Recipe in the current Food & Wine for meyer lemon gnochi.

[Shakespeare]

I've never even MADE gnochi before, but this recipe looks too great to pass up. I'm going to make brined, pan-roasted pork chops (as per Cook Illustrated's directions to start with a cold skillet) and roasted asparagus to go with.

Any gnochi pros here? Any advice aside from the recipe's directions?

I'm going to make this next weekend (teh boyfriend is beside himself with excitement about this meal), so I'll let you know how it turns out.

[grasswire]

1. this thread's no good unless you post the recipe!

:-)

[Shakespeare]

2. D'oh! Here ya go...

http://www.foodandwine.com/recipes/meyer-lemon-gnocchi

[grasswire]

3. that looks really delicious

I notice that this recipe doesn't have that characteristic step where the gnocchi is marked with the back of a fork.

Are you going to use the dried mullet roe? I saw something about that on Bizarre Foods. IIRC, he said the dried roe was yummy, but the fresh roe he ate was just awful.

[Shakespeare]

4. Yes, it does have the fork trick in the instructions...

No dried mullet roe. ;-)

[Stinky The Clown]

5. Mullet Row?

[malta blue]

6. Be sure to use a ricer!

I know many people who try to get by on gnocchi by mashing the potato but it just makes for gnocchi bombs instead of little delicious pillows.

Enjoy!