Green Bits Potato

A classic Italian dish, potato gnocchi is a simple gourmet recipe that requires only a few ingredients including potatoes, egg yolk, flour, and Parmesan cheese. The gnocchi is dressed with pesto sauce made with fresh basil, garlic, and olive oil. His potato dumpling makes a fun snack, appetizer or side dish to Italian meals or maybe even become one of your favorite gourmet recipe. This also makes a delicious substitute to the regular mashed potatoes and a healthier alternative to French fries.

You can make the pesto sauce ahead of time so that it develops in flavor as the ingredients meld together. In making the gnocchi, the potatoes are boiled, peeled, and then mashed and combined with whole eggs, flour, salt, and Parmesan. You can also flavor the gnocchi with nutmeg for a bit of spice. The ingredients should be well combined until you get a smooth and even consistency. Use a potato masher or a fork to get the desired consistency. You can also pass the boiled and peeled potatoes through a sieve to get any lumps out. Use the back of a spoon or a spatula to press out the mashed potatoes.

The potato mixture is rolled out and sliced into balls, dusted with a bit of flour and cooked in boiled salted water. While it sounds simple enough, making gnocchi requires technique so as not to ruin it. Done wrong, it might turn out soggy or rubbery. The timing is crucial when cooking the potatoes or they may end up crumbly. The potato dumpling should be delicately handled and shaped. Use a sharp knife to cut the rolls into soft pillows. Press the lines of the fork on the surface pillows with a light yet confident touch. Press down on the fork against the pillow with your thumb. The dumpling should form into a semi-C shape with ridges on the surface where the pesto sauce will stick.

Ingredients

1 1/3 lbs. potatoes (with skins intact)

1 egg yolk

2/3 cup flour

1.8 oz. Parmesan cheese

nutmeg

pistou (fresh basil, garlic, olive oil)

1. Pour olive oil in the blender and add the garlic first and then the pine nuts. Blend. Add the basil and then the Parmesan cheese. Pulse very quickly and place in a bowl then set aside.

2. Boil the potatoes in water with the skin still on until tender. Peel them after cooked and mash them with a fork in a large bowl. Add flour, whole eggs, some salt and Parmesan. Blend all the ingredients well until you get a smooth and even consistency.

3. With some flour, roll the dough in the shape of bread sticks. Using a fork, press the surface lightly to make ridges on the surface. Cook the dumplings in boiling water with nothing but salted water. Cook for just one minute. When the gnocchi floats to the surface this means they are done.

4. Drain gnocchi, arrange them on a plate and dress them with some pesto sauce.

Modernday Crunchers

In this super simple recipe new potatoes are seasoned with olive oil, dried thyme, dried sage, garlic, salt and pepper. This recipe adapted from Simply in Season by Mark Beach and Julie Kauffman makes an excellent side dish to roast chicken, turkey, grilled meats or fish. You can use either white or red new potatoes to make crunchers. Crispy and golden brown on the outside, with an aromatic flavor of herbs and a refreshing flavor, the potatoes are tender and fluffy inside.

New potatoes are simply young or immature potatoes that have wispy skins and waxy and crisp texture. Even after long hours of cooking and don’t turn into mush and they keep their shape well. Because their sugar has not been converted to starch they are also sweeter than the fully-grown potatoes. They are often used to make potato salads or added to salad greens, but are not the best kind to use for making mashed potatoes. In this recipe, the new potatoes are baked in the oven until nice and crunchy with a golden color. There is no need to peel new potatoes because their skin is very thin. When roasted or baked, the skin becomes crisp and delicious. It also contains a lot of nutrients. There is also no need to slice them since they are relatively small, and you can cook them whole. You can always check out some great recipes on the go at Gourmandia.ca.

Opt for those that are firm, dry and free of blemishes when choosing new potatoes to make this recipe. Wash the new potatoes well, rinsing away any dirt before seasoning with the oil and herbs. To get rid of any stubborn mud or dirt lodged in the crevices of the potatoes you can also use a soft kitchen brush. Clean the potatoes gently and try not to damage the skin. Cut off any green parts and cut away any eyes.

Ingredients

1/3 cup olive oil
1 teaspoon dried thyme
1 teaspoon dried sage
1 garlic clove, minced
¾ teaspoon salt
½ teaspoon pepper
16 small white or red new potatoes, washed and dried

1. Preheat the oven to 375 degrees F. In a large container with a lid place the oil, thyme, sage, garlic, salt, and pepper. Add the potatoes and secure the container lid. Then shake the container to coat the potatoes with the oil mixture.

2. Onto a baking sheet brush some oil and lay the potatoes on top. Bake for 20 minutes. Turn the potatoes over. Bake for another 20 minutes.