Photo Heavy

If you want, go back one entry and click on the link to the Gnocchi recipe that I linked to. Keep it open in a separate tab (you do use Firefox, right???) so that you can refer back. This one is gonna be photo-heavy, with little room for explanation. We'll do our best.

(Meyer) Lemon Gnocchi
"1 pound of potatoes peeled and cut into 2-inch dice."








"Shake over moderately high heat until dry...Rice the hot potatoes in an even layer..."
(Sorry, homey don't own a ricer. BUT, I have a food processor with a grating blade. Last time, Jesse and I pushed the potatoes through a sieve, and that sucked. So this time, the foodpro had its way with the potatoes, and it worked fine. Just make sure they're VERY dry before you start)



"...whisk together the egg yolks with the lemon zest, 1 teaspoon of olive oil, and the salt, and pour over the potatoes..."






"...Gently roll the dough into four 1/2-inch-thick ropes. Using a sharp knife, cut each rope into 1/2-inch pieces. Roll each piece against the tines of a fork to make ridges...cover with plastic wrap and refrigerate."






Paraphrasing the rest, you cut almost a stick of butter into a half-cup of chicken stock, and whisk to make a sauce. Boil the Gnocchi for 2 minutes (about a minute, they'll float, boil 1 minute more) then let them cool, and sautee them in butter.
Really let them pick up some gorgeous color. It'll help them taste better and look prettier.



Then, it's just a matter of adding some chopped parsley to the sauce, and dousing the gnocchi in said sauce. The result is supposedly 8 appetizer-sized portions. But we? We don't need no steeenking appetizers!!!
NoM NOM NOM!!!!
100 posts in. Thanks for reading, kids. I'm hoping to branch out, try some new things, eat som new foods. We're having fancy nibbles/tapas for the Oscars when Leah comes to play, so there's that!! And now, it's getting warm again. We'll have summer and cookouts and beach trips and all sorts of fun stuff to look forward to. GLEE!!!