Comments on: Gnocchi http://leitesculinaria.com/26704/recipes-gnocchi-canora.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Wed, 23 May 2012 20:16:01 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: David Leite http://leitesculinaria.com/26704/recipes-gnocchi-canora.html#comment-4165 David Leite Sat, 09 Jan 2010 15:57:09 +0000 http://leitesculinaria.com/?p=26704#comment-4165 My pleasure. My pleasure.

]]> By: Leah http://leitesculinaria.com/26704/recipes-gnocchi-canora.html#comment-4151 Leah Sat, 09 Jan 2010 06:36:34 +0000 http://leitesculinaria.com/?p=26704#comment-4151 Just wanted to say thank you very much for your reply. It was a lot of help. Have a great day! -L Just wanted to say thank you very much for your reply. It was a lot of help. Have a great day! -L

]]> By: David Leite http://leitesculinaria.com/26704/recipes-gnocchi-canora.html#comment-3621 David Leite Mon, 28 Dec 2009 15:07:30 +0000 http://leitesculinaria.com/?p=26704#comment-3621 Leah, freeze the uncooked gnocchi right after shaping by scattering them on a rimmed cookie sheet and sliding it in the freezer for several hours. Once frozen, scoop them into a freezer bag and store for up to 1 month. When you're ready to cook, bring a pot of salted water to a vigorous boil and drop in the frozen gnocchi. Cover the pots and allow the water to return to a boil. Cook and drain as described above. Leah, freeze the uncooked gnocchi right after shaping by scattering them on a rimmed cookie sheet and sliding it in the freezer for several hours. Once frozen, scoop them into a freezer bag and store for up to 1 month. When you’re ready to cook, bring a pot of salted water to a vigorous boil and drop in the frozen gnocchi. Cover the pots and allow the water to return to a boil. Cook and drain as described above.

]]> By: Leah http://leitesculinaria.com/26704/recipes-gnocchi-canora.html#comment-3616 Leah Mon, 28 Dec 2009 01:22:05 +0000 http://leitesculinaria.com/?p=26704#comment-3616 Question: You say gnocchi freeze well. Should you freeze the dough after it's been rolled or should you freeze them after they've been boiled? Then, when you want to eat them, should you thaw them for a day and then boil them or reheat them in another manner (like putting them in a steamer...or baking them...or something?) Thanks very much for your help. -L Question: You say gnocchi freeze well. Should you freeze the dough after it’s been rolled or should you freeze them after they’ve been boiled? Then, when you want to eat them, should you thaw them for a day and then boil them or reheat them in another manner (like putting them in a steamer…or baking them…or something?)
Thanks very much for your help.

-L

]]> By: David Leite http://leitesculinaria.com/26704/recipes-gnocchi-canora.html#comment-3536 David Leite Thu, 24 Dec 2009 02:19:51 +0000 http://leitesculinaria.com/?p=26704#comment-3536 Hi, an average large idaho potato weigh about 8 ounces. That's a good starting point. Hi, an average large idaho potato weigh about 8 ounces. That’s a good starting point.

]]> By: artoeat http://leitesculinaria.com/26704/recipes-gnocchi-canora.html#comment-3534 artoeat Thu, 24 Dec 2009 01:39:13 +0000 http://leitesculinaria.com/?p=26704#comment-3534 As you stated ingredients vary. I am gnocchi "challenged." I would like to know what the potatoes weigh—I know there will be H2O variables, etc., but initial potato poundage would set me in the right direction. Thanks! Queen Artoeat As you stated ingredients vary. I am gnocchi “challenged.” I would like to know what the potatoes weigh—I know there will be H2O variables, etc., but initial potato poundage would set me in the right direction.

Thanks!
Queen Artoeat

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