144503 Tue Apr 08 12:02:06 -0700 2003 23 12 Boston Area 0 774327 So all the recent posts re: gnocchi here, gnocchi there are killing me. The selections at the old upstairs Newbury Davios were always enjoyable. But who has the best gnocchi of them all? I generally prefer creamed sauces over tomato-based ones. Thanks. Dax Tue Apr 08 12:02:06 -0700 2003 0 Dax 1 774328 Well Dax, I was all psyched to respond to your post when I saw you prefer cream-based sauces over tomato; kind of makes this post somewhat moot but it is definitely worthy. The gnocchi at Antico Forno is to DIE FOR. Delicious, light, delicate gnocchi presented in a terracota dish drizzled with melted mozzerella. Baked in the brick-oven which results in a very flavorful, smokey dish. mmm. I love this gnocchi; very very authentic of S. Italy dishes. Tue Apr 08 12:07:36 -0700 2003 774327 0 lori b 2 774329 Well, Dax may be dissappointed, but I see no point in eating gnocchi if they are *not* topped with cheese, and preferably, unadulterated by cream, so you've helped me.. (g) Definitely on my list now... Tue Apr 08 12:42:57 -0700 2003 774328 0 galleygirl 3 774331 Actually I meant if you're gonna have a topping or sauce, I'd prefer it not to be red. I like gnocchi with other ingredients besides tomato. This sounds delicious. Tue Apr 08 12:58:08 -0700 2003 774329 0 Dax 4 774332 Ah, I see what you mean. I agree, the red-sauce seems to hide that essential potatoey-ness...It could be *any* pasta!!! Tue Apr 08 13:07:51 -0700 2003 774331 0 galleygirl 5 774335 EXACTLY! I like to taste the soft and yet somewhat firm "potatoey-ness", not tomato sauce! Tue Apr 08 13:12:30 -0700 2003 774332 0 Dax 6 774343 I'm tellin' ya kids, the gnocchi at Antico Forno is without a doubt, worth a try. Dax, galleygirl, I do see your point about getting the real 'potatoey-ness' flavor but in my opinion, this WORKS. The brick-oven results in a smokey, deep flavored dish that is the ultimate in comfort food. Talking about this makes me wanna go right now...who's up for a tasting??? ;) Tue Apr 08 15:58:35 -0700 2003 774335 0 lori b 4 774333 I had a gnocchi appetizer at Azure with porcini mushrooms, caremelized onions and some veal (more stock than meat I think). It was very earthy, the gnocchi were light and the whole thing was delicious. Tue Apr 08 13:09:09 -0700 2003 774331 0 Joanie 2 774434 Thanks for the Antico Forno gnocchi reccomendation. Had it recently and enjoyed it very much. Thu Apr 24 00:17:31 -0700 2003 774328 0 Limster 1 774344 The gnocchi at Tuscan Grill "looked" absolutely divine, although we had other pasta offerings that night. The couple eating them said they were the lightest they had ever had. I recall a pink sauce -- some kind of pomodoro with cream -- which I could definitely go for. I think, based on experience with the rest of their pastas, the Tuscan Grill is worth adding to your best gnocchi list. Tue Apr 08 15:59:55 -0700 2003 774327 0 yumyum 2 774345 Wasn't the sauce at Tuscan Grill (that night) some kind of variation on Bolognese? Tue Apr 08 16:03:04 -0700 2003 774344 0 galleygirl 3 774347 My god -- you're right. I completely imagined the pink sauce... the sauce was actually a meaty ragu (which explained why you didn't want it, but not me!) But man oh man it looked good. Tue Apr 08 16:13:51 -0700 2003 774345 0 yumyum 4 774348 I did, however, notice, in the interests of scientific notation,(g) that the sauce seemed to be composed of shredded meat, barely held together by sauce...But the pinkishness sounds right, because I think it was a cream-finished Bolognese...Or does all Bolognese have some cream? Tue Apr 08 16:17:32 -0700 2003 774347 0 galleygirl 5 774350 This must be fascinating for the other hounds following along. Not. But, actually, I think a "traditional" bolognese (aka ragu) *is* finished with a touch of cream. The sauce at TG was mostly meat with the smallest amount of sauce possible to keep it together. Now I can't trust my memory that it was pink at all. How much did we drink? Tue Apr 08 16:34:09 -0700 2003 774348 0 yumyum 6 774351 Well, if they're fans of gnocchi with a meaty Bolognese, they would be taking notes and planning a trip to Tuscan Grill! It was Bolognese, it did have lots of meat, it didn't have much sauce...What more information could anyone possibly need to make a decision? (g) Since we can't trust our memories, we'll have to go view it again.... (You drank?) Tue Apr 08 16:39:33 -0700 2003 774350 0 galleygirl 1 774352 Descrition of their pastas here Link: http://www.anticofornoboston.com/primipiatti.htm Tue Apr 08 16:47:37 -0700 2003 774327 0 elarbe 1 774359 I definitely prefer the airy, pillowy style to the more traditional chewy potato-dough lead sinkers. I've had memorable gnocchi in recent years at Sage, Icarus, Terramia, the Tuscan, Salts, Il Capriccio, and No. 9 Park. Incidentally, a typical Bolognese sauce is based on whole milk, white wine, tomatoes, carrots, onions, celery, and some combination of veal, pork, and beef. They do a lovely one at Ristorante Toscano, as well as at No. 9. I more often see it served with a skinny pasta like fettucine rather than with gnocchi. Tue Apr 08 22:32:56 -0700 2003 774327 0 MC Slim JB 2 774361 My preference also lies with the lighter gnocchi -- never made gnocchi mysellf, but I've read that getting that texture right is hard -- need to get just the minimal amount of flour into the dough to the point where it's just workable. (Been scheming to make ricotta gnocchi for a while, but just haven't found the time.) The potato gnocchi at Sage are consistently outstanding, but I haven't had the fortune to try the other ones yet. My favourite version there had neither cream nor cheese -- it came with a sage brown butter sauce and pinenuts. The Bolognese sauce (with crespelle) at Carmen is awesome. I believe there's also a hint of nutmeg in it. Wed Apr 09 00:15:59 -0700 2003 774359 0 Limster 3 774369 All this wonderful talk of light, pillowy gnocchi has me *very* hungry before lunch. (either that or sleepy, since it's such a gray, drab day.) Is anyone aware of a locally store-bought, relatively freshly made gnocchi that could be a decent stand-in if I can't get to a restaurant to try them? Wed Apr 09 11:22:46 -0700 2003 774361 0 Linda W. 4 774392 Trader Joe's has a tasty gnocchi in a tomato and cheese sauce. It's not fresh in the Butoni or DiGiorno fresh, pasta sense (if that can even be considered fresh), it's the frozen-cook in a fry pan variety. Wed Apr 09 21:05:10 -0700 2003 774369 0 Steve 5 774393 They do seem to have a bunch of luscious-sounding refrigerated filled pastas. Pretty creative combinations...I noticed gnocchi, too, but haven't tried them yet. Disclaimer; I am of the "lead-sinker" gnocchi school..If it's light, how will I know it's gnocchi? Cheese will reinforce this (g)...Mustah been my first time, in a cheap, touristy pizzeria outside of Piazza San Marco...In my mind's eye, they were sublime, and every other gnocchi must be chewy, textural and napped with cheese...A girl never forgets her first time.... Wed Apr 09 21:21:07 -0700 2003 774392 0 galleygirl 6 774396 I also recommend the Trader Joe's Fettuccini Alfredo. Wed Apr 09 22:42:09 -0700 2003 774393 0 Steve 6 774405 I'm with you Galleygirl. My Nonna's homemade, hand-shaped gnocchi are heavy, potato-y and served up with a smooth tomato sauce (meat-free) made from ripe tomatoes. As for cheese, plenty of parmigiano reggiano is my preference. Thu Apr 10 10:08:55 -0700 2003 774393 0 Christine 7 774421 Making gnocchi is not rocket science. The right potatoes with the skin on, a food mill or ricer, flour, eggs, your imagination and that's about it. No offense to your Nonna or your first time but she makes gravy; I make sauce. Sat Apr 12 01:30:27 -0700 2003 774405 0 Bobby Flay