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January 11, 2006
Question of the Day

Do gnocchi provide any culinary benefit other than being a substrate for whatever sauce you use?

I thought not.

Posted by Russ at 10:52 PM, January 11, 2006 in Cooking

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Comments

Substitute "texture" for "substrate" and you will be a bit less like an engineer and more like an Emerson. It is all about the sauce though.

Posted by: Brad at January 11, 2006 11:48 PM


Well, that's all most pasta is, the unfilled stuff at least. I'll take gnocci over spagetti anyday.

Posted by: Ith at January 12, 2006 02:53 PM


It's fun to say.

Posted by: Jim - PRS at January 12, 2006 10:12 PM


I LOVE GNOCCI! CÚst tres bien!

Posted by: Calvin at January 13, 2006 01:44 PM


gnocci is known as a rib-sticker/filler - for no other reason than to fill a belly with what little you have. My grandmother excelled at gnocci at Thanksgiving...along with the spaghetti, ravioli, roast beef, vegetables, Watergate salad, carrot and jello salad, and 7-Up cake.

What empty spots she though we needed to fill, I have no idea...but there was always a twinkle in her eye when she began the meal with "Im sorry if I didnt fix enough for everyone..."

Must be an Italian thing! LOL

Love gnocci - I have a feeling you don't ask 'why' of gnocci - you just eat it. Mangia!

Posted by: Sharon Ferguson at January 18, 2006 02:25 PM


Gnocchi also, BTW, makes excellent baby food.

Posted by: Brian B at January 27, 2006 01:51 PM