For today’s Fear No Food post, I thought we’d get right down to the main event:
The closest I’ve ever come to homemade gnocchi would have to be that post I did on Chicken Pot Pie Gnocchi, but those little dumplings were made with instant mashed potatoes (a brilliant idea from The Novice Chef Blog).
I remember the first time I ever had gnocchi. My family and I had just finished seeing Spamalot on Broadway (my first and only Broadway experience) and had ducked into a little restaurant to grab dinner. I couldn’t tell you the name of the place, but I remember spying a dish called “Gnocchi Bolognese” and thinking to myself:
‘Potato dumplings sound sort of incredible. I’ll have those.’
It was a cold winter day, the day after Christmas I think, and friends…
that dish blew me away.
So simple, so unassuming, but so comforting right down to the core. From that moment on, I ordered gnocchi wherever and whenever I could manage to do so.
I figured it was about time to take that “wherever and whenever” and change it to “my kitchen and whenever I want”.
For this, I turned to my copy of Joy of Cooking. The recipe seemed simple enough, and it stated it would make about 200 gnocchi.
Two. Hundred. Gnocchi.
What would I even do with so many gnocchi? Well, it turns out that there is either a major typo on my Joy of Cooking or I can’t read. After following the recipe exactly (I pulled out a ruler for every measurement and weighed every potato) I ended up with 4 dozen gnocchi.
Not nothing, to be sure, but not two hundred fluffy little pillows of potato perfection.
My 48 were still indeed quite fluffy though.
Other than the miscalculation, the recipe was incredibly simple. Just bake 2 lbs worth of russet potatoes, scoop out the filling, mash, mix with flour and poof!
Gnocchi dough. Then it is just a matter of rolling and cutting, but it is by far one of the easiest doughs I’ve ever rolled out in my life.
I froze mine until I was ready to make my masterpiece: Sausage and Peppers Gnocchi. You may remember from last year that Sausage and Peppers happens to be one of my favorite comfort foods. Though the sandwiches are lovely, I thought it best to combine the entire dish into one hearty pot of gnocchi.
Sweet Italian sausage, onions and peppers are sautéed then cooked in a mixture of broth and Guinness beer. A little bit of flour thickens the mixture before the gnocchi get tossed in to finish the dish.
If you’re looking for a meal for a chilly autumn night, or a fun twist on classic football food, this Sausage and Peppers Gnocchi is just the thing.
I’ll be back on Wednesday with my first pumpkin recipe of the season, so be sure to check back first thing in the morning!