or "I Wish" by Skee Lo.
As someone who more often makes food in batches large enough to feed a small army more often than just enough for two, I tend to have leftovers quite often. Though, also as someone who was raised by a single mom and and depression era grandmother, it is engrained in me to never, ever, ever, EVER waste food.
One dish that often sees the back of the refrigerator because it is awkward to make in small batches is the mashed potato. Andy had made a MASSIVE batch a little while ago, and I had two purple potatoes from the farmer's market that were on the downward slope. Solution: gnocchi.
I used to make massive batches of gnocchi back in the day at my old job, there is definitely a finesse and art too it. Too much pressure and you squish, too quickly and the dough tears.There is a little Mexican guy I work with now who makes pasta all day long. All kinds of pasta, cavatelli, gnocchi, ravioli, kinds I don't know the name of, etc, etc. I was thusly inspired by being around all this pasta mystery (and that there were a ton of potatoes already on hand) to make a batch of gnocchi.
frisky scrappy gnocchi
INGREDIENTS:
2ish c cold mashed potatoes
1-2 eggs or "flegg" of 2T ground flax + 1/2c water
flour
salt
EQUIPMENT:
food mill, potato ricer, or mesh strainer
giant mixing bowl
rubber mixing spatula or other mixing tool
pastry knife or other knife
giant pot
spider, fish spat, or other slotted large spoony straining device
wire rack or screen
No, these are not glutenless. There are some things that if you can't do them the right way (one would require things such as xanthan gum for such a venture as this) you should not even bother at all.
Run your potatoes through the desired smoothing device. If you'd skinned your potatoes and they are lumpless you could skip this step.
If you are going the vegan route, to make your flegg bring the water to a boil, add flax, and simmer for a minute or so. Let it cool down first before proceeding. Make a little well in the middle of the potatoes, drop in them eggs or fleggs. Sprinkle a handful of flour over top. With a mixing tool, incorporate the (fl)egg and flour til smooth, then gradually incorporate the potato. Keep adding flour until it forms a relatively unsticky dough.
On a flour surface, turn out the dough and begin rolling into snakes about 1/2" in diameter. Be very tender and try to use only the tips of your fingers. Pretend you're trying to touch a bubble or pet a hummingbird.
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| they should be springy fluffy pillows |
With your water at a rolling boil and your trusty scooper-outer in hand, gently (I cannot emphasise this enough) plop the little pillows into the water. They come with their own done-o-meter. You will notice they sink to the bottom. Once they rise to the surface they are DONE. IMMEDIATELY SHCOOP THEM PUPPIES OUT!!! This is best done in small batches to ensure you have enough time to scoop in a neat fashion and not bludgeon them.
At this point, they can be eaten. But if you want to get ritzy, get a non-stick skillet hot on medium heat, drop a bit of nice olive oil, and allow it to heat for a minute. Place in the pan the gnocchi, but not so much that they are crowded and wont brown. You can jack the heat up a bit, but keep an eye on em because no one likes a burnt gnocchi. Let them get nicely browned on one side, flip, repeat. Add desired sauce, but not too much, because this isn't Chef Boy-ar-Dee crap. We show restraint here.
For a simple balsamic vinagrette:
Lidded jar/other container
balsamic vinegar
dijon mustard
salt
pepper
thyme
olive oil
One part vinegar to two parts oil, spices, dijon to taste. Shake it up!
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| pair with a nice grilled romaine/kale/tomato/pickled onion salad with balsamic |
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| sprinkle with choice of topping or none at all |
Next up, baking things without recipes or measuring that happen to also be gluten free, vegan, and don't taste like cardboard soaked in dog water.
