porcupine Posted November 9, 2005 Share Posted November 9, 2005 Okay, kind of an odd topic, but... I'm thinking of making potato spaetzle for a tuber-themed party this weekend. I have a recipe for spaetzle that calls for flour, egg, and milk. If I replace some of the flour with potato puree would it work? Or would it be just a pale imitation of gnocchi? Thanks for any advice. Link to comment Share on other sites More sharing options...
Sthitch Posted November 9, 2005 Share Posted November 9, 2005 I think that you would be making a gnocchi. Why not try to use potato flour? I am not sure if it would work, but if it does it will fit your requirements. If it works you could always try something akin to a baked potato Spaetzle, and add chopped chives to them, and then pan fry them in butter. Link to comment Share on other sites More sharing options...
cjsadler Posted November 28, 2005 Share Posted November 28, 2005 I tried making some pumpkin spaetzel with leftover pumpkin puree. Nice color, but had about zero pumpkin flavor. I used as much pumpkin as I could while still having a workable batter. I think pumpkin may be too mild to work as a flavoring in something like this (the squash gnocchi I've had don't taste much like squash either). Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted November 29, 2005 Share Posted November 29, 2005 I'm thinkng that spaetzle are a delivery device for whatever you are serving them with. I've found that whatever I try to blend into the batter, I don't wind up with much of a flavor vector. You might do well with color, but only something that will impart a lot of flavor with a little quantity is likely to have much of an effect. Link to comment Share on other sites More sharing options...
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