Gnocchi advice.

[Huntsman]

I was wondering, can I do gnocchi without boiling them?

I plan to fry off some left over bacon in a bit of oil and a few herbs, was wondering if I can chuck the gnocchi in with a large dollop of pesto straight out of the bag? Or do I have to boil them?

[pacman1]

Mashed potato and a bit of flour aren't they? As long as you cook 'em long enough to give the flour a chance to cook properly.

I picked some up the other day, wish I hadn't, vastly over rated imo.

If I ever have to eat them again, I'd squish 'em flat and fry in oil until well crispy.

[Huntsman]

Hmm.

I reckon I might fry the bacon, add a large knob of butter and fry the gnocchi and them stir in the pesto.

I'll report back later.

[Melman Giraffe]

Huntsman said:

Hmm.

I reckon I might fry the bacon, add a large knob of butter and fry the gnocchi and them stir in the pesto.

I'll report back later.

You really do need to boil Gnocchi to cook out the flour and make them lighter (even though they are quite heavy) you will know they are done when they float to the top.

[Mobile Chicane]

Bacon with pesto?

If you've got an onion and some cheese, I'd fry the gnocchi together with the bacon and onion, top with the cheese and bung the pan under a hot grill until the cheese bubbles.

I can't see what the fuss is about with gnocchi either - tasteless lumps of claggy goo.

[Melman Giraffe]

Mobile Chicane said:

Bacon with pesto?

If you've got an onion and some cheese, I'd fry the gnocchi together with the bacon and onion, top with the cheese and bung the pan under a hot grill until the cheese bubbles.

I can't see what the fuss is about with gnocchi either - tasteless lumps of claggy goo.

Like most carbs it’s a vessel to take a sauce or just to bulk out what is in essence a peasant dish.

Its all about the sauce baby!

[johnnywgk]

Just went to local shop and saw a ready made packet in water/brine.

The ingredients (sp) have loads of bits and bobs, but it says
80% mash spud and 25% flour. How does one fit that into 100%,
As in, whole thing.

Or is it just me being FICK.

[dazco]

johnnywgk said:

Just went to local shop and saw a ready made packet in water/brine.

The ingredients (sp) have loads of bits and bobs, but it says
80% mash spud and 25% flour. How does one fit that into 100%,
As in, whole thing.

Or is it just me being FICK.

Stuff can go missing, to god.

Some of the cured hams in Spain have a pork content of 170%. Go fugure

[Huntsman]

Fried the bacon, dropped the gnocchies into boiling well salted water, as they floated I scooped them out into the bacon, stirred in a large dollop of pesto, served with hot bread and proper butter.

Nom Nom No..finished.

[johnnywgk]

dazco said:

Stuff can go missing, to god.

Some of the cured hams in Spain have a pork content of 170%. Go fugure

LOL.

[johnnywgk]

Huntsman said:

Fried the bacon, dropped the gnocchies into boiling well salted water, as they floated I scooped them out into the bacon, stirred in a large dollop of pesto, served with hot bread and proper butter.

Nom Nom No..finished.

As 2 posts above, lol. What persentages (sp) did you use.

[jenpot]

dazco said:

Stuff can go missing, to god.

Some of the cured hams in Spain have a pork content of 170%. Go fugure

Wet weight compared to dried weight?

[johnnywgk]

That God bloke is very well lubricated then. He must be real.