tag:blogger.com,1999:blog-5341143690335766251.post1945343202737762029..comments2009-07-02T14:40:57.465-07:00Justinhttp://www.blogger.com/profile/00855463842297477110noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5341143690335766251.post-21495703436940510012009-07-02T14:40:57.465-07:002009-07-02T14:40:57.465-07:00Dude, sorry i didn&#39;t give you my family recipe before you left town but I&#39;ll give you the differences if you want to try a round two. <br /><br />-Yukon Gold <br />-Boil but not over boiled.<br />-Cool so not hot and then in the ricer.<br />-Same approach with flower (too much or too little and you are sunk) all about the touch and feel.<br />-Egg Yoke but not white (too taste...if you want people to think you have major money you&#39;ll put more than one egg yoke).<br />-On the shape I&#39;d recommend pushing harder on the board with your thumb. This creates ridges on one side and a little cup on the other (both encourage sauce to stick to the shape). Helps to flick the shape off the board. <br /><br />I may be too late but thought I&#39;d share anyways. Hope the vacation is a blast!Gabehttp://www.blogger.com/profile/01613997424185872310noreply@blogger.comtag:blogger.com,1999:blog-5341143690335766251.post-39719856018698436362009-07-01T22:26:14.856-07:002009-07-01T22:26:14.856-07:00Good job! I have tried to make gnocchi, and all were epic fails. Maybe it&#39;s time to try again. I don&#39;t know if I have the patience, though.Marthahttp://www.blogger.com/profile/12067613418039150565noreply@blogger.comtag:blogger.com,1999:blog-5341143690335766251.post-24706824965166476032009-07-01T21:10:30.355-07:002009-07-01T21:10:30.355-07:00Sounds and looks amazing. Natalie makes Gnocchi every once in a while... I will have to give her your tips!Chrishttp://www.blogger.com/profile/11591499615519967710noreply@blogger.com