ditto

Yep....the flour has to be cooked....or after they float, scoop them out and cover with a sauce

They cook in seconds. Don't leave them in water after they float or they'll go soggy. Sounds yum!

I don't boil them hard because if they are tender they fall apart. Just on the point of boiling, when the water is kind of shivery.

I boil them in a little water in a frying pan then add butter and oil and brown.

What I have been doing:

1. Coat with EVO so they don't stick together.

2. Steam them until they are cooked firm.

3. Use them in your recipes.

You will always know every gnocchi is cooked, and they will not get mushy and fall apart in your recipes.

dcarch

Home made gnocchi aren't hard like commercial ones. They're delicate, soft pillows. So be gentle and you'll get great results. Not too much flour or they'll be stodgy and ghastly.

Thanks, everybody! This was fun. I didn't fully realize until I was making them that much as gnocchi are called "pasta", they're really just dumplings. I've made loads of dumplings before. The gnocchi dough in the recipe is a lot more like bread, including the ropes one would make for a braided bread loaf, than it is like other pasta doughs I've made. I know how to and have done the fork curl that one might do on gnocchi on other kinds of dough, but I wanted the most pillowy pillows, and just boiled them as cut. They were perfect!

Of course, I forgot that I had wanted to boil them in the leftover braising liquid from the corned beef. Totally forgot.

The sauce started with a light brown roux, with sauvignon blanc, salt, garlic pepper blend and marjoram. Into that went a lot of alba and beech mushrooms and a few others, cooked down to release a lot of liquid. Into the sauce went diced Italian chicken sausage and steamed romanesco, then the pillowy goodness post-float.

It was very good! Thank-you for the cooking help!

That sounds really good!

Islay