A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
Random Tip: If you see a project that you think is awesome and deserves to be a featured project, you can click the THIS ROCKS button to nominate it!
Total Members: 303,169
Currently Running With Scissors:
647 Guests and 24 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: [1]
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: gnocchi - a bit of a recipe and some questions  (Read 2278 times)
Tags for this thread: gnocchi , recipe  Add new tag
Share the love... Pin it Submit to reddit add to Wists
Offline Offline

Posts: 522
Joined: 26-Dec-2006

Whoever dies with the most fabric wins!

View Profile WWW
« on: January 14, 2011 09:51:21 AM »

I made some gnocchi today!  I based my "recipe" on my prior gnocchi making experiences with my mom, and some internet recipes.  Instead of using ricotta though, I thought I'd try cottage cheese - I often use it instead of ricotta in manicotti and lasagna, so why not?  It's cheaper too!

Here's my somewhat recipe:  (sorry it's not more precise)
2 containers of cottage cheese (total of 1 kg - approx. 1 pound?)
2 eggs
1/4 cup parmesean cheese - the cheap stuff, not the freshly grated stuff
at least 4 cups of flour, likely more (sorry for this approximate measurement)

Mix in a bowl, knead on a floured surface, adding more flour until not too sticky.  Cut off sections about the size of your fist.  Roll sections into a snake about 3/4 - 1 inch thick.  Cut into uniform pieces - mine were a bit longer than 1 inch.  For decoration I lightly pressed a fork onto the top (mostly to get my toddler involved).  My mom always makes a little finger press in them so they look like pillows.

After making a few, I boiled some up, put butter and salt on them and they tasted pretty good.  The internet recipes I looked at used the words "melt-in-your-mouth."  Mine didn't really melt... I've eaten bad gnocchi, and mine are decent, but how melty can gnocchi be?  It's pasta! 

So my questions:  Can gnocchi be "melt-in-your-mouth"?  Is it not possible with cottage cheese, only with ricotta cheese gnocchi?  Is it possible to add too much flour?  My dough was still a bit sticky - should I have added more flour?  Added water to the recipe? The taste was good, but now I'm hoping for the best texture possible!  Any advice?

« Reply #1 on: January 14, 2011 10:04:06 AM »

Ooh! Sounds like cavatelli!  A familly friend taught me to make cavatelli last year.  Yum yum.

Gnocchi, as I understand, is usually made with potato instead of cheese.  I haven't made potato gnocchi successfully yet...  My mother in law says that you have to bake the potatoes rather than boil them like I had.  I'll have to try again.

The "melt in your mouth" bit doesn't really mean that it will liquify instantly, more that they are soft and come apart without being too chewy. 

Jamais sans mes ciseaux.
Offline Offline

Posts: 522
Joined: 26-Dec-2006

Whoever dies with the most fabric wins!

View Profile WWW
« Reply #2 on: January 14, 2011 10:15:03 AM »

I've never heard of Cavatelli.  I'll have to look into it.  I've had potato and ricotta gnocchi, so that's why I tried cottage cheese.

I didn't really expect it to liquefy in my mouth.  I know gnocchi will be somewhat chewy. I guess I need to eat more types/versions of gnocchi so I can develop my own measure of chewiness.  Ricotta vs. potato vs. cottage cheese!  A wonderful challenge awaits!

Offline Offline

Posts: 704
Joined: 12-Feb-2009

The Little Sewing Shop

View Profile WWW available for personal swaps
« Reply #3 on: January 14, 2011 10:38:13 AM »

We were just about to make some tonight for dinner!   I usually make it with potatoe, not flour, but it sounds like your recipe is kinda a different thing.  It looks interesting, I'll have to try it sometime. 
Tutorial Contributor

Member of the Papercraft Gang
Offline Offline

Posts: 4213
Joined: 08-Mar-2007

Gimme some sugar baby.

View Profile WWW
« Reply #4 on: January 14, 2011 11:07:52 AM »

Hey! I just made sweet potato gnocchi yesterday! I've never made it with cheese before... I've never even heard of doing it that way.

I boil my potatoes with the skin on and remove the skin and push them through a ricer while they are still hot. I have found that if I make the gnocchi rather small and don't over-do the flour that they turn out much nicer and 'fluffier'.

I've tried freezing them but they just end up as globs, I've also added too much flour and ended up with hardish knobs of boiled dough... neither of those was very nice.

Yesterday they were delish  Cheesy

These aren't from yesterday but...

Mmmm. I also roll mine differently than yours too...
« Last Edit: January 14, 2011 11:11:30 AM by Knickertwist » THIS ROCKS   Logged

Offline Offline

Posts: 522
Joined: 26-Dec-2006

Whoever dies with the most fabric wins!

View Profile WWW
« Reply #5 on: January 14, 2011 02:55:11 PM »

Okay, after a full plate of my experimental gnocchi, I realize they are quite heavy and a bit chewy, due no doubt to the rubberiness of cottage cheese.  Not gluey like some gnocchi I've had, which was what I was really hoping to avoid, so, score on that front! Tasty and edible, but I don't think I'll make this again.

Next time I'll do potato.  And sweet potato sounds really yummy too!

« Reply #6 on: January 16, 2011 01:34:07 PM »

I have never made gnocchi - I have always been a bit intimidated by the whole thing, even though I love to eat it.

The sweet potato gnocchi sounds amazing, may be one day soon I'll be brave enough to try!  Wink


I have lots of train tickets (I get the train most days), if anyone wants some for papercrafting just send me a PM Smiley
« Reply #7 on: May 05, 2011 12:13:56 PM »

I know this is a couple months late, but I love gnocchi!!

I've only ever made it with potato; I push the stuff through a sieve... It nearly kills me, but it's so worth it.

I have a recipe for spinach gnocchi too; you can't really taste the spinach much, but it looks nice and it makes me feel less guilty about eating them :p
« Reply #8 on: May 07, 2011 06:53:58 AM »

this is the ricotta gnocchi I use.  it's a little hard to keep them from sticking because there's not much flour, but that leaves them nice and soft.


I try to be crafty in the kitchen! Visit my budget cooking page!

Offline Offline

Posts: 2898
Joined: 26-Jun-2005

Am I retired yet?

View Profile WWW
« Reply #9 on: May 20, 2011 06:58:06 AM »

I tried making gnocci out of bread once, but ended up with a sloppy, milky mess. I should try it again 'cuz I've got a real craving now!

Threads you might like:
Pages: [1] Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

your ad could be here!

How-To Videos
Tips for Wearing Your Favorite Fitness Gear Outside the Gym
3 Stylish Suede Looks for Spring
Top 5 Trends for Prom
Vacation Style Tips You Need to Know
8 Style Perks for Tall Girls
Latest Blog Articles
@Home This Weekend: Quilted Patchwork Basket
Craftster Quickies: How to Make Spooky Halloween Decorations
Craft Challenge #110 Announced - Halloween Costume Contest!

Comparison Shopping

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies
Comparison Shopping

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2015, Craftster.org an Internet Brands company.