You are really tempting me with this one. Of course there is now way to make this remotely low carb, and I think using whole wheat (wholemeal) flour would ruin it. I guess I will just have to drool at the photo.
Kalyn | Homepage | 12.17.05 - 4:01 pm | #

i love the photo.

paz
Paz | Homepage | 12.17.05 - 5:20 pm | #

Looks fabulous, Ilva. I've definitely had days like the one you're describing, so I'll be keeping this one in the file and try it out when I'm feeling down. I love the 'drops' photo too.
Michelle | Homepage | 12.17.05 - 7:45 pm | #

Errrmmmmm. Mmmmm. Ewmmm.
cookiecrumb | Homepage | 12.18.05 - 12:55 am | #

O my goodness, that sounds just divine. I'm going to try that once I finish my Christmas baking!
eggy | Homepage | 12.18.05 - 2:38 pm | #

I'm happy that you like it! But Cookiecrumb, maybe you should put in your teeth so that I understand what you're saying!
ilva | Homepage | 12.18.05 - 6:02 pm | #

Do you have any idea for a german word for semolina flour? I already checked with an online-dictionary. Or do you have an italien word for it. I once tried another recipe with semolina flour and took what we call 'Hartweizengries' (what is used for eggfree pasta) but the result was desasterous.
I looks so good that I would like to cook that recipe. Thanks!
Kaffeebohne | Homepage | 12.19.05 - 2:25 pm | #

Kaffeebohne- I looked around and found this: Grieß(mehl |das|) |der|, This type of semolino is not so finely ground as normal flour. It is not really a flour at all, the size of the grains are something between flour and couscous if you get what I mean. Tell me if you find it! We have it in Sweden where it is called Mannagryn and there we make porridge out of it so why wouldn't you find it in Germany?
ilva | Homepage | 12.19.05 - 2:37 pm | #

I'm with you -- shaping the gnocchi into circles or half-moons is just too wasteful. At first I gently mashed together the left overs and cut those out as well, but I am afraid that will make heavy dumplings. I know you can just put the extra little diamonds in the bottom of the dish, but now I cut the gnocchi into triangles, which I find as attractive as the circles. My secret is to crispthe outsides while keeping the insides soft and fluffy: bake the gnocchi, drenched in butter, on a baking sheet until golden, then go ahead and place them in the baking dish and cover with cheese (or tomato sauce and cheese), then bake them again for about half an hour until the cheese is quite golden. A family favorite.
Michele | 01.31.06 - 6:12 am | #

Michele-I'll try the triangle version next time!
ilva | Homepage | 01.31.06 - 9:38 am | #