Saturday, December 20, 2014

Kitchen Intuition: Gnocchi

If you ever want to impersonate a really awesome chef who doesn’t have to measure ingredients or consult cookbooks, make gnocchi. The process can seem complicated, but it’s actually really simple to make, and the homemade version is far superior to the stuff from the store.
Basically, you mix something wet (usually potato) with something dry (typically flour), roll the dough into lumps (that’s "gnocchi" in Italian), and cook in boiling water. The dry component could be semolina, cornmeal, all sorts of different flours, or even bread or bread crumbs (in "The Encyclopedia of Jewish Food" by Gil Marks, I found that gnocchi first emerged in the 13th century as a way of using up stale bread and later evolved into pasta).

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