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 a 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.