Vegetarian of the week: Gnocchi

To make your own gnocchi might be a little complicated the first time but once you learn how the consistency of the dough should be then it is pretty easy.  It takes a bit of time  but it is so worth the effort. It is difficult to eat store bought after having eaten fresh made gnocchi, whether you make it or eat it at a restaurant.  I also think it is one of those meals that you will be proud of once you've made it.  Today I made arugula gnocchi but you can make plain or whatever herb or spice you'd like.  I served mine with eggplant parmesean but it could be served on it's own or with a fish or some kind of steak or whatever you are in the mood for and the eggplant is also something which can be it's own dinner if served with something else... Today we went all vegetarian.

INGREDIENTS (4 servings)

Gnocchi

8-10 potatos

2 egg yolks

3 dl flour

1 glove garlic

1 bunch arugula

1/2 dl olive oil

salt n pepper

Gnocchi Sauce

1 shallot

2 gloves garlic

2 slices red chili

10 cherry tomatos

1 tbl butter

2 dl white wine

Eggplant Parm

2 small eggplants (aubergine)

3 eggs

1 dl shredded parmesean

1 bunch basil

1 tbl lemon zest

1 dl flour

1 dl water

salt n pepper

gnocchi ONE

gnocchi TWO

Start by peeling and then boiling the potatos.  Drain the water when the potatos are soft.  Mash them thoroughly.  Let them cool.

Meanwhile get started on the eggplant parmesean so begin by slicing the eggplant.  Whisk the three eggs with parmesean and flour, chopped basil, water and lemon zest.    Dip the eggplant slices into the egg/cheese mixture and fry them in olive oil until golden brown.  Approximately 2 minutes on each side.  Put the eggplant to the side while preparing the gnocchi and when you have approximately 10 minutes left then put them in the oven to reheat.

Back to the gnocchi.  Mix the arugula with the garlic and olive oil using a hand mixer or blender.  Place this mix into a food processor with the egg, potatos and the flour... if you don't have a food processor you can do it by hand but you need to be quick like an old Italian because if you work it too much it will get sticky.  Then when blended roll it out on a floured surface and proceed to make gnocchi as shown in images above which say "gnocchi ONE" and "gnocchi TWO".  Drop the gnocchi into boiling salted water.  When they pop up to the surface the are done.  Take them up and drain them.  Toss them in some olive oil.

To make the sauce, chop up the garlic, chili and shallot.  Slice the tomatos and put everything in a hot pan with olive oil, let it sear for one minute.  Add white wine, butter and then add the gnocchi.  Toss it with some parmesean, salt and pepper.  Done!