There's Nothing Like Gnocchi. . . Swimming in Sauce

While we join our world neighbors in hunkering down in our homes, let's look at how we can make a delicious meal using only a few ingredients on hand. This recipe uses a few potatoes, a little flour, one egg, and a jar of tomato sauce.

In Tuscany, the word gnocchi translates to knuckle. I am told the word translates in southern Italy to something more derogatory (perhaps knuckle head?). Either way, these little knuckles of pasta will elevate a traditional pasta meal to a magical event. And. . . your kids can help shape them if they are Play Doh masters!

On the other "hand," the same recipe below for gnocchi can be prepared and added to a skillet of smoked sausage, onion, and sweetened sauerkraut to become a perfect Bavarian comfort food feast. This is a versatile potato pasta that is very easy to make, and it can be used in any recipe that calls for dumplings by providing a mouthful of comfort that we all can appreciate.

As usual, please read the entire recipe first. I bought my family and friends a digital scale for Christmas, so I am providing approximate weights of potatoes and flour. Weighing is useful in cooking!!

Ingredients: (makes 2 meal servings or 4 side dish servings)

3 white potatoes cooked unpeeled about 3-4 inches in size ~14 ounces by weight (peel after cooking)
1 cup all purpose flour ~ 4 ounces
1 egg mixed in bowl before adding to mixture
1 tsp salt
small pot with lid for boiling potatoes
pot of boiling salted water for cooking gnocchi


Method:

Place 3 whole potates in a small pot with lid covered in water. Boil them about 40 minutes until soft. Remove from water and while holding each one in a dish towel, peel off the skin. You want the potatoes to remain as dry as possible so do not run under water to peel.

Chop the potatoes using the bench scraper. Add flour to potatoes to cool off and then add the egg and salt. This will create a nice mound to knead. Divide into 2 mounds. Take pieces of each mound and roll into snakes either in your hands or on work surface. Remember play doh? Same idea.

Once you have a nice width of a snake as shown, take the bench scraper again and cut into one inch "knuckles" to form a row of gnocchi. That's it! Let them sit before boiling at least 10 minutes. Just like making pancakes, the flour needs some time to absorb the liquid in the dough. Sitting is important it incorporates the tastes of the ingredients.

Place the rested gnocchi in a pot of boiling water - about 20 at a time - don't crowd. This will take 2-3 minutes only. Once they begin to float, remove with a slotted spoon. Repeat in the same boiling water until done. You can store these in the refridgerator for future use once they are boiled. You can freeze once cooled in fridge, just separate them so they don't stick together like a blob!

Shown swimming below in a jar of Bertolli Vodka Sauce. YUM!

Use 3 medium potatoes about 3-4 inches in size as shown. With peels my 3 weighed 14 ounces.

One cup flour weighs 4 ounces.

A few ingredients: salt, flour, egg, boiled potatoes.

Knead into a ball and cut in half.

Roll into a snake and cut into 1 inch knuckles. Let sit 10 minutes.

Place raw gnocchi in pot of boiling salted water. Remove when they float in pot .

Julia Child Inspired 45 Minute Soup

When I woke up to a chilly 16 degrees yesterday here in Chiberia, my second thought was let's make soup! In Julia Child's first cookbook, Mastering the Art of French Cooking the very first recipe was Potato Leek soup (page 37). With an abundance of fall potatoes in my possession, I had the 3 main ingredients stocked in the fridge.

Most soup recipes, including Julia's, are written to serve 4-6 people. I think for most people the thought of eating soup for 3-4 days does not sound appealing. I have adapted parts of Julia's recipe, and I reduced the amount to make this soup a one-time meal for 2, or a starter to serve 4 (not the 2 quarts that Julia's recipe makes).

Potato and Leek Soup

Serves 2 as a meal / 4 as a starter

Ingredients:

1/2 leek chopped and rinsed in a bowl
2 large potatoes or 4 smaller peeled and diced

2 Tablespoons olive oil

2 cups whole milk heated for 2 minutes in microwave
2 cups hot tap water

Salt and pepper before serving per taste and 1 Tablespoon butter if you like

Method:

In a heavy pot lightly heat olive oil with a medium flame. Add chopped cleaned leek and stir for 2 minutes. While this is cooking, heat the milk for 2 minutes in the microwave just to remove the chill. Add the chopped potatoes to the oil and leek in the pot for one minute.  Do not brown the potatoes, just absorb some of the flavor of the leeks. Add the warmed milk to the pot. Add the hot water from the tap. Stir and halfway cover the pot and let the potatoes cook for 20 minutes or until the potatoes are soft. With an immersion hand-held blender, turn off the heat and blend the contents of the soup. If you miss not using cream in the recipe feel free to lop one Tablespoon of butter to the soup at this point for the added fat content and flavor.

Let the blended contents cook for 25 minutes under low heat. Add salt and pepper before serving, Sprinkle herbs like fresh parsley or chives on top.

Bon appetit!

Julia Child's First Recipe in her First Cookbook Page 37.

YIKES!

Soup's On in only 45 minutes!

Lovely Leek & Potato Soup.

Ireland: Spuds and Stars (of the Michelin Variety)

I am the odd bird that cannot sleep on an airplane. Even as a passenger on a first class Cathay Pacific flight in a pod the size of a small apartment complete with a cozy bed, toasty pajamas, and unlimited Johnnie Walker Blue, I arrived in Hong Kong 16 hours later looking and feeling like a cargo-hold stowaway.

On my first trip to Ireland in 2001, I arrived in a similar catatonic state as I drove with my son towards Waterford on the wrong side of the road in a manual transmission car. Yes, that means shifting with your left hand and foot. I recall very little of that harrowing experience, but I remember in specific detail the very first meal I ate in a village pub on the outskirts of Wicklow.

The lunch special was beef and potatoes and the platter arrived piping hot smothered in dark, delicious gravy and beef. Next to the mound of whipped mashed potatoes was a stack of roasted potatoes. Apparently in this land famous for spuds serving multiple styles of their favorite root vegetable was not unusual. It also explained my mother's habit of serving mashed potatoes along with rice when she made beef chop suey!

Back then, Ireland did not have a reputation for great cuisine. Even Starbucks did not arrive in Ireland until 2005, so finding a thimble of espresso was a challenge. Over the years, with the global trend towards slow food and the farm-to-table movement, this land of shamrocks and grass-fed beef has emerged as a hub of gastronomic delight.

With this transition, the country has wisely taken their assets on the road by growing their food export segment. In 2017, Ireland became the first EU country to sell beef to China and their exportation of dairy and beef recently exceeded 100 million euros. Cathay Pacific launched seasonal service four times weekly between Dublin and Hong Kong last year. Beyond this expanding global demand in the Irish agri-food sector, visitors can now experience excellent cuisine throughout the island.

Since the 1990s, the number of Michelin-rated restaurants in Ireland grew from 6 to 16, with the restaurant Patrick Guilbaud in Dublin being the highest rated and longest tenured on the list. Open for lunch and dinner the prices are modest compared to other 2-star rated restaurants around the world. You can see for yourself at the link below. Interestingly, the word potato is not on this menu. 

Restaurant Patrick Guilbaud

Another export item, Irish cheese is on par with the some of the very best French cheese. Ireland produces more mozzarella cheese than Italy. In Dublin, Sheridans Cheesemongers has an amazing selection from local farmers as well as special international producers. They will cryo-pack your selection of hard cheeses for safe and TSA approved international travel to the USA. This tiny cheese emporium is a must see stop while touring Dublin or visiting their larger country shop in County Meath.

Sheridans Cheesemongers

Ireland is a quick overnight flight from the USA, and you can launch to the European mainland easily from the international airport in Dublin. The next time you head to Paris, London, Rome or Copenhagen add a few days in this amazing country to savor the memorable meals and more.

Starbucks finally landed in Ireland in 2005