Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


Gnocchi and Alfredo

I love gnocchi! And it’s all Giada de Laurentiis’ fault! 🙂
Last night I made a big match of mashed potatoes and pulled about 3 cups of potatoes to the side before adding butter, milk and salt and pepper to make traditional mashed potatoes. To make gnocchi, which is basically a pasta-like dish made out of potatoes, you add eggs and flour and roll it out.
The recipe I use is from Giada’s book “Everyday Pasta.”
For lunch today, I warmed up some alfredo sauce I had leftover from a fettuccine dish I made with kale, mushrooms and tomatoes several days ago. Oh, so wonderful! The alfredo recipe is from Easy Everyday Cooking, a recipe subscription service I used several years ago. I still use the recipe cards to this day.
If you tend to make a lot of mashed potatoes, how about giving this recipe a try. Below is the recipe from the book, but here’s a similar Giada gnocchi recipe here. I’ve also included the alfredo sauce below, which is good but doesn’t have garlic, which I thought every alfredo sauce had.
Gnocchi
3 cups of mashed potatoes (24 oz.) (maybe 2 medium or large potatoes)
1 egg
1 tsp. salt
1/2 tsp. pepper
3/4 cup flour
1/4 cup parmesan cheese (optional)
After the potatoes are boiled and mashed, mix in the egg, salt and pepper. Then add in the flour and mix well.
Roll a palmful of potato out at a time into a snake-like log. Cut into bite-sized pieces. (Giada recommends running the cut pieces along the tines of a fork. I sometimes do this, but not always. This may help the gnocchi hold sauces after it’s cooked.)
Next, plop the potato gnocchi by batches into boiling water. When they float to the top, they’re done.
Top the gnocchi with parmesan cheese, if you’d like. Since I ate this with alfredo, extra cheese was not needed.
Other ideas: eat the gnocchi with tomato-based sauces or a browned butter sauce. I also wonder if this would be good as a pasta salad-type dish. Mmmmmm …
Alfredo
1 cup butter, softened
2 cups whipping cream
2 cups grated parmesan cheese
Combine the butter, whipping cream and cheese in a bowl. And that’s it! Throw it on some pasta, chicken, gnocchi or other dish.


Sweet goodness

Several years ago I had a subscription service to Easy Everyday Cooking, a service that mailed recipe cards to subscribers every few weeks. After a few months I cancelled the service, but I had already built up quite a collection.

Every once in awhile I get in the mood to flip through the various categories, 19 in all, including from “Snacks and Appetizers,” “Soups and Stews,” “Chicken from the Oven,” “Beef from the Stove,” “Pasta” and “Cookies for all Occasions.”

This weekend the mood striked and I picked “Crumb-Topped Peach Pie” from “Pies, Cakes and Tarts” and “Thumbprint Cookies” from “Cookies for all Occasions.”

I made the pie from six juicy peaches my dad bought from a local produce stand. He left them for Chris and I when he and my mom visited last weekend. I liked making this recipe because I didn’t need to make or buy pie dough and it was a quick and easy way to use up fresh fruit.
The flavors were perfect. The use of almond extract complemented the peaches. The recipe also calls for brown sugar instead of regular granulated sugar in the crumb topping. It was an interesting and delicious change.

The filling, however, was a little runny. I don’t know if I used too many peaches or not enough cornstarch. But, overall, the pie was wonderful, especially with ice cream.

The cookies were by far my favorite. I used real butter and almond extract and vanilla flavoring. Mmmmmmm, I was in dessert heaven!

Although the recipe called for raspberry preserves for the filling, I used a blackberry jelly a local woman gave Chris and I and blackberry jam that my grandmother gave us. Nothing like homemade jellies and jams. Much better than those store bought fruits loaded with sugar!

I can’t wait to eat those cookies with a new hot mug of tea.