Monday, January 19, 2009
Potato-beet gnocchi with garlic collards and tahini-lemon sauce
So I got a ricer for Christmas (thanks Mom!) and honestly the only time I can think of ricers coming up in conversation is when discussing gnocchi. I had tried to make gnocchi a while back and they had not come out so great, but I think I learned a few things about making this tricky pasta from scratch. For one, make sure to thoroughly mix all your flour and seasonings together thoroughly before adding your riced potatoes. Also, I found that my gnocchi cooked best when the water was at a rolling boil. Cooking them in small batches kept the water temperature up too. Ingredients: gnocchi: baked russet potatoes, white flour, white whole wheat flour, beet powder, salt. Greens: collard greens, minced garlic, olive oil, salt. Sauce: tahini, lemon juice, nutritional yeast, tamari, turmeric, water.