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10-02-2010, 09:20 PM
Re: (...)
Has anyone made this from Issue 83? DH saw the photo in my magazine and was insistent that I make it, so I did for dinner tonight. Even though I made some changes it was really quite good.
As you all may expect, I tried to lower the fat content. I used lite Jarlsberg for the Gruyere, but also used "real" sharp cheddar in place of the fontina. I subbed olive oil for butter to make the sauce, and skim milk instead of the regular milk. I added ground chipotle for a little bite, and layered the top with fresh tomato slices before sprinkling shaved Parmesan on top and baking. Quite yummy!
Oh, and I did not make the gnocchi, I bought some potato gnocchi at the store.
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Thanks for the review, Vicci.
Daphne
Keep your mind wide open.
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Interesting subs Vicci. I am always interested in lighter, but real subs. Very nice. I will have to check for a pic at your site because it sounds really pretty!
"Time you enjoy wasting is not wasted time."
Laura
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Sounds very good, Vicci! Did you happen to take a pic of that one? Your subs sounds like good ones.
Maryann
"Drink your tea slowly and reverently..."
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I haven't posted the photo and recipe yet, but I will in the next couple of days (it's "on the list"!).
I love gnocchi, but have previously only had it with marinara sauce. This preparation is pretty darn tasty, too.
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Wow, how did I miss this one on the magazine?? Sounds wonderful.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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My version of the recipe has been posted. Now I am craving cheese...
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Sounds good, Vicci. Did this recipe have the tip for putting the gnocchi in a ziplock? I thought that was genius, if it works. A lot less mess.
PJ
PJ
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PJ, I think that the gnocchi recipe in CAH used a pastry bag, but essentially the same idea as the ziploc. I didn't really pay attention since I wasn't using the French gnocchi recipe (I have a feeling that the potato-based gnocchi which I so dearly love would be too stiff to use any kind of bag, though)
Long live starchy, carby
gnocchi!!!
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"He who sups with the devil should have a. long spoon".
