Gnocchi - do not be afraid!
I recently read an article that said that the reason Americans aren't wild about gnocchi is because they have never really had it.
My experience with it had been pretty bad. It was usually just little chewy balls that had no taste. Often the sauces were great, but the gnocchi itself not so good.
In my quest to get pretty good at italian cooking while I am here, I decided to tackle gnocchi. I made a potato gnocchi and served it with a luscious gorgonzola sauce. I made enough to freeze some and want to try it with a simple sage and butter sauce next. They were fluffy and light, just like little pillows, and indescribably delicious.
A food ricer is imperative, by the way. Some other recipes call for an egg, which is optional, and my friend who makes this here says the whole shaping step with the fork is not necessary (but I did it anyway).
I used Marcella Hazan's recipe, which you can find on various blogspots and cooking sites.
I can't find a link to her actual recipe, but the whole book (Essentials of Classic Italian Cooking) is spectacular in my opinion, and can be downloaded.
So give it a try!
And those of you who have already tackled this, please share your recipe and results.
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Do you make them yourself? Do you do the little fork trick? What do you like to serve them with.
I guess I can understand the texture issue, but the ones I made yesterday had a texture unlike any I have had before. they were amazingly light and fluffy.
Oh well, it's your wife's loss I guess.
I'm so glad your gnocchi experience went well.
As I was reading your description, I so wanted to try one!
Alas, a low glycemic index diet will keep me from that for awhile...but someday....
BTW, the RG's favorite chef and cookbook author is Marcella Hazan.
Cher
I am glad to hear that she is his favorite. I absolutely love her cookbook. She starts each chapter with the absolute simplest thing, then begins to build on that.
So far, everything I have made has been excellent and I am putting together my menu and grocery list for next week.
a couple weeks ago using a ricer on the potatoes. It does make a difference. So does the kind of potato. I think russets work best.
Here in Italy they divide potatoes into old and new. You are supposed to used old ones.
The other thing I was told is that it's imperative to rice them while they are hot. Do you do that?
What's your favorite way to serve them?
Can't tell you the last time I made mashed potatoes, though. Some things just aren't worth it for one person. 
Plus you can make potato pancakes and croquettes and a shepherds pie.
Overall, these didn't take long to make and they were scrumptious.
Cooking for one is hard, I remember. Cooking for two is a cinch, particularly if you are cooking for someone who really enjoys your food.
I am very lucky.
Plus, they're easy and I don't end up eating them night after night after night.
And I love twice baked ones as well.
Potatoes? Whats not to love?
Don't even get me started on fries.
I've been wanting to make gnocchi and homemade pasta for some time. With summer on the wane the timing is right.
That is one weird collaboration. You must be euro mutts.
It has been magical.
We have spent our time exploring Sabina, an area with virtually no tourists, even in August.
It is going to be very sad to leave this place, but there are more things to see on this earth.
It's been such a pleasure talking with you. I hope you will participate regularly in the C & B group.
I served it recently with a butter and fresh sage sauce. Absolutely delicious.
And a simple tomato sauce is also perfect.
Big congratulations to you.