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