I am beyond excited, why?...because I inherited my Mom's fancy Canon camera (she was lucky enough to get a new one for her Birthday) and it takes awesomeeee pictures of my food!
I had a great weekend. On Saturday, my Best girl and I heading for a girly day (MUCH needed). We got Manis and Pedis and that day I vowed to the little Vietnamese women that I was not ever going to bit my nails again…I don’t know what starts bad habits like that anyways. We then got a great lunch (PF Chan’s) and did some shopping, so relaxing. After our day of girl time, Phil and I headed down south to visit both sets of parents at their Marshfield summer homes. It was a beautiful night and we took Miss Basil for a nice walk on the Beach that she loved! I feel like a new person, I needed a weekend like this, can’t wait for the summer time!!!!
Tonight I yet again felt adventurous. After making pasta last week I though hmm, why wouldn’t I be able to make Gnocchi…Gnocchi is a small Italian dumpling usually made with potato or ricotta cheese for the base, white flour or semolina flour and spices for flavor. Gnocchi, I read online comes from the word nocchio, meaning knot in wood, which to me makes no sense as a translation. If I spoke Italian I would tell everyone that Gnocchi in English meant “pillow”…just makes more sense don’t you think? J
4 medium sized potatoes, pealed
2 eggs, beaten
¼ cup Pecorino Romano or Parmesan cheese
1 tbsp salt
½ tbsp black pepper
1 ½ cup white flour
In a large pot, add potatoes and water and boil until potatoes are fully cooked and soft. Drain potatoes and mash with a potato masher. Add salt, cheese, and pepper and set aside to cool. When at room temperature add the eggs and stir until well combine (try to make sure there are no large lumps of potato). Gradually add flour mixing with a spatula. On a flour surface form dough into a large ball. Cut dough ball into 6 triangles. Still on the flour service, gently roll ropes of dough from each triangle section. Cut rope into 1-inch dumplings. Cook dumplings in boil water for 5-7 minutes (when they float to the top, leave them for another minute).
Fresh Gnocchi with Simple Aioli of Onion, Garlic, Lemon Zest and Fresh Parsely...