With finger pressure the piece takes on a shell-like look. Any deep-textured surface, such as a wide mesh colander or sieve will also do. 1.
* Zagrebcanke shape the pieces in their hands like a large chocolate drop and with the thumb concave the underside. Dalmatinke roll the little pieces in their hands, and fold over, and make 1/2 pretzels (these they sometimes deep-fry and serve with broiled meat). 2.
* Maintain a flour dusting to your pieces as you work with them. 3.
* Bring 3 quarts of water, with 2 tablespoons salt, to hard boil. 4.
* Add about 1/3 of your gnocchi to pot and cook for about 5 minutes. They're about done when
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| - With finger pressure the piece takes on a shell-like look. Any deep-textured surface, such as a wide mesh colander or sieve will also do. 1.
* Zagrebcanke shape the pieces in their hands like a large chocolate drop and with the thumb concave the underside. Dalmatinke roll the little pieces in their hands, and fold over, and make 1/2 pretzels (these they sometimes deep-fry and serve with broiled meat). 2.
* Maintain a flour dusting to your pieces as you work with them. 3.
* Bring 3 quarts of water, with 2 tablespoons salt, to hard boil. 4.
* Add about 1/3 of your gnocchi to pot and cook for about 5 minutes. They're about done when
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abstract
| - With finger pressure the piece takes on a shell-like look. Any deep-textured surface, such as a wide mesh colander or sieve will also do. 1.
* Zagrebcanke shape the pieces in their hands like a large chocolate drop and with the thumb concave the underside. Dalmatinke roll the little pieces in their hands, and fold over, and make 1/2 pretzels (these they sometimes deep-fry and serve with broiled meat). 2.
* Maintain a flour dusting to your pieces as you work with them. 3.
* Bring 3 quarts of water, with 2 tablespoons salt, to hard boil. 4.
* Add about 1/3 of your gnocchi to pot and cook for about 5 minutes. They're about done when they float to the surface. 1.
* Place in serving dish with a bit of your favorite tomato, spaghetti or meat sauce. 2.
* Proceed thusly with the other two-thirds of your gnocchi. 3.
* Serve with your meat and/or sauce; sprinkle with Parmesan cheese.
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