Friday, April 22, 2011

What not to make with the Gluten-Free Matzo

Matzo Lasagna turns the matzah into mush - do not attempt.  You would be better off substituting the matzo layers with eggplant or squash,  it's a total waste to use the delicious Yehuda Gluten-Free Matzah-style crackers.  You're better off just shmearing them with some cream cheese or butter and popping that uncooked variety into your mouth.

Happy Passover!

Monday, April 11, 2011

Gluten Free Gnocchi di Patate

My sister brought back some potato gnocchi for me from Italy made by Rustichella D'abruzzo.

We finally cooked it up last night with a side of rappi.  The gnocci were tossed with butter and parmesean.  The rappi: braised with olive oil and garlic.

Right now, it seems like the only place you can buy this brand in the states is from Market Hall Foods - they're sold as Gnocchi di patate.  

Maybe next time I'll try hand-making some.  Has anyone tried it? It seems pretty labor intensive...