Parma Ham and Pear Gnocchi. With a Twist
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Date: 2020-08-17
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Comments and reviews: 10
Firewolf
Guys please. gnocchi is not just cut into chunks & lightly pressed with a fork. No. Just no. If you don't have a gnocchi board from your own or someone else's Italian grandma (nonna) then take each chunk of cut gnocchi dough & roll them down the back of the fork. It should look like a ridged oval semi spiraling into itself. Thanks. I make gnocchi very often & this is really the only way to get optimal texture & flavor. P. S. gnocchi boards are very inexpensive & super easy as you just roll the pieces down the board.
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Guys please. gnocchi is not just cut into chunks & lightly pressed with a fork. No. Just no. If you don't have a gnocchi board from your own or someone else's Italian grandma (nonna) then take each chunk of cut gnocchi dough & roll them down the back of the fork. It should look like a ridged oval semi spiraling into itself. Thanks. I make gnocchi very often & this is really the only way to get optimal texture & flavor. P. S. gnocchi boards are very inexpensive & super easy as you just roll the pieces down the board.
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Viking's
man i dislike mint very much, toothpaste is awful, I see it used so much in 'cooking' what does it bring to a dish. and why is it used so often in cooking shows. , i can only imagine things tasting like toothpaste and that isn't pleasant thought at all, like for lamb and ect. or is it just a type of 'flavor' that doesn't over power and just add a certain something in the background.
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man i dislike mint very much, toothpaste is awful, I see it used so much in 'cooking' what does it bring to a dish. and why is it used so often in cooking shows. , i can only imagine things tasting like toothpaste and that isn't pleasant thought at all, like for lamb and ect. or is it just a type of 'flavor' that doesn't over power and just add a certain something in the background.
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Bryce
I will send you a crisp 20 bill if you guys do a dietic friendly/low sugar week. Seriously. You guys know there are more of us than most other dietary restrictions, right? We need halp!
No restaurants cater to us, to grocery stores have sections full of stuff for us, we have to scavenge like loners in a post apocolyptic metropolitan ruinscape.
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I will send you a crisp 20 bill if you guys do a dietic friendly/low sugar week. Seriously. You guys know there are more of us than most other dietary restrictions, right? We need halp!
No restaurants cater to us, to grocery stores have sections full of stuff for us, we have to scavenge like loners in a post apocolyptic metropolitan ruinscape.
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Rebecca
Am i the only one that invisioned that Ben came up with the solution withing a month, but he appreciated the quiet and the continuous influx of ingredients and tools with nobody to interupt his willy wonka style recipe inventions. By the time the guys came knocking, he was holding the door shut and asking for 5 more minutes?
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Am i the only one that invisioned that Ben came up with the solution withing a month, but he appreciated the quiet and the continuous influx of ingredients and tools with nobody to interupt his willy wonka style recipe inventions. By the time the guys came knocking, he was holding the door shut and asking for 5 more minutes?
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Joe
Just a rookie's thought: I like to press them with a fork against my thumb. GF dough is really good at absorbing liquid, so the increased surface area of the divet on the back plus the tine marks on the front makes for ultimate sauce absorption. Thanks for being awesome!
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Just a rookie's thought: I like to press them with a fork against my thumb. GF dough is really good at absorbing liquid, so the increased surface area of the divet on the back plus the tine marks on the front makes for ultimate sauce absorption. Thanks for being awesome!
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Binka
Italian food is actually one of the easiest to adjust for gluten intolerance. I would say the hardest are the asian cuisines with all those sauces and shit that are basically impossible to find gluten free. I basically can't eat chinese or korean: '(
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Italian food is actually one of the easiest to adjust for gluten intolerance. I would say the hardest are the asian cuisines with all those sauces and shit that are basically impossible to find gluten free. I basically can't eat chinese or korean: '(
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Zephyr
I BEG for gluten free cinnamon rolls, I tried to make some recently and they went horribly wrong. I don't know whether it was user error or just not a very good recipe. Help please!
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I BEG for gluten free cinnamon rolls, I tried to make some recently and they went horribly wrong. I don't know whether it was user error or just not a very good recipe. Help please!
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WhoFramedMSG
If you want a better texture put in a tbsp or 2 of butter when mixing the potatoes. The fat will coat starch granules and allow for more even absorption of other ingredients.
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If you want a better texture put in a tbsp or 2 of butter when mixing the potatoes. The fat will coat starch granules and allow for more even absorption of other ingredients.
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Angel
Thank you for doing some gluten free recipes. That looks tasty. When my mom visits i need gluten free recipes for her. Now i can add this to the list.
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Thank you for doing some gluten free recipes. That looks tasty. When my mom visits i need gluten free recipes for her. Now i can add this to the list.
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Pixie
Mike is and always has been my favorite.
It's a shame he's probably dating Ben, though. ;)
Long live #Bike!
I ship them so bad.
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Mike is and always has been my favorite.
It's a shame he's probably dating Ben, though. ;)
Long live #Bike!
I ship them so bad.
reply
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