Monday, November 26, 2018

Don't Knock It Till You've Tried It Gnocchi

This recipe has whole grains, legumes, colorful vegetables and local meat-add a sprinkle of cheese or a glass of milk to complete the meal.  

I made the gnocchi ahead, laid out on a parchment baking sheet, wrapped and refrigerated.  When ready to cook, I pulled the tray from the refrigerated, cooked and proceeded with the rest of the recipe.


(Serves 4)

Cook potatoes in boiling water until tender.  Drain, cool and mash.
1 medium potato, peeled and cubed

Beat egg.  Combine with flour and mashed potato.  Add additional water if necessary to form into a ball.  Knead for a minute or two.
1 cup pasta flour (mine had equal parts of Kamut, whole wheat, semolina and all purpose flours)
1 egg
Cold water
Divide dough in half and form each into a long rope, about 1/2 inch thick.  Cut in 3/4 inch pieces.  Make an impression in each piece with a cocktail fork.  Place on prepared sheet.  Cook within an hour or refrigerate until ready to cook.

Gnocchi, Garbanzos, Veggies & Sausage

(Serves 4)

Bring 2 cups chicken broth to a boil.  Add gnocchi and cook for 10 minutes.  Drain, reserving broth.

Saute peppers, onions, fennel and mushrooms in olive oil, about 5 minutes.
2 mini sweet peppers, yellow, orange or red, diced or cut in thin strips
1 green onions, diced
1 tablespoon fennel, diced
6 baby bella mushrooms, diced
2 teaspoon olive oil

Add crumbed sausage and brown.
2 ounce sweet Italian sausage

Stir in herbs, broccoli, spinach, garbanzo beans, gnocchi and reserved cooking water.
1 teaspoon oregano
1/2 teaspoon basil
3/4 cup broccoli, cut in small flowers and peeled and shredded stem
1/3 cup fresh spinach, stems removed 
1/2 cup garbanzo beans, cooked
Reserved cooking water
Cooked gnocchi
Simmer until hot (about 155 F).

Serve with shredded cheese, if desired. 




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