farina di castagne con speck, radicchio e asiago
2007-12-13 23:25:00 Il titolo della ricetta è abbastanza autoesplicativo, quindi non mi perderò in chiacchiere. L’abbinamento non è niente di particolarmente originale: radicchio e speck sono quanto di più scontato si possa concepire in cucina, soprattutto con un formaggio a chiudere il terzetto. Ingredienti: Per gli gnocchi: Patate bianche (500 g) Farina 00 Farina di castagne 1 uovo sale Per il condimento: Radicchio di chioggia, un ...
Beetroot gnocchi in white sauce
2007-12-13 11:50:00 1 kg beetrootabout 1kg flour200 g sour cream1 tsp garlic powder1 tsp black pepper1 Tbsp fennel leaves100 ml beef stock4 tsp grated horseradishBake (or cook) beetroot until soft. Peal, then puree. Start making dough, by adding one cup of flour at a time until you're satisfied with consistency.Shape gnocchi, and then cook them.For the sauce, put sour cream, garlic powder, pepper and stock in a saucepan and cook on low heat for about 10 minutes. Add fennel and horseradish and cook for another 2 minutes. If sauce seems too liquid, remove from heat and stir in 1 tsp of cornstarch dissolved in 1 Tbsp water.More gnocchi recipes:Pumpkin gnocchi
By: Palachinka
Gnocchi di patate ai porcini con speck e zucchine
2007-12-03 13:44:00 La scorsa settimana di passaggio a Milano, ho approfittato per andare insieme a Nelly, alla Fiera dell'Artigianato inaugurata proprio il 1 dicembre! L'Artigiano in fiera si svolge ogni anno durante la prima settimana di dicembre alla Fieramilanocity, con ingresso gratuito, ed è allestita con 4 grandi aree con l'artigianato di tutto il mondo: 35 ristoranti tipici, 5 continenti, 100 paesi e 2500 espositori in 115.000 mq. Insomma, i numeri parlano da soli. La sezione della quale abbiamo più goduto però è quella dedicata al cibo! Ovviamente. Prodotti locali di tutta Italia, olio, vino, dolci, salumi, formaggio e chi più ne ha più ne metta. Abbiamo fatto pranzo soltanto assaggiando di qua e di là: porcini, creme di porcini, creme di tartufo, bianco, nero, liquori, creme di gianduia, olio extra vergine da ogni parte d'Italia, pasta, Toscana, Liguria, Umbria, Abruzzo, Salento etc etc. Una vera goduria in tutti i sensi e per tutti i sensi. Insomma, alla fine sono tornata a casa con una ...
By: fiordizucca
Gnocchi met spinazie
2007-11-19 09:49:00 We blijven in de wintergroenten .Ik vind spinazie niet echt een wintergroente maar je kunt het hele jaar door eten .Om het een beetje on-Nederlands te maken heb ik het met Gnocchi gemaakt. Voor de mensen die graag AVG(aardappelen vlees groenten) eten toch een leuk alternatief .Gnocchi is een Italiaanse pastasoort. Het woord gnocchi, meervoud van het Italiaanse gnocco, betekent "klont". De Aziatische varianten worden vaak met het Engelse woord "dumpling" aangeduid, het Nederlandse woord is knoedel. Gnocchi is vooral bekend in de variant van aardappel; gnocchi di patate.Gnocchi di patate zijn een soort ovale balletjes, gemaakt van aardappel en tarwemeel. Het is een typisch Italiaans gerecht. De aardappels worden gekookt en gepureerd, en daarna met het meel en wat zout gekneed en dan gekookt in kleine balletjes. De gnocchi zijn klaar als ze komen bovendrijven.Gnocchi met spinazieIngrediënten 750 gr diepvries spinazie 1 pak aardappel gnocchi (500 gr)2 dl roomZout, peper, nootmuskaat 1...
By: roberts wereld
Gnocchi Two Ways
2007-09-06 02:23:00 No sooner than when I rejoiced over the advent of spring that winter comes back to bite us in the you-know-what. Winter weather has returned and so have the rains. I don?t know if this is Sydney?s way of welcoming the dignitaries arriving for the APEC conference, but it sure hope it doesn?t stick around for too long. I was just enjoying the sunshine and warm weather, and I could smell summer was just around the corner. Now it feels like summer is around the corner and down five more blocks away. What is with this erratic weather? If you wanted to conjure up what the weather has been like, well it?s the kind that makes you want to stay in your pyjamas all day, the kind that makes you crave something warm for your belly and it?s the kind of weather that forces you indoors. Be that as it may, there is no need to fret. I have something sunny and light to wash away those cold weather blues.Gnocchi- it probably isn?t the first thing you would think of when you cite being ?light? as one of...
By: Milk and Cookies
Chef Daniel Scherotta: Graduation Speech And Recipe For Gnocchi Ferrarese w
2007-09-04 00:17:00 Chef Daniel ScherottaAs some of my readers know I also have an Inspiration Blog called Treasures In The Attic where I post items of inspirational and motivational interest to brighten and cheer one's day. Well yesterday I came across a wonderfully inspiring Graduation Speech given by Chef Daniel Scherotta to a graduating class of culinary students, and it inspired me so much that I decided to post it here at Chatter Platter With Patricia since it is related to the world of culinary arts. Hopefully you will find it as inspiring as it was for me.Chef Daniel Scherotta is the Chef-Owner of Palio d' Asti which is a top rated Italian Restaurant in San Francisco. He is also the Vice President of the Golden Gate Restaurant Association, and California Culinary Academy Alumnus.He was the guest speaker at the August 18 commencement ceremony in the Careme Room. I am also including one of his famous recipes for Gnocchi Ferrarese with Acorn Squash and Brussels Sprouts. Here is what he said to t...
Gnocchi di ricotta con pesto di zucchini
2007-09-01 10:40:00 Gnocchi from fresh Ziegenmilch Ricotta, serves at a Zucchini Baumnuss Basilikum Pesto. A speciality from the Ristorante aluminium Fornello there Ricci in Cegli Messapica, proximity of Brindisi. I was not ever there, the prescription originate from my heap of chip, strongly yellowed, low-cut of an old NZZ on Sunday. The art consists of solidifying the Ricotta without flour and egg additive to compact balls which do not fall apart when cooking. Ziegenricotta is more difficult in the city to find than Trüffel, who found him, with this court for it few disks a Sommertrüffel is also recompenced. The Sommertrüffel smelled again once very well, the taste reminded me again once,
By: el-blog.com
Kartoffelgnocchi, toughly or tenderly?
2007-09-01 10:40:00 I times some my favourite example books planned, which added prescriptions for Kartoffelgnocchi copied, and quantities compared. Unbelievably! The example book authors seem to copy the prescriptions of their grandmothers without closer inspection and unreflected. The memory of the Nonna to be so nice likes, the tradierten prescriptions is missing often each logic. All authors stress however unisono to manufacture with its prescription easy, airy, evenly perfect Gnocchi. High time that I take care of the Kartoffelgnocchi! To the facts: (more
By: el-blog.com
Caramelized Homegrown Tomatoes on Homemade Gnocchi
2007-08-27 20:45:00 Life in the kitchen can be quite easy at times. Especially when you have great neighbors, friends and in-laws who grow their own fruit and vegetables. I am forever getting fantastic fresh produce from all of them. In return, whenever I cook up something using the ingredients, I try to treat them to the finished dish. Well there is almost like a little competition going on in our little
Gnocchi Pomodoro (recipe)
2007-08-19 13:41:00 I did it! I finally did it! I made gnocchi!! If you have been a reader of TriniGourmet since its early days you’ll know that making homemade pasta has been one of my biggest desires and one of my biggest fears. I still don’t have a pasta machine but having now made gnocchi I’m ...
By: TriniGourmet.com
Gnocchi with Mushrooms
2007-08-03 19:11:00 Cook ready-made gnocchi according to packet instructions, drain it and keep it warm. Fry in hot oil 250g chesnut mushrooms (chopped in halves) for about 5 minutes. Add the gnocchi and 5 chopped sundried tomatoes. Stirfry it for a minute or 2. Pour some cream into it and bring it to boiling point. Season it, ...
By: Brutsellog.com
Gnocchi met Paddenstoelen
2007-07-18 19:08:00 Kook de gnocchi zoals staat aangegeven op de verpakking. Giet het af en hou het even warm. Bak in de hete olie 250 gram kastanjechampignons (gehalveerd of in kwarten gesneden) voor een minuut of 5. Voeg dan de gnocchi en 5 in reepjes gesneden zongedroogde tomaat toe. Bak dit een minuut of twee mee. Giet ...
By: Brutsellog.com
Chestnut Flour Gnocchis
2007-03-12 05:12:00 Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
By: FXcuisine
Gnocchi G(e)röstl
2007-02-28 11:58:02 Nachdem MGB Gnocchi als Pasta für den Kochevent durchgehen lässt, reiche ich ich das Gnocchi G(e)röstl außer Konkurrenz ein. Im Originalrezept heißt es tatsächlich Geröstl, was zu Heiterkeitsausbrüchen bei Einwohnern des Gröstl-Landes führte. Mit e oder ohne, es hat uns sehr gut geschmeckt. Statt des Tiroler Specks habe ich Bacon genommen. Die Gnocchi habe ich nach diesem Rezept aus ca. 250 g geriebenen Pellkartoffeln, 1 Ei Größe M und ca. 3 EL Mehl hergestellt. Nach dem Garen erhielt ich etwa 380 g, das reichte für die Hälfte des Rezeptes. Eine Schritt für Schritt-Anleitung für die Gnocchi gibt es hier. Den Bacon habe ich während des Aufheizens im Ofen auf Backpapier gegart und mit Gnocchi-Käsemischung überbacken. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Gnocchi G(e)röstlKategorien: Kartoffel, HauptgerichtMenge: 4 Personen Zutaten 2Essl. Butter oder Margarine2Beutel (à 400 g) Gnocchi, Kühlregal Salz, Pfeffer, Muskat100Gramm Appenzeller-Käse- am Stück1/2Bund...
By: Kuechenlatein
LEFTOVER TUESDAYS #2: Gratinated Gnocchi with Bacon
2007-02-28 11:58:02 Rachel over at Rachel's Bite is hosting February's Leftover Tuesdays blogging event. The basic idea is to have leftover item(s) on hand as a result of cooking and make something new with those leftover item(s) and blog about this. I had 4 boiled potatoes and 4 strips of bacon left over in the fridge. At my son's special request I worked it up to Gratinated Gnocchi with Bacon To make the gnocchi: Fry gnocchi in a little oil until golden brown, season with pepper, salt and nutmeg. Sprinkle with Appenzeller cheese, add fried bacon and gratinate in a hot oven. Sprinkle with chopped fresh chives and enjoy! recipes and entries in English tagged with: food and drink, leftovers, Leftover Tuesdays Save to del.icio.us
By: Kuechenlatein
Gnocchi di zucca
2007-02-02 12:32:01 Rieccomi dopo qualche giorno di assenza. Le ricette da scrivere e le idee per migliorare il blog si accumulano, ma la sera il sonno vince sempre e il ricettario langue. Questa sera sono riuscito a non perdere i sensi troppo presto e vi propongo una ricetta che Gioti aspetta da tempo. Ho aspettato a proporvi la ricetta degli gnocchi di zucca perchè al primo tentativo avevo commesso dei gravi errori in fase di cottura e le foto non rendevano giustizia al piatto, che era comunque validissimo al gusto. Questa sera ho finalmente realizzato degli gnocchi degni di questo nome. Prima di cominciare vi ribadisco alcuni importanti consigli per la preparazione degli gnocchi: le patate devono essere farinose e asciutte (se non erro si consigliano quelle a pasta bianca, verificherò sul libro di cucina che ho lasciato al piano di sotto). Io ho trovato al supermercato delle patate “per puré e gnocchi” che hanno funzionato benissimo. gli gnocchi devono cuocere pochissimo, quando vengono... |
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