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

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