In Between

The week between Christmas and New Years is always weird.  There’s the general post-Christmas let down.  Your house is trashed.  Either you’re returning from a trip or regrouping after your guests leave.  You’ve eaten like a pig for a few days and have crappy leftovers littering your refrigerator.  You’re picking at a 5-day-old nut roll and wondering why you’re so bloated that your stomach is stretching from here to Toledo, OH.

You’re out of sorts and need to get back on schedule.  Yet your scheduled is screwed up because the kids are off school and you or your spouse or both of you are on vacation.  Routines are in flux.  The flow is interupted, big time. 

Then by the time you get your shit together again, New Year’s Day rolls around only to find you literally and figureatively hung over a piece of pork swimming in sauerkraut.   Your stomach is bloated again.  Your house is trashed again.  You get the idea.

To deal with my post holiday carb detox, I’ve been to yoga twice and it’s helped a lot, but I’m still in need of more tweaking.  I think I need to eat a shit-load of vegetables today.  Something green.  Something that came from the earth and not from the inside of a bag of white flour.   This is why is processed carbs are satanic.  The feeling that they create can drive a person mad.

That being said, one of the reasons for my post-Christmas food fog is below.  Grandma DelBene’s gnocchi recipe is definitely worth the hassle.  Enjoy!

GrandmadelbenetoddlerGrandma DelBene’s Potato Gnocchi Recipe

5 cups of flour
1 egg
2 cooked servings of instant mashed potatoes (buy the brand you like and follow the directions on the box).
¼ tsp salt
1/2 cup of water (reserve for later)

Rollingthedoug_1

  • Pour flour in large bowl or in the middle of a very large workspace like a kitchen island.
  • Prepare instant mashed potatoes as directed on package and add salt.
  • When potatoes are cooked and cooled to warm add the egg and mix together.
  • Combine mixture with flour a little a time, adding a little water at a time. You might not need all the water.  If it is too sticky add more flour. 
  • Form a ball and cover for about 30-45 minutes.
  • Re-work the dough adding a little flour if needed until soft like bread dough. 
  • When dough is smooth, divide into 2 balls, keeping one covered
  • Slice the ball of dough like a roast then roll slices into long “snakes”.
  • Cutting

  • Sprinkle each "snake" with flour then slice into small pieces, about the size of your thumb.
  • Don’t make them too big or they wont cook through and will be doughy when you eat them.
  • Spread gnocchi’s out on a floured cookie sheet so they don’t stick together.
  • You can place the sheet in the freezer until you are ready to cook them. If you want to freeze the gnocchi’s for another day, place in freezer bags and sprinkle with flour.
  • Readytoboil

  • Cook in boiling water until they ‘float’. Stay at the stove and watch them. Don’t overcook. Don’t leave the stove. Gnocchi’s cook quicker then regular pasta.
  • Serve with your favorite sauce.

Readytoeat_2

Makes enough for 4 people

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