I started like Joanne did, early in the morning roasting away these potatoes. I used yukon gold potatoes because I had read somewhere they make fluffy gnocchi. I was doing anything to make fluffy gnocchi. While they were roasting, I ran out to my local cheese shop, Fromaggio Kitchen, for some nosh before dinner.
When I was there, I saw some fancy pasta flour and thought hey why not. It was made by the same people who make the polenta I cook frequently. Jason doesn't consider a meal complete unless there is some sort of meat element. I wrote about this yesterday where I made those chuck steaks into glorious braised, tender morsels.
|Thinking light thoughts|
When I got home from my shopping, I checked on my potatoes. They were taking FOREVER. I ended up roasted them for close to two and a half hours. Since I am extremely impatient, I did not wait for them to cool, hence my burned finger temps today. I had also read that ricing potatoes make fluffy gnocchi (are you sensing my fear taking over every single one of my decisions). I would of done a rain dance if I read that would make a light fluffy gnocchi. When making the dough, I definitely amped up the nutmeg. I love nutmeg and feel like it elevates the dough so much. One other thing I did, because I read it makes a light fluffy gnocchi, is not overwork the dough. I slowly caressed them, sang to them and thought fluffy thoughts. I lightly rolled them out, put my fancy fork marks on them and set them in the freezer, again thinking light thoughts.
Onto the sauce. Once again I used my go to San Marzano tomatoes. I should buy stock in this company. One childhood ick moment that I can't get over is chunks of tomato. It makes me gag. I took out my immersion blender and pureed those tomatoes to smithereens. I tripled the red pepper flakes, toned down the cream to just a dash, and added some nutmeg. I figured what the heck maybe it will make the sauce light and fluffy as well.
After boiling the gnocchi for four to five minutes, I immediately tasted them thereby securing a burnt mouth to go along with my burnt fingertips. Sweet Jesus they were light and fluffy...like little clouds floating! I loved this recipe and I am already thinking of ways to adapt it. Next time, I'm thinking some sweet potatoes with cinnamon and, of course, nutmeg. Hopefully my gnocchi anxiety will not be there and besides I need to use up this giant bag of pasta flour I bought....
|Completed dish with sauteed spinach and braised chuck steak|