Vegetarian Batch-Cooking for Winter: 1 1/2-Hour Prep, 6 Easy Meals ! - Buy Clotilde's latest book, The French Market Cookbook! In addition to planning my menus, I have been doing more and more batch cooking these past few mo...
Sunday, August 10, 2008
Is anyone out there....?
Because if you are there, and you know how to make gnocchi, I want to hear from you. I made my third attempt at those confounding Italian potato dumplings, and I still can't get the texture quite right. I'm not even going to take a picture of the result, they were that far off. The gnocchi tasted fine, but I just can't get the firm, almost-rubbery-but-not-tough texture so characteristic of gnocchi. Mine just taste like mashed potatoes, with a thin skin holding together each dumpling. The recipe I've used these past two times is from Simple Italian Food, one of Mario Batali's cookbooks. Any advice?