Gnocchi is one of my favorite Italian meals, however I'd never made it myself from scratch before. I am used to having potato-based gnocchi, especially when buying pre-made versions from the grocery store. When I saw this recipe, I was intrigued not only to try making it myself, but to see how different a flour-based version would taste.
The dough is very soft and moist, so it's important to have a lot of flour on your working surface in order to be able to roll it out:
Then, cut the gnocchi out of the dough and set aside for boiling:
Once cooked in boiling water, toss in seasoned browned butter (I didn't have rosemary so I used some thyme):
This recipe was definitely tasty, but I think I prefer potato gnocchi - I'll have to try making that next time. I served this with a salad of mixed greens, tomatoes, hearts of palm, baby corn, beets, avocado, raisins and sunflower seeds to hopefully help negate some of the cheese and butter fat!
The dough is very soft and moist, so it's important to have a lot of flour on your working surface in order to be able to roll it out:
Then, cut the gnocchi out of the dough and set aside for boiling:
Once cooked in boiling water, toss in seasoned browned butter (I didn't have rosemary so I used some thyme):
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