Cooking for Two These Days?
So of course we need six large potatoes, four tablespoons of butter and one third cup of heavy cream. Who doesn’t?
One of the things that was difficult to get used to once we moved to the country and now have fewer dinner parties, and fewer regularly mooching grown children, is cooking for two people.
It’s kind of like going back to post college days, except now we have forty years of culinary experience, some good, and some not so good.
I never can get control of mashed potatoes. I’m peeling the potatoes when I’m hungry, so of course we need six large potatoes, four tablespoons of butter and one third cup of heavy cream. Who doesn’t?
My penance (act of self-mortification or devotion performed voluntarily to show sorrow for a sin or other wrongdoing) for more mashed potatoes than two people could ever eat, is to make gnocchi.
Many gnocchi.
How do you pronounce that? You say “nyow-key”.
What are gnocchi?
They are a very versatile dumpling made of flour, semolina, or some combination of those two, or as in our case, potatoes. Once formed into dumplings, they are boiled or baked and served with grated cheese or a sauce and grated cheese.
I remember a girlfriend and I once made about eight hundred gnocchi for a dinner party we hosted, circa mid 90’s.
They were cheap, they were impressive, and they tasted good.
They were a huge success.
Everyone wanted the recipe.
We left out the part about the bottles of wine consumed in the making of that many gnocchi.
Isn’t gnocchi a fun word to say?
Say gnocchi to a dog and he will wag his tail with glee, hoping to get one as a treat, no matter what it is; say gnocchi to a cat and he will swish his tail and walk away.
The great thing about gnocchi is that they are easily frozen on a cookie sheet and released to a ziplock bag for several nice lunches or side dishes for dinner.
Another great thing is that you really can’t mess them up, well not too bad. There was the one time I forgot the egg and they all disintegrated when I dropped them in the boiling water.
The good news is, you only do that once.
So here’s my fresh gnocchi recipe.
This makes enough for two hungry people or almost a pound. If you want to make a lot or have a lot of leftover mashed potatoes, double or triple this.
Start with mashed potatoes, about 3/4 cup whipped with 1 egg. Use a fork, anything else is overkill.
Sometimes a dash of nutmeg is a nice addition.
Add flour, about 3/4 cup all purpose flour give or take, until you have a soft dough. Use your hands, or the previously used fork to combine. Hands work the best, it’s fun to play with your food, just make sure you haven’t petted a cat before embarking on this mission.
Roll into cylinders, cut with a knife and roll with a fork. You’re shaping tiny pillows with wrinkles.
Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about two minutes.
Using a slotted spoon, gently place the cooked gnocchi into a frying pan with melted butter, stir-fry to golden and serve with a favorite jarred sauce…
or, take it even further with my Gnocchi With Sage, Butter, Bacon, & Parmesan recipe - for two.
Gnocchi With Sage, Butter, Bacon, & Parmesan
1/2 pound fresh gnocchi (or count out an even amount to split. I use about 20 for each of us - 40 total.)
4 tablespoons butter, cut into small pieces
1/4 cup Parmesan, finely grated, plus more for serving
24 fresh sage leaves minced or two teaspoons dried(or to taste). Rosemary works pretty well too.
Freshly ground black pepper
3 slices bacon diced
Toss butter bits, Parmesan, and sage together in a large bowl.
Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about two minutes.
Using a slotted spoon, gently place cooked gnocchi on top of butter mixture as you go. Once all gnocchi are cooked, gently toss everything together until butter is melted.
In a frying pan, sauté bacon to the done-ness you like. Add the buttered gnocchi and sauté until the gnocchi brown slightly.
Return everything to the bowl and toss with Parmesan.
Serve in a pasta bowl or on a dinner plate.
Is very good with a dry white wine like a Sauvignon Blanc and some buttery crusty bread.
I have to agree, Sage and Rosemary with potatoes lifts them to a higher level.
Of course the grated cheese and maybe so chives also add to the mos versatile vegetable in the pantry.
Thanks for you recipe, I always like to try something new and usually experiment when I get the chance, but my wife likes to keep things by the recipe. She is no fun at all when it comes to cooking, but it always tastes better when someone else does the cooking.
Now you are making me hungry, and even though it is already dark out with the clocks having fallen back, it I a bit too early for me to start dinner. I'm definitely trying these. I've only had them in a restaurant. Thanks!