A little experiment in antipasto shape
Someone mentioned this idea in a cooking group I read, so I decided to figure out how it should be done. I used purchased gnocchi from the supermarket.
First I tried cooking them like french fries from a raw state, but double frying them as you do french fries. They were good, but a little gummy inside.
Second I tried cooking them once from raw, and got the same results.
Next I cooked them in salted water until done, then drained them very thoroughly and after they were cooled, I fried them once. That’s the ticket, folks. I’d like a creamy Gorgonzola dip with them, although I didn’t have any.
Break a leg!
PS/ I thought I should add that when I went to the supermarket I read all
the labels on gnocchi. The amount of potato was all over the place. I bought the cheapest ones with the highest % of potato. The cheapest of all had only 35%! These had 75%. With 35% I think I might as well have fried dough balls.
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MMMmmm… Never tried this! So boiled in salted water – dry – then fry? Sounds easy :-)
.-= Peter @ italyMONDO!´s last blog ..In Search of the Undiscovered Amalfi Coast =-.
Whatcha got to lose?
I’ve fried ravioli before but never gnocchi. They make me think of tater tots though.
.-= Mary´s last blog ..A nudge from San Valentino? =-.
Me too, and I love Tater Tot, but these don’t taste like them a bit. I never think of creamy Gorgonzola sauce when eating Tater Tots.
Fried gnocchi? What a concept! I’ll have to try those!
Go, go, go! We’ll sweep the world with crispy gnocchi…
These look awesomely good. They could become the Italian equivalent of hot wings. Or they could if Italy had Hooters.
Heck, I have hooters, and I can make a Gorgonzola sauce and I could also come up with a red hot version. Let’s do it.