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Tuesday, March 8, 2011

Potato Gnocchi and Roasted Root Vegetables

This recipe was from my Valentine's Day Menu, but is easy and fast and could be done nearly any weeknight (where you don't get home toooo late or aren't toooo tired). It would also be a nice weekend meal since it actually takes longer to make the red sauce than it would to make the gnocchi.

Sage Potato Gnocchi
Serves 4

3 small/medium russet potatoes
1 cups white whole wheat flour
Egg Replacer (equivalent of one egg)
1 tsp. salt
1 tsp. ground black pepper
2 to 3 Tbs. vegetable oil, optional
1/2 tsp. Dried sage, or to taste

Peel and dice potatoes. Put in a glass dish with water to cover or nearly cover. Bake in the microwave approximately 7 - 10 minutes, or until soft. Cool approximately 10 minutes.
Drain and mash potatoes until no lumps remain. Add in flour, egg replacer, salt, and pepper. Mix thoroughly. Add water, a tablespoon at a time, if needed, to help the dough stay together better.
Divide dough into two equal balls.

Using a floured work surface, roll 1/2 of one dough ball into one long strand, approximately 3/4" thick. Slice the strand into approximately 1" pieces and place aside. Continue with remaining dough until all has been used.

In a large pot of boiling water, drop about 1/2 the gnocchi into the pot and cook until they rise to the surface, 2 - 3 minutes. Transfer to a bowl or plate and cook remaining gnocchi.

Heat oil in a large cast iron skillet or other skillet. Once oil is hot, add in sage and cook for 1 minute. Drop in gnocchi (just enough so skillet is full, but not overcrowded).  Cook gnocchi until it has browned, approximately 3 - 4 minutes, and then turn pieces over and cook the other side for a few minutes more.

Put gnocchi on serving plate with some marinara sauce either on the side or on only some of the gnocchi. It's good on it's own, but it's fun to dip, too!

I served this with roasted beets and butternut squash topped with a chiffonade of basil and a sprinkling of toasted pine nuts.

More later!! :)