Tuesday, February 5, 2013

I'm back and OMGnocchi!

Phewwww.  The last couple of months have been super crazy.  A friend of mine, Sydney, and I opened up our Etsy shop ScissorSistersCreate where we sell handcrafted items like glass fabric magnets, pot holders, fleece blankets, scarves (which we're having a 20% sale on all scarves) and other fun items.  I've been busy sewing, sewing, sewing trying to get our inventory up, and we're proud to announce we've made it to 50 items!  We'd love it if you stopped by and check it out!

Meet Sir Walter.  We acquired him a couple weeks ago.  He is a very happy and mellow Nigerian Dwarf billy goat.  We put him in with our 5 older does and we're hoping for some kids in late June or July.  

I also want to share this recipe for this mouth watering Potato Gnocchi.  Potato Gnocchi is a type of pasta that resembles small dumplings. 

1 lb russet potatoes (approximately 2 large)
4 large egg yolks
3/4 cup parmesan cheese, powdered (or shredded and finely food processed)
1/4 tsp nutmeg (make sure there are no large clumps)
1/2 tsp salt
1/4 tsp white pepper
1 cup flour, plus more for dusting

- Preheat oven to 425 degrees
- Wash/scrub the potatoes then rub with olive oil and kosher salt (or sea salt) 
- Prick them with a bunch of holes and back for 45 minutes or until tender.
- Remove from oven and let cool for a few minutes.  Cut in half and scoop out the flesh then press through a potato ricer.  If you don't have a ricer use a box grater and shred on the side with the large holes or put in a food processor and processed until lumps are gone, but the ricer works the best.
- You should now have about 2 cups of potatoes.  Place them on your counter top in a mound and make a well in the center.  
- Place 3 of the egg yolks in the well along with the parmesan, nutmeg, salt and white pepper.
- Mix the potatoes into the egg yolks with your hands.
- Pour in half of the flour and continue to mix, use your knuckles to press into the dough.
- Fold the dough over itself and press down with your hands (as if you're kneading bread dough)
- Slowly work in the rest of the flour.  Add the 4th egg yolk if the dough seems dry.  The dough should give under pressure but be firm and not sticky.
- To check if the consistency is correct, take a piece and roll it into a 1/2 " diameter rope, using your hands, on a well-floured surface. If the dough holds together it's ready.  If it doesn't work in a bit more flour and test again.
- Cut your ball into 4 pieces or smaller if you don't have a lot of room to work in.  Still using your hands, roll out the pieces into 1/2" diameter ropes on the well-floured surface.
- Cut the rope into 1/2" long pieces.  These can be cooked like this or you can form them into the classic gnocchi shape (check out the link at the bottom for that).
- As you cute/shape them lightly dust them with flour and place on a baking sheet.
- Place the baking sheet in the refrigerator for a few minutes to firm them up a bit (we skipped this step and they came out just fine).
- When you're ready to cook them place a small batch of them in a pot of salted boiling water (you don't want to crowd the pot, if you do they will stick together).
- Once the gnocchi starts to float, put 2 minutes on the timer.  Remove with a slotted spoon and place in a colander.  
- Repeat cooking process until all gnocchi is cookes.
- Serve with your favorite sauce or make Gnocchi Mac 'n Cheese YUM!!

Where I dug it up: deliciously declassified

I have also spent a lot of time reading this winter.  I've read five books, which were parts of two different series.  That is a record for me!  I have just started the Outlander series, which I have to admit, is going a bit slow.  But I've heard from three different people that you just have to get through the first part and then you'll be captivated; guess we'll see!

Last but not least, we've started out workout routine and "healthier" eating again.  This morning was P90X2 Core; wow that felt good!

I'm hoping I am able to keep up with this again, I've missed it!

Happy Tuesday everyone.  


1 comment:

  1. Yay! You are back. The potato gnocchi sounds good. Walter is adorable. Congrats on all your Etsy stuff. Hang in there on the Outlander series. :)