Classic Potato Gnocchi

Snow is falling on Aspen, and has been for the past 24 hours.  We had an overnight transformation from fall to winter.  With the snow came a need for comfort food and red wine (and salad of course), and gnocchi sounded perfect.

Ahhh gnocchi.  Finally, as promised, the recipe is here.  The delicate texture of these dumplings mixed with a perfect sauce makes brisk nights seem warm.  I first had gnocchi on a trip to Italy in 2005, and completely forgot about it for many years.  One night we visited a new restaurant in Denver, only to find gnocchi on the menu.  I have tried (and failed) to make gnocchi in the past, but over the past 2 months I have been perfecting this technique i found at the Italian Dish, and am ready to share it. The keys to this method are baking the potatoes (to achieve the dry potato flesh needed for gnocchi), making the dough while the potato is still warm, and using only the egg yolks for a richer flavor and improved texture.



Potato Gnocchi
serves 3-4
 Barely adapted from the Italian Dish Blog

Note: While not required, a potato ricer makes gnocchi so much easier.  If you choose to mash the potatoes by hand, use a fork and be very gentle.  Too much mashing can break down the cells and allow excess water to be released, which makes for a gummy dough.

• 2 medium baking potatoes, about 1.5 pounds total (doesn't have to be exact)
• 2 egg yolks
• almost 2 cups flour (you may not use all the flour)

1. Bake potatoes at 400 degrees until tender (about 30-45 minutes).

2. Lightly beat egg yolks, and set aside.

3. Allow potatoes to cool until you can just handle them, and scoop flesh into potato ricer and press into yolks while whisking to prevent scrambling of the eggs. The potato needs to be warm to allow binding with the egg and flour.

4. When the dough gets too thick, stop whisking and finish pressing the potatoes.

5. Add 1 1/2 cups flour and work into a cohesive dough with your hands.

6. Turn dough out onto lightly floured counter or board and kneed lightly until dough comes together, adding additional flour 2 tablespoons at a time.  The dough should not be too sticky or firm.  You want a cohesive dough, with minimal visible flecks of potato. See photo.

Finished dough

7. Slice off a small piece of dough with a scraper or large knife, and roll to 3/4 inch diameter.  Slice into 1/2 to 3/4 inch gnocchi.  Set aside on floured towel until finished cutting all. Remember the gnocchi will swell when they are boiled.

8. Bring a large pot of salted water to a boil.  Add gnocchi in batches, and when they float to the top cook 1 more minute before removing with a slotted spoon.

9. Place gnocchi directly into the sauce of your choice, and allow to simmer gently for at least 3 minutes before serving. 

Friday Links: Pumpkin Recipes

The first Friday in October seems to call for an abundance of pumpkin recipes.  Pumpkin cans line the shelves and fresh pumpkins are in the produce section.  The trees are bright gold under a blue sky, and afternoon hikes are rewarded with baked treats and hearty meals.  Below are some unique pumpkin recipes to go along with the traditional pies and breads.

photo credit

Pumpkin Spice Pancakes: pumpkin for breakfast.

Curried Pumpkin Soup: a different type of pumpkin spice.

Pumpkin Lasagna: an excellent vegetarian main course.

Pumpkin Cookies with Chai Icing: sugar and spice and everything nice.*

Petit Pumpkin Doughnuts: pumpkin o's.

and from SG:

Pumpkin Orzo with Sage: rustic pasta for a brisk night.

Pumpkin Bread or Pumpkin Cream-Cheese Muffins: not too sweet, just enough spice.

How to make home-made pumpkin puree: go fresh.

*I made these cookies a couple weeks ago and they were delightful.  Leave a comment if you would like the altitude adjustment.

Friday Links: Back to School Lunches

While I am no longer a student (for now), the week after Labor Day always feels like back to school.  This year it means back to work, for both the hubby and myself.  He recently got a job driving a school bus (so almost back to school), and I am working part-time with 0-3 year-olds in the Early Intervention program.  While it is sad that our summer travels, hiking, biking, swimming and just playing is over, it will be good to bulk up the bank account a bit.  So today's links are focused on healthy back to school (or work) lunches.  Happy weekend!

photo

Use an eco-friendly container or bag: pack it smart, ditch the plastic.

Put it in a pita: pitas can make fun make-it-yourself lunches for picky kids.

Cook up some chicken and soba noodles like this or like this: easy to make the night before. 

DIY pizza lunchables, without the preservatives: add some veggies for more nutrition

Make one of these fun sandwiches: spruce up the classic.

Red Wine Pasta Sauce and South African Camping

After spending time in the mountains we loaded up and drove to the Elephant Coast, on the Indian Ocean.  We first stopped in St. Lucia, where we explored Cape Vidal and kayaked among the crocs in the estuary.  Then we headed north to Sodwana Bay, where we swam with dolphins, lazed in the hammock, and ate this tasty pasta.  Both places are with in the iSimangaliso Wetlands Park, which is comprised of the coastline and Lake St. Lucia.  Being within the park meant beautiful beaches, extensive wildlife, very cool vegetative dunes, and overpriced camping.  Our campsites did not have picnic tables or fire pits, so we made do with a makeshift kitchen of a camp stove and backpacks.

Where the magic happened: Camp Kitchen
in Sodwana Bay (Photo: Mackenzie)

Whisking the wine into the butter/oil

This is one of my favorite pasta sauces.  I often use it with gnocchi or ravioli.  In this case, our dear friend Mackenzie has a strong aversion to tomato sauce, so the mini bottles of wine we had floating around the backseat of the Micra were inspiration (thanks South African Airways).

Pasta with Red Wine Sauce

• 4 tablespoons olive oil or butter, divided*
• 1 onion, diced
• 1 cup chopped mushrooms (optional)
• 1/2 cup red wine
• 3 cups pasta, cooked to al dente**
• 1 teaspoon dried oregano
• 2 tablespoons freshly chopped basil
• Salt and pepper to taste (I find this dish needs a heavy dose of pepper)

1. Heat a large skillet over medium heat for 1 minute.  Add 2 tablespoons butter or oil and allow to heat.
2. Add onions and saute until soft, about 5 minutes.  For a richer flavor, reduce heat and caramelize onions (about 30-40 minutes).
3. Add mushrooms if using and cook another 5 minutes.
4. Push vegetables over to one side and add remaining butter or oil into the other side of the pan.
5. Allow to heat briefly, then whisk wine into the fat.  Continue whisking until a cohesive, thickened sauce forms. Reduce sauce for 2-5 minutes until thickened to desired consistency.
6.  Stir the vegetables back in and add the pasta and oregano.  Cook 1-2 minutes to allow all flavors to combine.
7. Salt and pepper to taste.
8. Serve topped with freshly chopped basil.

*I usually use 2 TB of each butter and oil
**for a little refresher on how to get to al dente click here

Mackenzie and I at Cape Vidal

Cape Vidal Beach

Kudu on the drive home back to St. Lucia

Seafood Feast St. Lucia

Hippos

Sunrise St. Lucia Boardwalk

Kayaking (photo: Mackenzie)

Crocs

Campsite at Sodwana Bay

Snorkeling with Dolphins

Post-Snorkel Hammock Time

Sodwana Bay (Photo: Mackenzie)

Germany and Spaetzle

Rheinfels Castle Sankt Goar

We had 3 days in Germany as a short layover trip before heading to South Africa.  Breaking up the flights was wonderful, and we were able to explore some new parts of Germany.  We landed in Frankfurt and took the train to Bacharach, in the Upper Middle Rhine Valley.  After the quick 1.5 hour train ride, we found our pension and set out to explore.  The first day we walked up to the Berg Staleck, which is perched above town, took a quick train ride to Oberwessel and meandered around the sleepy town of Bacharach.  Our second day was spent taking a train ride and short hike to the Berg Eltz. The third day we spent the day riding the Rhine on a boat, exploring the Rheinfels Castle ruins and the Marksberg Castle.  (See photos below recipe).

Germany has many foods that I do not appreciate.  One thing I do love is Spaetzle, an eggy noodle meets dumpling made by dropping bits of dough/batter into a pot of boiling water.  The process is messy, but the end result is delightful.  I described 2 methods for boiling the spaetzle.  I preferred the tablespoon/teaspoon method, but if you have a colander with larger holes than mine you might like that way.

Enjoy!

Herb Sauteed Spaetzle
Adapted from the comments on this post: on Smitten Kitchen.  I made the recipe in this post and found it to be much too soft and eggy (think scrambled eggs).

100 grams all purpose flour (3/4 cup plus 1 tablespoon)
100 grams whole wheat pastry flour (3/4 cup)
3/4 teaspoon nutmeg, divided
1/4 teaspoon salt
3 eggs
6 tablespoons lukewarm water
3 tablespoons butter
3 shallots, cut into small dice
1 tablespoon grapeseed oil
1/2 cup chopped herbs, I used parsley and dill, but others would work well also
Salt and pepper to taste

1. Combine flour, 1/2 teaspoon nutmeg and salt and whisk together.

The Tablespoon and Teaspoon Method

2. Add eggs stir with a wooden spoon until combined.  Add water and beat with the wooden spoon until smooth dough forms (1-2 minutes). Allow to set 30 minutes.
3. Heat a large pot of water to boil.
4. Prepare a cold water bath for the finished spaetzle.
Option 1: Tablespoon and Teaspoon
5. Fill the tablespoon with dough, dip the teaspoon into the boiling water, and scrape small pieces into the water.  As they float to the top, remove with a slotted spoon and place into cold water.
Option 2: Colander

Spaetzle served with roasted broccoli and salad

5. Hold a colander over the pot and spoon 1/4 of the mixture into the colander. Use a rubber spatula to push the dough through the holes into the boiling water.  As the spaetzle float to the top, remove with slotted spoon and place into cold water.
7. Strain the cooled spaetzle and set aside.
8. Heat a large skillet over medium heat and melt the butter in it.
9. Add the shallots and reduce heat to medium-low, cook for 10-15 minutes until beginning to brown.
10. Push shallots into one side of the pan, add the grapeseed oil to the other side of the pan and allow to heat.
11. Pour the spaetzle into the grapeseed oil and allow to brown slightly before stirring and browning on all sides.
12. Remove from heat and sprinkle with remaining nutmeg and stir in herbs.  Salt and pepper to taste.  Enjoy immediately.

Altes House, Bacharach

City Wall, Bacharach

Path to the Berg Eltz

Berg Eltz

Rheinfels Castle Ruins

Tunnels in the Rheinfels walls

German Wine Country

Marksberg Castle

Comic Relief

Cruising

Friday Links: German Inspiration

Hello from Germany. We are staying in the beautiful town of Bacharach, which is on the Rhine River. We have been riding ferries, walking, biking, and relaxing. Tomorrow we catch our flight to Johannesburg and the next adventure begins.

Today's links are about German food and drink. Most German food I find to be too meat-centric, but they have a few gems. Happy Weekend.

To Start: Cucumber Salad with mustard dressing.
Main Course: Spaetzle: dumpling meets noodle.
Dessert: Windbeutel, German cream puffs.
Rieslings and more: all about German wines.
The famous brews: German beer.

Pumpkin! (with orzo and sage)

It is official: I am finally done with my PT classwork.  Crazy and exciting all at the same time.  Now I am spending my days working at a pre-school for blind children for the next 16 weeks.  It has surprised me so far, and I am actually enjoying it.

Even though I have been getting home late, I have been trying a few new recipes, and this one turned out quite good.  For a little more punch, I would increase the sage and the garlic.  I found this recipe through The Kitchn, and thought that it would make a lovely fall pasta.  It is fairly light but maintains rich fall flavors.  Enjoy!  

Pumpkin Orzo with Sage

• 2 cups orzo 
• 6 cups water
• 1 tablespoon fresh sage, chopped finely
• 1/4 pumpkin (make the rest into pumpkin puree)
• 2 tablespoons pine nuts
• 1 teaspoon fresh cracked pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil, divided
• 1/2 teaspoon cinnamon
• 1 clove garlic, finely minced
• 1/2 teaspoon red pepper flakes

Garnish

• Fresh Basil
• Tomato
• Parmesan

1. Preheat the oven to 375
2. Peel pumpkin using a potato peeler
3. Cut 1/4 of the pumpkin into small squares, about 1/2 inch thick.
4. Toss pumpkin squares with 1 part of the olive oil, cinnamon, sage, red pepper flakes, garlic, salt, and pepper
5. Spread in a single layer in a baking dish for 30-35 minutes until easily pierced by toothpick
6. Heat water until boiling, then add orzo and stir occasionally
7. After 8 minutes, drain orzo and put back into pot. Add pumpkin cubes, pine nuts, and rest of olive oil.
8. Garnish with tomato, Parmesan, and fresh basil