Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to make poached gnocchi grande?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make poached gnocchi grande?),it will help you,my kids.
poached gnocchi grande
Answers:
This recipe is very similar to the one that I use and I am too damned lazy to type mine for you. It's from Mario Batali:
Large Gnocchi (Gnoccho) with Chive Flowers: Gnocchi con la Erba Cipollina Fiorisce
3 1/3 pounds fresh ricotta, drained in a colander or strainer
3 eggs
1/4 pound Montasio cheese, freshly grated
Pinch salt
Pinch freshly ground black pepper
Several gratings nutmeg
1 pinch ground cloves
1/4 cup all-purpose flour, plus more for dusting
4 scallions, very thinly sliced
1 bunch chive flowers with 1-inch stems
3 tablespoons unsalted butter
2 sage leaves, torn into small pieces
In a large bowl, pulverize the ricotta cheese into very little curds with a wooden spoon. Beat the eggs and add them to the cheese. Add the Montasio, salt, pepper, nutmeg, and cloves. Combine the ingredients thoroughly, then add the flour. Stir very gently, just until the flour is incorporated.
Very lightly dust a clean surface with flour. Place the ricotta mixture on the work surface. Divide the mixture into 8 batches. Take a batch and enclose it in your hands. Form a flat oval shape measuring about 2 inches long and 3/4-inch wide. Keep the gnoccho in one hand and press a flower into the center of the gnoccho. Add some of the scallions. Enclose the flower with the dough and repeat the process with the remaining dough and flowers. You should have eight gnocchi. Place them in a casserole and cover for 10 minutes.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the gnocchi in the boiling water for 12 minutes.
While the gnocchi cook, melt the butter and sage in a saucepan and keep warm.
Drain the gnocchi and divide evenly among 4 warmed pasta bowls. Top with the melted butter and serve immediately
***I know you want a poached recipe, so make the gnoccho the same way except poach them in an array of different liquids such as:
Fish, chicken, lamb or beef stock
Basic tomato sauce
Fresh marinara
White wine sauce
Garlic infused cream or milk.
Other Answers:
This recipe will make about 240 gnocchi, double what you'll need for the Gnocchi with Mushrooms and Butternut Squash. Once they've been poached, gnocchi can be frozen for a month to six weeks.
http://www.epicurious.com/recipes/recipe_views/views/231342
Ok this one took some serious legwork. It seems that there is a Italian cook out there on some PBS channels her name is Lidia Bastianich and on episode (ldft #211) she made this dish called Poached gnocchi grande. This is the only reference I can find in cyberspace. I even went to her web site and though she has several gnocchi recipes there not this one! I'll include it anyways! She also has several cookbooks perhaps you might purchase these or call and ask your local PBS station if you can still buy a copy of this episode, They usually charge 20 bucks or so!! I hope I've helped you! Good luck:)
Source(s):
http://www.lidiasitaly.com/index2.htm#Home
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how to make poached gnocchi grande?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make poached gnocchi grande?),it will help you,my kids.
poached gnocchi grande
Answers:
This recipe is very similar to the one that I use and I am too damned lazy to type mine for you. It's from Mario Batali:
Large Gnocchi (Gnoccho) with Chive Flowers: Gnocchi con la Erba Cipollina Fiorisce
3 1/3 pounds fresh ricotta, drained in a colander or strainer
3 eggs
1/4 pound Montasio cheese, freshly grated
Pinch salt
Pinch freshly ground black pepper
Several gratings nutmeg
1 pinch ground cloves
1/4 cup all-purpose flour, plus more for dusting
4 scallions, very thinly sliced
1 bunch chive flowers with 1-inch stems
3 tablespoons unsalted butter
2 sage leaves, torn into small pieces
In a large bowl, pulverize the ricotta cheese into very little curds with a wooden spoon. Beat the eggs and add them to the cheese. Add the Montasio, salt, pepper, nutmeg, and cloves. Combine the ingredients thoroughly, then add the flour. Stir very gently, just until the flour is incorporated.
Very lightly dust a clean surface with flour. Place the ricotta mixture on the work surface. Divide the mixture into 8 batches. Take a batch and enclose it in your hands. Form a flat oval shape measuring about 2 inches long and 3/4-inch wide. Keep the gnoccho in one hand and press a flower into the center of the gnoccho. Add some of the scallions. Enclose the flower with the dough and repeat the process with the remaining dough and flowers. You should have eight gnocchi. Place them in a casserole and cover for 10 minutes.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the gnocchi in the boiling water for 12 minutes.
While the gnocchi cook, melt the butter and sage in a saucepan and keep warm.
Drain the gnocchi and divide evenly among 4 warmed pasta bowls. Top with the melted butter and serve immediately
***I know you want a poached recipe, so make the gnoccho the same way except poach them in an array of different liquids such as:
Fish, chicken, lamb or beef stock
Basic tomato sauce
Fresh marinara
White wine sauce
Garlic infused cream or milk.
Other Answers:
This recipe will make about 240 gnocchi, double what you'll need for the Gnocchi with Mushrooms and Butternut Squash. Once they've been poached, gnocchi can be frozen for a month to six weeks.
http://www.epicurious.com/recipes/recipe_views/views/231342
Ok this one took some serious legwork. It seems that there is a Italian cook out there on some PBS channels her name is Lidia Bastianich and on episode (ldft #211) she made this dish called Poached gnocchi grande. This is the only reference I can find in cyberspace. I even went to her web site and though she has several gnocchi recipes there not this one! I'll include it anyways! She also has several cookbooks perhaps you might purchase these or call and ask your local PBS station if you can still buy a copy of this episode, They usually charge 20 bucks or so!! I hope I've helped you! Good luck:)
Source(s):
http://www.lidiasitaly.com/index2.htm#Home
correctness,It's Non-profit and only for informational purposes.
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