mmmm.....Gnocchi!

Here is what we had for dinner on our first full day back from our trip back to the States. I'd been flipping through the channels on the TV and came across the British cooking channel. I just caught the end of Nigella Lawson making a tasty sounding Pea sauce/soup, so this started the inspiration. I liked the sound of the Pea sauce, so I thought what could I make my own version with? Hmm.... Fish, perhaps Halibut? No.... I have trouble finding some that looks good here. Pasta? Nope, that's boring. Then it hit me, what about some home made Gnocchi. We had some incredible Gnocchi when we went to Italy a couple of months ago. 

     

So there you have it, something fresh (and pretty) with that homemade zing to it. Don't know if you have ever made your own pasta but it is a a pain in the rear! Gnocchi on the other hand, while very similar, is much simpler and far less messy by a far stretch. If you aren't familiar with Gnocchi, it is sort of a cross between pasta and dumplings. Common ingredients and processes are shared by both. So here we go!

         

Equipment:

Large mixing bowl, spatula, Large Stock-pot, Medium Pot, Cuisinart/Food Processor, Fork, Food Mill/Ricer (A Potato Masher is a suitable substitute), A bit of Tin Foil

      

Ingredients:

• Approx. 3 Lbs Russet Potatoes (peeled and cut into large pieces)
• 2 Cups White Flour
• 1 Tsp Salt
• Pinch of Nutmeg
• 1 Large Egg
• 1/2 Cup Parmesan (grated)
• Olive Oil
• 1 Tbsp Fresh Ground Black Pepper

    

• 2 Cups Frozen Peas (thawed)
• 1 Bulb Garlic
• Zest of 1 Lemon
• 1 1/2 Tbsp Mint (chopped)
• 1+ Cups Stock [Veggie or Chicken]
• Salt & Pepper to taste

Directions:

-Preheat your oven to 350 F, 160 C degrees.

- Place Potatoes into stockpot with cold water and place on high heat, once the water comes to a boil reduce heat to a low-boil and cook for 30-45 minutes or until the potatoes are cooked through.

-While the potatoes are cooking cut the top 1/4 of the garlic bulb off, douse with olive oil and wrap in foil. Then place in oven at 350 degrees F or 160 C.

-Once the Garlic has cooked and caramelized a bit (20-30 min) take out and let cool.

-Place peas, zest, mint, and all of the garlic (it will just squeeze out) in the processor. Give it it a whirl and then add some off the stock. Add stock till it has a nice sauce like consistency (like a smooth tomato sauce). Season with Salt & Pepper to taste then place sauce into the pot and put over low heat to warm.

-When the potatoes are done, remove from the water and let cool a bit and dry. 

-Use the Food Mill/Ricer or Masher to break all the potato up, then place it in the mixing bowl and form a well in the middle.

-Sprinkle the flour and Parmesan all over and crack the egg with salt and nutmeg into the well. Mix these together with the fork then slowly combine the flour and potato together. Then knead for a few minutes. Once it is all incorporated, roll into a large ball and remove from the bowl. Divide the big ball into several smaller ones (about 6 or so).

-Take one of the small balls and place on a clean and slightly floured surface. Roll the ball out into a long, even rope about 1/2-3/4 in. in diameter (use your hands).

-Cut the rope into 1/2 in pieces, then use your fork (cleaned) and roll the back over each piece for the traditional look. Start with the flat park of the fork and gently roll the piece towards you until you reach the end of the fork and set aside.

-Repeat this for each small ball. While you have been doing this, clean up the stockpot and fill it with water, salt it and bring to a slow boil again.

-Place the gnocchi in batches (depending on the size of your pot). They will be ready once they have floated to the top.

-Place some sauce into a bowl, top with Gnocchi and tuck in!