But then I remembered this little gem. Saved in my favourites list, I made this once, and it's worth the effort, trust me on this one, the step by step pictures are great, and... an added bonus, an awesome Gnocci recipe. I'm making this this week end, the Confit Pork can wait.
Gnocci (pronounced singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from potato, semolina, ordinary wheat flour, bread crumbs, or other ingredients. Outside Italy, "gnocci" generally refers specifically to the kind made from potato, and with uniform shape. The word gnocco means "lump", and comes from nocchio, a knot in wood.
OK, the recipe, I have added the link to the actual recipe online to the right, I could type it all out for you, but I really don't feel like it. You'll see, clicking the link is much easier.
I love the little history it gives:
These gnocchis are so good that a priest choked to death eating them in the
18th century. Since then, Napolitans call them strangolapreti or strozzapreti -
litterally 'priests-stranglers'.
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