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In response to
"that's lotsa work, more so that diy pasta...probably blends longer to get more air mixed in? -- nm"
by
z-tabulous
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when I learn the secret - and believe you me I will - I'm so determined and he's a client so ... odds are good - I will happily share
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nothing good comes easy ... and for the perfection of this gnocci I would take the time to make them - it's honestly beyond heaven.
They get done in water - but then pan seared a bit to but the lightest of crunches on the exterior and marry the flavors into it - but when you bite into it - the fluffy pillowy texture of the center is just beyond any other gnocci I have ever eaten ... and it goes wonderfully well with the goat cheese and roasted whole garlic cloves - also that soft texture against the firmer mushroom yummyness
I'm about to drool in my keyboard
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