Mediterranean Diet
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What commercial gnocchi do you use? I haven't found one that worked for me. All too dense and doughy. I like the to be little puffs, a skin but very light and airy inside. Making Chicken Meatballs Marsala tonight, an NYT recipe.
“I refuse to answer that question on the grounds that I don't know the answer”
― Douglas Adams -
I bought a three pack of Pompeian organic at Costco. We thought they were better than average. But we aren't gnocchi connoisseurs...
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@wtg I love Smitten Kitchen. I mostly cook from online sites, hers and NYT especially. But I bought her book to be supportive, and then gave it to my sister, who likes cookbooks.
We loved the olive oil brownies. My kids did, too. Densely chocolate. Didn’t taste like olive oil.
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@Mik said in Mediterranean Diet:
Making Chicken Meatballs Marsala tonight, an NYT recipe.
How did it turn out? I looked at the recipe and it looked really good, though I wondered about the amount of water added at the end. Did you/would you adjust anything?
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I just cooked the NYT spinach and feta gnocchi that Dol posted and WTG linked to - as written except used dried used have the lemon juice (suggested in multiple comments) and dried dill and mint - it was really good! There are two other crispy gnocchi recipes in the NYT app, going to try them too. One with tomatoes and red onions, and one made on a sheet pan with broccoli and sausage. I guess I don’t know what good gnocchi tastes like, I used the one from Italy that I bought at Walmart, and we liked it. Will try the Costco one (may try to make it some day - but I really like the convenience of the stuff in the shelf stable bag!).
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Just found this - maybe frying/roasting them makes the difference. https://www.bonappetit.com/story/roast-your-store-bought-gnocchi?srsltid=AfmBOoqvHMSSAxkE72chN_tYM7qmdgsAjQClEqvlA-YGFNUKvH4ph4LA
