Wednesday, April 22, 2009
Gnocchi is about as easy as it gets but it is also so easy to do it wrong. Overwork the dough and they lose their softness, so gnocchi needs a light hand. I have made them this way, and that way and even another way, I like gnocchi.
These little mounds of pillowy deliciousness are made with pea puree and potato. Make the gnocchi in the conventional way and serve with browned black truffle butter for out of this world, out of this worldness.
I also jacked some up with white beech mushrooms and roma grape tomatoes.
Posted by Christo Gonzales at 12:01 AM