Cooked no less than 6 different incarnations of gnocchi last night with varying degrees of success... The last batch (the one that I eventually served with dinner) wasn't too bad though didn't have the firmness of texture it should have - though at least it didn't turn to mush this time!
Anyway, taking a day off tomorrow to try and perfect it - will be doing an emergency run to Kitchens on Whiteladies to buy a potato ricer (sworn by several Italian chefs online to get more air into the mixture), then spend the day with yet more potatoes, slightly burnt hands (currently scarred by a bowl breaking in half during washing for no apparent reason....).
On the upside, the sauce that accompanies the dish, and the marinade for the poussin both worked brilliantly last night... Though I think my housemates choice to have it with potato waffles was inspiring but possibly an indictment of my own gnocchi making skills! I'm wondering whether I should try and sneak a packet in or just apolgise in advance and serve it with sauté spuds instead... We'll see...
By the way, as soon as I get the gnocchi right, I promise I will post more original recipes with pictures...
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