Making the gnocchi
- 4 small russet potatoes, peeled and cut into cubes
- 1 large egg
- 2 tablespoons whipping cream
- 1 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups flour
Turn dough out onto lightly floured work surface. Divide dough into 6 equal portions. Roll each dough portion into 3/4-inch-thick rope. Cut rope into 3/4-inch-long pieces. Arrange gnocchi in a single layer on floured baking sheet.
Cook 1/3 of gnocchi in pot of boiling water at a time. Remove when gnocchi rise to surface and are cooked through and tender, about 5 minutes. Using large strainer or slotted spoon, transfer gnocchi to large baking dish; arrange gnocchi in single layer.
To serve, melt butter in skillet over medium heat; add gnocchi and cook until heated through, tossing ofen, about 8 minutes.
- 2 cups cream
- 100-130 g gorgonzola
- 3 tbsp white wine
- 1 tsp cognac or brandy
- white pepper
I like to drizzle a balsamic reduction on the pasta. It's so yummy.
So far, my forays into breadmaking have ALL been disasterous. I can't help but worry than I'm cursed. Nevertheless, I keep trying to master this most basic of foods.
Tonight's focaccia could be called a success, I suppose. Especially if you contrast it with my breadmaking track record. That said, it still wasn't the most wonderfully delicious focaccia ever. I'm not going to bother posting the recipe. Instead I'm going to ask this blog's vast readership help me out in the focaccia department. Does anyone have a favourite recipe? Does anyone know the secret? If so, post a comment please!