Sunday, July 31, 2016

The Chicken or the Egg?

We're having some Germans over for dinner so we got some potatoes...

Or maybe it was that we had the potatoes so we invited some germans?

Nah, it's just a coincidence that Mila and family are coming for a visit the day after David and Franco did the potato harvest.

Feel free to send creative potato recipes our way.  Yesterday I had a boiled potato for lunch and David made au gratin for dinner.  I have a feeling that eating potatoes will be a bit like harvesting potatoes....seriously awesome for the first couple and then some rapidly diminishing returns.


  1. Gnocchi di Patate

    1 carrot
    1 Celery stalk
    1 small onion
    10 oz (315g) fresh or canned tomatoes, peeled and seeded
    2 oz (60g) pancetta
    3 oz (90g) butter
    10 oz (315g) beef tenderloin cut into cubes
    1/4 cup (60 ml) dry white wine
    salt and freshly ground pepper
    1 cup (125g) freshly grated Parmesan Cheese

    2 lb (1kg) baking potatoes
    1 3/4 cup (220g) all purpose flour
    1 egg

    You know the drill for the Ragu

    For the gnocchi:
    Boil the potatoes in their skins until tender. Drain and peel them. Put potatoes through a food mill held over a board or other work surface OR mash potatoes well. Add the flour, gather the mixture into a mound and make a well in the center. Break the egg into the well, add salt and knead until the mixture forms a smooth, firm dough.

    Cut it into pieces and use the palm of your hand to roll each piece into a long sausage shape. Cut these into 2/14 inch (3cm) cylinders, separating them. Roll each of the gnocchi over the concave part of a grater or the prongs of a fork, press down lightly with your thumb, and drop them onto a floured board.

    Cook the gnocchi a few at a time in boiling salted water, lifting them out with a slotted spoon as soon as they rise to the surface. Spoon the sauce over them, dot with butter and sprinkle with Parmesan.
    Serve at once.