{"id":393,"date":"2008-11-18T09:03:58","date_gmt":"2008-11-18T09:03:58","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/gnocchi-making-101\/"},"modified":"2008-11-18T09:03:58","modified_gmt":"2008-11-18T09:03:58","slug":"gnocchi-making-101","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/gnocchi-making-101\/","title":{"rendered":"Gnocchi Making 101"},"content":{"rendered":"

Gnocchi-making 101<\/strong><\/p>\n

Jacklyn Swiecicki is back in Australia – but she has not forgotton Dine Online. Jacklyn has not been a fan of Gnocchi, but as you will see today she has changed one of her overly-opinionated views \ud83d\ude09<\/em><\/p>\n

I have always stayed clear of ordering a gnocchi dish when reviewing a restaurant or dining for pleasure. Whilst I am a huge lover of Italian cuisine, I also have a great fear of dough and the rawness of flour that is present is some heavy pasta dishes. My latest recollection of eating gnocchi was definitely not a glowing review. Rather, I always find gnocchi to either resemble chewy over-cooked little bricks, or under-cooked floury mouthfuls of unpleasantness. Neither sound appetizing, so I make it a personal choice never to order gnocchi.<\/p>\n

However today I changed my overly-opinionated views…<\/strong><\/p>\n

Invited to share lunch with close friends and family, I curiously accepted an invitation to a gnocchi making day. This however was no ordinary cooking class, instead Kim Duvoisin, a close friend and former chef and owner of hey leroy, a gorgeous rustic cafe in Victoria (Australia), was going to play the part of teacher and Master chef. Donning kitsch aprons, we boiled potatoes, rather than baking which I know some chefs prefer, and portioned one potato per person. Passing the potato through a ricer three times – it must be three times, we then seasoned, adding a robust grated parmesan cheese and got our hands dirty. Without over-kneading the potato mixture, egg yolk was added and soon we had faultless gnocchi dough, light on flour, and more about the airy fluffiness of the potatoes. It is worth noting that the flour in this superb dough simply acted as the binding agent, rather than the overpowering ingredient – a crucial factor in gnocchi.<\/p>\n

A classic accompaniment to gnocchi is of course sage butter. Shocked at the simplicity of creating such a stunning sauce, our fresh sage crisped in browned butter which formed the halo to this heavenly dish. Within a minute, our gnocchi came to the boil and the resulting taste and texture were to die for! So delicate and light, consumption was effortless.<\/strong><\/p>\n

Amazed at how easy it was to create a gnocchi dish, our cooking ‘day’ really did not take all day at all, rather in just one hour, and a few glasses of wine later, we had dish that would challenge any top Italian restaurants in London.<\/p>\n

There are so many cook books out there that tell you step-by-step how to make your own gnocchi. And trust me, making your own – in less than an hour, is totally worth the effort. It is priceless to be able to get together with friends, have a laugh and create your own indulgence in the midst of these credit-crunching days of deprivation. <\/p>\n

If I had known how easy, entertaining and cheap making gnocchi could be, then I could have saved myself a whole lot of uncomfortable, stomach-churning chewing and a whole lot of cash! <\/strong><\/p>\n

P.S – You don’t need your own chef to teach you this idiot-proof process. But regardless, thank you Kim, I will never turn my nose up at gnocchi ever again, however, homemade will be my only prerequisite, as a restaurant dish will never live up to my new standards!<\/p>\n

Jacklyn Swiecicki<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Gnocchi-making 101 Jacklyn Swiecicki is back in Australia – but she has not forgotton Dine Online. Jacklyn has not been a fan of Gnocchi, but as you will see today she has changed one of her overly-opinionated views \ud83d\ude09 I have always stayed clear of ordering a gnocchi dish when reviewing a restaurant or dining read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/393"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=393"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/393\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}