SC - gnocchi (v long)

[Jane Boyko]

I made this recipe last year when doing a test feast of all the recipes for
Pikeman's Pleasure in Peterborough.  I ended up chosing something different
to serve in place of it as I found that it was very sticky to put into the
water and to cook the amount I needed for the feast would have taken far to
long in the kitchen I was using.  On the other hand they were delightful to
eat.  Came out as lumpy white things but were incredibly tasteful and went
well with my beef rolls (from the same text-just don't have the reference
at the moment).  I would certainly cook them at a feast if I had more stove
space to have more than one pot of boiling water on the stove and lots of
help for cooking these.  It really is useful to have two people per pot.

Marina


At 16:22 2001-02-18 +1100, you wrote:
>----- Original Message -----
>From: Angeline
>> Does anyone know of a period recipe for gnocchis and where would I find
>it?
>
>>From "The Medieval Kitchen" by Odile Redon, Francoise Sabban, & Silvano
>Serventi.
>
>'"If you want some gnocchi, take some fresh cheese and mash it, then take
>some flour and mix with egg yolks as in making migliacci.  Put a pot of
>water on the fire and, when it begins to boil, put the mixture on a dish and
>drop it into the pot with a ladle.  And when they are cooked, place them on
>dishes and sprinkle with plenty of grated cheese." (Gu33)
>