Ricotta Gnocchi (Gnudi) Basic Recipe by Claude
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Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
“You never really die until you end up on the wall at a Cracker Barrel”
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Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
GWG8541 said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
They are actually EASY to make. 20 minutes from start to plate. I sometimes do the traditional rolling on a fork to give it more convoluted surface area for the sauce to adhere but these I decided to keep them as little pillows/dumplings
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HerbcoFood said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Word up!
You just don’t know how much this made me laugh. My oldest boy takes after me with his passions for cooking and eating stuff and when I come up or find a new recipe which I share with him he normally either say “word up” or “turn up” ROFL!
Dr_Pain I usually use supple for food.
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If using pre-packaged ricotta, do you just mix it in or is there a drying process needed for it also?
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If using pre-packaged ricotta, do you just mix it in or is there a drying process needed for it also?
Grimpuppy said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
If using pre-packaged ricotta, do you just mix it in or is there a drying process needed for it also?
If using pre-packaged, make sure it is whole milk! I normally drain the whey that I can see and then spread it on 3 or 4 paper towel and place another 3 - 4 paper towel on top and put something on top to press it. If you have some butter Muslim, just drain for a day or so in the fridge. It should be moist not wet
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If using pre-packaged ricotta, do you just mix it in or is there a drying process needed for it also?
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GWG8541 said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
They are actually EASY to make. 20 minutes from start to plate. I sometimes do the traditional rolling on a fork to give it more convoluted surface area for the sauce to adhere but these I decided to keep them as little pillows/dumplings
Dr_Pain said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
GWG8541 said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
They are actually EASY to make. 20 minutes from start to plate. I sometimes do the traditional rolling on a fork to give it more convoluted surface area for the sauce to adhere but these I decided to keep them as little pillows/dumplings
They sorta of remind me of sinkers. A potato dumpling served buttered or wit browned and buttered cracker crumbs.
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Dr_Pain said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
GWG8541 said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Alot of work for tater tots. I do like Gnocchi, I may have to get out of my comfort zone on this one.
They are actually EASY to make. 20 minutes from start to plate. I sometimes do the traditional rolling on a fork to give it more convoluted surface area for the sauce to adhere but these I decided to keep them as little pillows/dumplings
They sorta of remind me of sinkers. A potato dumpling served buttered or wit browned and buttered cracker crumbs.
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YooperDog The original gnocchi are made with potatoes and I believe that many countries have a variance of it. One that comes to mind is German spaetzle. That’s another very tasty dumpling
Dr_Pain Reading that makes me want to have schnitzel now, thanks but no thanks…?
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Dr_Pain Reading that makes me want to have schnitzel now, thanks but no thanks…?
HerbcoFood said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:
Dr_Pain Reading that makes me want to have schnitzel now, thanks but no thanks…?
Heck Yea!! Let’s do it!!!
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