Happy Friyay friends! ♡ We can’t believe the weekend is here already! We are so excited for fall, because it means more time that Brandon and I spend together in the kitchen. We think one of the sweetest date night ideas is to make food together; there’s something about working together to make a hearty creation that shows us how well we are in harmony with each other!
We are hoping to start a new section of the blog during the winter, when we may not get out hiking as much as we want to because of the cold weather. Rest assured, when sharing recipes, we comb through hundreds of options, and only share the ones that we are proud to serve each other as well as serve our friends and family! We dabbled in this category a bit earlier, sharing our favorite game night treats - but are back with the best gnocchi dinner you can make on a chilly weekend at home. Let us know if you’d like us to keep sharing our favorite foods!
For the Potato Gnocchi, we absolutely love this recipe by Michael Chiarello because the proportions create light, fluffy gnocchi! To make it, (1) start by pre-heating your oven to 425. Line a baking pan with tin foil, then lay down a layer of salt. Place 1 pound of potatoes (we found this to be 2 medium sized russet potatoes) on the salt layer, and bake in the oven for 45 minutes. (2) Once they come out of the oven and cool down, peel the potatoes and then use the large opening on a cheese grater to shred the potatoes (the recipe says use a ricer, but we don’t have one!) (3) Place the shredded potatoes in a large bowl, along with 1/2 cup of grated Parmesan cheese, salt, and pepper and mix together. Then make a well in the center of the mixture. (4) Crack three egg yolks into the well, and use a fork to mix the potatoes and the egg yolks together. (5) Add 1/2 cup of all purpose flour, and use your hands to work the flour into the mixture. Try not to knead the dough, because you want it to stay airy. (6) Once incorporated, gradually mix the last 1/2 cup of all purpose flour until the dough comes together (you know it’s done when it reaches a firm pizza dough consistency). (7) Separate the dough into four balls. Roll each ball into a long string, then cut the string into bite sized pieces. (8) Optional: roll the cut gnocchi along the back of a fork to get the “ridges”. (9) Place the cut gnocchi on a baking pan (I lined mine with parchment paper so it wouldn’t stick) to dry for about 30min. (10) Bring a pot of water to boil; add salt; add gnocchi and cook for a minute to two minutes. You’ll know they are done when they float to the top!
For the mushroom sauce, once again we loved this recipe by Michael Chiarello. (1) Heat a non-stick pan with olive oil, and add 2 16oz containers of sliced mushrooms (we used a mix of white mushrooms and cremini mushrooms). Do not stir, and let them caramelize for 7-8min. (2) Add 1tbsp chopped garlic, salt, pepper, and stir together for 1-2min. (3) Add 1tbsp of chopped shallots, and 1tsp of fresh rosemary and stir together. (4) Add 1/2 cup crushed canned tomatoes with the juices, 1/4 cup water (the recipe calls for red wine) and simmer for 4-5min. (5) Add the last 1/2 cup of water (the recipe calls for chicken broth) and simmer until the gnocchi are cooked!