12-8-16 Gnocchi w mushrooms, asparagus, & sundried tomatoes in cream sauce

Dinner tonight would be Risotto with mushrooms and asparagus.  With a glass of chilled, crisp Pinot Grigio at my side, and music from my iphone filling the kitchen, I began working.  I began by preparing and cooking the vegetables before turning my attention to the rice.  Once they were “settled down” in the skillet and quietly cooking I looked in the pantry, and to my dismay there was no risotto.  There was Jasmine rice, wild rice, brown rice, couscous, barley, and some mystery stuff, but no Risotto.  Now at this point, a lesser man than me would have panicked, but the tiger in me took over, after several minutes of wailing and cursing I calmed down and went to plan B.  The vegetables would be transformed into a red creamy sauce, and gnocchi would replace the Risotto.

      

        

INGREDIENTS:

1.     Gnocchi

2.     Mushrooms- sliced

3.     Asparagus

4.     Leeks – thinly sliced crosswise

5.     Olive oil

6.     Garlic

7.     Oregano

8.     Basil

9.     Sweet Vermouth

10. Sundried Tomatoes – chopped

11. Tomato paste – about 1 tablespoon

12. Heavy Whipping cream – about ½ cup

13. Parmigiano cheese for grating

PROCESS:

Cook the leeks in the olive oil until soft, then add the mushrooms, tomatoes, and garlic and cook over high heat, stirring frequently.  After several minutes add the  Asparagus, spices, tomato paste, and wine.  Continue on high heat, until the mushrooms begin to brown, then reduce to low heat.  Add the cream to the sauce about 5 minutes before adding the gnocchi to the boiling water.

COMMENTS:

Sometimes I think one could serve cardboard with heavy whipping cream and it would be delicious.  In this case the gnocchi did just as well.  It is one of those meal I want to share with others.

3-3-15 Gnocchi w mushrooms and Broccoli Rabe

INGREDIENTS:

Gnocchi

Broccoli Rabe – thick stalks removed, coarsely chopped

Mushrooms -  mixed and sliced

Olive oil

Shallots

Basil

Garlic

Pinot Grigio - 1/4 cup for the mushrooms and a glass for the cook

Parmigiana cheese

PROCESS:

While waiting for the water to boil cook the mushrooms uncovered over medium high heat, stirring often until they start to brown.  Add the basil, shallots, and garlic and lower heat.  Wait about 5 minutes and add about ¼ cup of wine and simmer.

Add the Broccoli Rabe to the boiling water, wait about 10 minutes and add the Gnocchi.  Cook for 2-3 minutes then move the Broccoli Rabe and the gnocchi to the pan with the mushrooms and mix well.  Add some pasta water if needed.

Serve with the grated parmigiana cheese and chilled Pinot Grigio

COMMENTS:

This is a great way to enjoy Broccoli Rabe.

Did I mention the Pinot Grigio?

GNOCCHI 8-28

With Patience out of town I thought I would try my hand (s) at making gnocchi, aka, potato dumplings. To my consternation every reference I encountered provided a different recipe for the dough, although they all agreed on the basic ingredients…potatoes, flour, and eggs. Agreeing on the ratio of these ingredients was another matter. In addition, half of the recipes called for salt and olive oil and the other half turned up their noses at such heresy.

So what is a guy to do….select the simplest recipe to start with and go from there, which is what I did.

INGREDIENTS:

One large Russet potato
One cup of flour
One large egg

Olive oil
Fresh basil coarsely chopped

salt and pepper
Fresh lemon juice

PROCESS:

Boil the potato for about 45 minutes, cool and peel. Pass through a ricer into large bowl. Add the the flour and egg and begin mixing with fork, then working with hands until a ball of dough is formed. should only take about 4-5 minutes.
Add flour if needed to keep dough from sticking.

Take a piece of the dough about the size of a plum and roll out a rope a little less than an inch thick. Cut off 1 inch sections, then roll them with the tiines to a fork. You may need more flour if things are too sticky. Set the pieces aside on a floured surface until finished.


The “sauce” tonight was warmed olive oil with fresh basil and lemon juice.

Place the gnocchi in boiling water and remove with a slotted spoon as they float to the surface…only about 2-3 minutes…and place in the sauce.


COMMENTS:

Although my dough was too sticky, making it more difficult to use the fork to create the classic groves of gnocchi, it cooked just fine. I would add more flour next time. Also, I will add salt to the next batch I make.