Saturday Dinner

Dinner Saturday was excellent, especially because it featured three experiments in one meal. We had stuffed CSA bell peppers, home-made gnocchi and dandelion greens with caramelized onions.

First, a picture of the final result, then the recipe for gnocchi:

Kimball Street Home-Made Gnocchi

makes 4 servings

1/2 lb. potatoes (or other starchy, root vegetable)
1 cup + 2 T white, all-purpose flour, divided
1 medium egg
1 T garlic powder
1 T onion powder
1 T salt and 1 T salt, divided
1 t olive oil


1.) Cut potatoes into small pieces. Boil until soft. Mash. Put in fridge to cool.
2.) Put large stock pot, dutch oven, or other pot (with decent vertical height) on stove to start heating (it takes a while to bring to boil). Add 1 T salt and oil.
3.) Take cooled potatoes from fridge, add egg, garlic and onion powder and salt. Mix.
4.) Add the 1 cup flour to the bowel and mix. The mixture should not be overly sticky on the outside - it should completely disengage the sides of the bowl, easily.
5.) Divide flour/potato/egg mixture into three sections. Flour work surface with remaining 2 T of flour. Roll out one section into a long, thin roll (think: clay snake). Cut into small rounds (which will end up looking like little pillows) with pastry scraper or well-floured knife. Store on parchment paper or well-floured plate. Repeat for other two sections of dough.
6.) Prepare a strainer/colander and slotted spoon near the boiling water.
7.) When the water has reached boiling, and depending on the size of the pot, place half or all of the cut gnocchi into the boiling water. They will sink to the bottom for about 30 - 90 seconds, at which point they will rise to the surface (like knefflies!) and should be immediately scooped out and placed into the colander.
8.) Serve or freeze. Enjoy.

It certainly is tasty!