Wednesday, October 14, 2009
Wednesday: Om gnom gnom
Whole-wheat purple potato gnocchi with heirloom tomato sauce and sauteed squash blossoms.
This was a bit of a fuss for a weeknight meal, but the results were worth it. We haven't made gnocchi from scratch for probably four years now, so it was about time. They aren't actually technically difficult to make: you just steam potatoes to soft, then mix with flour and one egg and knead till you have a dough. You then roll out the dough and cut into small lengths; finally you drop each piece (gnoccho?...) into boiling water and let it cook until it floats to the top, at which point you fish it out. So, as you may guess from the above, the real problem with them is that they're a bit time-consuming. (Plus you still need to make a sauce to go with them, after all that!)
This is also the first time we've used squash blossoms in anything but our standard fried blossom recipe. They were tasty this way - soft and zucchini-like in flavor.