- Joined
- Apr 7, 2016
- Posts
- 10,502
- Likes
- 15,130
- Location
- -23.903529, 152.398097
- AFL Club
- Melbourne
- Other Teams
- Mt Buller Demons
Hey Dory_77 I managed to make pretty good gnocchi finally.
I got inspired watching Rick Stein make some on From Venice To Istanbul. So I used his recipe. But I also got some advice from articles online also. I think the secret of though dough not being too heavy was using a food mill on the biggest hole setting (I don't have a potato ricer) for the baked potato insides - then not overworking the flour, so it retains more air. Rick did his with just a potato masher but he's a show off. I made potato gnocchi in a crab sauce made from those super long, weird Alaskan king crab legs, and it was really really good.
For those that buy cookbooks - I do, just to slobber over the pictures - I can recommend Rick Stein's as having the best ratio of stuff that looks good on telly to stuff that actually tastes excellent out of all the tv chefs. Also he cooks heaps of seafood and I love fish and seafood.
I got inspired watching Rick Stein make some on From Venice To Istanbul. So I used his recipe. But I also got some advice from articles online also. I think the secret of though dough not being too heavy was using a food mill on the biggest hole setting (I don't have a potato ricer) for the baked potato insides - then not overworking the flour, so it retains more air. Rick did his with just a potato masher but he's a show off. I made potato gnocchi in a crab sauce made from those super long, weird Alaskan king crab legs, and it was really really good.
For those that buy cookbooks - I do, just to slobber over the pictures - I can recommend Rick Stein's as having the best ratio of stuff that looks good on telly to stuff that actually tastes excellent out of all the tv chefs. Also he cooks heaps of seafood and I love fish and seafood.

