My mom wasn't a baker, but she did make gnocchi -- and, on occasion, savory phyllo pastries. I have a hard time thinking of one specific technique because many of the things I do now, I probably learned by simply being in the room, observing, listening, and doing. Cleaning as you go was a pretty big one, though! With this recipe, I remember being taught about gently dropping the gnocchi into the pot of boiling water, but only on the sides. My Mom told me that this was one of the very first baby foods she made for me because they were so delicate. I make them now when I have a hankering for home. Serve them with sour cream, and you'll be at our Russian table. - Naked Beet —NakedBeet
WHO: NakedBeet is a graphic designer, writer, and food blogger living in Astoria, Queens.
WHAT: Soft little dumplings, made with just cheese, salt, and flour.
HOW: Mix your cheese, salt, and flour, form into balls, and boil.
WHY WE LOVE IT: These dumplings are humble food at its finest: easy, quick, and deeply satisfying. Served plain with a little salt and sour cream, it's hard not to fall in love with them. Similar to potato gnocchi or flour dumplings, they're really just salty little balls of creamy cheese. And that is a very good thing. —The Editors
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