Friday, November 21, 2014

storzapretis, the French gnocchi

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So, I am sharing this recipe as I am eating it, because I waited until the very last minute to make it. Another great recipe from Dorie Greenspan's, Around My French Table.  First off, I was going to make these lovely little dumplings last night after work, but when I read the recipe yesterday morning, I realized, this wasn't something that I could prep before work then finish when I get home. Well, that's partially true. Storzapretis (aka Spinach and Mint Gnocchi) can be made ahead, as long as the ricotta has been properly drained and the spinach pre-steamed and drained.
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Not many ingredients in this, ricotta, spinach, a handful of mint, flour, egg, cheese, I used half Parmesan and half Comte.
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Shaping these is not done like Italian gnocchi, but rather with the 2 spoon method to form a quenelle. Time consuming, but good therapy for me.
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I put my storzapretis in the freezer for an hour.  I wanted to make sure they didn't fall apart when I put them in the boiling water.
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I made sure the water was boiling hot, but before I put the storzapretis in, I turned the water to a very low simmer.  I had iced water ready to cool the storzapretis, then drained on a paper towel.
Photobucket Pictures, Images and PhotosPhotobucket Pictures, Images and Photos Cheater Moment: I didn't have time to make my own sauce, so I bought a very good organic sauce and covered each storzapretis with sauce and cheese, then in a 425 degree oven for 15 minutes.
Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos So, this can be made ahead and enjoyed as a weeknight dinner, if you make a whole bunch and freeze.  To see how he Doristas did with this recipe, click here.

11 comments:

  1. Love your process photos - yours turned out beautifully at every step!

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  2. And such an elegant weeknight dinner! Gorgeous photos and glad it was a hit in your house! It looks like you didn't have any trouble with them falling apart.

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  3. You executed these perfectly!!! Another winner. Happy Thanksgiving!

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  4. I love the first picture with the pooch looking on! Nice weeknight dinner - glad to hear you enjoyed.

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  5. Gracie, they really look good. I love all your photos including your little buddy. We loved these and I will make them again. Have a Happy Thanksgiving.

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  6. Wow, great instructional pictures. I wish I had your blog post as a guide to making these.. maybe I wouldn't have messed them up.

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  7. I'm still not sure I'd call this a weeknight dinner, but I'm glad you figured out to streamline it. We enjoyed it too, though I feel it's probably too much work to make another time. Have a great Thanksgiving, Gracie!

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  8. I used store bought marinara sauce too, you are not alone:) Learning from others in the group is a big help so waiting until the last minute was a good move for this recipe. Lasagna without the noodles is a good description.

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  9. Shaping the quenelles was therapeutic! I'm so happy yours held up so well through the entire process. Must have been that delicious Comte.

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  10. I'm glad you enjoyed this one. Yours are beautifully shaped!

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  11. Gracie, Your Storzapretis are picture-perfect, that's for sure. And, I am quite positive they tasted amazingly good. Since I have not made these little dandies yet, I am very, very appreciative of your step-by-step photos. They will help when I gather the courage to try these. One of the few disappointments during the Seattle food conference is that I didn't have the opportunity to meet you. So sorry about that. Have a wonderful Turkey Day.

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