Knockout gnocchi

Ridge, Diane
July 1999
Food Management;Jul99, Vol. 34 Issue 7, p76
Trade Publication
Presents recipes for Italian potato gnocchi. Includes Parmesan Potato Gnocchi with Chunky Tomato Sauce, Gnocchi Primavera and Gnocchi with Parsley Pesto Sauce. Key ingredients; Step-by-step instructions in cooking.


Related Articles

  • SALUTE TO SALUMI.  // Australian Gourmet Traveller;May2009, Vol. 9 Issue 5, p121 

    Several Italian recipes are presented, including Braised Spatchcock With Prosciutto, Potato and Chicory, Tortellini of Lardo With Stemperata, and Pan-fried Cavolo Nero, Salami and Borlotti Beans.

  • Pizza of the Month: Potato.  // PMQ Pizza Magazine;Aug2012, Vol. 16 Issue 6, p58 

    This article features Potato as Pizza of the Month. Potatoes, the ultimate comfort food for many people, have become increasingly popular on menus of such pizzerias as the Black Market Pizza in Iowa, Corral Drive-In Pizzeria and Grill in Oklahoma and Piaci Pub & Pizzeria in California. Some...

  • All About the gnocchi. Carmel, Michael // Chef Educator Today;Autumn2007, Vol. 8 Issue 3, p18 

    The article features gnocchi, an Italian food. These small dumplings, originally made with flour eggs and Parmesan cheese, are believed to be the original pasta in its simplest form. Most regions of Italy make gnocchi with potatoes and flour with proportions varying from one region to another...

  • Pizza Party! HILLSON, BETH // Living Without;May2014 Special Baking Issue, p22 

    Several recipes are presented including the Veggie Delight, the Brown Rice Crust, and the Hash Brown Potato Crust.

  • long italian lunch.  // Australian Table;Jul2006, Vol. 7 Issue 11, p58 

    The article presents several recipes for Italian food, including Cinzano Aperitif, Toasts with Chicken Livers, Fried Stuffed Olives, Braised Potatoes, and Roman-style Roast Lamb.

  • Focaccia with nero d'Avola.  // Australian Gourmet Traveller;May2010, Vol. 10 Issue 5, p53 

    The article offers information on Nero d'Avola red wines that are considered as best to be served with the Italian cuisine Potato and Rosemary Focaccia With Mortadella. The wine is made from Nero d'Avola grape variety that originated from Sicily, Italy and is known for its spicy but firm taste....

  • Pasta la vista, baby. Clee, Nicholas // New Statesman;2/18/2008, Vol. 137 Issue 4884, p52 

    In this article the author discusses ways in which to make lasagna, the Italian pasta dish. He does not approve of the habit of using pre-cooked lasagna but notes that the sale of the product is common in Great Britain. He discusses the creation of type of lasagna that requires a filling of...

  • Lunch, Italian Style. Willinger, Faith // Bon Appetit;Jun2013, Vol. 58 Issue 6, p124 

    Recipes for several Italian dishes are presented, which includes Pasta All Amatriciana, Roasted Rosemary Potatoes and Roast Pork Loin with Rosemary and Garlic.

  • no taste like home. Pagnan, Lorenzo; Kitchen, Leanne // Australian Gourmet Traveller;Aug2003, Vol. 3 Issue 8, p106 

    Presents recipes of several Italian dishes by chef Lorenzo Pagnan. Stuffed capsicum; Red cabbage salad; Polenta stacks; Marinated Mushrooms; Potato gnocchi with sage burnt butter; Involtini di vitello; Budino al cioccolato.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics