Made this after Thanksgiving a few years ago.
Basic leftover mashed potato gnocchi:
For every cup and a half or so of potatoes, use about 1 cup of flour and 1 or 2 eggs.
The mixture ratios will vary depending on how the mashed potatoes were prepared.
Put leftover mashed potatoes in a large bowl and form a well in the middle.
Sprinkle
the flour and a pinch of salt over the top, and mix eggs in well with a
fork (or by hand), gradually pulling in the potatoes and flour.
Mix/knead for a few minutes. If it does not easily form a firm ball, add a little more flour.
Have ready a pot of boiling water and a large baking sheet covered in waxed paper or a dusting of flour.
With
a liberally floured rolling surface and hands, lightly roll out a large
pinch of the potato mixture into a thin (~3/4") dowel.
Roll with your hands, gradually pushing the dough outward.
Slice into 1" bits, poke them in the middle to make a nice sauce-holding well, and remove them to the baking sheet.
Drop gnocchi into rapidly boiling water in small enough batches so that the water quickly returns to the boil.
It cooks in just a few minutes, and will float to the top when done.
Remove with a slotted spoon and allow water to come back to a rolling boil before dropping the next batch.
When I made it, I put the cooked gnocchi directly into a saucepan with a small amount of heated sauce in it to stay warm while I boiled a few more batches, and then served it immediately. If you want to make it ahead, remove the cooked gnocchi to an icewater bath to keep it from overcooking, then toss with some vegetable oil and refrigerate. You can then steam it, nuke it, or just reheat it with the sauce.
If chunks are random (like these), pull the little ones out a few hours early. Store in a jar with olive oil in the fridge.
Stick some peeled cloves of garlic in there, while you're at it.
Spinach Soufflé
medium onion, 1/4c butter, 1/4c flour roux
1lb chopped frozen spinach
1c milk, nutmeg, salt, pepper
1c grated cheddar/jack cheese (turn off heat)
10 egg yolks, one by one
10 egg whites, 1/4 tsp baking soda, 1/4 tsp cream of tartar
whipped to peaks & folded into spinach
500º oven turned down to 350º forty-ish minutes
slow roasted uncovered on rack over liquid
with garlic-herb-olive oil-mustard paste on top
while meat is resting, remove garlic crust and add to 1c polenta & 4c water; cook & serve creamy with butter
not shown:
Farmer's market arugala, oranges from Kip's yard, cashews
Tangy mixed fruit vinaigrette
Blueberry-jalapeño jelly and muenster cheese on sesame bagel chips
Hawaiian Host Caramacs
spinach, tomato, avocado, red onion, bacon, eggs, bleu with fruity mustard vinaigrette
Sunday dinner April 2007
cabbage, carrot, rice wine vinegar, sugar, lemon juice, lemon olive oil, sesame oil, poppy seeds, orange juice.
