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
Cook potatos until done.
Peel and mash them (easy if you have a masher – not so easy with a fork)
Add flour and salt and knead, knead, knead… until you have a nice smooth ball. Let rest for about 20 minutes.
Flour a surface, take a bit of the dough and roll it into a long sausage (about 1cm diameter).
Cut into thumb wide pieces.
You may indent them with a fork or form balls or mark or roll them in any form you like. 🙂
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.
Drain. Ready! Easy, right?
2-3 tomatos (depending on size)
250 gr mushrooms
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.
Add scallions and mushrooms and let them fry for a bit – until mushrooms turn a soft and brown.
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.
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!