Chestnut Gnocchi

I am in love again, this time is not a man, but my new blue and white racer, the third one since June… but what can you do, I had to find “The One”.  Anyway another thing that makes me very happy nowadays is that I am searching for the best RTW tickets, although with all these possible destinations the choice is rather difficult. Monday Fabrizio came back from his trip in Iceland, what a place by the way, would love to go there too, but maybe when I will be back, and so while watching is pictures we had this amazing gnocchi made with chestnut flour and “pimped up” with mushroom sauce. Now this is a quite an autumn dish back home, but in Ireland at last today is autumn so is the perfect dish.

Shopping List

For the dough

500 g of chestnut flour

200 g of ricotta cheese

200 g of plain white flour (I used gluten free plain white flour)

1 egg

Water

Salt & Pepper t.t.

For the sauce

250 g of portobello mushrooms

100 g of button mushrooms

30 g of dry mixed mushrooms (dry mushroom give that extra mushroom taste, I love them)

200 g of Philadelphia light or cream

100 g of parmesan

35 ml of white wine

50 g of white onion

1 clove of garlic

Parsley

Extra-virgin olive oil

Salt & Pepper t.t

Let’s get on with this

1. In a bowl combine the two flours and the salt, then add the egg the ricotta and a bit of water until you get a quite soft dough
2. Then roll the dough into big rolls and then cut them in small fairly regular cubs, place the cubes on a floured surface and cover them with a cloth, I don’t think there is a need to do so, but my grandma used to do it all the time with the fresh past so when I am not in a rush I do it too
3. In the meantime chop the mushroom and place the dry mushroom in a bit of boiling water so that they become really soft, you then can use the water to cook the rest of the mushroom
4. In a frying pan add some extra-virgin olive oil and then fry the onion and the garlic until translucent then add all the other fancy mushrooms, the wine and cook until tender then add the finishing touch, cream cheese and cook for another  minute
5. In a large pot bring approximately 1.5 liter of water to boil and add salt, then gently “throw” some of the gnocchi, when they are floating they are ready
6. Then with a scoop colander “pick-up” the gnocchi and gently place them into a big bowl or another pot
7. Then add then add the sauce and mix it thoroughly then add some parmesan, that is good and always adjust everything
8.  

Voilà Ready … Happy Autumn Day

Gnocchi Time

“Wanna Free phone , Free Internet”...I had to scream this for few hours today in DIT in Aungier street…was nice, but I did not get anyone to sing in for the offer, ah well you cannot have everything can you? But sure I had a laugh!

Now is almost time to go for a pint…! Just to get ready for this St. Patrick week-end! You kind of need to put the basis, if you want to last past 10 o’clock!!  For the last two years I was away so I am looking forward to be in Dublin this St. Patrick! Two years ago I did pass out at 10 so my mission is to get pass that! Today in the Blue House the topic is whether German girls in the October fest gears are hot or not?
My flat mate and our guest obviously agreed me and Magda did not disclose our opinion ;-)

Today I made  gnocchi, now what I wanted to do was to make ravioli made from flour and potatoes and filled in with courgette, pinenuts and onion sauce…but the dough was to wet so I turn them into massive gnocchi! But they were very nice too!

Shopping List

500 gr. potatoes

100 gr. of with flour

1 egg

Salt & Pepper t.t

Sauce

1 courgette

1 onion

1 clove of garlic

200 gr. of passata sauce

Oregano

Let’s get on with this

1.      Boil the potatoes until tender

2.      Mash the potatoes, add the flour and the egg and mix with your hand until you get a nice firm but not too dry dough

3.      Meanwhile gently fry and onion and garlic and add the courgette and cook for 5 minutes then add the sauce and cook for another 5 minutes then add the herbs and the pinenuts

4.      Spread some flour on the table or wherever you are going to work the dough and make little or small roll of dough

5.      Cut the roll in to small pieces

6.      Wait for the water to boil add salt and carefully “throw” the gnocchi in

7.      When they will come up they are read

8.      Place them into a plate or a bowl and pour over the sauce of your choice add cheese

And Ready!!!

Butternut Squash Gnocchi

Butternut squash gnocchi are one of these dishes that I love, a bit like all food I eat. But this in particular reminds me of home. Butternut squash gnocchi were the first on my "request list". I always have one when I go home! Now, that I have learned how to make it myself, for some reason before I thought I would not be able to make it, but they are actually quite easy and quick, they are ready in few minutes, once the butternut squash is ready of course!

Shopping List

600 gr. of boiled or roosted butternut squash

150 gr. of all purpose flour

100 gr. of parmesan cheese

1 egg

25 gr. of butter or 2 tablespoon of olive oil

10 leaves of sage

Few amaretti (optional)

Seasoning to taste

Lets get on with it

1.     Boil the butternut squash or place it in the oven as you prefer until soft

2.     Peal it and smashed it, using one of this lovely kitchen appliances for mash, or with a fork if you like me do not have any useful instruments

3.     Add the egg , the parmesan and the flour salt to taste, mix them together until you get a quite soft mixture

4.     Use the water of the butternut squash and bring it to boil (add. Salt)

5.     Using two tablespoons make gnocchi and pass the mix from one to another one and then release them into the water, you can use a sac-à-poche , if once again you have fancy stuff

6.     While the gnocchi are cooking in a saucepan melt butter, garlic and sage

7.     Place the gnocchi in a tray and poor over the sage and butter sauce, cover with crush amaretti and parmesan and place them in the oven for few minutes

Ready, Steady go…ready to taste these mouthwatering butternut squash gnocchi, I am certainly ;-)