Sunday, May 9, 2010
dia de la mama
Today we had Brad’s family over and I had a much safer meal planned- Italian.
Gnocci, this stuffed mini focaccia (I entered it a while back in an online cooking competition, this is my no shame post...), and a chocolate raspberry trifle for dessert. Very safe, very yummy. Very much forgot to take a pic.
En final- My mom is probably one of the nicest people I know. Everyone who knows her likes her- she looks for the best in people, is very down to earth, and has had amazing experiences in her life that she always faces with faith. My mom rocks. I’m happy to have a new mom to celebrate with in my life now too, Annabella is an ideal mother-in-law and has made me enjoy sharing in all the new experiences and traditions with the Hagens.
Happy mother’s day!
My Rosata Gnocci: (I made it up trying to copy Gloria's Little Italy, Brad says he likes it more!) :)
4 med potatoes, peeled & cubed
1 Tbs kosher salt
≈2 C flour
Boil potatoes in a large pot with salted water until cooked, ≈15 min. Remove with a slotted spoon and reserve liquid. Rice potatoes with a ricer and place on cookie sheets to cool. Let potatoes dry at least 5-10 min. Add more water to the pot and bring potato water to a boil. In a bowl whisk eggs with salt and add potatoes, stir. Gradually but quickly stir in the flour. Divide dough into 6 pieces and roll each into a ½” rope on a floured surface. Slice ropes into ½”pieces. (Can roll with the back of a fork to create ridges if desired.) Drop gnocchi into boiling water in batches. Cook for 2-3 min; they should rise to the surface when fully cooked. Remove with a slotted spoon and drain slightly before continuing. Toss in browned butter and Parmesan cheese, Rosa sauce, pesto, or coat with any pasta sauce.
ROSATA SAUCE (rough measurements)
½ can tomato sauce
2 pinches sugar
basil to taste
½ tsp red pepper flakes
2 Tbs red wine
≈1/3 C cream
Garlic salt/powder, pepper, pollo seasoning (chicken boullion)
While boiling potatoes for gnocchi: Blend tomatoes and simmer in a sauce pan ≈10 min. Add remaining ingredients except cream. Bring to a boil then add cream. In a large frying pan heat 1 Tbs butter with 1 Tbs olive oil. Add gnocchi as it finishes cooking and sauté in the oil with 1-2 cloves minced garlic. Add tomato cream sauce, then ≈1/3 C parmesan cheese. Serve hot.