The Heart, Hands and Hair of an Italian Kitchen: Gnocchi di Patate, Pomodoro, Salvia e Sophia Loren

Your hand opens and closes and opens and closes.

If it were always a fist or always stretched open, you’d be paralyzed.

Your deepest presence is in every small contracting and expanding,

the two as beautifully balanced and coordinated as bird wings.

Rumi

One of my most beautiful memories when I was getting married was when I was preparing for it. (You don't think the same way about cooking... but it is extremely important!).. and especially so when making gnocchi... these delicate little dumplings need the gentlest of preparation to make sure they stay light and fluffy... a little bit like being really delicate with the bride so she stays light and fluffy rather than bride-zilla-esk! If you're too heavy handed, these little dumplings will sink... to the bottom of the pan and your stomach! 

If you kneed too much, the dough will become sticky and needy (for more flour!) and you'll end up in a vicious cycle of a relationship with a dough ball that reminds you more of Oliver Twist scene played over and over again (needy, desperate, complicated, time consuming, sticky, heavy.... I realise I am being slightly unfair to the character... but you know the scene I mean) rather than Sophia Loren's hair (light fluffy, beautifully formed, independent and tantalising!). We are definitely going for the Sophia Loren's hair- looking- gnocchi dough. Desperation is not a good look!

Please see the demonstrative Delicate Parmesan Gnocchi's and their extreme resemblence to Sophia Loren's hair:

vs

They are one and the same, I know! ;)

Delicate Tips!

 My adaptations to the recipe as I find it the easiest way to remember that; we don't always have everything at hand, everything can be done slightly differently, and there are some things, that just can never be left out!

First comes first: Here is a master class in gently bringing the Gnocchi dough together. Concentrate on how he rolls the eggs and flour (just imagine there's parmesan and nutmeg in there too) together. Soft. Delicate.

- In my recipe, I have put parmesan and nutmeg.. it gives the gnocchi a delicious taste and texture.. 

- this recipe also works perfectly without these two ingredients... I will probably try and experiment and add another cheese when the parmesan finishes... but if it's not in the gnocchi, cheese can always go on top of the gnocchi!

- I have no access to a potato ricer, so I just use a fork... although it is very important to rice or fluff the potatoes when HOT... if you wait for them to cool down... its more difficult to get them fluffy.

- If you happen to make too much (I invariably, always do...) you can freeze what you haven't cooked.. first put them on a well floured plate or tray, and then put them in the freezer.. after 24 hours, you can remove them from the tray and store them in a plastic or paper bag in the freezer. 

- If you live somewhere like I do, and the electricity keeps on going off for long periods of time, gnocchi in a bag are going to stick together to make an interesting invention recipe for big dumplings (also delicious.. but different!) so... if your electricity cuts out regularly, either keep the gnocchi on a very well floured tray and flat in the freezer - or alternatively... eat them really quickly!!

- You can make two very simple traditional sauces with gnocchi.. Tomato and Garlic and Sage and Parmesan.. These are the heart of the Italian Kitchen. Must Haves. The recipes are listed below.


- With the tomato sauce the gnocchi will absorb the delicious flavours directly from the sauce instead of boiling first somewhere else. This also saves time... no need to boil water separately. Sometimes, I prepare the uncooked gnocchi on a floured plate, and the sauce is ready, covered in a pan. Then when it's 5 minutes before dinner time, I reheat the sauce, (making sure its still juicy otherwise just add a dash of water) and then throw in the gnocchi.. they cook in about  2 minutes... then serve! Easy Peasy and So Delicious!

- However, do not be afraid to experiment! I have seen gnocchi recipes with pumpkin, and all sorts.. and on a day when I feel like that extra bit of protein I have gnocchi with Tuna pasta sauce... (most italian's jaws drop at this point.... shock horror!) but I don't care.. gnocchi are delicious in so many ways... the important thing is that you enjoy them!

Gnocchi  di Patate <3

Feeds 4  (or two people twice ;))

500g potato peeled and cubed

50g Flour (plus extra for dusting)

50g Parmesan (Plus extra for serving and being delicious)

1 egg

Pinch of Nutmeg

Pinch of Salt

Directions:

1. Peel the potato, cut into 2cm cubes and boil for 10 minutes
2. When cooked through, strain the potatoes and use a fork (or ricer) to fluff and mash the potatoes (see Genaro's video) then leave the potatoes to cool by steaming (about 5-10 minutes)
3. Add the flour, salt, parmesan, nutmeg and finally the egg to the potato, gently with your hands, roll this into a dough and transfer from the plate onto a floured board 
4. Divide the dough ball into two, then four, and then finally eight balls using lots of flour to keep the dough balls from sticking to the board, and placing each ball aside
5. Take one of the eight balls and very gently roll it on the flour until it is a wide as your finger, then take your finger tip and make small impressions on the dough sausage - marking out each gnocchi piece. 
6. Then slice the gnocchi between the finger imprints and gently knock each piece away. When one ball is completely, place all the gnocchi pieces on a floured plate and complete this with the rest of the dough balls. 
7. Prepare the sauce. 
8. If you are making this with Tomato and Garlic sauce, cook the gnocchi directly in the sauce (once it is fully cooked) for two minutes. 
9. If you are making this with the sage sauce, prepare a pan of salted water and drop the gnocchi in the water for approximately 2 minutes (until they rise to the top of the pan), strain them, and then mix in with the sage sauce until browned (see full instructions in Sage Sauce recipe).
10. Serve! With Love! And Amazing Hair!

 Simple and Delicious Tomato Sauce - Pomodoro

Follow the gnocchi recipe, then when the gnocchi are ready to be cooked let them rest while you prepare this sauce (or the next one!)

Ingredients:

6-8 fresh tomatoes  
Olive Oil
2-3 Cloves Garlic, Crushed
Salt and Pepper
Bunch of fresh Basil
1 tsp Oregano and Mint (optional but delicious)
Dash Balsamic Vinegar (also optional giving the sauce an extra punch)
100ml water


- Cut the tomatoes into chunks and thrown into the frying pan with a large dash of delicious olive oil and garlic with a large pinch of salt, pepper, and a bunch of fresh basil (ideally fresh from the garden, but dry is also fine).. 

- Add a dash of Balsamic Vinegar

- When you see the tomato's producing water add half a cup or 100ml of water to the sauce, let it simmer for 2 minutes 
- Throw in the gnocchi with the tomato sauce... cook for 2 minutes and serve!

Simple and Delicious Sage and Butter Sauce - Salvia

- The other way to serve gnocchi is in a butter, sage and parmesan galore showdown. 

I haven't found fresh sage here yet (Although I am told that it does exist) I would say this way isn't worth it unless you have fresh sage. so.. 

Ingredients

6 tbsp Butter
10 fresh large sage leaves
Dash of Lemon Juice
Salt and Pepper
Parmesan

- Boil the gnocchi for 2-3 minutes in salted water and remove when they float

- Heat 6 tbsp butter in a sauté pan over medium-high heat.
- Once the butter is melted and beginning to bubble, add 10 leaves of sage (sliced or whole) 

- Continue to cook until the solid particles in the butter have browned lightly and the sage is crisp. 
- Add the cooked gnocchi, tossing to coat the pasta evenly with the sauce. 
- Allow the gnocchi to brown lightly in some spots, 
- Remove from heat, add a dash of lemon juice (if you have it), salt and black pepper to taste. 
- Sprinkle with parmesan (as much as your heart desires) and serve immediately!

http://www.seriouseats.com/recipes/2011/03/potato-gnocchi-with-sage-brown-butter-sauce-recipe.html
http://www.epicurious.com/recipes/food/views/Gnocchi-101335
https://www.youtube.com/watch?v=LRmPcaGAG0s
https://www.youtube.com/watch?v=GqxE5hBe7LA&src_vid=LRmPcaGAG0s&feature=iv&annotation_id=annotation_333954
http://www.epicurious.com/recipes/food/views/Gnocchi-101335
http://www.jamieoliver.com/recipes/member-recipes/GNOCCHI%20DI%20PATATE/6981

A Basket Full of Focaccia Delights!

'There is a basket of fresh bread on your head,

yet you go door to door asking for crust

Knock on the inner door, no other.'

Rumi

Possibly originating from the ancient Greeks (which may be why this is divine), and devoured across the Mediterranean as well as Argentina (which is almost Europe really!) This focaccia bread is the first, and now my favourite of all the breads; super easy, super delicious, and extremely moreish! 

I completely recommend it to anyone trying something new... 

Jamie's Focaccia

I have to admit... I have a whole list of recipe's just waiting for the right time to be completed. As it turns out I am quite the workaholic in the kitchen, so, the list includes Gnocchi, My First Ever Jerk Chicken, Simple and Delicious Zucchini Soup, the Amazing Pizza's amongst others.... But last night amongst the candle light dinner we shared with some good friends, Focaccia bread not only dazzled the guests, but their tastebuds too ;)

You see, that despite making a delicious bread every couple of days, I wanted to make something special for our guests... I have to thank Jamie Oliver for this recipe. I have to be honest, there was no way I thought that my bread would turn out as delicious and sumptuous as his one. This is his photo (Left). I have this here to provide a comparison!

My Focaccia

I served this as a starter... (what I thought was a starter then it turned out to be one big delicious medly) a small piece of each part on everyone's plates... scattered on the table was baked hummus (I have updates some of the photos on this blog so you can see how it rises!), lebne and fresh yogurt, homemade beetroot Salad (simple boiled beetroot with Lemon and Salt) and cucumbers... Fresh from the oven Potato Wedges and finally once there was was a little room on people's plates, we passed round Jerk Chicken... A winner all over! (I cant forget my unburnt apple cake.. yes.. I mean.. unburnt. Update of how not to burn your cake is now available!)

This bread was devoured and gave the dinner the extra little punch of flavour it needed to blend the vast array of dips, sauces, salads, sides and mains together. Yum!

Crumbs! Tips!

The Missing Ingredients

I knew I wasn't going to have goats cheese at hand or any other fancy cheese (apart from Parmesan of course... I could perhaps die an early death without parmesan in the kitchen... the dervish would never understand!)... So... instead I replaced the cheeses with local handmade Halloumi (cut into rectangles and poked into the dough), and homemade thick Lebne yogurt that had been hanging for two days instead of one (creamed and blobbed on), and had a delicious pungent blue cheese esk taste and smell... Yum! 

I also had no access to any cherry tomatoes... so I just used regular tomatoes.. I should say though, these are fully in season at the moment, and so were full of delicious taste.. which you may not get if you buy regular tomatoes from say ASDA or Tesco... you would have to go for 'Finest'. I would recommend only getting what's local and in Season... God's way of saying 'Its good for you!'

Also, because I just couldn't be bothered to walk to the top of the hill (to be fair it would have been 40 minutes there and back...) I used dry rosemary instead of fresh sprigs...

Jamie says, this serves 10.... well. I am not so sure! Out of the 24 squares I cut this into... only 5 were left, and there were 5 people at the table! The 5 that are left are my little present to myself and I will be having them with some lentil soup this evening! I would say this Serves 5 People comfortably, 6 at a stretch also.. When you have guests... it is well worth making this bread as a complete replacement for normal bread... (double or triple the quantity if necessary if you have a large party of people) It takes less rising time, a tiny little bit more actual hands on cooking, but its so delicious it makes it all worth it!

- Don't get scared by the long list of ingredients... most are readily available in any kitchen!

- I do not have semolina flour and have used normal plan flour instead - as I do with my normal bread and this is still delicious

- I shaved the parmesan rather than grated it, and this created a wonderful later of it all over the cheesy side! Yum 

- This is a great recipe for experimenting with toppings... especially the three cheeses... go on! You know you want to!

- To kill two birds with one stone, I doubled the flour recipe, and used one half for the focaccia, and the other half to make regular white bread (I simply followed the direction notes on rising and baking for regular white bread... using this recipe for the dough)...

Happy Cooking!

Focaccia Delights!

Ingredients:

For the dough

500g strong white bread flour, plus more for dusting

1/2 tbsp Sea Salt, 

1 Sachet of Dried Yeast

1/2 tbsp Caster Sugar

300ml Lukewarm Water

3 tbsp Olive Oil

For the Balsamic Onion Topping

2 tbsp Olive Oil, 

2 Red Onions finely Slices, 

Thyme (I used dry, if there is fresh, then great)

6 tbsp Balsamic Vinegar

For the Basil and Tomato Topping

1 Bunch of Fresh Basil

1 large handful of ripe cherry tomatoes halved or 3-4 ripe tomatoes sliced

Sea Salt

Freshly Ground Black Pepper

Olive Oil

White Wine Vinegar (I used apple)

2 Cloves of Garlic Peeled and Sliced (crushed)

For the three-cheese and rosemary topping

40g Halloumi Cheese cut into rectangular rods

40g Thick Lebne 

30g Parmesan shaved into thin slices

Fresh or dry Rosemary

Sea Salt

Directions:

1. Mix the flour, salt, sugar and yeast in a large bowl or on an Italian board. 
2. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well.
3. Tip the dough onto a lightly floured work surface and knead for around 5 minutes 
4. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 30 minutes until doubled in size.
   
5. While the dough is rising, preheat the oven to 220°C/425°F/gas mark 7 and prepare the toppings
6. For the balsamic onion topping, fry the sliced onions and thyme leaves in 2 tbsp of olice oil over a low heat for about 5 minutes, add the balsamic vinegar, reduce for a minute or two, then leave to cool.
7.  For the basil and tomato topping, roughly chop the basil leaves and put them in a bowl with the sliced tomatoes. Season with salt and pepper, a little olive oil and apple or white wine vinegar, add the garlic and mix together (by hand is fine, I also squeezed the tomatoes a little to get the juices out
8.  As soon as the dough has risen, pound it, then place it on a baking tray (I put grease proof paper on mine) and spread it out to cover the tray (my tray was around 12x8 inches.. a little larger, or a little sma
   ller is also fine for this quantity). Push down roughly on top of the dough and prod your fingers in it creating little dips and wells. 
9. Divide the onion and the tomato topping over two thirds of the focaccia. On the last third, poke the halloumi into the dough, smear on some delicious tangy lebne, and sprinkle on a generous amount of parmesan (or three cheeses of your choice!) Add the rosemary and season with salt and pepper
10. Leave the dough to rise for a further 20 minutes
11. Bake the focaccia for 20 minutes until Golden on top and soft in the middle (It also ends up being crispy underneath if the tray is lined with Olive Oil... mine always is!
12. Devour!! (or cut into 24 even slices ready for your guests when they arrive!)

Serve it with Love!