This is the perfect dish for the barbecue season. It is easy to make and so tasty.
- 1/2 lb. Yukon gold potatoes
- pinch salt
- 2 tsp. mushroom powder
- 1 egg
- 2 tbsp. flour
Boil the potatoes in a pot of water until soft. Drain and press the cooked potatoes through a ricer ( to achieve a smooth consistency) into a mixing bowl. Add all the dry ingredients and egg and continue mixing until it forms a dough.
Roll the dough into a long tube shape and then cut into 1 inch pieces on a lightly floured surface. Boil in lightly salted water for 2 minutes until they float. Remove from the water and cool slightly.
Sauce
- 12 baby carrots, peeled
- 6 baby turnips, peeled, quartered
- 12 white mushrooms, halved
- 6 pearl onions, peeled
- 2 tsp. butter
- 2/3 cup red wine (Pinot Noir or a lovely Merlot)
In a pan on medium heat, glaze the onions with the wine for about 7-8 minutes until the onions are tender.
Cook the carrots and turnips until tender. In a separate pan, sauté the mushrooms in butter, add the gnocchi, the cooked vegetables, and onions. Carefully mix together.
Serve with your favourite bbq beef dish (ribs, roast, steak) and for sure, a glass of red wine.
Gnocchi With Browned Butter
I have to admit it took me awhile to like gnocchi. We were in Maui at one of the Hotels for a dinner out and they had pumpkin gnocchi. I thought I had died and gone to heaven. It was out of this world.
This recipe, although not pumpkin, is just as good, provided you cook them until they are browned.
- 1 1/2 lbs. gnocchi (simple, buy ready made)
- 1/4 cup butter or more (do not use margarine)
- 7 fresh sage leaves
- 1 whole lemon, juiced
In a larage saucepot, boil water. Add the gnocchi and cook for about 4 minutes – until they float to the top. Strain.
In a fry pan, melt the butter (add more as you wish) and add the gnocchi and toss. Add the sage leaves. Cook, turning often until lightly browned and the sage leaves are crispy.
When the butter is nicely browned (not burned), add the lemon juice.
OMG this is good. If you wish, serve with a chilled Chardonnay or Pinot Grigio.
My mouth is watering…..supper is hours away.