‘Gnocchi with creme fraiche sauce, spinach and beans’
courtesy of ‘bonappetitfoodie’
Man, am I a big fan of gnocchi. It’s easy enough to make. It combines pasta and potatoes, the two powerhouses of starchiness. What’s not to love? So since it’s unpleasantly cold this weekend, make a nice, warm bowl of this gnocchi, courtesy of Teddy Diggs, executive chef of Ripple. In the recipe, Teddy uses a potato ricer. I usually follow the Alton Brown school of thought that “uni-taskers are bad.” But a potato ricer is a fantastic invention. Once you have mashed potatoes (or this gnocchi) that went through a potato ricer, you’ll never go back. You can use a fork to mash them instead, and use a fork to shape the gnocchi (you are forgiven for not having a gnocchi paddle).
The full recipe is after the jump.
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‘This just makes me want to eat more gnocchi, immediately, from this spoon’
courtesy of ‘CathyLovesDC’
As you read earlier, Katie and I spent yet another Saturday morning slaving away in the kitchen for you, dear reader. Not that we mind.
While we waited for potatoes to bake (no really), we made ourselves quite comfortable in the 1789 kitchen. We sort of started to feel like a part of the family. The best part was snacking on the homemade sugar cookie bits, chocolate hazelnut-dipped waffle cone triangles, and sugared, Italian pistachios. We watched a tray full of huge crabs slide into the steamer and a salmon salad artfully prepared for a group event. La de da. How are those potatoes coming along? Not quite completely, perfectly tender? Ok, no worries. There are some pepitos in a Tupperware over here that I might sample.
My dinner party on Saturday night was sort of similar. If those gosh darn potatoes hadn’t taken 2 hours to bake, well, we might have had dinner before 10:00 p.m.
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