Cooked: Homemade Gnocchi with Mushroom-Tomato Sauce

Since there is not a lot of baking going on here right now, I’ve thought to share another challenge I’ve mastered the past week: homemade gnocchi! And let me say this, they are not as difficult to make as one might think. It just takes some time and patience.

The reason I’ve thought about making my own gnocchi is that I try to be more conscious about what we are eating. Most ready made stuff we are buying in stores is full of preservatives and all this E and A stuff which I don’t even know what it is, but I’m pretty sure it’s nothing too good. I don’t have the time to do everything myself. I’m still going to use store bought spaghetti or ketchup, for example, but other things like bread etc can be easily made at home. So, I’ll give it a try.

Here’s the recipe for the gnocchi (of course you could have those with any other sauce you like):

1 kg potatos
500 gr flour
100 gr seminola
some salt

Cook potatos until done.
Featured imagePeel and mash them (easy if you have a masher – not so easy with a fork)
Featured imageAdd flour and salt and knead, knead, knead… until you have a nice smooth ball. Let rest for about 20 minutes.
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Flour a surface, take a bit of the dough and roll it into a long sausage (about 1cm diameter).
Featured imageCut into thumb wide pieces.
Featured imageYou may indent them with a fork or form balls or mark or roll them in any form you like. 🙂
Featured image

Fill a pot with water bring it to a boil, salt it and add the gnocchi.
They are done when they come up to the top.
Featured imageDrain. Ready! Easy, right?

2-3 tomatos (depending on size)
250 gr mushrooms
4-5 scallions
200 gr heave cream – or something lighter
some salt & pepper
and maybe some parsley

Heat some oil in a pan.
Cut mushrooms, scallions and tomatos into bite sized pieces.
Featured image Add scallions and mushrooms and let them fry for a bit – until mushrooms turn a soft and brown.
Featured image Add tomatos and some water.
Let cook until vegtables are soft.
For a creamy texture add heavy cream or similar. Or just leave it like it is.
Featured image Season with salt, pepper. At the very last add minced parsley.
Scoop a good amount of sauce on top of steaming hot gnocchi and enjoy!


Baking Challenge – European Style: On Hold

Good morning and happy summer everyone!

Maybe you’ve noticed my absence the past two weeks. There is a very simple reason for that: summer and a lot of other stuff to bake! The weather is fantastic, lakes are beckoning and lots of parties and BBQs ask for baked goodies – unfortunately, other than Austrian Buchteln or Spanish Bienmesabe. So among summer, work and other things to bake, there was simply no time to keep up with the demands of baking European style.

Still, I did bake. A few of the things I made are:

  • a Magic Custard Cake – didn’t care for the texture, but the kids loved it!
  • Banana Nut Muffins – my husbands favourite! I make them with walnuts and dip them in white chocolate. Yummy!
  • easy whole wheat bread (recipe to follow…)
  • simple summer cake with fruit (recipe might follow ;-))

… and next week I have to figure out a princess worthy cake and/or cupcakes for my little niece’s kids party. Any suggestions?

Soon summer will be over. We will spend a week away at the end of August/beginning of September and then fall will be here… and the baking challenge will resume. I’ve already picked a recipe: Hungarian Kolatschen! I’m curious how they will turn out. Until then I’m going to update my little space here with other things I’ve baked and cooked…