Does anybody REALLY know who they are?

@texturedsoyprotein
Under the Sí
Under the Sí

Hello? Is this thing on?

Hey, have you made gnocchi? No? Why not? You don’t want to look like a mook in front of your cousin Vinnie? Well, you won’t...because making gnocchi is almost as easy as making your ‘specialty’ Kraft Mac&Cheese....
So, Let’s Snap Into Action!!

Step 1...Bake some Yukon Gold po-toe-toes
(Editor’s note: no pic so use your imagination)

Step2...Peel the potatoes and squish them in your potato Ricer. They’re like 10 clams at Walmart so no excuses.

Pro tip...”reserve” the skins, throw some Tajin and pepper on them and commence appy...

Ok, back to the gnocchi...
Step3...Add some flour, maybe about 1/3 of the volume of potatoes and add salt, pepper and any seasonings you want like fresh thyme, sage (or 30 garlic cloves shaved thinly with a razor blade). Next kneed into a dough. Don’t overwork. 00 or pastry flour works best but you’ll probably use regular.

Step4...cut your doughball into 1/4 to make it easier to work with and roll it out into a snake the thickness of a cigar. Make Dong joke. Next, cut the snake into bite sized pillows. Shape them how ya want. I used a gnocchi board that makes them ribbed for her pleasure, but you can keep them looking like snausages, or indent them with your finger to look like slept-on pillows...whatever. They don’t have to be all perfectly the same. They will all grow up to be the most special gnocchi ever...just like you!

Step5...Get your seasonings ready. I’m making Sage and browned butter gnocchi with lemon but you can use anything you want. Thyme goes exceptionally well, so does sage, parm or anything that pairs well with potatoes or butter so, like, everything.

Step6...Boil up some gnocchi in some salted water. When they float, they’re ready!

Step7...Drain well with a spider but you’ll probably use a slotted spoon. Did I mention draining well? Transfer directly into a hot frying pan with a bit of oil. Once they’re starting to brown, add sage and some butter. Just enough butter to feel guilty about. Let them fry until the butter browns and the sage gets crispy and the gnocchi is well coloured.
Take off heat and add some room temp peas and let them get some loving’ too. Let the residual heat warm up the peas...you don’t want cooked, mushy peas like some jabroni
Season to taste.

That’s it! Easy right??
Pair your gnocchi with a nice Pinot Grigio and a protein of your choice. Last night we feasted on the ribs of our mortal enemy...the pig.

So in conclusion, gnocchi is pretty simple to make, pretty inexpensive as fancy food goes and also gives you something new to do during lockdown.

Mangia! Mangia!

@bryan-has-a-neon-with-an-sti

@e90m3 this is what happens when engineering has opinions on marketing

@vincentmalamute @Highlander
Local man reports lost animal on property. "Didn't ring bell".

@skyfire77 Apparently he needed a Doctor

3 cups flour
1 cup warm water
2tbs olive oil
1 tsp salt
That gets you your dough.

Roasted butternut squash
Roasted garlic cloves
Olive oil
Grated parmesan
Salt/Peppa
Gets you your filling

Oh hello there big boy

Ok, roll out your dough in your dough machine thingy

When it's thin, put a layer of dough on your Ravioli form thingy

Then put a scoop of filling in each pocket.

Cover the pockets with another sheet of dough and steamroller them untill they are individually sealed kinda

Separate them and make sure the edges are good and sealed

They should look something like this when done

Ok now's the time to boil em up

While they're boiling up for like 6-8 minutes, get your sauce going. Brown butter with pine nuts and sage. Don't burn the pine nuts because they'll taste bad...be careful...be gentle.

Ok are your Ravioli floating and ready? Introduce them to their new neighbors.

Ok now toss them up...

Plate them and add some parmesan and a little lemon. You may notice that some asparagus has joined the party.

I hope you try my new invention. It's pretty good.

@rusty-vandura It's weird that those tags have never been scanned by a cop with an ALPER yet.

@rallydarkstrike I remember that post now. I know I’ve seen it before.

@mm54 side eye

@exage03040 It's really a huge step up from Mr. Noodles

@dr-zoidberg Consider the sideview mirror.

@benjrblant They were surprisingly realistic...I mean, I was fooled

I mean....5 kinds of Bumbu!!
That's like .18 cents a bumbu.

You got your fried onions (called shallots on the label) way to bait and switch but I'm not mad
Got your seasoning
Got your chilli paste
Got your Katsup Manis
Got your weird onion flavored oil

@nauraushaun said in I don't hate this:

@samv8 said in I don't hate this:

@Nauraushaun Ueno Clinic is a "gentlemen's sausage" plastic surgery place

I guess that's better than free advertising for Big Evil Oil Company. Gulf livery is absurdly overrated imo
may as well advertise AIDS

I prefer this blue livery

@tripper Every time I see an E30M3 thread, I have to remind everyone that I walked away from one that was for sale for $15k Canadian, in 2011. Edit: it was mint and I believe the same one has been filmed by Petrolicious since.

@tripper said in I got new wheels!:

@vincentmalamute

Fooled you

Yeah you did. Those are still neeto!

Tripper....they ARE mesh.

@highlander Just one Mr. Fusion