Gnocchi -which potatoes? - VeggieBoards
Forum Jump: 
 
Thread Tools
#1 Old 10-24-2008, 01:34 PM
Beginner
 
Hulasue's Avatar
 
Join Date: May 2008
Posts: 138
Can you help me please?

I am not familiar with the potato types here in the US. Which type should I use for making gnocchi?
Hulasue is offline  
Sponsored Links
Advertisement
 
#2 Old 10-24-2008, 01:43 PM
Veggie Regular
 
Dutchabbey's Avatar
 
Join Date: Aug 2008
Posts: 541
I prefer russet potatoes myself but sweet potatoes also make fabulous gnocchi.

Support your right to arm bears. ~Cleveland Amory
Dutchabbey is offline  
#3 Old 10-24-2008, 01:44 PM
Beginner
 
Hulasue's Avatar
 
Join Date: May 2008
Posts: 138
I love the idea of sweet potato gnocchi

Any suggestions of sauce to go with them?

I already have them in the house
Hulasue is offline  
Sponsored Links
Advertisement
 
#4 Old 10-24-2008, 03:38 PM
Veggie Regular
 
Dutchabbey's Avatar
 
Join Date: Aug 2008
Posts: 541
You can whip up a simple sage sauce with a few Tablespoons of Earth Balance melted in a pan, add a little bit (around a Tablespoon or so) of olive oil and add either fresh (about 2Tab) or dried (a teaspoon) sage and some pepper and salt to taste. It only takes a few minutes for the sage to infuse the oil/butter combination with flavor. I never measure anything when I cook so those measurements are approximate lol. You can adjust them for your own tastes. You can even just caramelize some onion cooked in a bit of olive oil in a skillet and toss the cooked gnocchi into the pan at the end to coat them.

Support your right to arm bears. ~Cleveland Amory
Dutchabbey is offline  
#5 Old 10-24-2008, 04:06 PM
Newbie
 
cadellin's Avatar
 
Join Date: Sep 2008
Posts: 98
I'd go for 'floury' ones, e.g. Maris Piper. Basically any that are good for roasting and mashing should work for gnocchi too. The types that are good for eating boiled tend to make lumpy mash, so avoid those.
cadellin is offline  
#6 Old 10-24-2008, 04:22 PM
Veggie Regular
 
rabid_child's Avatar
 
Join Date: Jul 2003
Posts: 12,282
I'd try some yukon gold if I were going with "white" potatoes -- I usually make mine with sweets though.

http://megatarian.blogspot.com
rabid_child is offline  
#7 Old 10-24-2008, 08:20 PM
Veggie Regular
 
jeff_veg's Avatar
 
Join Date: Jun 2005
Posts: 379
I second Dutchabbey's advice about russet potatoes. Russet potatoes will give you nice, fluffy gnocchi.



I also second the EB, olive oil and sage sauce. Strangely enough, I actually just made this recently, based off a recipe I found on the internet. The only difference was that I started with a shallot and mushroom saute, and I think I added a bit of stock too.
jeff_veg is offline  
Reply

Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the VeggieBoards forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in


Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off