Posted on 01/18/2018 4:15:34 PM PST by Jamestown1630
I’ve never made gnocchi, the Italian potato-based ‘dumpling’ ; but recently while looking for recipes, I found this beautifully-presented and unusual style of ‘gnocchi’ done by my favorite YouTube chef, John Mitzewich of 'Food Wishes'. It makes a very pretty side-dish with little effort, and looks like real comfort food. You should be able to find semolina flour in the health-food store, or in some grocery stores – I’m sure it’s included in the Bob’s Mill range of grains. Here is Chef John’s recipe for ‘Roman Style Gnocchi’ (and please note that "no potatoes were harmed in the making of this video"):
https://foodwishes.blogspot.com/2016/10/roman-style-gnocchi-no-potatoes-were.html
Last week, Freeper KJC1 described a roasted ‘Salsa Verde’ that I wanted to try; so I looked for recipes that sounded similar. I found this, and it was wonderful with my husband’s pulled pork, which has become a staple here since we acquired an Instant Pot.
For my first attempt I used only poblanos; but now that I’ve got it down, I’m going to spice it up! This will go very well with tacos, pulled pork, or any other Mexican-style meal. This recipe suggests grilling, but we did it as KJC1 suggested, under the broiler; adding the cilantro when we whizzed it all in the processor.
http://allrecipes.com/recipe/201856/roasted-spicy-salsa-verde/
-JT
This week, a very pretty ‘Gnocchi Casserole’ - and Salsa Verde!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
On.
“On” the ping-list? You’re On :-)
Looks and sounds good. But they dont look or sound like gnocchi. Probably more accurate to call them dumplings.
I think gnocchi is generally understood to be a little dumpling, usually made with potato, and often served in lieu of pasta. These are apparently a different ‘Roman’ thing.
https://en.wikipedia.org/wiki/Gnocchi
If that dish were presented on any cooking competition show and called a gnocchi, the chef would be criticized for misrepresenting it.
SMOKED SALSA / Costa Azul Restaurant's House Salsa
METHOD Roast/char 350 deg on sheetpan w/ evo jalapeño, serrano, habanero,
dried guajillo, dried ancho, 2-3 dried japones peppers, 2 gar/cl, small chp onion.
Purée, then blend w/ 2 cups peeled/ seeded tomatoes, 2 cups fire-roasted tomatoes,
s/wp, 1/4 bunch chp cilantro. Taste/adjust seasonings.
“Gnocchi Casserole’ - and Salsa Verde!”
i was glad to find out these were not put together! LOL
Well, ‘Gnocchi alla Romana’ is apparently a ‘pre-potato’ style of gnocchi, and existed before the item we now generally know as ‘gnocchi’.
Potatoes are a New World food, and were not used in Italian cooking until they were introduced in the 1600s. The word ‘gnocchi’ is older, originally applied to a porridge-like semolina dough, and does seem to apply to this recipe.
This may clear things up:
https://en.wikipedia.org/wiki/Gnocchi#Origin
Regular gnocchi are often served with sauce; I’m not sure I’d want Salsa Verde on them ;-)
Thanks. I was just messing with you. Wanted to see how far you’d go to try to convince me. Still not convinced that’s a gnocchi, but I applaud your determination in proving your point. Most impressively, you were 100% classy about it. Thanks for adding me to your ping list.
I’ve made both kinds of gnocchi, and have wondered why these would be called gnocchi. They are more like polenta or grits. I have a recipe for polenta gnocchi that turns out very similar. Don’t get me wrong, they are good- just not what i’m used to in a gnocchi.
I have a bunch of traditional potato gnocchi in the freezer. They are wonderfully easy to cook from frozen.
And my next gnocchi endeavor is to make bread gnocchi from some odds and ends of french bread that is getting old. My nonna (grandma) in Trieste used to make bread gnocchi. i think it’s predominantly a northern dish...maybe. There’s not many recipes out there for it.
Interesting, the history of gnocchi. Thanks for clearing that up.
oh this is always a classy thread! JT keeps us in line so politely that we don’t even notice ;)
if the political ‘discussions’ get too intense out there, these threads and the gardening ones are calm and serene. greeneyes runs the gardening ones.
I adore Salsa Verde.
Had some today on a chorizo con huevos burrito
Stick some hash browns in there and its heaven
Before I made this, I had only had the bottled stuff. But this is very good! even roasted, it is very ‘fresh’, and lasts days in the fridge. I’ve really enjoyed it, and look forward to trying it with other peppers.
Oh, boy; now I’ve got a project for THIS weekend ;-)
Good Salsa Verde recipe, and it loves pork.
Garnish with white diced onion, cilantro and lime.
Seranno is the key beside tomatillo.
Pablano is a good call
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