Gnocchi

For Christmas, I was given a fabulous cookbook, Culinaria European Specialties. The book is beautifully illustrated, rich with regional history, and fantastic recipes. I was so excited to to dive into this book and try something, it was difficult to narrow down the choices. Finally, after reading it twice--like a great novel--one recipe kept jumping out at me...Gnocchi, little dumplings. I've heard of it. I've been told about it. Friends have gushed over the sublime texture and subtle flavor. I've also heard that it's difficult to make. I've never had it...until now. I couldn't wait to jump right in and tackle this elusive pasta. Now, typically, pasta ranks about 4th on my list of starches. Potatoes and bread vie for first place followed by rice and then pasta. So, pasta made of potatoes--I was all over it.

Not knowing how the finished product was supposed to turn out, I relied heavily on the descriptive narratives of my friends: light, "fluffy", won't stick to your mouth. Okay...where do I go with THAT? Only one answer...onward. I served mine with a sage butter and parmesian cheese, but that seemed a little light for the pasta. Next time, a tomato based sauce.

Gnocchi di Patate

3 lbs mealy potatoes (I used Russets)
2 eggs
Salt
2 1/2 cups flour

Boil the potatoes in their skins until soft. Drain, leave until cool enough to handle, then peel and mash (I used a food mill with a medium sized disc). Mix in the eggs and salt and then add the flour and knead int a dough.

Divide the potato mixture into 10 equally-sized portions and roll each portio into long strings as wide as your thumb. Cut up the dough string into pieces of about 1" in length and dust with flour. Using the back of a fork, pattern the pieces with the typical ribbed gnocchi design.

Cook the gnocchi in moderately sized portions in boiling salted water.  They are done when they rise to the surface. Remove from the water with a slotted spoon and drain well.  Serve with sage butter or a tomato or meat sauce.

Tip: The amount of flour needed depends on the kind of potato used. New potatoes are unsuitable for gnocchi, as they absorb far more flour than older varieties.

Confetti Macaroni Salad

My girls love pasta. Not as much as potatoes, but mac n cheese is a big hit...and so is spaghetti (which I'll post later!). But, on a hot summer holiday, macaroni salad is a refreshing treat...especially when it's colorful and full of a variety of flavors and textures. Did I mention that we hate boring food? Well, this salad has a lot of flavors and colors. That's how it got it's name. It's best when it's been allowed to develop overnight, but don't worry if you want to dive into it right away.

Confetti Macaroni Salad

1 lb small shell macaroni

2 hard boiled eggs
2 ears roasted corn
2 green onions, chopped
6 stalks celery, chopped
1/2 small red onion, diced
1 small jar roasted red peppers, drained and chopped
1 small can sliced black olives
1/2 lb sharp cheddar cheese, shredded

Dressing

12 oz. light sour cream

16 oz. light mayonaise
3 TBSP apple cider vinegar
2 tsp. fresh ground pepper
1 TBSP salt
1 1/2 tsp mustard powder
2 tsp garlic powder
1 1/2 tsp fresh garlic, diced
Cayenne Pepper-to taste

For the salad, cook macaroni according to package directions. Cook eggs and corn. To roast corn, place corn still in husks in a preheated 350 degree oven for 20-25 minutes. You want it to be crisp-tender. When done, peel back the husks and remove silk. Rinse well. Remove the kernals and place in a medium size bowl. Add vegetables to this bowl as they are prepared. Remove macaroni from the water when just tender and rinse under cold water until cool. Drain completely. Peel and dice eggs. All ingredients should be at room temperature when assembled together. Place everything in a large mixing or serving bowl; one with a lid/seal is ideal.

In a seperate bowl, add together all ingredients for dressing. Taste. Make adjustment according to your liking. I like mine a little less salty and with a little "zip". When thoroughly mixed, add to salad and blend well, making sure all pasta is coated and all ingredients have dispersed through the salad. Refrigerate at least 2 hours if possible...overnight is best.

Serve cold.