Comments on: fried gnocchi. http://www.antoniotahhan.com/2009/03/14/fried-gnocchi/ Mediterranean Food, American Kitchen Fri, 03 Feb 2012 02:29:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: tom http://www.antoniotahhan.com/2009/03/14/fried-gnocchi/comment-page-1/#comment-10251 tom Sat, 11 Dec 2010 10:33:45 +0000 http://www.antoniotahhan.com/?p=736#comment-10251 Just don't fry them like this guy did: http://www.youtube.com/watch?v=UkXy12xVnRs#t=0m4s Just don’t fry them like this guy did:

http://www.youtube.com/watch?v=UkXy12xVnRs#t=0m4s

]]> By: MOHANKODANGE http://www.antoniotahhan.com/2009/03/14/fried-gnocchi/comment-page-1/#comment-10023 MOHANKODANGE Thu, 23 Sep 2010 04:08:51 +0000 http://www.antoniotahhan.com/?p=736#comment-10023 I just cant stop eating them. I wish someone could come up with a recipe for 0 calorie fried gnocchi. I just cant stop eating them. I wish someone could come up with a recipe for 0 calorie fried gnocchi.

]]> By: Davey http://www.antoniotahhan.com/2009/03/14/fried-gnocchi/comment-page-1/#comment-9056 Davey Wed, 30 Sep 2009 15:27:51 +0000 http://www.antoniotahhan.com/?p=736#comment-9056 I love gnocchi and have never tried it fried so this will be good. Thanks! I love gnocchi and have never tried it fried so this will be good. Thanks!

]]> By: Julia http://www.antoniotahhan.com/2009/03/14/fried-gnocchi/comment-page-1/#comment-8708 Julia Tue, 07 Jul 2009 18:23:10 +0000 http://www.antoniotahhan.com/?p=736#comment-8708 These gnocchi look delicious! I love the firm, eggy texture of these kinds of gnocchi. They are very different from the gnocchi that I learned to make, which are made from semolina flour and are creamy, melt-in-your-mouth, and not at all gummy. I serve them with parmesan cheese and white pepper. They look like this. http://www.dkimages.com/discover/previews/786/409391.JPG There is a recipe in Williams-Sonoma "Essentials of Mediterranean Cooking" that makes a delicious soft semolina gnocchi! These gnocchi look delicious! I love the firm, eggy texture of these kinds of gnocchi. They are very different from the gnocchi that I learned to make, which are made from semolina flour and are creamy, melt-in-your-mouth, and not at all gummy. I serve them with parmesan cheese and white pepper. They look like this.
http://www.dkimages.com/discover/previews/786/409391.JPG
There is a recipe in Williams-Sonoma “Essentials of Mediterranean Cooking” that makes a delicious soft semolina gnocchi!

]]> By: Tony Tahhan Blog Archive fried gnocchi | Cast Iron Cookware http://www.antoniotahhan.com/2009/03/14/fried-gnocchi/comment-page-1/#comment-8596 Tony Tahhan Blog Archive fried gnocchi | Cast Iron Cookware Wed, 27 May 2009 00:43:45 +0000 http://www.antoniotahhan.com/?p=736#comment-8596 [...] Tony Tahhan Blog Archive fried gnocchi Posted by root 1 day 38 minutes ago (http://www.antoniotahhan.com) Powered by wordpress edible italian clouds middot ma 39 moul cookies heat oil in a heavy bottom pan preferably cast iron to 350 375 degrees f fry the fresh or frozen gnocchi in i find that the best fried gnocchi are the ones with ricotta don 39 t worry yo Discuss  |  Bury |  News | tony tahhan blog archive fried gnocchi [...] [...] Tony Tahhan Blog Archive fried gnocchi Posted by root 1 day 38 minutes ago (http://www.antoniotahhan.com) Powered by wordpress edible italian clouds middot ma 39 moul cookies heat oil in a heavy bottom pan preferably cast iron to 350 375 degrees f fry the fresh or frozen gnocchi in i find that the best fried gnocchi are the ones with ricotta don 39 t worry yo Discuss  |  Bury |  News | tony tahhan blog archive fried gnocchi [...]

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