Comments on: Pillow talk http://www.lastnightsdinner.net/2009/02/03/pillow-talk/ A peek into our kitchen Thu, 11 Mar 2010 13:50:34 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Asher http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3966 Asher Tue, 17 Feb 2009 14:46:07 +0000 http://www.lastnightsdinner.net/?p=721#comment-3966 You should try the recipe from Zuni Cafe Cookbook. I've found it to be light, airy, incredibly flavorful, and, for gnocchi, remarkably easy. But, like you said above, it's really important to wick away as much moisture as possible. This recipe only uses flour for forming the gnocchi, not as an ingredient in it, which might help on the chewiness. Good luck. You should try the recipe from Zuni Cafe Cookbook. I’ve found it to be light, airy, incredibly flavorful, and, for gnocchi, remarkably easy. But, like you said above, it’s really important to wick away as much moisture as possible. This recipe only uses flour for forming the gnocchi, not as an ingredient in it, which might help on the chewiness. Good luck.

]]> By: Rezpeni http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3937 Rezpeni Tue, 10 Feb 2009 07:42:18 +0000 http://www.lastnightsdinner.net/?p=721#comment-3937 Ommit the egg! It is just more moisture to which you will need to add more flour diluting your potato flavor, or ricotta in this case. In Essentials by Marcella Hazan she advocates this. Also you should make your own Ricotta it is so easy and makes a huge difference check out the article in the NY Times, I am never buying ricotta again. And one more thing, have you tried Gnudi? My fav ver is definetely The Spotted Pigs but I found a recipe in a River Cafe coookbook which basically calls for seasoning the ricotta with a little parmasean and nutmeg, forming it into balls, then rolling them in semolina and allowing them to dry in the fridge for 24 hours slightly submerged in Semolina. When they are cooked you can imagine what happens, pasta like outside and soft pillowy ricotta inside. Ommit the egg! It is just more moisture to which you will need to add more flour diluting your potato flavor, or ricotta in this case. In Essentials by Marcella Hazan she advocates this. Also you should make your own Ricotta it is so easy and makes a huge difference check out the article in the NY Times, I am never buying ricotta again. And one more thing, have you tried Gnudi? My fav ver is definetely The Spotted Pigs but I found a recipe in a River Cafe coookbook which basically calls for seasoning the ricotta with a little parmasean and nutmeg, forming it into balls, then rolling them in semolina and allowing them to dry in the fridge for 24 hours slightly submerged in Semolina. When they are cooked you can imagine what happens, pasta like outside and soft pillowy ricotta inside.

]]> By: nithya at hungrydesi http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3929 nithya at hungrydesi Fri, 06 Feb 2009 19:50:02 +0000 http://www.lastnightsdinner.net/?p=721#comment-3929 From the looks of the beautiful photo, you mastered the gnocchi making! From the looks of the beautiful photo, you mastered the gnocchi making!

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3926 Jennifer Hess Fri, 06 Feb 2009 14:19:32 +0000 http://www.lastnightsdinner.net/?p=721#comment-3926 Thanks again for your comments and suggestions! We're planning a trip to Federal Hill this weekend, so I'll definitely pick up some semolina flour. I'm hesitant to omit the egg entirely, but I will probably try to scale down the amount and see how that works. :) Thanks again for your comments and suggestions! We’re planning a trip to Federal Hill this weekend, so I’ll definitely pick up some semolina flour. I’m hesitant to omit the egg entirely, but I will probably try to scale down the amount and see how that works. :)

]]> By: Paula http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3917 Paula Wed, 04 Feb 2009 18:04:10 +0000 http://www.lastnightsdinner.net/?p=721#comment-3917 I've been meaning to do these for ages. As for consistency I often have the problem with gnocchi that the dough is very wet and difficult to shape. For ages I went down the 'just add more flour until its workable' route, and this sort of worked, but as you say, ends up a little heavy. So recently I followed the recipe to the letter, and instead of freaking out when the gnocchi were near impossible to shape, I effectively did it by putting a very thick drift of semolina flour on my worktop, flouring my hands very thoroughly, and gently coaxing, pushing them into shape before cutting them with a very sharp knife. The upshot was pillow soft (but very unphotogenic) gnocchi. The flour essentially forms a coat around the very delicate dough, allowing it to hold its shape just enough for you to pop it in boiling water. I imagine the same is true with the ricotta - the semolina works better for rolling for normal flour I think as its a little coarser. Also, I wouldn't omit the egg - I imagine it helps hold them together when they're cooking! I’ve been meaning to do these for ages. As for consistency I often have the problem with gnocchi that the dough is very wet and difficult to shape. For ages I went down the ‘just add more flour until its workable’ route, and this sort of worked, but as you say, ends up a little heavy. So recently I followed the recipe to the letter, and instead of freaking out when the gnocchi were near impossible to shape, I effectively did it by putting a very thick drift of semolina flour on my worktop, flouring my hands very thoroughly, and gently coaxing, pushing them into shape before cutting them with a very sharp knife. The upshot was pillow soft (but very unphotogenic) gnocchi. The flour essentially forms a coat around the very delicate dough, allowing it to hold its shape just enough for you to pop it in boiling water. I imagine the same is true with the ricotta – the semolina works better for rolling for normal flour I think as its a little coarser.

Also, I wouldn’t omit the egg – I imagine it helps hold them together when they’re cooking!

]]> By: sarah http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3916 sarah Wed, 04 Feb 2009 14:21:33 +0000 http://www.lastnightsdinner.net/?p=721#comment-3916 This is a very random guess, but maybe keep the wet dough as is, and flour your hands and then the little balls -- much like when you flour your hands and the outside of a wet pie dough when rolling out a pie? This is a very random guess, but maybe keep the wet dough as is, and flour your hands and then the little balls — much like when you flour your hands and the outside of a wet pie dough when rolling out a pie?

]]> By: maris http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3915 maris Wed, 04 Feb 2009 03:36:43 +0000 http://www.lastnightsdinner.net/?p=721#comment-3915 Love, love, love ricotta cheese! I love it in any kind of pasta and gnocchi is my favorite. Love, love, love ricotta cheese! I love it in any kind of pasta and gnocchi is my favorite.

]]> By: Margo Morgan http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3913 Margo Morgan Wed, 04 Feb 2009 01:35:02 +0000 http://www.lastnightsdinner.net/?p=721#comment-3913 http://www.thekitchn.com/thekitchn/pasta/recipe-easy-ricotta-gnocchi-051370 http://www.thekitchn.com/thekitchn/pasta/recipe-easy-ricotta-gnocchi-051370

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3912 Jennifer Hess Tue, 03 Feb 2009 18:24:19 +0000 http://www.lastnightsdinner.net/?p=721#comment-3912 Thanks for your comments, everyone! (And claudia, I'm *still* giggling about yesterday's - hee) To claudia and Ashley, I think you're right that the issue is with the ricotta I'm using. It's incredibly fresh (which is why I love it so much), but it is very wet. I actually thought the texture was better before I added the beaten egg, so maybe I'll dial back there first. And I'd love to try this with sheep's milk ricotta, but that's proving difficult to find around here. We used to buy from Karen at 3-Corner Field all the time when we lived in NYC, so a couple of months back we asked the guys at Farmstead (who carry some of her other sheep milk cheeses) if they could order some for us. At the time there was none available, but this might merit a repeat inquiry. :) Thanks for your comments, everyone! (And claudia, I’m *still* giggling about yesterday’s – hee)

To claudia and Ashley, I think you’re right that the issue is with the ricotta I’m using. It’s incredibly fresh (which is why I love it so much), but it is very wet. I actually thought the texture was better before I added the beaten egg, so maybe I’ll dial back there first. And I’d love to try this with sheep’s milk ricotta, but that’s proving difficult to find around here. We used to buy from Karen at 3-Corner Field all the time when we lived in NYC, so a couple of months back we asked the guys at Farmstead (who carry some of her other sheep milk cheeses) if they could order some for us. At the time there was none available, but this might merit a repeat inquiry. :)

]]> By: Ashley http://www.lastnightsdinner.net/2009/02/03/pillow-talk/comment-page-1/#comment-3911 Ashley Tue, 03 Feb 2009 17:34:14 +0000 http://www.lastnightsdinner.net/?p=721#comment-3911 My guess would be the type of ricotta you're using. As it's fresh, it's bound to have different properties than store bought, and the recipe is probably standardized to store bought ricotta. My guess would be the type of ricotta you’re using. As it’s fresh, it’s bound to have different properties than store bought, and the recipe is probably standardized to store bought ricotta.

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