To Brie or not to Brie..

So I made a metric shiz-ton of ricotta gnocchi after c.s. recent live recording with Grant and am loving it, but I have an excessive amount of brie spread that we 86'd at my bakery, I'm wondering if anyone has tried making piped gnocchi with brie, following similar ratios of flour, salt, and egg yolks? Any thoughts?

Find more posts tagged with

All About Ingredients

Comments

fisher23

I think they will be much more dense. If your are going to pipe them you might lighten the mixture with potato. If you look down further on the CS Facebook page you will see where Ben makes piped potato gnocchi. Just my suggestion, but I like brie so either way it should be good.

Gabriele_Di_Cerbo_40805

you will also gain instantly 50 pounds

wolfiegirl

Yeah....but what a way to go!

wolfiegirl

You might try making the gnocchi with the brie but instead of adding egg yolks, just add egg whites. The whites will help bind the gnocchi without adding the density the brie will bring to the party. I'm not sure about the ratios since I don't know how creamy or dense the brie spread is that you're using but I'm pretty sure you won't need near as much salt. Good luck and let us know how they turn out!!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Miss Smarty Pants......