Gnocchi in Crimini Cream Sauce

Before tonight’s dinner I’ve only eaten gnocchi (Nn-yo-key) once, in some restaurant of which I can’t recall the name. I enjoyed them and have wanted to make them ever since. (I keep this big list [in this big notebook I make lists in] of things I want to try cooking and “gnocchi” has been on there for a while. I love lists.) Anyway, I decided tonight was the night.

I did some research on 101Cookbooks, AllRecipes.com, Food Network and Gourmet Magazine to get a gist of how it’s done. Here’s the recipe I came up with:

For four portions, you’ll need:

Gnocchi:

1 large russet potato

3/4 tsp salt

1 egg

1/2-3/4 c all-purpose flour

Sauce:

1 tbsp olive oil

1 tbsp butter

5 oz Crimini (Baby Bella) mushrooms, finely chopped

1 garlic clove, minced

1/2 tsp dry thyme

1 tsp flour

1/2 c chicken stock

1/4 c heavy cream

Salt/pepper

For the gnocchi: Wash and dry the potato, and prick all over with fork. Cook in microwave until soft (about 4 min.) Let cool slightly and peel. Mash and let cool a few more minutes. Then add the egg and salt. Then add flour, starting with about 1/3 cup- keep adding bit by bit, kneading until a soft dough forms. It should not be sticky but should not fall apart either.

Divide the dough into 4 parts. Working on 1 part at a time: on a floured surface, roll out into a log (about ¾” in diameter) and cut into 1” pieces.

Continue with the rest of dough. Then press on each piece with a floured fork.

[Not very uniform, but still cute : ) ]

Bring a large pot of water to a boil and salt generously. Drop the gnocchi in the water, making sure it’s not over-crowded, stirring occasionally. Wait until they float to the surface (about 1 min) then cook another 3-4 min.

For the sauce: Heat the oil and butter on medium heat in a large skillet and add mushrooms. Cook about 5 minutes, stirring occasionally. Then add the garlic, thyme, some salt/pepper and flour. Cook 1 min and add the stock. Simmer on low heat about 4 min. Then stir in cream and turn heat off. Toss the gnocchi in the sauce and serve. Buon appetito!

They didn't turn out as good-looking as I'd hoped but satisfactory for my first time.

Does anyone have any tips for making gnocchi?

Roasted Red Pepper Soup

Bon jour, mes amis!

Wow, hard to believe September has come and passed. Time flies indeed.

The temperatures outside are getting cooler and the days are getting shorter and soup is on today’s menu! A flavorful, spicy, full-bodied, thick, creamy soup.

Ingredients:

2 red bell peppers

1 yellow onion, diced

2 medium carrots, diced

1 garlic clove, minced

1 tbsp flour

1/3 tsp curry powder

1 tsp tomato paste

4 ½ c chicken broth

1 potato, peeled and cubed (1”)

1 tsp hot sauce

2 tbsp dill, chopped

¼ heavy cream

Olive oil

Salt/pepper

Start by roasting the peppers: Preheat the oven to 350. Wash and dry the peppers. Rub them with a little olive oil and place on a baking sheet.

Bake for 20-30 minutes, rotating occasionally. The skin has to be dark brown and blistered. Remove from oven.

When completely cooled, peel the skin off and remove seeds and ribs from the inside, and chop roughly.

Then: Heat 2 tbsp of olive oil in a soup pot and add the onion and carrots. Season and sauté 6-7 min. Add the garlic and cook one min. Then add the flour and cook another minute. Then add a few tbsp of the broth, curry and the tomato paste. Stir and add the rest of the broth, the potato and the peppers to the pot, cover with lid and bring to a boil. Then remove lid, turn heat to medium-low and simmer for 15 minutes.

Then either puree in food processor or with an immersion blender. Add the cream, hot sauce and dill and voila! Serve with croutons.

Note to self:

-Next time I think I’ll use three peppers and no potato – it takes away from the richness of the peppers and makes the color paler.