Pizza Today - August 2015 - 39

A

s we all know, pasta comes
in all sorts of shapes and
sizes. Long and short,
stuffed or stout, pasta is loved by most.
An empty pizza skin or a bowl of plain
pasta are to a chef what an empty
canvas is to an artist. We can create
hundreds of combinations of sauces
and ingredients to give our guests the
very best dining experience they could
hope for.
Gnocchi are delightful little fingerformed dumplings in a sense that are
traditionally made with potato that
has been peeled and boiled or steamed
and then pushed through a ricer and
mixed with egg and flour with a pinch
of salt. You want to mix this into a soft
dough that you can roll out into ropeshaped pieces. Once you've created
your ropes, you'll want to cut the
ropes into equal-sized pieces for your
gnocchi. Keep a light dusting of flour
on your workstation so the gnocchi
don't stick together. Now that you've
cut your pieces, you've got options on
how you want to get the finished look
of your gnocchi.
Here are some techniques for you:
* You can simply push your thumb
or a finger into the middle of the little
dumpling making an indentation.
* Another option is to roll the gnocchi over the back side of a fork which
will create some indented lines and
gives your gnocchi a more traditional
look.
* I found a very inexpensive wooden
gnocchi board in a cooking store
which has grooves in it. I take my
lightly floured gnocchi and simply roll
them across the board while pressing
down on it as I roll it across the board.
This gives it a rolled and folded over
look while adding the grooves or lines
to the dumpling. After a dozen or
so, you'll start to move very quickly.
The grooves actually offer a practical
purpose other than just looking cool.
The lines allow whatever sauce you
toss your gnocchi in, to cling to the
pasta very nicely.

Gnocchi cook very quickly so I would
suggest that you have some salted boiling
water ready. First, however, get the dish
or sauce that you are going to toss your
gnocchi in ready, and then dip the little
pasta gems into the boiling water for only
about two to three minutes or until the
pasta floats. Drain them without rinsing
them and while they are still hot, toss them
with your sauce and other ingredients and
then serve them up.

Since gnocchi are a tiny bit time consuming and have more substance to them
than any other basic pasta made with just
flour and water and sometimes eggs, they
are more often served as an entrée than a
side. Adding proteins such as chicken or
shrimp along with other great ingredients
like artichoke hearts, roasted tomatoes,
olives and spinach just compliment the
gnocchi and elevate the dish's profile on
your menu or special board.

A U G U S T 2 0 1 5 / P I Z Z AT O D AY. C O M / 3 9



http://www.cheesemerchants.com http://www.PIZZATODAY.COM

Pizza Today - August 2015

Table of Contents for the Digital Edition of Pizza Today - August 2015

Pizza Today - August 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
Creating a bar menu
Tomatoes — Ripe for the Pickin’
Gnocchi, the Italian Staple
Pesto Twists
Comply with employment eligibility laws
Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes
Pizza Today - August 2015 - CT1
Pizza Today - August 2015 - CT2
Pizza Today - August 2015 - Pizza Today - August 2015
Pizza Today - August 2015 - Cover2
Pizza Today - August 2015 - Commentary
Pizza Today - August 2015 - 4
Pizza Today - August 2015 - 5
Pizza Today - August 2015 - Contents
Pizza Today - August 2015 - 7
Pizza Today - August 2015 - 8
Pizza Today - August 2015 - 9
Pizza Today - August 2015 - Contributors
Pizza Today - August 2015 - 11
Pizza Today - August 2015 - Expo Spotlight
Pizza Today - August 2015 - 13
Pizza Today - August 2015 - Interact
Pizza Today - August 2015 - 15
Pizza Today - August 2015 - Conversation
Pizza Today - August 2015 - 17
Pizza Today - August 2015 - Man on the Street
Pizza Today - August 2015 - 19
Pizza Today - August 2015 - Respecting the Craft
Pizza Today - August 2015 - 21
Pizza Today - August 2015 - Trending Recipes
Pizza Today - August 2015 - 23
Pizza Today - August 2015 - Places That Rock
Pizza Today - August 2015 - 25
Pizza Today - August 2015 - Dough Doctor
Pizza Today - August 2015 - 27
Pizza Today - August 2015 - 28
Pizza Today - August 2015 - 29
Pizza Today - August 2015 - Creating a bar menu
Pizza Today - August 2015 - 31
Pizza Today - August 2015 - 32
Pizza Today - August 2015 - 33
Pizza Today - August 2015 - Tomatoes — Ripe for the Pickin’
Pizza Today - August 2015 - 35
Pizza Today - August 2015 - 36
Pizza Today - August 2015 - 37
Pizza Today - August 2015 - Gnocchi, the Italian Staple
Pizza Today - August 2015 - 39
Pizza Today - August 2015 - 40
Pizza Today - August 2015 - 41
Pizza Today - August 2015 - Pesto Twists
Pizza Today - August 2015 - 43
Pizza Today - August 2015 - 44
Pizza Today - August 2015 - 45
Pizza Today - August 2015 - 46
Pizza Today - August 2015 - 47
Pizza Today - August 2015 - Comply with employment eligibility laws
Pizza Today - August 2015 - 49
Pizza Today - August 2015 - 50
Pizza Today - August 2015 - 51
Pizza Today - August 2015 - Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza
Pizza Today - August 2015 - 53
Pizza Today - August 2015 - 54
Pizza Today - August 2015 - 55
Pizza Today - August 2015 - 56
Pizza Today - August 2015 - 57
Pizza Today - August 2015 - 58
Pizza Today - August 2015 - 59
Pizza Today - August 2015 - 60
Pizza Today - August 2015 - 61
Pizza Today - August 2015 - 62
Pizza Today - August 2015 - 63
Pizza Today - August 2015 - 64
Pizza Today - August 2015 - 65
Pizza Today - August 2015 - 66
Pizza Today - August 2015 - Product Showcase
Pizza Today - August 2015 - 68
Pizza Today - August 2015 - 69
Pizza Today - August 2015 - Pizza Today Yellow Pages
Pizza Today - August 2015 - 71
Pizza Today - August 2015 - 72
Pizza Today - August 2015 - 73
Pizza Today - August 2015 - 74
Pizza Today - August 2015 - 75
Pizza Today - August 2015 - 76
Pizza Today - August 2015 - 77
Pizza Today - August 2015 - The Marketplace
Pizza Today - August 2015 - 79
Pizza Today - August 2015 - 80
Pizza Today - August 2015 - 81
Pizza Today - August 2015 - 82
Pizza Today - August 2015 - 83
Pizza Today - August 2015 - 84
Pizza Today - August 2015 - 85
Pizza Today - August 2015 - 86
Pizza Today - August 2015 - 87
Pizza Today - August 2015 - 88
Pizza Today - August 2015 - Reader’s Resource
Pizza Today - August 2015 - Behind the Scenes
Pizza Today - August 2015 - Cover3
Pizza Today - August 2015 - Cover4
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