SC - Cooking Guilds?

[Poong]

It is a possibility.  One a recipie I have for Pumpkin-potato Gnocchi
(modern I'm afraid) states:
"Working with one piecr of the dough at a time, roll into a rope 3/4 in in
diameter.  Then, cut rope crosswise into 1-inch pieces (gnocchi)."
I take this to mean that the shape is the difining issue, not the
ingredients.  But I could be wrong.

Medb inghen Domhnall
Nottinghill Coill
Atlantia
From: Lee-Gwen <piglet006 at globalfreeway.com.au>
To: <sca-cooks at ansteorra.org>
Sent: Monday, February 19, 2001 1:30 AM
Subject: Re: SC - gnocchi (v long)


> ----- Original Message -----
> From: Adamantius
>
> >>> Why Redon, Sabban, and Serventi should quibble about boiled balls of
> dough being gnocchi in the modern sense and then
> give a recipe for boiled balls of a paste made of flour, cheese, and
> eggs, and state that nothing like modern gnocchi existed in the Middle
Ages,
> I have no idea. >>>
>
>  Yes, I wondered that myself as I was typing this.  I have certainly seen
> modern recipes for gnocchi which look very similar to this.  I didn't
think
> that the potato was what made gnocchi gnocchi.  I rather thought that it
> might be related to the shape - nice to see my supposition validated by
such
> as Adamantis!
>
> Gwynydd (feeling a little smug - *grin*)
>
>
>
============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>
============================================================================
>