A couple of old potatoes sitting in the bowl, gotta make something before they start growing or turning green. This gnocchi from 101 Cookbooks recipe sounds good, may be a little finicky since I've never made gnocchi before, just thought about it a bunch, oh what the heck.
I boiled the potatoes and after they drained and cooled enough to touch, peeled and pushed through a sieve since I don't have a food mill, worked great. Didn't add the egg since it held together okay, ended up making it the way I make fresh Chinese noodles or any pasta and it worked fine.
The part with the fork is a bit tricky but practice makes perfect. And oh these taste perfect, wonderful tender little pillows of yummy potatoes in your mouth.
Thursday, August 06, 2009
Tuesday, August 04, 2009
I love Spaghetti Pie, aka baked spaghetti, and this one is extra good with the addition of goat cheese. This makes a small casserole, just double it for a larger one.
8 oz spaghetti
around a cup of your favorite spaghetti or marinara sauce, maybe a little more
3 oz goat cheese
1/3 cup finely shredded parmesano reggiano
Cook spaghetti noodles until al dente, then drain.
In your baking dish, place cooked spaghetti, crumbled goat cheese, and finely shredded parmesano reggiano. Lightly toss.
Add spaghetti sauce and lightly mix, don't overmix because you want the goat cheese to still be noticeable, not totally blended in.
Add a little more sauce to the top and sprinkle with a little more parmesano.
Cover and bake in 375 degree oven until hot and bubbly. Enjoy!