Friday, December 17, 2010
Tuesday, December 14, 2010
Wednesday, December 8, 2010
Ingredients for Gnocchi:
¾ lb. Fingerling potatoes (GBFood)
½ teaspoon salt
¾ cup all-purpose flour
Ingredients for Mushroom Cream Sauce:
8 oz package of baby bella mushrooms, quartered (GBFood)
1 garlic clove, finely chopped
4 Tablespoons of butter, divided
1 Tablespoon of all-purpose flour
1 ½ cups heavy cream
½ teaspoon salt, plus one pinch
¼ teaspoon pepper
1 fresh sprig of thyme
1. In a 3-quart saucepan, bring potatoes to a boil on high heat with enough water to cover, plus 2 inches. Reduce heat to medium, cover and simmer until potatoes are soft (about 10 minutes.)
2. Drain the potatoes and let cool enough to handle. Cut potatoes in half lengthwise and again crosswise. Put a few pieces at a time into a food mill and press the potatoes. Some skins are okay but try to keep the majority out.
3. With a large spoon, stir in salt and flour until dough forms. Not all of it will come together, but when you gather and press it with your hands it should.
4. On a lightly floured surface kneed the dough until it is smooth. (About 3 minutes.) Then roll the dough into a ball and cut in half, then cut each half into 3 equal pieces. Roll out 6 long tubes, which are ¾ inch thick.