This week's French Friday with Dorie dish was a bit of an enigma - Storzapretis. I had no idea what this was, but Dorie has helpfully subtitled it as Corsican ricotta and mint gnocchi.
I had read that this takes a while to make, and it does - you have to make your ricotta, spinach and mint gnocchi then freeze it for a while (not to mention the half an hour it took to make 34 quinelles of ricotta):
I was worried about mine falling apart while being boiled, after reading the other Doristas experiences, so I took a leaf from Adriana's book and just baked mine from frozen for 35 minutes:
It looks like a splodgy mess, but it tastes great! I was worried about the mint, but it somehow went with the dish.
Looks so delicious. xo Catherine
ReplyDeletesounds really interesting - I have never heard of it before and I share your wariness about boiling dumplings but I love the thought of it baked in tomato sauce like that
ReplyDeleteWow yours made 36? I used a tea(coffee) spoon and it only made 24! Looks great Gaye!
ReplyDeleteGlad you enjoyed these, too! Baking was a terrific option :)
ReplyDeleteI would be worried about the Mint too Gaye. For some reason when I first heard mint and spinach it just didn't seem like a happy blend but after a while, I guess it kinda grows on you:)
ReplyDeleteI haven't made gnocchi in years. They do require a bit of patience:)
Yours looks good enough to eat. Too bad we can't have a taste:)
Thanks for sharing, Gaye...
I loved the mint in this, too. And baking them from frozen works so well (and turns them into a quick meal after all the work that goes into making the quenelles). I can see myself making and freezing these occasionally, so I can pull them out as wanted. Actually, I feel that way about a number of the recipes we've done.
ReplyDeleteI only did half mint because I was a bit unsure about it as well. Glad to hear it worked well for you! I'm definitely going to avoid the poaching step next time--thanks for noting that!
ReplyDeleteI was worried about the mint too, However, it really did work! I think yours looks delicious! Happy weekend😀
ReplyDeleteSkipping the poaching really helped make this simple, didn't it? Except it was still time consuming. It tastes good but I'm not a fan of fussy cooking so I don't know if I'd make these again. I'm glad you enjoyed them. We did too!
ReplyDeleteSkipping the poaching really helped make this simple, didn't it? Except it was still time consuming. It tastes good but I'm not a fan of fussy cooking so I don't know if I'd make these again. I'm glad you enjoyed them. We did too!
ReplyDeleteOh my that finished photo looks so good and melty and delicious. Some recipes are worth the extra time and effort, this appears to be one of them.
ReplyDeleteI think Adriana'a idea saved quite a few of us some headaches :-)
ReplyDeleteGlad this was a hit.
They were a bit time consuming, but really worth the
ReplyDeleteeffort. Yours looks great, and quite delicious.
Isn't funny how you think you know so much about cooking and then a simple thing like this dish...is something pretty much all of us never heard of before... I love that we get to try so many different types of cooking with this group.
ReplyDeleteIt looks delicious, Gaye! I was worried about the mint too, so I used marjoram. I was thinking that this was too much work to make it again, but with all the mention of skipping the poaching step, I might reconsider.
ReplyDeleteWe loved this one too. I substituted marjoram for mint. It was a fair amount of work so not sure if I will make it again.
ReplyDeleteGaye, your strozapreti look absolutely perfect all lined up and even better with all that wonderful tomato sauce - what a great recipe indeed!
ReplyDeleteHave a wonderful week,
Andrea
That's great that you got so many quenelles, or at least closer to what the recipe said. I might have to try a reduced batch with mint just to see what I missed. Marjoram was tasty!
ReplyDelete