Our First Cooking Adventure

Last week, we began our 8 week adventure in the kitchen. Izzy, Lydia, and Emma learned how to make Gnocchi al Francese and homemade tomato sauce with renown chef Sally Vargas. Needless to say there were a few bumps in the road, including overcooking our first batch of gnocchi so that they all fell apart and mushed together (mmmmmm ... Emma still ate it). What we discovered through this is when cooking gnocchi its important to have a deep pot and take the gnocchi out as soon as they rise to the top. The reason for the deep pot is so that you can actually distinguish between the gnocchi that have risen to the top and the ones that have not, giving the pasta enough time to cook.

Below is the recipe we used from "The Tao of Cooking" by Sally Vargas.

2 pounds (3 to 4 medium) russet potatoes (Idaho baking Potatoes), unpeeled
4 tablespoons (1/2 stick) unsalted butter, cut into several pieces
1/2 cup milk
3/4 cup all-purpose flour
2 large eggs
Salt
Pepper
Tomato Sauce (recipe sauce)
1 Cup grated Swiss or Gruyere Cheese

1. Preheat the oven to 350 degrees F. Fill a large pot with about 3 inches of water and bring it to a boil. Turn down the heat to a simmer while you complete steps 2-5. Generously butter a large, flat baking dish.

2. Cut the potatoes in half if they are large and place them in a medium saucepan. Cover them with cold water and set the pan over medium heat. Bring the water to a boil and cook the potatoes until they are tender, about 10 minutes. Drain and peel the potatoes while they are still hot. Spread them on a pie pan and put them in the oven to dry for 4 to 5 minutes. (The dryness is what keeps the gnocchi light).

3. Meanwhile, combine the butter and milk in a medium saucepan and bring the milk to a rolling boil over high heat. When the butter has melted, remove the pan from the heat and add the flour all at once. Beat vigorously with a wooden spoon until well mixed. Return the pan to medium heat and cook, stirring constantly, until the dough pulls away from the sides of the pan.

4. Remove the pan from the heat and stir for 2 to 3 minutes to cool the mixture slightly. Beat the eggs one at a time, incorporating the first egg completely before adding the second one. The dough will separate and look slippery, but it will come back together. It will be stiff and sticky.

5. Remove the potatoes from the oven and transfer them to a large bowl. Mash with a potato masher until no longer lumpy, or pass them through a potato ricer. Do not overmix or the potatoes will become gummy. Stir in the remaining 1/4 cup flour and when it is incorporated, stir in the pate a chou (eggy dough).

6. Add a large pinch of salt to the simmering water and begin dropping the dough into the water by rounded teaspoons. The gnocchi are done as soon as they rise to the top. Remove them with a slotted spoon and place them in the buttered baking dish.

7. Turn on the broiler and heat the tomato sauce. Pour the sauce over the dumplings and top with grated cheese. Place the baking dish under the broiler and heat just until the cheese melts. Serve immediately.

(To use a pastry bag: Fit the bag with a 1/2-inch plain tip. Fill with with the gnocchi mixture and rest the edge of the tip on the side of the pan of simmering water. Squeeze the bad with one hand and cut through the snake of dough at 1-inch intervals with a paring knife with the other hand.)



The World's Simplest (and tastiest) Tomato Sauce

2 Cans of "La Bella San Marzano" Brand Whole Tomatoes
3 Cloves of Garlic

Squeeze the whole tomatoes so that they break up. It is best to use whole tomatoes because they 1) come in a great tomato liquid and 2) tend to be softer.

Thinly chop the garlic and throw them into a lightly oiled, medium heat saucepan. Add the tomato mixture and let it simmer for a while.



Hope you have fun, trying this meal!!! It's delicious!

Stay tuned for further messy adventures!