by Euphro
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HArd ROck
"Experience, a comb life gives you after you lose your hair" Judith Stern
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I heart gnocci. So much work though!
trick, I found out after spending far too long forming individual gnocci one time.
roll dough out, in long thin(ish) cylinder. then chop cylinder into gnocci. bada-bing.
MaggieD says:
I am in awe of anyone who can do proper cooking, when I retire I am going to go on a 'proper cooking course' .......
Euphro says:
Even with the rolling technique I ended up with a lot of "caterpillars" (which I hope will prove popular, of course) :D
hildegard says:
Mmm, fresh gnocci. :) Kudos. I suffer the packet ones or eat them in restaurants - way too much starchy washing up.
