I'm Heidi β This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. The recipes you 'll find here are vegetarian, often vegan, written with the home cook in mind. It was initially built on the premise that when you own over cookbooks raises hand! This site chronicles a cookbook collection, one vegetarian recipe at a time. The recipes you'll find here are vegetarian, often vegan, written with the home cook in mind.
Sign up here! This gnocchi recipe was taught to me when a friend came to visit from Genoa, Italy. Her mother came with her, and one night, alongside a small mountain of beautiful, fragrant basil, she taught us her homemade gnocchi recipe.
I posted about the pesto we made to go with it in a separate post, and as promised the gnocchi as a followup. You ready!? Gnocchi recipes aren't for the faint of heart. Many, many things can go awry. I'm not trying to scare you off or dissuade you, I just want you to know what you are in for. Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light and delicate. The very worst are the gnocchi that come apart in the boiling water before they even reach your plate.
You've got this! The platter of petite, potato pillows coated with glistening flecks of basil pesto that Francesca's mother made us that night was beautiful. The gnocchi recipe she taught us had just three ingredients - boiled, starchy russet potatoes combined with a minimal amount of flour too much flour and your gnocchi are going to be heavy , and a bit of salt - no eggs.
I've tweaked her version to be a little more user-friendly here, because to be honest, eggless gnocchi are very tricky to get the hang of. They're very delicate to handle. I'm afraid if I post the eggless version here, there will be a number of you who will try it, get frustrated, and curse me.
