We worked a short day today. Taylor and I were scheduled to take produce to the Central Square farmers market but the weather was horrible. Instead, we stayed at the farm and kept busy doing clean-up work. The clean up work is sometimes monotonous but the good news is that we spent most of the day inside. It was rainy, windy, and cold. I was so happy I didn’t have to throw on all my rain gear and head into the storm. Thank god for the green house. That kept us busy.
Since we are heading into the winter season I have expressed some nervousness about how cold it’s going to be. Thanks to my father-in-law to be, I will have a brand new insulated body suit for work. I can’t wait to model pictures of that! At least it will be warm!
Speaking of body insulation, tonight I cooked something that is guaranteed to add some insulation. Spinach gnocchi with a lot of cheese. This recipe was SO good that Taylor rated it a 10+ And I have to agree. This was pretty darn good.
I have never made gnocchi before so this was a challenge. However, as with most recipes/ideas, you just add things as you go and everything somehow turns out. Tonight was no exception.
We made our spinach gnocchi with a side of roasted brussels sprouts. The perfect meal.
Here is what you will need:
For the Gnocchi:
* Roughly 3 cups spinach
* 1 egg
*1 1/2 pound ricotta cheese
* 1/3 cup parmesan cheese
* roughly 2 cups of flour (we added a lot as we went)
For the Sauce:
2 1/2 cups diced tomatoes (you can use canned tomatoes)
4 tbs olive oil (more or less)
3-5 cloves garlic (depending on your love of garlic) I used 6 cloves
1/2 cup goat cheese
1. Steam your spinach in a pot of simmering water for one minute (until it is wilted) Drain and let cool
2. Add your spinach, egg and 1/2 of the ricotta to a food processor. Blend. Once it is blended transfer to a big bowl and add the other half of the ricotta cheese and the parmesan cheese. Season with salt.
Good looking dough!
3. Start adding the flour. Mix everything together until it is dough-like. I added a lot of flour. Not sure how much. Just add as you need it.
4. Divide your dough into 3-4 sections. Roll out one section at a time into a rope. Cut your rope in half once it gets too long (like a foot) and when the rope is about the width of your pointer finger cut it into 1-inch pieces. At this point use a fork to imprint on one side of the dough.
Then add your gnocchi one at a time into a pot of boiling water. Add about 10 at a time. Once they rise to the top of the water they are cooked. Remove with a slotted spoon. Repeat until all the gnocchi is cooked. It cooks fast! About 1 minute!
Meanwhile cook your sauce.
In a medium frying pan sautee the garlic in olive oil. Then add the diced tomatoes. Cook over medium heat for about 7 minutes. Then add the goat cheese. Stir and keep warm. Add the cooked gnocchi to the sauce. Serve hot!
We enjoyed our gnocchi with roasted brussels sprouts. We roasted them in olive oil, salt, and garlic. Roast at 475 for 12 minutes. Perfect!
We washed our meal down with Harpoon UFO.
I like mine in a wine glass.
Taylor likes his in a bottle.
Did I mention how good this was?
It’s time for bed!