Yummy Food!

Back to this cooking business, lol.  I have made Gnocci and Zuppa Toscana soup in the last few days.  Also some cookies but forgot to take a pic.  Here are a few pictures of food!

The making of gnocchi

gnocchi ready for the pot.

Cooking!

All done, and it was super yummy!

Here is the recipe for the gnocchi (recipe from a friend):

Gnocchi (with sage and lemon sauce)

1 3/4 lbs baking potatoes (russet, yukon gold)     

2 egg yolks

1 cup flour

pinch of salt

1 tbsp finely diced parsley or sage

1 tbsp snipped chives

1. Preheat oven to 425. Scrub spuds and pierce with fork. Bake 1 hour or till soft.

2. Scoop out potato insides and mash until smooth. Add egg yolks, flour, salt, and herbs. Knead briefly into a ball of elastic dough. Divide into 4 logs. Cover with a cloth.

3. Put one log on a board and roll into until it is about as thick as your thumb. Cut into 1 inch pieces. Press each lightly with a fork (our girls liked them better without this step). Store side by side on a cloth. Repeat.

4. Bring a large pot of salted water to a boil. Reduce to a simmer and cook gnocchi in batches very gently for 10 minutes. When they swell a bit, remove with a slotted spoon.

5. To make sauce, melt the butter in a small pan, then add the lemon juice, herbs, and salt. Pour over the gnocchi. Or top with tomato sauce or a creamy sauce. Sprinkle with parmesan.

Zuppa Toscana Soup

So yummy!  Made a bunch, so we had it for a couple dinners.

Here is the recipe for the Soup (also taken from a friend with some variations):

Zuppa Toscana Soup

1 lb spicy Italian sausage (I used Ground Beef)
1/2 lb smoked bacon chopped (I didn't use bacon)
1 qt wtaer
(2) 14.5 oz cans (about 3- 2/3 cups) chicken broth
2 lg russet potatoes- cubed
2 garlic cloves, crushed
1 med onion- chopped
2 cups choped kale OR swiss chard
1 cup heavy whipping cream (used light cream)
salt and pepper to taste

4 large carrots (this is not in the original recipe, I added them)

in a skillet over med-high heat, brown sausage, breaking into small pieces as you fry it, drain, set aside.

in a skillet over med-high heat, brown bacon; drain, set aside.

place water, broth, potatoes, garlic, and oinion in a pot; simmer over med heat until potatoes are tender.

add sausage and bacon to pot; simmer for 10 minutes.

add swiss chard and cream to pot; season with salt and pepper; heat through.