Hi friends, long time no talk!
I had a Slow Food St. Louis event last night, which I will be blogging about this weekend, but after spending 16 hours away from home yesterday, there was no time to chill on the computer!
I have some big meal plans for the next two weeks.
I am considering making Paella for a Sunday blogging event called World Kitchen. I say considering because the recipe (and work) is extensive. I would really like to experiment with it though, especially since others will be too, so I can ask a lot of questions!
World Kitchen is a new event where once a month, food bloggers come together and cook a major dish at the same time on the same day, using the Twitter hashtag #worldkitchen in order to “talk” while cooking!
Also, my parents are coming to visit for Easter weekend and I have one major meal planned. Without getting too much into it, it involves tilapia, lobster, and mango!
I am still trying to figure out how to balance getting home from work later in the evening and still cooking quality meals. In the last six months, because I’m such a beginner, I would sometimes start prepping and chopping at 4 p.m. for a 6 p.m. dinner! I’m having to go a bit faster now (and ask Matt for some help) so it’s a challenge some days.
Here’s an easy meal that isn’t much work at all for those later weekday evenings. When my friend Kelly posted Ricotta Gnocchi on her blog Barbaric Gulp, I had to have it. I had never even considered making Gnocchi before, but it was so easy! Gnocchi isn’t something I could eat all the time, but once in a while it makes a great pasta meal.
The recipe is adapted from The Kitchn and ingredients included:
- 1 15-ounce container of ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup Parmesan cheese
- 1 large egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
In a large bowl, combine all the ingredients. Cover with plastic wrap & chill in the fridge for at least 15 minutes.
Bring a large pot of water to a boil. Sprinkle a cookie sheet, as well as your hands and work surface, with flour. Pat out the dough to a 3/4-inch thick rectangle. The dough should be tacky but should not stick all over your hands. If it does this, put it back in the fridge for a bit longer.
Using a sharp knife, cut the dough into 3/4-inch strips. Then cut each strip into 3/4-inch pieces, gently rolling each piece into a dumpling shape. Place on the floured baking sheet.
Once the water boils, add 1 tablespoon of salt. Add half the gnocchi, gently stirring to prevent sticking. When the gnocchi float, cook for 2 more minutes. Remove with a slotted spoon & transfer to a bowl or a pan that holds your sauce.
Cook the rest of the gnocchi & serve immediately.
This was a really fun, easy alternative to a regular pasta dish! Super light and pillowy, they were tasty. I recommend including the chives from the original recipe…we had used them in a previous recipe and I forgot to get more! Regardless, this was fun and yummy.
Have a great weekend!
Question: Have you ever made traditional Paella? Take a look at the recipe and give me advice!