h1

never make gnocchi with self-rising flour

December 6, 2011

gnocchi recipe – i followed this tried-and-true recipe for delicious vegan gnocchi. the only substitution? self-rising flour.

BAD IDEA!

they became soupy, barely-held-together clumps of what can only be described as a toddler’s art project. practically inedible.

after one boiled-up batch, my wonderful friend s decided to investigate a way to fix them.

three batches.

one were boiled, then baked.
one were boiled, then fried.
one were just baked.

boiled, then baked – exactly identical consistency to the way they were before they were baked – gluey and inedible.

boiled, then fried – more similar to gnocchi consistency, but not too similar – actually, they were crunchy outside and liquidy inside – edible, but not good.

just baked – AAGH! THEY TURNED INTO PASTABREADS, sort of pretzely, dense orange puffs.

amazed, we twisted the rest of the dough into small pretzels and tiny rolls – definitely bread-like. not delicious bread, but much better than the creepy boiled ones.

we’d already discovered that frying gnocchi after boiling them is the easiest way to firm them up a bit, but this isn’t true with goopy gnocchi.

if this ever happens to you, my condolences, but they can be saved!

+

also, did you know that gnocchi comes from a phrase meaning “a knot in wood”?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: