Monday, December 30, 2013

Cooking for your freezer...

 Have you made any New Years Resolutions?  Is yours to be more prepared/organized in the kitchen? To eat  healthier?  
Gnocchi is a great go-with-anything freezer staple. It is a potato pasta that is fluffy like a dumpling. Gnocchi can be made with any potato; I can remember a couple of years ago my CSA basket was full of sweet potatoes and led to a lot of gnocchi. You can add cheese or veggies to the dough as well. It's super versatile that can be treated as a pasta with a simple sauce or often-enough at my house as a dumpling. 
Roast your potatoes in the oven until cooked through. Remove skins when cool to the touch. 
Get out your trusty potato masher or a fork and mash away. But not too much. The potatoes will be chunky. The less you do with this dough, the better it is. It is truly rustic. Add an egg and mash into the potatoes until combined. Next you pick your flour such as potato here...

Combine flour a little at a time until the dough starts to hold together. Cover it up and let it rest for about 20-30 minutes. It's tired. 😉
Tear off bits of dough and roll into logs. Use a light hand. It shapes really easily. 
Cut into bite-size pieces. You may want to toss a hand full of your flour onto pasta to prevent sticking. 
Place gnocchi into boiling salted water or as I do into boiling stock for lots of flavor. It cooks very quickly and floats to the top when done. 
Do as you wish with these fluffy beauties! Toss into a skillet with garlic and olive oil for a tasty side dish or make as a yummy main course. The best thing?  Toss these into a freezer bag, label, and save for those busy nights that a quick meal is in order. This weekend I used a batch as dumplings in my Rabbit & Dumplings...
Happy New Year Friends!!!