Stuffed potatoes are pretty nice to eat. Its been a long time since ive had them
Usually we just cut up some red potatoes place in a casserole dish with some butter, add some chopped onions, some minced garlic and cook on 350 for about 30 minutes. Then we add fresh broccoli and balsamic vinegar and cook another 15 minutes or so. You can even add cheese to the potatoes if you like.
POTATO GNOCCHI WITH HERB BUTTER
SERVES 4 to 6
If you can find fresh potato gnocchi in a vacuum-sealed package, this is a quick and easy recipe and a nice change from regular potatoes or rice as a side dish. I like this with fresh sage or parsley, but you can use any fresh herb.
INGREDIENTS
* 1 pound fresh potato gnocchi
* 4 tablespoons butter
* 2 tablespoons chopped fresh sage, parsley or herb of choice
* Salt and pepper to taste
* 2 tablespoons grated provolone or fontina cheese
* 2 tablespoons freshly grated Parmesan cheese
Cook the gnocchi in lightly salted boiling water according to package directions, usually just until they float to the surface. Drain well.
Meanwhile, melt the butter in a small skillet. Add the chopped herbs and heat to infuse the flavor, about 1 minute. Pour over the cooked gnocchi. Sprinkle with salt, pepper and cheeses; toss well to combine. Serve immediately.
Note: If desired, substitute all Parmesan for the other cheeses. The tossed gnocchi will hold in a warm oven if needed.
SERVES 4 to 6
If you can find fresh potato gnocchi in a vacuum-sealed package, this is a quick and easy recipe and a nice change from regular potatoes or rice as a side dish. I like this with fresh sage or parsley, but you can use any fresh herb.
INGREDIENTS
* 1 pound fresh potato gnocchi
* 4 tablespoons butter
* 2 tablespoons chopped fresh sage, parsley or herb of choice
* Salt and pepper to taste
* 2 tablespoons grated provolone or fontina cheese
* 2 tablespoons freshly grated Parmesan cheese
Cook the gnocchi in lightly salted boiling water according to package directions, usually just until they float to the surface. Drain well.
Meanwhile, melt the butter in a small skillet. Add the chopped herbs and heat to infuse the flavor, about 1 minute. Pour over the cooked gnocchi. Sprinkle with salt, pepper and cheeses; toss well to combine. Serve immediately.
Note: If desired, substitute all Parmesan for the other cheeses. The tossed gnocchi will hold in a warm oven if needed.
POTATO GNOCCHI
3 large Idaho or russet potatoes, unpeeled (1 1/2 lbs.)
1 tsp salt
Dash of freshly ground white pepper
1 egg, beaten
1 1/2 cups unbleached flour, sifted
In a large saucepan, boil the potatoes in lightly salted water
until easily pierced with a fork, 30 to 40 minutes. Drain and
cool.
Peel the potatoes and pass them through a ricer or push them through
a coarse sieve. Spread the potatoes out on a large plate and let
them cool completely.
On a cool work surface, gather the cold riced potatoes into a mound
and form a well in the center. Stir the salt and pepper into the
egg and pour the mixture into the well. Using both hands, work
the egg into the potatoes, gradually adding the flour and scraping
the dough up from the work surface as necessary. Work the dough
just until all the ingredients are blended, 4 to 5 minutes.
Lightly dust the dough, your hands and work surface with flour and
cut the dough in 3 parts. Using both hands, roll each piece of
dough into a 1/2 inch thick rope, then cut the ropes at 1/2 inch
intervals. Indent the gnocchi with your thumb, or roll them with
the back of a fork to produce a ribbed effect.
3 large Idaho or russet potatoes, unpeeled (1 1/2 lbs.)
1 tsp salt
Dash of freshly ground white pepper
1 egg, beaten
1 1/2 cups unbleached flour, sifted
In a large saucepan, boil the potatoes in lightly salted water
until easily pierced with a fork, 30 to 40 minutes. Drain and
cool.
Peel the potatoes and pass them through a ricer or push them through
a coarse sieve. Spread the potatoes out on a large plate and let
them cool completely.
On a cool work surface, gather the cold riced potatoes into a mound
and form a well in the center. Stir the salt and pepper into the
egg and pour the mixture into the well. Using both hands, work
the egg into the potatoes, gradually adding the flour and scraping
the dough up from the work surface as necessary. Work the dough
just until all the ingredients are blended, 4 to 5 minutes.
Lightly dust the dough, your hands and work surface with flour and
cut the dough in 3 parts. Using both hands, roll each piece of
dough into a 1/2 inch thick rope, then cut the ropes at 1/2 inch
intervals. Indent the gnocchi with your thumb, or roll them with
the back of a fork to produce a ribbed effect.