A different kind of gnocchi

[Jenise]

I was captivated by a picture in the latest Williams Sonoma catalog and went online to find their recipe. Looks rather unlike anything I've ever had by that name. Thought I'd post this for y'all to ponder:

http://www.williams-sonoma.com/recipe/gnocchi-alla-romana.html

This makes a beautiful dish, but I wonder about the texture. The rounds would not be as coarse as a polenta, but would they have the texture of pasta on the inside? I'm sure the taste would be good with the butter, parmesan. I might brown the butter. Meatballs sound excellent and with the gnocchi would make a very attractive dish. I'm thinking chives would have a place in there, somewhere.

[Jenise]

I might brown the butter. Meatballs sound excellent and with the gnocchi would make a very attractive dish. I'm thinking chives would have a place in there, somewhere.

But maybe not re the butter. Considering that the butter is melted and then undergoes baking, it's essentially getting the benefit of browning in the pan. Chives would be wonderful indeed.

There are 3 types of gnocchi and this is one of them. Ricotta and potato being the others. I make this often but usually in fall and winter as it is more substantial and I never serve it with a sauce. You don't need anything more than excellent Parm to make a very elegant dish. I serve it as a stand alone dish, taking the place of pasta or risotto. Roasted meat is a classic follow up. I would NOT recommend the cheese on top step as I find that broiling Parm makes it bitter. I mix all the cheese into the dish,dot with butter and then brown, The crusty edges are wonderful. It has never failed to get rave reviews from guests and is wonderful the next day, reheated then topped with gorgonzola or sauteed mushrooms or......you name it for an appertivo. If you want it only for appertivo then make it more stiff, forget the cutting circle stuff - just smooth it in a pan, cook, let it cool and cut desired shapes. Elegant, very tasty and versatile.

I've made Keller's "Parisian Gnocchi" several times. I don't know if this is a 4th kind of gnocchi -- the basic concept is similar to Jenise's pan gnocchi, but they are extruded from a pastry bag and briefly poached in simmering water. So what you get is little cylinders, about the size of a thimble. You make hundreds of them and you can freeze them, but before serving you brown in butter. These are part of his recipe with butternut squash and mushrooms from "Bouchon."

Here is a short video of Keller making them

http://www.epicurious.com/articlesguide ... 1915433454

[Jenise]

Christina and Frank,

I must try these other methods of making gnocchi; I've been vaguely aware for years that I have a rather limited, parochial view of what a gnocchi is (Thomas Keller providing the translation 'little lump' was most helpful) but I've never gotten around to exploring all the possibilities, in no small part due to my weakness for all things carbohydrate. Some things I almost don't want to know!

I suppose Spätzle also come close to being a form of gnocchi...

I'm not sure but I might like the classic potato gnocchi best -- where you rice the potatoes piping hot and then burn your fingers making them into a roll.

The Keller ones are packed with good Comté cheese, grated, and fresh herbs like tarragon and chervil. So they are little flavor bombs, and wonderfully complementary to the butternut squash -- a great dish for Fall. But they can turn out with a somewhat gooey texture unless everything is done right.

[Jenise]

The Keller ones are packed with good Comté cheese, grated, and fresh herbs like tarragon and chervil. So they are little flavor bombs

I can just imagine it! And, the inclusion of mustard was a new idea to me but very welcome in making it very French as well as cementing the contrast with the squash. Love that thought.

Agreed re spatzle. And for that matter, the American dumpling we put with braised chicken. If we keep looking, we'll find more I'm sure: just about any cuisine with access to a boiling pot and fire has created a form of "little lump".

Keller's dish is boiled choux paste. Have baked and fried choux paste but never thought it could be boiled. Will definitely try this in soup and stand alone with a sauce. Anxious to see what the texture is.
My favorite gnocchi are the ricotta and alla Romana but I forgot about the vegetable ones - gnocchi nudi - spinach, chard, squach lumps without the pasta chemise. So....the number grows.

I've mostly seen those referred to as "ravioli nudi" which is kind of amusing, to be ravioli they should have the pasta "robe" but they are naked!!