Purple Potato Gnocchi

We found purple potatoes at a local grocery store, and not long after, my son and I attended a cooking class and made gnocchi. On the purple potato box, it stated they were good potatoes to use for gnocchi, so a little bit later, my son and I made gnocchi with the purple potatoes at home. It was a lot of work, but the end result was so beautiful and tasty, too! 

For light gnocchi, the potatoes must be riced through a ricer. We don't have one, but we do have a spaetzle press, and used that. (Middle pic, above.) One gets the same results as a ricer. After ricing, let the potatoes cool completely. Then, add flour, salt, and egg. In the cooking class, we didn't use the egg. At home, the dough would not hold together without it. It depends on what type of potato you use, I think, and the moisture level. 

Purple Potato Gnocchi

recipe adapted from Chef M 

Gnocchi:

2 lb (i kg) purple potatoes

2 1/2 cup all-pourpose flour

1 egg (optional)

pinch of salt

Sage Sauce:

3 Tablespoons butter (I used salted)

3 Tablespoons extra-virgin olive oil

6 large sage leaves

1 clove of garlic, finely chopped

salt and pepper to taste

Grated Parmesan cheese, for garnish

1.  Boil the potatoes (whole) in slightly salted water until soft in the center. Drain and peel while still warm. Push the potatoes through a ricer or spaetzle press while still warm. Spread the potatoes out and let cool completely.

2.  Now, mix in the flour, salt, and egg, forming a dough. 

3.  Take sections of dough and roll into ropes, about as thick as your thumb. Cut these into 1/2-inch sections. Now, you can score each gnocchi on a fork or a gnocchi board to get those gnocchi grooves. You can also leave them smooth. Set the gnocchi onto baking trays covered with parchment paper. 

4.  Cook gnocchi in boiling salted water and remove as soon as they float to the top. (You can lower each sheet of parchment into the boiling water for easier transfer. As soon as the parchment touches the water, the gnocchi should fall into the water easily.) As soon as you remove the gnocchi, add them to the skillet with the sage/butter sauce (step 5). 

5. Meanwhile, make the sauce: Over medium heat in a skillet, melt the butter, oil, sage and garlic. Add the drained gnocchi and sauté together until well-mixed. Place on a plate and garnish with parmesan cheese.

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Cheesy Crockpot Potatoes

I enjoyed these cheesy potatoes made in the crockpot. Some of my kids, not so much. Not sure why- they're weirdos sometimes and one can never really tell why they like some foods and not others. But here we are. Anyway, these call for frozen hashbrowns, which are just small diced, raw (I think) potatoes. I was curious so I tried this recipe and liked the results. It's super easy to stir together, too. This would be a good holiday side. I made this twice. I think both times, we had it with grilled meat and a veg. 

Cheesy Crockpot Potatoes

adapted from The Kitchn

1 medium yellow onion, chopped
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
1 cup whole milk
1 cup sour cream
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 (32-ounce) bag frozen diced potatoes
Freshly ground black pepper, for serving
Chopped chives or flat-leaf parsley leaves, for serving, optional

1.  Place 1 cup whole milk, 1 cup sour cream, 3 tablespoons all-purpose flour, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder in a 6-quart or larger slow cooker and whisk until combined. Add 1 bag frozen diced potatoes, the diced onion, and 6 ounces of the cheese (about 1 1/2 cups) and stir to combine.

2.  Cover and cook until the potatoes are tender, stirring halfway through, about 5 to 6 hours on the LOW setting, or 3 to 4 hours on the HIGH setting. During the last 15 minutes of cooking, sprinkle evenly with the remaining 2 ounces cheese (about 1/2 cup). Cover and cook until the cheese is melted. Serve with freshly ground black pepper and chopped chives or parsley leaves.

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Classic Potato Salad

This delicious potato salad from Mel's Kitchen Cafe tastes just like my mom's. It's an old-fashioned style with mayo, mustard, and pickles. (Actually, the original recipe had olives instead of pickles, but I swapped the olives for pickles. I also added some pickle juice and increased the mustard.) We had this with fried chicken we picked up from a local chicken restaurant, and other sides like watermelon. I made it ahead of time and we ate it after a full day at the pool. Good times!

Classic Potato Salad

adapted from Mel's Kitchen Cafe

Recipe is cut in half- still makes a ton

1 cup mayonnaise 
1/3 cup buttermilk
1 teaspoon dried parsley
3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper

2 tablespoons pickle brine (from the pickle jar)
2-3 tablespoons yellow mustard, to taste (I like more)
2 1/2 pounds potatoes 
1/2 - 3/4 cup diced dill pickles (add more or less to taste)
4-5 diced hard-boiled eggs (see note)

1. For the dressing, whisk all dressing ingredients (up to and including yellow mustard). 

2. For the salad, peel (optional- I didn't peel), dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl.

3. Add pickles and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. Can make this salad the night before and pour a thin coating of dressing over the potatoes, pickles and eggs while they rest in the fridge overnight.

4. Before serving the next day, add the rest of the dressing and mix until it looks right. Most importantly be sure and taste so you can add extra salt and pepper if needed!

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Slow Cooker Mashed Potatoes

I have a tried-and-true recipe for mashed potatoes in the slow cooker, but those are actually made on the stove and then just kept warm in the slow cooker.  These new ones are made start to finish in the slow cooker.  When you make these for the first time, get them going about an hour before you think you should.  They can be mashed and kept in the slow cooker for awhile.  The first time I made them, I didn't start them soon enough and we had to wait a little to eat dinner.  Lol.  I did not try them for the first time on Thanksgiving- I made these about a week later.  In the future I might make these for Thanksgiving though.

Slow Cooker Mashed Potatoes

adapted from Mel's Kitchen Cafe

4-5 pounds russet or Yukon gold potatoes, cut into 1/2-inch pieces (I didn't peel)
2 cloves of garlic, smashed
1 1/2 teaspoons coarse, kosher salt
1/4 teaspoon black pepper
1 cup milk
1/2 cup chicken broth (I use low-sodium)

FOR MASHING:
1/3 cup milk, if needed
2-3 tablespoons butter
2 ounces cream cheese, softened OR 1/4 cup sour cream
Salt and pepper, to taste

1.  Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. (Potatoes may not be totally covered by liquid; it's fine.) Cover and cook on high for 3-4 hours until the potatoes are very tender.

2.  Uncover the slow cooker, take out the garlic cloves (I left them in), and add the additional 1/3 cup milk (if needed – if the potatoes already look plenty soft/liquidy, don’t add this or add it gradually), butter, and cream cheese or sour cream. Mash until creamy, using a hand-held potato masher.  Add additional salt and pepper to taste. 

3.  Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

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Skillet Baked Gnocchi Mac and Cheese

I LOVED this gnocchi mac and cheese.  I guess it's really just "Gnocchi and Cheese" because there's' no macaroni in here.  This is super easy too, if you can get fresh gnocchi in the refrigerated section.  Of course it's everywhere in Italy, so that makes it really easy for me.  I use my big 12-inch cast-iron skillet for this recipe.  You make the roux and then sauce right in the skillet.  Stir in the cheese, then the fresh gnocchi (no need to boil the fresh stuff- if it's not fresh from the refrigerated section, you'll need to boil according to package directions).  Then stick the whole thing in a hot oven (400 F) to cook for 10-15 minutes until bubbly and the top is browned.

The original recipe says you can use a 10 or 12-inch ovenproof skillet, but I don't think this would work in a 10-inch.  It would overflow, I think.  If you don't have an ovenproof skillet that big, make this in a pot on the stovetop and then transfer to an oven-safe dish and bake.

I used gnocchetti for this recipe.  They're tiny baby gnocchi, and I love them.  (That's why they look so small in the pics... they are small.) But use whatever size gnocchi you want/can find.

Skillet Baked Gnocchi Mac and Cheese
adapted from The Kitchn

1/2 teaspoon kosher salt, plus more for the pasta water (if boiling)
2 (16-ounce or 500g) packages fresh or frozen potato gnocchi or gnocchetti
6 tablespoons (3/4 stick) salted butter
1/3 cup all-purpose flour
3 cups whole or 2% milk
8 ounces shredded sharp cheddar cheese (about 2 1/2 packed cups)
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
3/4 cup grated Parmesan cheese, divided
Finely chopped fresh basil or parsley leaves, for serving, optional

1.  Arrange a rack in the middle of the oven, and heat to 400°F. (If you wish to broil at the end, move the rack to the top 1/3 of the oven.)  Meanwhile, bring a large pot of salted water to a boil**. Add the gnocchi and cook until al dente, about 3 minutes or according to package instructions. Drain and set aside. **If you are using fresh gnocchi from the refrigerated section, you do not need to boil.  If you are unsure, boil for a minute or so. They will cook a little more in the oven.

2.  Melt the butter in a 12-inch cast iron or other ovenproof high-sided skillet over medium heat. Sprinkle in the flour and whisk until fragrant, 1 to 2 minutes. While whisking constantly, slowly pour in the milk and continue whisking until smooth. Be careful here- the mixture wants to splash over the sides.  Switch to a wooden spoon and continue cooking, stirring constantly, until the sauce is noticeably thickened and coats the back of the spoon, about 2 minutes.

3.  Remove the pan from the heat. Stir in the cheddar one handful at a time until melted and smooth. Stir in the mustard, pepper, 1/2 tsp kosher salt, paprika, and half the Parmesan. Add the cooked (or fresh) gnocchi and stir gently until the gnocchi is evenly coated with sauce. Top with remaining Parmesan.

4.  Bake until the sauce is bubbling, 10 to 12 minutes. Turn on the broiler and broil until the top is golden-brown, 2 to 4 minutes. (I don't bother broiling... the heat is high enough to brown it.)  Remove from the oven and rest for a few minutes. Top with basil or parsley before serving, if desired.

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Vichyssoise - Leek and Potato Soup

I've never had Vichyssoise before, but wanted to try it after our trip to France.  (I always thought this was a French soup, but after a few seconds of online research I guess that's questionable.)  This is a soup that is traditionally eaten cold, but the thought of eating cold potato soup grosses me out, so we had it warm.  It was good.  And the ingredients are super simple and easy to get.

Vichyssoise - Leek and Potato Soup
adapted from Azoresgal

3 leeks
3 medium potatoes
1 medium onion (if using)
4 cups chicken stock
1 cup heavy cream
2 tablespoons butter

1.  Wash the leeks very carefully making sure to remove all soil.   Slice only the white part of the leeks into thin pieces.

2.  Dice the potatoes and slice onion.  Sauté leeks, in butter about 10 minutes, add in the potatoes. Add chicken stock and cook over medium heat until all vegetables are tender, about 30 minutes.

3.  When the vegetables are tender, purée the vegetables (using an immersion blender) and stock and add the cream.  Garnish with chopped parsley or chives.  Serve warm, or cold, if you want.

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Thai Massaman Beef Curry II

I already have a recipe on here for Massaman, which I love, but I wanted to try this new recipe- it uses a different method and a few different ingredients.  I love them both.  I was able to sear the beef in this recipe and stick everything in the crockpot for a few hours.  The beef got super tender and the delicious juices didn't evaporate (something that's happened to me using my other recipe).  I just made some rice in my rice cooker before we ate, and dinner was super easy.  (Note: Made this again 2/23 with no searing, just dumping everything in, and it was just fine. I wouldn't bother searing next time.) 

This summer in the States, my son ordered Massaman at a Thai restaurant and it was the envy of the table.  Lol.  It was SO good!  So of course I had to make it at home, again.

Thai Massaman Beef Curry
adapted from Taste (Australia)

1 tablespoon oil
1 brown (yellow) onion, cut into large wedges
1/3 cup (100g) massaman curry paste
1/2kg (about 1 lb) beef (a tougher cut like round steak) cut into 5cm pieces OR use stir-fry steak
1 garlic clove, crushed
1 tablespoon finely grated ginger or ginger paste (OR use ginger/garlic paste for both)
400ml can coconut milk
1/2 cup (125ml) beef stock
1 cinnamon stick
1 long red chilli, thinly sliced, optional
2 bay leaves
2 tablespoons palm sugar (or sub brown sugar)
2 tablespoons lime juice
1 tablespoon fish sauce
400g potatoes, chopped (about 1 lb)
1/3 cup (45g) roasted unsalted peanuts
Steamed jasmine rice, to serve
Coriander (cilantro) sprigs, to serve
Lime wedges, to serve

SLOW COOKER: Dump all ingredients into the crockpot, except peanuts, rice, cilantro, and lime wedges.  (Can omit the oil.)  Stir together.  Turn crockpot to LOW and cook about 6 hours, or until potatoes and meat are tender. Serve with peanuts, rice, cilantro and lime wedges. 

STOVETOP: Heat the oil in a large heavy-based pan over medium-low heat. Add the onion and cook for 5 mins. Add massaman paste and cook for 1 min or until fragrant. Add the beef and cook, stirring, for 3 mins or until browned. Add the garlic and ginger and cook for 1 min.  Add coconut milk, stock, cinnamon, chilli, bay leaves, palm sugar, lime juice, fish sauce, and potato to the pan and bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is very tender.  Add the peanuts at this point, or use later as a garnish.  Divide the steamed jasmine rice among serving bowls. Top with the curry and serve with coriander and lime wedges.

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Twice-Baked Potatoes

I made these for Valentine's Day, and we liked them so much I made them again a few weeks later.  I had never made them before that.  I don't remember ever eating them before, either.  On Valentine's Day, we grilled steaks, and had salads, etc, but it was too much food.  So the second time, I made these as our main dish.

Twice-Baked Potatoes
adapted from the Kitchn

4 medium russet potatoes* (3 1/2 to 4 pounds total)
Olive oil
6 tablespoons butter, at room temperature
1 cup full-fat sour cream, divided
1/3 cup whole or 2% milk
1 1/4 cups shredded cheddar cheese, divided
1/4 cup scallions, green parts only, thinly sliced
2 tablespoons finely chopped fresh chives
1 teaspoon garlic powder (no-salt)
1 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning

1.  Arrange a rack in the middle of the oven and heat to 425°F.

2.  (*I can't get Russets here, so I just used large yellow potatoes.) Scrub the potatoes well and pat dry. Rub the potatoes all over with a thin coating of oil and season with salt and pepper. Wrap each potato in aluminum foil and place directly on the oven rack. Bake until fork-tender, flipping halfway through, 50 to 60 minutes total.

3.  Place the potatoes on a wire rack. Open the foil packets and let the potatoes sit for about 5 minutes, until they're cool enough to handle but still very warm. Reduce the oven temperature to 350°F.

4.  Cut the potatoes in half lengthwise. To make them easier to handle if still hot, hold in a clean dish towel. Carefully scoop the flesh into a medium bowl, leaving about 1/4-inch of potato and skin as the shell. Place the potato skins skin-side down on a rimmed baking sheet; set aside.

5.  Add the butter and 1/4 cup of the sour cream to the bowl with the potato flesh. Use a fork or potato masher to mash together until soft and well-combined. Do not overwork the potatoes. Fold in the remaining sour cream, milk, 1 cup of the cheese, scallions, chives, garlic powder, salt, and pepper. Divide the filling among the shells, then sprinkle with the remaining 1 cup cheese.

6.  Bake until the cheese is melted and the peaks of the mashed potatoes are crispy, 15 to 20 minutes (with an additional 5 to 10 minutes for potatoes that were made ahead). Serve immediately.

Recipe Notes: 

Make ahead: The potatoes can be baked and filled up to 1 day in advance and stored in a covered container in the refrigerator until ready to bake the second time. Add an additional 5 to 10 minutes to bake time when made ahead.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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First Solo Attempt at Homemade Gnocchi (+ Sauces)

A few months ago, my Italian friend Stefania taught me how to make homemade gnocchi.  It was so easy and fun with her!  I didn't write anything down (she just did it my memory) so this is my attempt at recreating the recipe.  I also made it about three months later.  It was a lot harder without her!  I had my kids helping me roll everything out though, and they cut it, too.  Then I cooked batches on the stove and they were able to choose from a butter/fresh sage sauce, or tomato Parmesan (Grana Padano).  I took some pics I'll share. I'm no expert at this, so the recipe isn't exact.  Just like making bread dough, you may have to add more or less flour.

Homemade Gnocchi
from my friend Stefania

2-3 pounds yellow, waxy potatoes, cooked, peeled
1/2 cup flour; may need more
1 egg
salt and pepper
olive oil

1. Boil potatoes whole, let cool a few minutes, and peel the skin off.  (May use a pressure cooker; cutting up potatoes first, but I won't include instructions on that since I am not familiar with them.) 

2.  While still warm, run peeled potatoes through a ricer or spaetzle maker (what we used).  Add the other ingredients and mix with your hands until the dough is smooth, like playdough, and a little tacky still, but not sticky.  (The dough needs to hold together in boiling water but not be tough.  If you're unsure if it will hold together, boil one piece in a little pot and see if it holds. We had to add a LOT of flour to ours.)

3.  On a floured table, board, or cloth, roll into ropes, as big or little as you want.  I like little ones. Cut into bite-size pieces.  If desired, you can roll pieces on a fork or special board to make ridges. (Look this up on Youtube if interested).  

4.  Cook batches in boiling, salted water until they float.  Lift out with a slotted spoon.  Serve with favorite sauce immediately. (Ideas below.)

Butter-Sage Sauce

Salted butter

Fresh sage leaves

1.  In a small saucepan, melt butter (I used 1/2 cup).  Add fresh sage leaves and cook a little until the sage gets a bit crispy and the butter is infused with sage flavor.  Spoon over fresh cooked gnocchi and top with freshly grated Grana Padano or Parmesan cheese.  

Tomato-Grana Sauce

adapted from Yea Dad's Home

2 x 14.5 ounce cans crushed tomatoes (or 1 big can)
1/3 cup cream
1/2 cup Parmigiano or Grana Padano cheese, shredded
a few fresh basil leaves, cut into strips

1.  Combine in a medium saucepan and heat until it starts to bubble.  Serve over fresh gnocchi with extra cheese on top.  If sauce is too thick, thin with some pasta water.

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Cheesy Vegetable Chowder

This was a hearty and satisfying chowder.  It combines broccoli-cheese soup and potato soup, while adding some extra veggies in.  I had to make it when I saw it!  The soup turned out a little too thick for me, so I'll include some changes in the recipe, below, like omitting the cream and adding an extra cup of broth.  

Cheesy Vegetable Chowder

adapted from Cooking Classy

5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic, minced
4 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 1 large head)
1/4 tsp dried thyme
Salt and freshly ground black pepper
5 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

1.  In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.

2.  Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm. If soup thickens too much, add extra milk to thin.  Taste for salt.  

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