Search this site

    Recipe Index

Archive Spotlight

  • Foie gras with fig & nectarine compote

Buy my book!

About this site

Powered by TypePad
Member since 04/2004

« Erdäpfelgulasch (Potato goulash) | Main | Triple-chocolate muffins »

Apr 11, 2005



I can't give you a reference, but if you want to try something similar again, find Marcella Hazan's recipe for spinach-ricotta gnocci. I've used it as the basis for other kinds and I've found it to work really well - plus she's just go the BEST home cook italian recipes you could ever hope for..(apart from Alberto at Il Forno of course!)


A few years ago I'd never heard of Baerlauch but for the past year or two it has been on quite a few menues here in Germany and the ingredient du jour at our friends' homes. It's available at the markets here this time of year but I have the impression it's very seasonable. I'm not a big fan of gnocci, but I have to say yours sound yummy.


First, I *do* know what it's like to push a stroller around, laden with shopping bags, through a crowd...sympathy, sister...sympathy!

It's funny; the gnocchi you weren't so crazy about might just be the kind I'd like. So far, I'm just not crazy about gnocchi, mainly because I don't like the soft texture! I even tried making them myself a month or so ago...I just couldn't eat them. Matt loves them, so he get them all to himself!


Hi Johanna, your food is just amazing, I'm so excited about the get-together next month! Could I ask you to make this gnocchi and goulash then...?


You know what, stephanie? While I quite enjoy the softness and fluffiness of traditional gnocci, but I often find the potato flavour over-powering. While I love my potatoes everywhere else, I don’t want them to compete with my gorgonzola sauce… Which is why I tried this recipe. The more I think of it, the more I like them, just would cook then I tiny bit longer next time...


Just a little note: If there is no Baerlauch (allium ursinum) available, you may try to use chinese chives aka Schnittknoblauch (allium tuberosum) instead. Works fine with many baerlauch recipes, not all of course. Just for a little amount - let's say 40 g - chinese chives will do (available in asia shops, markets)


Please let me convince you to reconsider this recipe! By mistrusting the recipe's author, you created a dense, doughy dumpling that could not have been very texturally pleasing.

If you had followed the directions (something I never do, either. Your inspiration to add garlic was perfect -- I make ricotta and roast garlic gnocchi) to add just a smidgen of flour, you would have enjoyed the very light and lovely gnocchi also known as gnudi (as in nude ravioli -- the filling without the wrapper). In fact, you do not need to add in flour to the dumplings themselves (if you use spinach, make sure you squeeze it very dry -- I make it ahead and let it dry on the counter. Stick with the plain ricotta and add garlic or herbs); instead, gently roll each one in flour to lightly coat (I roll them back and forth once in a few tablespoons of flour in a pie pan). Cook them in just simmering water (boil them and get exploded gnocchi) until they rise. Remove with a spider or slotted spoon to drain. Now you can plate them with tomato sauce or melted butter, but I like to heat some butter in a skillet to slightly crisp them (or run them under the broiler). Sometimes I dot some tomato sauce on top or toss some pine nuts over them as well. Please try again and post some of your mouth-watering photos.


hi shelby, i guess i should better give them another try... just scared that they'll just disintegrate on me! i will also take your suggestions and hopefully be converted into a semolina-gnocci addict!

The comments to this entry are closed.

"Waiter, there's something in my..."

  • Waiter! there's something in my...

Gourmet City Guides

  • Gourmet City Guide Addis Ababa
    Addis Ababa by Sarah Howard

  • Gourmet City Guide Barcelona
    Barcelona by Aidan Brooks: Trainee Chef

  • Gourmet City Guide Brussels
    Brussels by Tours et Tartines

  • Gourmet City Guide Budapest
    Budapest by Chili & Vanilia

  • Gourmet City Guide Cape Town
    Cape town by Cook Sister!

  • Gourmet City Guide Dublin
    Dublin by Though small, it is tasty

  • Gourmet City Guide Milan
    Milan by The Kitchen Pantry

  • Gourmet City Guide Stockholm
    Stockholm by Anne’s Food

  • Gourmet City Guide Stuttgart
    Stuttgart by Food Vagabond

  • Gourmet City Guide Tallinn
    Tallinn by nami-nami

  • Gourmet City Guide Vancouver
    Vancouver by Kayaksoup

  • Gourmet City Guide Weimar
    Weimar by What’s For Lunch, Honey?

  • Gourmet City Guide Zurich
    Zurich by Just Hungry

The round-up of SHF August 07

  • SHF#34 - going local! - THE ROUNDUP

"Does My Blog Look Good In This"

Euro Blogging By Post

Recent Posts


  • Sugar High Friday #25 hosted by thepassionatecook