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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Gnocchi with Blue Cheese, Spinach, and Bacon (or Pancetta)

This is a new favorite dish of mine.  I made it once because it looked easy, and was blown away by how much I loved it.  Sadly, none of my kids like blue cheese, but my youngest did eat some of this.  My husband and I enjoyed this, and the leftovers are good warmed up.  The first few times, I used bacon, but the last time I made it, I used a small package of cubed, smoked pancetta and it was way easier and tasted just as good (I think).  I'm not sure if one can buy the small packages like that in the States, but it's a good option for those who live in Italy.  (Pic of the small package at the end of this post.)  The pancetta is easy because it's already cubed, and it contains a lot less fat than bacon, so there's less draining of the fat. I actually had to add some olive oil last time I made it to get that one tablespoon of fat.  I got this recipes from the Kitchn- I really love a lot of their recipes.  

Gnocchi with Blue Cheese, Spinach, and Bacon (or Pancetta)

adapted from The Kitchn

6 slices bacon (about 6 oz- OR 4-6 oz of cubed, smoked pancetta)

1 pound fresh, shelf-stable, or frozen gnocchi (I used fresh)
1/2 cup low-sodium chicken broth
2 cups packed baby spinach (about 2 ounces) (I roughly chop with clean kitchen scissors right in the glass measuring cup)  
1/2 cup crumbled blue or gorgonzola cheese

1.  Cook the bacon or pancetta over low heat in a large skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon. Drain all but about 1 tablespoon of the fat from the pan.

2.  Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. (My fresh gnocchi only take 2-3 minutes; are done when they rise to the top.)  Reserve 1/2 cup of the pasta water, then drain.

3.  Add the gnocchi to the skillet over medium-high heat and cook, stirring occasionally, until golden-brown, 1 to 2 minutes. Add the reserved pasta water, broth, and spinach, and cook, stirring until the spinach is wilted, about 1 minute. Remove the pan from the heat. Add the cheese and reserved bacon and stir to combine. Cheese will melt and form a nice sauce with the liquid already in the pan.  

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Sheet Pan Roasted Gnocchi & Veggies

We loved this gnocchi dish.  Well, the veggie-lovers in my house did.  I can't speak for the rest.  It was so quick and easy to put together, especially using refrigerated fresh gnocchi from the store.  It's super wonderful when you make it, but the leftover gnocchi got mealy, unfortunately.  Maybe using homemade gnocchi would help with that problem.  But then it's not quick and easy anymore! Lol.  The leftover veggies are great, at least. 

Sheet Pan Roasted Gnocchi & Veggies

adapted from the Kitchn

1 pound fresh, shelf-stable, or frozen potato gnocchi
1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
1 pint grape or cherry tomatoes
1 small red onion, cut into 1-inch chunks
4 cloves garlic, smashed
1 teaspoon coarsely chopped fresh rosemary leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh basil leaves
Grated Pecorino Romano or Parmesan cheese, for serving

1.  Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

2.  Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

3.  Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

4.  To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

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Gnocchi Ricotta with Sage Butter

These lumpy bumpy shapes were some of the best things I've ever eaten!!  Ricotta gnocchi- where have you been all my life??!  They were incredibly delicious and so easy to make!  So much easier than potato gnocchi.  You just quickly stir ricotta, eggs, flour and parmesan together and drop little scoops into salted, boiling water.  When they float to the top, scoop them out and deposit them right into a skillet with butter and fried sage leaves.  SO GOOD!!!  (I'm wondering if I could use my smallest cookie scoop next time instead of two spoons....)  I even accidentally cooked some of the gnocchi too long in the butter, and they turned crusty on the bottom.  Those were good too! Lol- I thought I had ruined them.  Try these- such an easy alternative to potato gnocchi.  I made these with my daughter and I think they're easy enough for teens to make by themselves. 

Gnocchi Ricotta with Sage Butter
adapted from the NY Times, via Seattle Times

One 15-ounce container ricotta cheese, preferably whole milk (I used 16 oz- it was fine)
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves.

1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.

2. Place the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.

3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

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Laghi, Italy

Back in the fall of 2019, we took a last-minute, spur-of-the-moment day trip to Laghi, Italy.  It's not far from us, but worlds away in that it's a pristine, quiet town in the foothills of the pre-Dolomites.  I'm a member of a local Facebook travel group, and a few people there had mentioned it.  The town is tiny, tiny, and is flanked by two small lakes (Laghi is "lakes" in Italian.  We parked and took a nice serene walk around the lakes, then tried the only restaurant in town for lunch.  (Trattoria Dalla Santa).  We actually stopped in to the restaurant before our walk to ask if they could seat us, since there's 6 of us.  They told us to come back in an hour, so we did. 

It was a beautiful, slightly cool fall day, and our family all enjoyed the stroll around the outskirts of Laghi.  Afterwards, we really enjoyed eating at the Trattoria.  Their specialty is homemade pasta with a choice of three sauces.  Gnocchi is really good there, as the right kind of potatoes grow in the foothills of these mountains.  I got their homemade gnocchi with sage-butter sauce.  It was so good!  I hope we can go back to visit this beautiful place sometime soon., as soon as this craziness is over.

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Sausage, Gnocchi & Spinach Soup

I loved this soup.  I made this forever ago- just now getting around to putting in on here.  I had recently made this really similar soup, using potatoes instead of gnocchi.  Right after that, my co-worker brought this gnocchi soup to work, and then a few weeks later, to a work meeting.  It tastes the same as my potato version but I love the gnocchi in there in place of the potatoes.  Plus opening a package of gnocchi is easier than cutting up potatoes.  Lol. 

Sausage, Gnocchi & Spinach Soup
adapted from my co-worker and here

16 ounces Italian sausages (I used hot ones) cut up/crumbled
1/2 medium onion chopped
2 cloves garlic minced
1 teaspoon Dijon mustard
1 dash Italian seasoning
4 cups chicken broth
1 pound potato gnocchi
3 cups packed fresh spinach, chopped into bite-size pieces
1 cup heavy/whipping cream
Salt & pepper to taste

1.  Sauté the sausage over medium-high heat for 5 minutes, stirring occasionally, until the sausage is browned on all sides. It probably won't be necessary to add oil.  If there is a lot of grease in the pan, drain.  Add the onion to the pot and continue to cook for another 4-5 minutes.  Stir in the garlic, Dijon mustard, and Italian seasoning, and cook for 30 seconds.

2.  Add the chicken broth and gnocchi to the pot. Increase the heat to high and bring the soup to a simmer. Lightly simmer for about 5 minutes. 

3.  Add the kale and cream and let the soup heat through.  Season with salt & pepper if needed.  Serve. 

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Gnocchi in Creamy Tomato Sauce

I loved this quick and easy gnocchi dish.  I have access to such good fresh gnocchi here, I don't think I'll make my own again for a while.  Lol! You cook everything on the stovetop here.  I used my biggest cast-iron skillet and doubled the recipe.  No need to pre-cook the gnocchi here; it cooks right in the sauce.  Love it!

Gnocchi in Creamy Tomato Sauce
adapted from Salt and Lavender
(easily halved- just pick one can of tomato products)

1 tablespoon olive oil
1/2 medium onion chopped finely
1/2 cup dry white wine, red wine, or chicken broth
1 heaping tablespoon Dijon mustard
3-4 cloves garlic minced
1 teaspoon Italian seasoning
1 (about 14 oz) can diced tomatoes with juices

1 (about 14 oz) can tomato sauce

1 cup (can use less) heavy/whipping cream

2 pound uncooked fresh potato gnocchi
1 small handful fresh basil torn or chopped
Salt & pepper to taste
Freshly grated parmesan cheese (optional) to taste

1.  Add the olive oil to a large skillet on medium-high heat. Sauté the onion for about 5 minutes (ok if it's lightly browned). Add the white wine, Dijon mustard, garlic, and Italian seasoning. Stir until you've got a smooth mixture and let it cook for about a minute (wine will evaporate).

2.  Add the diced tomatoes, sauce, cream, and gnocchi (do not pre-cook gnocchi). Wait until it starts to lightly bubble again, then reduce the heat to medium and cover for 5 minutes, stirring occasionally (so it doesn't stick to bottom).  

3.  Give it a good stir, and add the basil and season with salt & pepper. Let it cook for another couple minutes to ensure the gnocchi is fully cooked and the starch thickens the sauce up a bit more.  Stir in parmesan (optional) or sprinkle it on top. Serve immediately.

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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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Pula, Croatia

Happy Easter! Today we grilled steaks, had Ranch Potato Casserole, a cucumber salad, roasted asparagus and strawberry pie.

Way back in October, we took a weekend trip to Pula, Croatia.  Pula is known for its Roman Arena. We stayed at an AirBnB super close to the arena.  We visited the arena, walked around Pula's oceanfront and marina, visited an outdoor market, and went out on a boat trip with the AirBnB owner's father.  Some of my family went swimming in the sea, but it was too cold for me.  They loved it though. Then we went to a very good and cozy restaurant that the owner recommended to us. (These are only phone pics; I forgot my big camera.)

Every morning, the owner's grandmother, Marija (Maria), brought us homemade pastries.  So good!

 Above: the Temple of Augustus. Below, Twin Gates- once the entrance to the city.  

 Above & below: Views from the boatride.

Above, trying the local olive oil at a very good restaurant, Alla Beccaccia.  Pula is on the Istrian Peninsula, which is well-known for producing very good olive oil.  Below, my wild game and gnocchi dish.  This region of Croatia has food influences from Italy, but they put their own spin on it. 

 We looked for an olive oil farm and finally found this random one.  It was SO good and they were harvesting the olives when we were there.  This guy filled up a few fresh bottles for us and we were on our way.  I mention the olive oil in the bottom of this post about Croatian soup.  

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Sagra del Broccolo Fiolaro

Two chefs perfecting the Gnocchi di Broccolo Fiolaro.

Nearby Vicenza, Italy, is the small town of Creazzo, where a special green grows.  This vegetable, called "Broccolo Fiolaro", dates back to Roman times and almost became extinct (because farmers were growing imported veggies instead) until farmers in Creazzo brought it back.  Now, it's only grown in the hills of Creazzo, and is what would be considered an "heirloom vegetable" if it was grown in the US.  It has quite a large local following- and its very own Sagra, or Festival, that is two weeks long!  You can buy this all around Vicenza right now, and it is also featured in local restaurants.  The harvest time is from November-February.  The broccolo is sweet and not bitter at all, and very good for you. I like to buy it at least once a week this time of year and cook it at home.  I'll share my "recipe" for that next week.

We attended the Sagra twice this year- once on Risotto night, and then again on Gnocchi night.  On Gnocchi night we took some friends with us for their first Sagra experience.  (Pictured below is the Gnocchi; above is a Broccolo Fiolaro plant.)

We love going to local Sagras and experiencing new foods and the Italian culture.  It's also nice to have a Sagra in January, as most of them fall within Spring/Summer/Early Fall.  Sagras usually have music or some entertainment later in the evening.  We usually have the kids with us, so we haven't often stayed long enough to enjoy that.  Maybe in a few years when everybody's older.

Broccolo Fiolaro on display at the Sagra.

Huge skillet of gnocchi!!!

People enjoying the Sagra.

Two pics above; Risotto night!!

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