Salt in the air, sand underfoot, waves crashing rhythmically beside me; I’m in warrior pose. Considering we are in the midst of Winter, it’s hard not to appreciate Southern California’s weather and the ability to experience yoga on the beach.
This past weekend was just what the doctor ordered! After getting my zen on at the beach, I decided to spend my Saturday night cooking a stress free dish with my good friend Jamie.
It was only just a year ago that Jamie and I tasted our way through the islands of Greece. However, our love for Greek food isn’t the only thing we have in common. Experimenting with new ingredients and recipes is a hobby we both seem to share. So much so, that we decided to sign up with Abundant Harvest Organics (a weekly delivery of organic fruits and veggies). I am huge fan of this company and always enjoy the seasonal produce I receive each week. Receiving packages with different produce is a great way to avoid cooking the same dish, with the same ingredients, on a regular basis.
So what was on the menu Saturday night? Good ol’ Gnocchi. Most people would be surprised to know how easy this entree is to make. Gnocchi requires few ingredients and is perfect for a night of staying in and cooking with friends/family.
No Worries Gnocchi (Serves 3-4)
Start by boiling six potatoes (including the skin). By boiling the whole potatoes, it prevents the potatoes from absorbing too much water. Once the potatoes are soft, allow time to cool down and peel.
Use a potato ricer or cheese grater to finely grate your potatoe into a bowl. This is the most time consuming as you do not want clumps of potatoes in your gnocchi. Season your potatoes with garlic salt, a couple teaspoons of olive oil, and any other seasoning you prefer. Parmesan also adds a nice flavor.
Next, mix in 2 cups of flour and 1 egg. Your mixture will begin to form into dough similar to making bread. If your dough seems too mushy or hard to work with, add a little more flour. Knead gently.
On a floured cutting board, cut and divide your dough into smaller sections. Begin to roll your dough out like “snake”. Cut approximately 1/2 inch pieces and set aside. Use a fork to outline your gnocchi and create ridges. Creating ridges allows your finished gnocchi to catch more sauce.
Once you have the desired amount of gnocchi cut, place in boiling water. I noticed that it was easier to drop the gnocchi in a few at a time so they do not stick together. Don’t walk too far away from the stove because these little guys cook fast! You will begin to see the gnocchi floating to the top of the water. This means they are ready to remove.
Pair your gnocchi with your favorite sauce (I prefer a creamy tomato vodka sauce). Now grab your favorite bottle of wine and you have yourself a delicious, yet worry free, dinner.
