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Can I cook gnocchi with sauce in the microwave?
Can I preserve fresh potato gnocchi by drying it?How does the power setting on a microwave work?How can I reheat a roux-based (alfredo) sauce in the microwave without separation?How do I know if a food or recipe can be made in a microwave oven?What is the difference between microwave and convection microwave combo?How to properly prepare a weeks worth of pasta and microwave it at workShould I default to higher or lower power when the recommended power is not an option in a microwave?gluten free gnocchi tasting too much like potatoCan potato gnocchi dough be overworked or simply break?What is the difference between Microwave, Microwave Oven, and Oven?
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Today for lunch at the office I have a package of gnocchi and a jar of tomato sauce. We have a microwave and a water cooler/heater. Is it possible for me to actually cook this up?
microwave gnocchi
edited Jan 6 '14 at 15:10
Cascabel♦
52.8k16148268
asked Jan 6 '14 at 14:56
mkbmkb
139116
add a comment |
Today for lunch at the office I have a package of gnocchi and a jar of tomato sauce. We have a microwave and a water cooler/heater. Is it possible for me to actually cook this up?
microwave gnocchi
edited Jan 6 '14 at 15:10
Cascabel♦
52.8k16148268
asked Jan 6 '14 at 14:56
mkbmkb
139116
add a comment |
Today for lunch at the office I have a package of gnocchi and a jar of tomato sauce. We have a microwave and a water cooler/heater. Is it possible for me to actually cook this up?
microwave gnocchi
edited Jan 6 '14 at 15:10
Cascabel♦
52.8k16148268
asked Jan 6 '14 at 14:56
mkbmkb
139116
Today for lunch at the office I have a package of gnocchi and a jar of tomato sauce. We have a microwave and a water cooler/heater. Is it possible for me to actually cook this up?
microwave gnocchi
microwave gnocchi
edited Jan 6 '14 at 15:10
Cascabel♦
52.8k16148268
asked Jan 6 '14 at 14:56
mkbmkb
139116
edited Jan 6 '14 at 15:10
Cascabel♦
52.8k16148268
asked Jan 6 '14 at 14:56
mkbmkb
139116
edited Jan 6 '14 at 15:10
Cascabel♦
52.8k16148268
edited Jan 6 '14 at 15:10
Cascabel♦
52.8k16148268
edited Jan 6 '14 at 15:10
Cascabel♦
52.8k16148268
52.8k16148268
asked Jan 6 '14 at 14:56
mkbmkb
139116
asked Jan 6 '14 at 14:56
mkbmkb
139116
asked Jan 6 '14 at 14:56
mkbmkb
139116
139116
add a comment |
add a comment |
3 Answers
3
active
oldest
votes
I'm going to propose a different cooking method that's closer to cooking it on the stovetop; gnocchi when cooked wrong can be quite dense. It's still edible, but it's not as enjoyable.
- take your cooking vessel, and heat up your cooking liquid (I'd go with just water, as we don't know how much liquid it's going to absorb, and we don't want too runny of a sauce)
- Float a toothpick in it, or something else microwave safe. (note: this is for safety ... we need nucleation points so you don't get scalded in step #5)
- Microwave on high 'til boiling**
- Remove the toothpick
- Add the gnocci
- Microwave on high 'til boiling again
- Microwave on low until floating.
- Drain
- Add sauce
- Microwave to warm the sauce.
** as you said you had a combination water cooler/heater, you can start with hot water, and skip steps 2 through 4.
answered Jan 6 '14 at 15:28
JoeJoe
62k11108316
add a comment |
Put the gnocci in the tomato sauce with a little extra water to compensate for the absorption from the gnocci, and then microwave until done to your liking. You may need to add water as it cooks, if they are very absorbent.
The cooking time is likely to be longer, maybe even a lot longer, than boiling. You will also want to stir every couple of minutes for even cooking.
I have done this with traditional pasta when my gas was out, and it works well. As gnocci are essentially another type of pasta, the same technique should work.
answered Jan 6 '14 at 15:03
SAJ14SAJSAJ14SAJ
68k12129204
add a comment |
I would use the water heater (or an electric tea kettle if there is one) for the gnocchi for a couple of minutes, then nuke the "cooked" gnocchis and the sauce together for 1-2 more minutes.
(this is because the gnocchis need to fluff-up and expand in water, just using a microwave with water wouldn´t produce that because it would cook them from the inside out and result in a denser structure...though they would be still eatable and taste more or less ok)
answered 32 mins ago
ReedReed
1012
New contributor
Reed is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
I'm going to propose a different cooking method that's closer to cooking it on the stovetop; gnocchi when cooked wrong can be quite dense. It's still edible, but it's not as enjoyable.
- take your cooking vessel, and heat up your cooking liquid (I'd go with just water, as we don't know how much liquid it's going to absorb, and we don't want too runny of a sauce)
- Float a toothpick in it, or something else microwave safe. (note: this is for safety ... we need nucleation points so you don't get scalded in step #5)
- Microwave on high 'til boiling**
- Remove the toothpick
- Add the gnocci
- Microwave on high 'til boiling again
- Microwave on low until floating.
- Drain
- Add sauce
- Microwave to warm the sauce.
** as you said you had a combination water cooler/heater, you can start with hot water, and skip steps 2 through 4.
answered Jan 6 '14 at 15:28
JoeJoe
62k11108316
add a comment |
I'm going to propose a different cooking method that's closer to cooking it on the stovetop; gnocchi when cooked wrong can be quite dense. It's still edible, but it's not as enjoyable.
- take your cooking vessel, and heat up your cooking liquid (I'd go with just water, as we don't know how much liquid it's going to absorb, and we don't want too runny of a sauce)
- Float a toothpick in it, or something else microwave safe. (note: this is for safety ... we need nucleation points so you don't get scalded in step #5)
- Microwave on high 'til boiling**
- Remove the toothpick
- Add the gnocci
- Microwave on high 'til boiling again
- Microwave on low until floating.
- Drain
- Add sauce
- Microwave to warm the sauce.
** as you said you had a combination water cooler/heater, you can start with hot water, and skip steps 2 through 4.
answered Jan 6 '14 at 15:28
JoeJoe
62k11108316
add a comment |
I'm going to propose a different cooking method that's closer to cooking it on the stovetop; gnocchi when cooked wrong can be quite dense. It's still edible, but it's not as enjoyable.
- take your cooking vessel, and heat up your cooking liquid (I'd go with just water, as we don't know how much liquid it's going to absorb, and we don't want too runny of a sauce)
- Float a toothpick in it, or something else microwave safe. (note: this is for safety ... we need nucleation points so you don't get scalded in step #5)
- Microwave on high 'til boiling**
- Remove the toothpick
- Add the gnocci
- Microwave on high 'til boiling again
- Microwave on low until floating.
- Drain
- Add sauce
- Microwave to warm the sauce.
** as you said you had a combination water cooler/heater, you can start with hot water, and skip steps 2 through 4.
answered Jan 6 '14 at 15:28
JoeJoe
62k11108316
I'm going to propose a different cooking method that's closer to cooking it on the stovetop; gnocchi when cooked wrong can be quite dense. It's still edible, but it's not as enjoyable.
- take your cooking vessel, and heat up your cooking liquid (I'd go with just water, as we don't know how much liquid it's going to absorb, and we don't want too runny of a sauce)
- Float a toothpick in it, or something else microwave safe. (note: this is for safety ... we need nucleation points so you don't get scalded in step #5)
- Microwave on high 'til boiling**
- Remove the toothpick
- Add the gnocci
- Microwave on high 'til boiling again
- Microwave on low until floating.
- Drain
- Add sauce
- Microwave to warm the sauce.
** as you said you had a combination water cooler/heater, you can start with hot water, and skip steps 2 through 4.
answered Jan 6 '14 at 15:28
JoeJoe
62k11108316
answered Jan 6 '14 at 15:28
JoeJoe
62k11108316
answered Jan 6 '14 at 15:28
JoeJoe
62k11108316
answered Jan 6 '14 at 15:28
JoeJoe
62k11108316
62k11108316
add a comment |
add a comment |
Put the gnocci in the tomato sauce with a little extra water to compensate for the absorption from the gnocci, and then microwave until done to your liking. You may need to add water as it cooks, if they are very absorbent.
The cooking time is likely to be longer, maybe even a lot longer, than boiling. You will also want to stir every couple of minutes for even cooking.
I have done this with traditional pasta when my gas was out, and it works well. As gnocci are essentially another type of pasta, the same technique should work.
answered Jan 6 '14 at 15:03
SAJ14SAJSAJ14SAJ
68k12129204
add a comment |
Put the gnocci in the tomato sauce with a little extra water to compensate for the absorption from the gnocci, and then microwave until done to your liking. You may need to add water as it cooks, if they are very absorbent.
The cooking time is likely to be longer, maybe even a lot longer, than boiling. You will also want to stir every couple of minutes for even cooking.
I have done this with traditional pasta when my gas was out, and it works well. As gnocci are essentially another type of pasta, the same technique should work.
answered Jan 6 '14 at 15:03
SAJ14SAJSAJ14SAJ
68k12129204
add a comment |
Put the gnocci in the tomato sauce with a little extra water to compensate for the absorption from the gnocci, and then microwave until done to your liking. You may need to add water as it cooks, if they are very absorbent.
The cooking time is likely to be longer, maybe even a lot longer, than boiling. You will also want to stir every couple of minutes for even cooking.
I have done this with traditional pasta when my gas was out, and it works well. As gnocci are essentially another type of pasta, the same technique should work.
answered Jan 6 '14 at 15:03
SAJ14SAJSAJ14SAJ
68k12129204
Put the gnocci in the tomato sauce with a little extra water to compensate for the absorption from the gnocci, and then microwave until done to your liking. You may need to add water as it cooks, if they are very absorbent.
The cooking time is likely to be longer, maybe even a lot longer, than boiling. You will also want to stir every couple of minutes for even cooking.
I have done this with traditional pasta when my gas was out, and it works well. As gnocci are essentially another type of pasta, the same technique should work.
answered Jan 6 '14 at 15:03
SAJ14SAJSAJ14SAJ
68k12129204
answered Jan 6 '14 at 15:03
SAJ14SAJSAJ14SAJ
68k12129204
answered Jan 6 '14 at 15:03
SAJ14SAJSAJ14SAJ
68k12129204
answered Jan 6 '14 at 15:03
SAJ14SAJSAJ14SAJ
68k12129204
68k12129204
add a comment |
add a comment |
I would use the water heater (or an electric tea kettle if there is one) for the gnocchi for a couple of minutes, then nuke the "cooked" gnocchis and the sauce together for 1-2 more minutes.
(this is because the gnocchis need to fluff-up and expand in water, just using a microwave with water wouldn´t produce that because it would cook them from the inside out and result in a denser structure...though they would be still eatable and taste more or less ok)
answered 32 mins ago
ReedReed
1012
New contributor
Reed is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I would use the water heater (or an electric tea kettle if there is one) for the gnocchi for a couple of minutes, then nuke the "cooked" gnocchis and the sauce together for 1-2 more minutes.
(this is because the gnocchis need to fluff-up and expand in water, just using a microwave with water wouldn´t produce that because it would cook them from the inside out and result in a denser structure...though they would be still eatable and taste more or less ok)
answered 32 mins ago
ReedReed
1012
New contributor
Reed is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I would use the water heater (or an electric tea kettle if there is one) for the gnocchi for a couple of minutes, then nuke the "cooked" gnocchis and the sauce together for 1-2 more minutes.
(this is because the gnocchis need to fluff-up and expand in water, just using a microwave with water wouldn´t produce that because it would cook them from the inside out and result in a denser structure...though they would be still eatable and taste more or less ok)
answered 32 mins ago
ReedReed
1012
New contributor
Reed is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I would use the water heater (or an electric tea kettle if there is one) for the gnocchi for a couple of minutes, then nuke the "cooked" gnocchis and the sauce together for 1-2 more minutes.
(this is because the gnocchis need to fluff-up and expand in water, just using a microwave with water wouldn´t produce that because it would cook them from the inside out and result in a denser structure...though they would be still eatable and taste more or less ok)
answered 32 mins ago
ReedReed
1012
New contributor
Reed is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited 25 mins ago
answered 32 mins ago
ReedReed
1012
New contributor
Reed is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 32 mins ago
ReedReed
1012
answered 32 mins ago
ReedReed
1012
1012
New contributor
Reed is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Reed is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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