Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 , " ~ P_T ~ <patchouli_troll> " <patchouli_troll> wrote: > This sounds really delicious, Shannon, but what is a gnocci? *lol* > Is it like a perogi? (sp) > > I'd second the request for more info and for recipes with gnocci in > them. The > word alone is worthy of some... gnocci.... sounds like something > lovers do. > > ~ PT ~ LOL Something lovers do? OK.... whatever :-/ I do have a recipe though. I'm not sure it's the same as Shannon described, but we do enjoy it. It is somewhat time-consuming. Might be fun for you to try on a snowy, wintry Sunday afternoon though. A gnocci is like a dumpling. To make one, you scoop up a small ball of dough, sort of flatten and round it over your thumb, to make something like a " thumbprint " . Some people press on the outside with the tines of a fork to give the outside some texture. Spinach Gnocchi 1 lb fresh spinach or chard, or 1 10-oz frozen pk. 2 c tofu ricotta 7/8 c unbleached flour 1/2 c parmesan substitute 1 tsp salt Steam spinach/chard if fresh, chop & remove stems, squeeze dry. Mix all together and chill for 1 hour or so. Scoop spoonfuls onto well floured surface and form into balls/gnocchi. Place on tray & refrigerate until time to cook. To cook, preheat oven to 400. Drop dumplings in a pot of boiling water about 10 at a time and boil 4-5 minutes. Drain & place in baking dish. Drizzle with a little butter & sprinkle w/parmesan. Bake about 15 min until heated through. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 Forgot to include how to make the tofu ricotta needed for the spinach gnocci. I had posted it earlier during the " cheese " discussion, but in case somebody missed it: TOFU RICOTTA - makes about 3 1/2 cups 2 12.3 ounce boxes extra-firm silken tofu 1/2 cup plus 2 Tbsp. raw cashew pieces, finely ground 2 Tbsp. plus 1 tsp. lemon juice 1/2 tsp. salt Process in food processor. Scoop into container and refrigerate to firm up Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 , " cheryll <naturalist_44240> " <naturalist_44240> wrote: > LOL Something lovers do? OK.... whatever :-/ I do have a recipe > though. I'm not sure it's the same as Shannon described, but we do > enjoy it. It is somewhat time-consuming. Might be fun for you to > try on a snowy, wintry Sunday afternoon though. See? Sounds like the perfect thing for lovers to do. *lol* 'GODFATHER III', remember?.... Aren't these the little pastas that Andy Garcia and the girl made? Sure sounds like it from your description. Yummy sounding recipe, BTW. Thanks. ~ PT ~ If the day and night are such that you greet them with joy, and life emits a fragrance like flowers and sweet-scented herbs, is more elastic, more starry, more immortal -- that is your success. ~ Henry David Thoreau (1817-1862) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.