All posts tagged: gnocchi

Our Growing Edge April Round Up

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Every foodie enjoys a good foodie bucket list. We read them like a true/false quiz. Bucket lists really light my fire and several foodie bucket list items were tackled this month right here on Our Growing Edge. We cooked and ate home made pastas, master level baking, new vegetables, social occasions and experiments. This month’s challenge was largely dominated by New Zealanders and we also had bloggers from Singapore, Australia, Canada and the US. Danielle from Keeping Up With The Holsbys conquered one of her culinary nemesis: gnocchi. She even went a step further and made it gluten free! Rants, Raves and Rations made homemade pasta with lovely step by step photos and report to prove it. Jessie from Purple House Cafe made a stunning raspberry white chocolate croquembouche to tick off her bucket list. Jess is Canadian and did a stint here in New Zealand where she learned to pour a real coffee. Over in New York, ex-pat Hayley from Condiments On A City Life whipped up a casual soufflé. Jess from Jessness Required …

Taking on the Ultimate Gnocchi

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I tried gnocchi for the first time a couple of weekends ago. It was at a restaurant and they weren’t the light pillows of deliciousness that I expected. They were dense and a bit chewy. Thinking I could do better, I was determined to give gnocchi making a go. Pronounced nyo-key and translates to lumps, but may have come from the words nocchio or nocca which mean knot (in wood) or knuckle. Commercial gnocchi look more like fat grubs than knuckles. Gnocchi isn’t familiar to me so I’m not sure if it’s considered a pasta or a dumpling and a quick search online suggests that it might be both. I did a little research and found Cook Almost Anything’s Ultimate Gnocchi article an amazing guide for new gnocchi makers to work with. Apparently, too much flour leads to heavy gnocchi and with the fear of creating chewy bullets, I overcompensated. I made my dough with less flour than suggested. My gnocchi wasn’t so soft it disintegrated in water, but they were really, really light and soft. Is there …