Comments on: edible italian clouds

By: Cory

Cory — Mon, 16 Nov 2009 01:11:56 +0000

I wanted to add on here I have actually used a good garlic and chive mashed potatoes and mixed them with the flour and some horseradish. Froze them and deep fried them. They get nice and golden brown with an incredible soft inside. I love them all ways but to fry them creates a really nice crust.

By: The last of summer, as a bed for gnocchi « Student kitchens

The last of summer, as a bed for gnocchi « Student kitchens — Wed, 22 Apr 2009 09:29:09 +0000

[...] and techniques thanks to Tony Tahhan, Smitten Kitchen (<3), and Simply [...]

By: Doc

Doc — Tue, 24 Mar 2009 14:07:52 +0000

Tony! Great recipe.
They turned out beautifully!
Thanks for sharing!

By: Gnocchi « Kahliya-logue

Gnocchi « Kahliya-logue — Sun, 22 Mar 2009 20:13:59 +0000

[...] Now,shall we return to Italy ?I was inspired by Tony Tahan a super talented whiz kid in the kitchen,who created a Mediterranean oriented food event,called “A taste of the Mediterranean” hosting each time a different mediterranean region,with a specific dish as a theme for fellow bloggers to present their variation.This month it`s Italy and together with him is Francesco from The food traveller,who has chosen the theme “Gnocchi”. [...]

By: Francesco

Francesco — Mon, 16 Mar 2009 17:34:08 +0000

I personally never freeze gnocchi.
But Tony seems and he uses egg in the mixture (I do not since I like them light and soft).