Gnocchi: What is it and what do I do with it?

Tired of the same old baked, fried, or mashed recipes for potatoes?  Let me introduce you to Gnocchi (pronounced in Italian - nyawk-kee).  Both versatile and delicious, gnocchi are small dumplings usually made from potato, semolina or flour.  They are typically served with a sauce of some sort, but it doesn't have to be a complicated process.

You can make your own gnocchi, but there are also many pre-made gnocchi options in the deli and/or Italian sections of your grocery....yes, even gluten-free, organic, non-GMO, and vegan choices. Pair gnocchi with savory fall menus, such as Chicken Marsala (pictured below) and acorn squash, or make it a complete meal by adding your favorite marinara topped with Parmesan cheese.  You will not be disappointed!

"If your mother cooks Italian food, why should you go to a restaurant?"

Martin Scorsese

Delallo's Potato Gnocchi with Sage Butter Sauce

• 1 (16-ounce) package DeLallo Gnocchi
• 8 tablespoons butter (1 stick)
• 1/3 cup fresh sage leaves, thinly sliced
• 1 1/2 teaspoons fresh lemon peel, finely grated
• Salt and pepper

Directions:

Cook gnocchi according to package directions and drain.

Meanwhile, cook butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper.

Toss gnocchi in skillet with butter sauce and cook together on medium-high heat for about 2 minutes to combine flavors.

Serves 4

http://www.delallo.com/recipes/potato-gnocchi-sage-butter-sauce

Savory Fall Harvest Pork Tenderloin

I am what you would call a fall enthusiast.  Autumn, especially in the Midwest, is my favorite time of year. The evenings are a bit cooler; leaves are starting to show their brilliance; children return to school; football is back on television; and fall harvest fruits and vegetables are in abundance.  What is not to love?

With a plethora of apples in season, it seems only fitting to stuff some inside a pork tenderloin and wrap it up with bacon.  Did I get your attention with "bacon?"  This delicious fall-inspired dish marries the tartness of Granny Smith apples and cider vinegar with the sweetness of dried cranberries, spices and brown sugar.  The tenderloin and bacon provide a complimentary home for the chutney to moisten from within, while adding the right amount of salt and crispiness.

Pairs well with squash, wild rice and a rich Chardonnay or nice Pinot Noir.  Salut!

"Thy bounty shines in autumn unconfined

And spreads a common feast for all that live."

-   James Thomson

Savory Fall Harvest Pork Tenderloin

For Apple Chutney (can be prepared ahead and stored for up to a week)

1 T olive oil

1 small onion

1/2 C dried cranberries

1 t fresh ginger (peeled and grated or chopped)

1/2 t ground cumin (for savory) or nutmeg (for sweeter)

1 t ground mustard 

2 Granny Smith apples (peeled and diced - small)

2 T brown sugar

1/2 C water

2 T apple cider vinegar

For Pork

1 pork tenderloin - 2 lbs (butterflied); can also use a larger center cut pork loin as I used above

6 oz. sliced bacon (can used pancetta)

salt/pepper

Prepare apple chutney:  Heat a large saute pan to medium heat and add 1 T of olive oil.  Add onions and saute until soft (about 3-5 minutes).  Add cranberries, ginger, cumin (or nutmeg), mustard and apples.  Cook two additional minutes.  Add brown sugar, water and vinegar.  Reduce heat to medium-low and cook for 15 minutes until apples are soft and liquid is reduce.  Remove from heat and cool.  

Prepare pork:   On parchment paper, line up bacon slices the length of the tenderloin.  Lay the butterflied loin flat on a cutting board and season with salt and pepper.  Spoon 1 C of chutney into cut side of loin.  Roll up tightly.  Place seam down on bacon and roll up tightly, tucking ends in.  Wrap tenderloin in plastic wrap sealing tightly.  Refrigerate for 1 hour.

Cook pork:  Preheat oven to 450.  Unwrap pork and place on foil-lined sheet tray.  Bake for 10 minutes (for smaller loin); 15 minutes for larger loin.  Turn over gently and bake another 10-15 minutes (for smaller loin); 15-20 minutes for larger loin until pork is cooked through (160-170 degrees) and bacon is crisped.  Move to cutting board to rest for 5 minutes.

Plate:  Slice the tenderloin and transfer to platter.  Garnish with additional warmed chutney.

Comfort Food For Thought

Welcome to my blog!  It is not pretentious or complicated.  Rather, it is straight forward and a bit sassy.  The food recipes are simple and rustic with a bit of flair.  Enjoy!

Comfort Food for Thought

As wintery storms move across most the of United States, I find myself craving comfort food that warms the belly and feeds the soul.  Growing up in the Midwest, meat and potatoes were staples, but I also acquired a fondness for ethnic food.  My grandparents hailed from Germany, Italy and the Czech Republic.  I lived sixty miles west of Chicago, and had Greek babysitters when I was young.   Herbs, olive oil and cheeses were everywhere!

For this meal, I combined Midwestern heartiness with the flavors of Europe:  country ribs, baked sweet potatoes and brussels sprouts with pancetta. 

“On days when warmth is the most important need of the human heart, the kitchen is the place you can find it...”
E.B. White

Roasted Brussels Sprouts with Pancetta 

2 T olive oil
4 oz pancetta (or bacon), chopped
1 shallot, chopped (you can substitute 1 clove of minced garlic and 2 T onion)  
1 lb brussels sprouts, halved (if using frozen: thaw, drain and cut in half)
3/4 C chicken stock
Pepper to taste
Parmesan cheese to top

Heat oil in medium skillet over medium-high heat.  Add pancetta and cook until crispy.  Add shallot and saute for 1-2 minutes.  Add brussels sprouts and saute until slightly browned.  Add chicken stock and lower heat to medium-low.  Cook about 8 minutes until reduced.  Add pepper to taste and top with grated parmesan cheese.  

Serves 4