Wednesday, May 9, 2012

Nutty Gnocchi



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


Ingredients
  • 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
Preparation

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

2 comments:

lisa saia, inspired by crumbs said...

this looks delish! can't wait to try and make it :)

Una italiana senza servitù said...

Good job! Compliments...