We just had a REALLY rough evening. I think we just got our first glimpse into the terrible twos. From 5pm until about 5 minutes ago we battled tantrums, adamant assertions of independence, and irrational fits. Our 19 month old has officially worn us out. How can such a little creature suck the life out of two grown adults? Rex is normally very opinionated and particular, but not in a bad way. He is a happy, silly little clown that just happens to know what he wants. He has a routine and we are happy to oblige (we are the ones that created it after all). But tonight was a different story. Nothing went his way, he couldn't be pleased, he was miserable.
Nights like tonight make me wonder how I ever pulled off a recipe like the one below. Something from scratch that could easily be purchased pre-made in any grocery if needed to be. I used to create time consuming recipes often - I didn't have any excuse not to. These days, recipes like the one below are few and far between. And if my toddler's behavior tonight wasn't a fluke then I don't see myself making much "from scratch" for a while. Rice-a-Roni, here we come!
Please let tonight be a rare occasion...
Gnocchi with Browned Butter
Adapted from Cooking Light March 2012
- 2 (12-ounce) baking potatoes, unpeeled
- 2 teaspoons kosher salt
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 1/4 cup chopped fresh chives, divided
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 6 quarts boiling water
- 3 tablespoons butter
- 1 large garlic clove, crushed
- 1/4 cup coarsely chopped pecan halves
- 1/2 ounce fresh Parmigiano-Reggiano cheese, grated
1. Place potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook 40 minutes; drain.
Cool; peel. Press potato flesh through a ricer or a metal colander in the absence of a ricer (as I did below, just no need to invest in a ricer if you don't already have one).
Spread potatoes on a baking sheet; sprinkle with salt. Cool.
2. Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss.
Form a well in center. Add 2 tablespoons chives, pepper, and eggs; stir.
Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).
3. Cut dough into 4 equal portions,
and roll each into a 22-inch-long rope.
Cut each rope into 22 pieces.
Score gnocchi with a fork, by rolling the gnocchi toward you and pulling the fork back in the same direction.
Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi; drain.
4. Melt butter in a large skillet over medium heat. Add garlic; cook for 2 minutes. Add nuts; cook 2 minutes or until butter browns and brown flecks appear.
Discard garlic. Set aside half of butter mixture. Add half of gnocchi to pan; toss. Cook 1 minute or until browned.
Repeat with remaining butter and gnocchi. Divide gnocchi evenly among 4 shallow bowls. Sprinkle with 2 tablespoons chives and cheese.
Click Here for My Adapted Printable Recipe