Gnocchi triumph and dismal Downton Abbey

For years and years I've tried various gnocchi (little potato dumplings) recipes and they have always turned out gummy, dense, and rubbery... practically inedible but I keep trying because good gnocchi is a culinary delight.  Fluffy, tender, and delicious.... they should be   cloud-like, holding their shape just long enough to dissolve on your tongue—

   I mentioned last post I was going to try beet gnocchi...  So last night I searched the internet for tips on gnocchi... First what potato ...definitely divided opinions between russets and Yukon gold.  Mute point since I only had Yukon Gold. Egg or no eggs.  Recipes varied...2 eggs, 1 egg, 1 egg yolk or no egg... But one site recommended the 1 yolk for beginners so decided to start there...  The most informative site covered everything.

Recipes were also divided on whether to bake or boil potatoes..  My recipe called for baking and then cooling to peel.  But I remembered Cristina said it was most important to work with them hot.  I roasted the beets, peeled and put them in the food processor.  All the beet gnocchi recipes called for a 2-1   ratio of potatoes put through a ricer and   beets.

Here I'm ready to roll out the long tubes to cut the little individual dumplings..  I really felt I needed more flour at this point but I was paranoid about adding too much.  Next time I will add a bit more flour at this point to have a firmer dough.. But the color is gorgeous.

I cut them, dropped them in boiling water until they rose to the top, and then sautéed them in brown butter... and they were definitely "cloud-like" and  delicious.  Also the color was so pretty with the fish.   The shape needs working on but next time with a little extra flour I can solve that problem...  No more gummy, dense, rubbery gnocchi.  The coleslaw was a happy accident... I only had half a small head of leftover cabbage so added  a leftover piece of celeriac and they were perfect together with some mandarin orange and baby kale added.

Everyone has always urged me to watch Downton Abbey, telling me that I would just love it... So last month I started and managed to get through the first 8 episodes but the cast went from one disaster and crisis to another and I found it terribly depressing.. Just when I thought their lives couldn't get worse, the war started.. That was it!!!I knew I could never get through all the seasons... so I skipped to the last 3 episodes in the last season and got to the happy stuff...requited love, marriages and babies.. But I do admit that Maggie Smith was a treasure... I will continue the recipe site though.
This cartoon really summed it up...and I'm back to the food channel.


margaret said...

your perseverance has certainly paid off and now it will be delicious gnocchi every time. Like you I gave up on Dowton Abbey

crafty cat corner said...

Everyone over here loved Downton but I could never really get into it, in the end we didn't even bother with the last series.

Magpie's Mumblings said...

Congratulations on a successful gnocchi adventure - not something I have ever tried making. As for Downton Abbey - I've never seen even a single episode. A number of my friends are die-hard fans, but I just never bothered.

Marilyn said...

Congratulations on finally getting it right :). I have never watched Downton Abbey but if I did, it would be for Maggie Smith. Love her.

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