OK, so after Mario beseeched me to make gnocchi 10 times to get the feel for "quanto basto", I now have 4 under my belt. And yes....they keep getting better and better. Last night was a duel between (what some would call traditional) gnocchi and gnocchi alla romana (next post). One wouldn't think of gnocchi like the romans do, but MAN! was it good.
The gnocchi di zucca was created using a roasted and sauteed butternut/acorn squash puree. First time was better simply using the meat of the roasted squash (last Sunday). The puree was easier to work with, but lacked the intensity of the riced squash flesh. Both were good and I think I have the techique down for rolling them off the fork.
Made a simply sauce of garlic, butter sage and portabella mushroom for the gnocchi di zucca. (make sure you cook these thoroughly as they can be dense depending on water content in the squash)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment