See this at: seriouseats.com| Added on 09/26/09

1. To prepare the vegetables: For onions, halve the onion and parboil it in boiling water for one to two minutes, until the layers of the onion have just turned translucent but are not soggy. Let cool; then finely chop. For leeks, separate into two... See more

1. To prepare the vegetables: For onions, halve the onion and parboil it in boiling water for one to two minutes, until the layers of the onion have just turned translucent but are not soggy. Let cool; then finely chop. For leeks, separate into two sections – the white, tenderer section and the upper green, tougher section. For the green sections, parboil for one minute and then finely chop. 2. Use a few leaves of Napa cabbage or bok choy for additional moisture. To prepare, parboil for thirty seconds to one minute, until the vegetables are slightly softened but not yet translucent. Finely chop. 3. Combine all of the ingredients in a large bowl, mixing thoroughly with your hands or a wooden spoon. Let the filling rest for thirty minutes before using to fully allow the meat to develop its flavors. The filling may also be kept in the refrigerator for up to 24 hours, or frozen indefinitely. 4. To form the dumplings: divide the dough into four or five sections to prevent the unused... See less

See this at: steamykitchen.com| Added on 11/09/09

1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with...

See this at: vanillagarlic.com| Added on 10/25/09

-This image looks pretty, but if you could see what the rest of the surrounding kitchen looked like you might actually have a stroke at the sight of the sheer mess I made.- "Guh-nahshe?" "Ganahce? No, that's chocolate." "Oh yeah. So, Guh-nochi?"... See more

-This image looks pretty, but if you could see what the rest of the surrounding kitchen looked like you might actually have a stroke at the sight of the sheer mess I made.- "Guh-nahshe?" "Ganahce? No, that's chocolate." "Oh yeah. So, Guh-nochi?" "Nope, but that's what I used to call it too. Truthfully, I still do sometimes. 'Guh-nochi' is more fun to say," I smiled at myself. BF ignored my quip. "Gn-occhi?" he asked, guessing once again. "Gnocchi. Nyo-kE," I said sounding it out. "Gnocchi. Okay, yeah... who decided to spell it this way?" "The Italians," I smirked. "Ah," he gave the cookbook I was holding a look that reflected his confusion towards the messed up world of international linguistics. I smiled in a way that assured him that I agreed with his silent conclusion. Gnocchi was one of my New Years resolutions this year. This last January first I had decided to make a mental list that I could actually follow through with, ones with resolutions I could actually scratch off. Too... See less