We continued cooking gnocchi without blanching. This time we heated a shallow pool of a slightly liquid bolognese sauce. Once it began to bubble we added the gnocchi. The sauce came about halfway up the sides of the dumplings. When the mixture came back to a gentle boil we swirled the pan a few times, covered it and lowered the heat. We let the gnocchi cook for about five minutes. They swelled and poached in the moist environment. We spooned the plumped dumplings onto a plate, showered them with freshly grated cheese and dug in. They were light and delicate, seeming to melt in our mouths. Amaya adored them and so did we. Best of all there was only one pot to clean.
Years Past
March 1, 2011
March 1, 2009
March 1, 2007
March 1, 2005
