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gnocchi & demi

 
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chopchophands
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PostPosted: Thu Jul 20, 2006 9:07 am    Post subject: gnocchi & demi Reply with quote

Ok so I have a couple of questions.
First, I've been looking at gnocchi recipes and I'm wondering if gnocchi is supposed to be coming out like a pasta/potato(ish) dumpling or more of a potato tasting dumpling. Also, are eggs necessary? Whole or otherwise?
Second, I'm a little confused on the whole subject of demi. I know that a demi is supposed to be heavily reduced stock, down to a syrupy consistency, but I know restaurants sometimes use espangole. How would espangole be substituted for demi? And what qualifies as a demi?

Thanks.
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