Insomnisnack

you are my favorite tri-Color gnocchi! December 27, 2007

Filed under: beets,food,gnocchi,pasta,sweet potato — insomnisnack @ 8:40 pm

I’m on vacation for a couple weeks, and haven’t really been keeping to my blog routine. ATL, to be specific, and I am cooking in a borrowed kitchen. This is fine with me, as my sister has fun gadgets.

I made a very special batch of gnocchi with salmon croquettes. I was able to borrow a potato ricer and used an informal dough from the video link in the previous gnocchi post. These were even better- melty and tender dumplings. (!!) I used two medium yukon gold potatoes, and one medium sweet potato. Here’s where I cheated a bit…I bought canned whole beets. But the beauty of this trick is that I grated a tiny beet for the dough, and used about two tablespoons of beet juice for color.  I made one yukon dough, one sweet potato dough, and one mixture of yukon/sweet with a little grated beet and the beet juice. I divided the drained ricotta and the egg yolk into thirds, and roughly divided the flour equally among the batches. I did have to add a little extra flour to the beet dough, but I would do this again without following a recipe too closely because the best tip from the video was that you should feel when the dough is ready. It only took a little mixing, and a willingness to get wrist deep in a bowl of ingredients.

Salmon croquettes were common for dinner when I was young. My mom made them like little loafs, and I only liked to eat the crispy exterior, which was a delectable cornmeal crust with just a thin layer of fish. The adult me *loves* salmon! This time the ingredients were bread crumbs (pulverized garlic bagel chips), egg, “spices”, spicy mustard, and salmon that I pre-cooked until almost done. I used two forks to combine, made little patties, and fried in two tablespoons of olive oil. They were so good, and this recipe would be good for any fish or seafood cake.

To my favorite sweet potato gnocchi: you are also my favorite yukon gold, and beet gnocchi.

gnocchi in the pan

gnocchi with salmon croquettes

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you are my favorite sweet potato gnocchi! December 1, 2007

Filed under: food,gnocchi,pasta,savory,sweet potato,winter,yam — insomnisnack @ 11:16 pm

You are!!

I’m back to my old self, and in the kitchen now that school applications are finished. Yay!!  Okay, these gnocchi were really good. I made approximately three dozen, and I still have half the dough. I read that once the gnocchi are cooked they can be frozen for up to six weeks. This is my plan of action.

These are sweet potato gnocchi in a brown butter and sage sauce. I usually don’t like cream or butter sauces, but this was perfect and simple. I likely will try another sauce with the leftovers – lots of options! First you make the dough. This was pretty straightforward, but I think my process could have been improved by a potato ricer or a food mill. Then you roll out ropes, cut bite sized pieces, and plop them in the salted boiling water. Finish the gnocchi in the pan with browned butter and sage.

I did find a helpful video online. Now I can finesse!

gnocchi dough

cooked gnocchi

gnocchi in sauce