Comments on: Jets de Houblon (aka “hop asparagus”) and mushrooms over gnocchi

By: kevin

kevin — Sun, 16 May 2010 15:10:03 +0000

Pretty sure Trader Joe’s sells vegan gnocchi.

Also, I am finding black truffle salt to be easier to use than either black or white truffle oil. Seems more stable – I find that while truffle oil in particular seems to lose its aroma pretty quickly if there is any amount of cooking happening.

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By: eric

eric — Fri, 09 Apr 2010 12:59:49 +0000

I’ll have to check when I get home from work… I thought I had a recipe on the blog but not sure if I ever posted it.

This was one of the first times I made it, but I switched back to boiling to potatoes instead of baking and mashing them when still warm rather than cold 🙂

http://hellopa.blogspot.com/2009/10/vegan-mofo.html

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By: brett

brett — Fri, 09 Apr 2010 12:28:47 +0000

In reply to eric.

I bought the gnocchi at the grocery store. It’s with the dried pasta, etc. Definitely vegan, but it does have some preservatives and crap. Would you mind sharing your recipe for the real stuff?

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By: eric

eric — Fri, 09 Apr 2010 11:46:46 +0000

Oh yah? Where do you get the gnocchi from if you don’t mine me asking? Most I’ve seen contain egg/dairy. Homemade is really simple honestly. I was planning on trying out a new version this weekend since the temperature cooled down quiet a bit.

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By: brett

brett — Fri, 09 Apr 2010 11:24:12 +0000

No, store bought gnocchi. I do want to make an attempt at homemade someday. The shelf-stable gnocchi from the supermarket is full of crappy ingredients.

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By: eric

eric — Fri, 09 Apr 2010 10:55:15 +0000

Interesting, Ive never used fiddleheads before or even tried them. Did you make the gnocchi by hand? And growing your own hops… badass.

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