Monday, 8 September 2008

Gnocchi with cream and roquefort.

I've been meaning to make Joe's gnocchi for a while now. What could be simpler than throwing together a bit of choux paste, poaching it and baking it with cream, cheese and bacon? Of course, I didn't factor in my ineptitude with a piping bag. So my gorgeous choux paste (the secret with choux pastry is to float with zen-like calm above the moment where you are convinced it is separating) extruded into fat worms, rather than Joe's perfectly formed little nuggets. I would have been better off using a pair of teaspoons to make quenelles, I think.

Still - the end result was fab. I couldn't believe that gnocchi baked in cream could be so etherially light in texture. Not a bit stodgy. With the pancetta and roquefort it is very rich, so the half-quantity I made was plenty for the two of us. It looked a bit measly on the plate, but all we could fit in alongside was a lemony green salad. In fact, for the first time ever my husband was heard to say that I maybe used too much bacon. Too much bacon!

With it we had a lovely 1993 German riesling. While the top of the cork was intact and solid as oak, the bottom half had completely disintegrated leaving nothing for it but to get out the decanter and filter. The honeyed colour of the wine gave a good indication of the flavour - rich and sweet but with a lovely fresh, dry aftertaste. A very good match!

20 comments:

Heather said...

I always just make potato gnocchi that are, indeed, stodgy. I would love to taste these little clouds of pâte à choux. With too much bacon.

kat said...

wow, i too have only known the potatoes ones these sound wonderful.

Teresa Cordero Cordell said...

Foodycat, there can never be too much bacon on anything. And as for the shape, fatty worms or nuggets I bet they were just as tasty. I will have to try this recipe. Good job my friend.

maybelle's mom said...

Oh, how delicious. My husband makes some lovely gnocci in a very similar way (his nonna did it this way) but we have never added roquefort. I will put this one my list.

Joe Horn said...

You crack me up. That is funny. I was lucky in the pastry bag department as I just grabbed one from the restaurant and brought it home with me.

I love these little gnocchi. I would make them more often if they weren't 2800 calories per batch, haha!

I'm glad you enjoyed them!!!

Joe

hot garlic said...

I've never made gnocchi {especially with choux!}, but I love Roquefort so this is the perfect excuse!

And obviously you should know I don't think there is any such thing as too much bacon!

Foodycat said...

After this I don't think I will ever go back to potato gnocchi! But I will stick to too much bacon.

Sam said...

Too much bacon? Impossible!!

Natashya said...

I have never had choux based gnocchi, only the spud version.
And am not familiar with the concept of too much bacon.
Your dinner sounds heavenly, right down to the riesling, one of my fave whites. If I bring a bottle, can I have some gnocchi and too much bacon?

noobcook said...

Too much bacon sure is a good thing ;) What a wonderful meal ^^

Dee said...

This sounds very doable, and super yummy. I'm going to check out the recipe in a bit because I have some piped choux dough in the freezer.

Uhm, what's too much bacon ;)

sontology said...

Too much bacon is any bacon at all ;-)
I've never seen gnocchi like that before! It's almost like spatzle... The roquefort is an excellent idea. Gnocchi with strong creamy cheese is beautiful.
Have you tried your gnocchi pan-fried?

Foodycat said...

:P Sontology, I know your views on bacon! I am sure you could use not-bacon. It was a bit like spatzle (especially with the crap worm-shapes I made) but better and lighter. Would be fab sauteed in butter instead of baked in cream though!

Darius T. Williams said...

Gotta love gnocchi, right? I love me some gnocchi.

-DTW
www.dariustwilliams.blogspot.com

Laura @ Hungry and Frozen said...

This sounds so delicious...and so comforting. If it's any consolation I'm pretty useless with a piping bag myself :)

hot garlic said...

Thanks Foodycat! I took a stroll past Costi's fish market to double check and realized I didn't have it right, but forgot to re-post it! Of course you would know! I changed it, thanks for looking out for me!

alexandra's kitchen said...

i have a gnocchi-making fear. and a pastry bag-using fear! i guess i'll just have to pony up and try these. they sound amazing!

Debinhawaii said...

Oh wow--does that look incredible. Long live bacon!

BTW--I left you an award on my blog. :-)

Ryan said...

Hi Foodycat!
I just started reading your blog after finding it when you commented on mine!! It looks great, some cool food.

I tried making gnocchi by hand before, I didn't have a piping bag though and mine was just rolled out by hand and chopped up I think. Anyway, it was a huge mess, took up most of the kitchen. It did taste marginally better than shop-bought stuff though, although not quite good enough for me to make it again yet!

Joie de vivre said...

That looks amazing! Even being a fellow foodie and priding myself on my cooking, I want to come to your house for dinner!

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