Curing a Cold and Other Winter Beasties - Gnocchi with Roasted Garlic Cream

It's cold and flu season again in the northern states. Ah heck, I guess with H1N1 on the loose, it's really cold and/or flu season everywhere in the U.S. In response to these little invasive beasties, it's time to boost your immune system. One of the best ways I know of to boost the immune response is to consume massive quantities of that vegetable of all vegetables... Garlic.

(Please ignore the shallot)

Now I realize that most people don't really view garlic as a veggie, but lemme tell ya somethin' 'bout dat. I am a sufferer of strep throat. When I catch it, knock on wood, The infection moves into my jaw muscles and they lock almost completely shut. (Makes it kind of hard to talk and to eat, but it IS an effective weight loss regime) ;) What did the doctor give me? Augmenten. Which is a horse pill, literally, that is SO stinkin' large I couldn't even get it between my teeth, let alone swallow it.

I battled Strep Throat every 2-3 months over and over and over, did I mention over? for about 5 years straight while trying to swallow horse pills that worked for the current infection but didn't seem to kill it off completely, and it would come back again and again and again... (I think they were creating a super strain, but that is just me) Be that as it may, I have not had a soirée with Streptococcal Pharyngitis since November of 2002 when my temperature hit 105.7 and a friend had to drive me to the emergency room. (knock on wood again)

Funny, this is about the time I branched out of baking and started cooking on a more serious level. As a result, I started buying more of the basic staples such as Carrots, Celery, Onions and of course, Garlic... Lots and lots of garlic as a matter of fact. What's the significance of all this fresh garlic... Well, garlic contains 2 main components that I contribute to my lack of Strep. Diallyl Sulphides and Allicin.

Diallyl Sulphides or simply 'sulfides' (not to be confused with sulfites) in general have a tendency to boost the immune system and strengthen the blood while improving circulation. Some studies have even shown that they may even lower bad cholesterol (LDL). Pretty awesome, but it doesn't stop there. Allicin, though volatile, is an antibacterial/antifungal agent. Now granted it is a broad spectrum antibiotic, but every little bit helps, right? The best part is that your body does not build up a tolerance to it like synthetic man-made antibiotics. Mother nature at it's best.

Now I have to admit that while the Diallyl Sulphide is stable during cooking, Allicin is not and degrades quickly with both with heat and time. Raw garlic should be consumed to get a decent dosage of Allicin. So the following recipe is not really a wonder cure for the common cold, Swine Flu or Athlete's foot. But, I have noticed that since my garlic consumption increased, I haven't contracted Strep Throat, or anything else for that matter. OK, aside from the "Sinus infection from Hell", but that is another post that has nothing to do with cooking.

Whether or not the Garlic truly is responsible, I always say, "If it ain't broke, don't fix it", so I continue noshing on garlic bulbs as I would any other vegetable, just in case. Raw, sautéed or roasted, it's all kinds of good. I mean, you never know when a hungry vampire might be lurking in the shadows... LOL

Gnocchi in Roasted Garlic Cream

1 batch of Potato Gnocchi
2 heads of Roasted Garlic
3 TB Butter
1 Shallot, minced
Zest of 1 Lemon or 1/4 tsp Lemon oil (not extract)
1/2 cup Heavy Cream
1/4 cup Vegetable Stock
Pinch of Kosher salt
1/4 - 1/2 tsp freshly ground green peppercorns
1 oz Grated Pecorino Romano

While you are baking the potatoes for the gnocchi, cut the top off of the garlic head.
Drizzle them with olive oil and wrap in Aluminum foil (Garlic Roaster, Schmarlic Roaster) ;)

Place in the oven next to the potatoes and roast for about 30 minutes.

Let the bulbs cool while you are making the gnocchi, then squeeze out all the roasted goodness for the sauce.

In a small saucepan melt butter over low flame.

Once foam subsides, add shallots with a pinch of salt and a little green pepper stirring until shallots soften.

Add roasted Garlic, Lemon Zest (or oil), Heavy Cream, and Vegetable Stock.

Simmer sauce, stirring occasionally, for about 10 minutes, until thickened.
Add the Pecorino Romano and stir until smooth.

During all of this bring a pot of water to a boil and drop the gnocchi.
Once they begin to float, remove them to a bowl with a skimmer.
Pour Roasted Garlic Cream over the gnocchi and toss.

Serve with more grated Pecorino Romano.

Mangia!!
~~

Okee Dokee Gnocchi - Basil & Parmigiano-Reggiano Gnocchi in Porcini Marsala Red Sauce

I actually made these gnocchi almost a month ago now, but I had lost the photos. Don't ask me how, but it has been a very LONG month. This, mixed with a few other personal issues occurring right now, and it's amazing I have not lost more than just some pictures. ;) But the good news is that I found them... HA HA This morning actually, when I was going through my Mac looking for a copy of my old Resume (which I also found)

I am not really sure what started this little foray into gnocchi experimentation, but it was good... The sauce turned out fairly well too... so all in all, it was pure deliciousness. I should go on record that I always make my potato gnocchi with baked potatoes, instead of steamed. Not only do they rice easier, but the gnocchi seems to be drier and require less flour, which makes for more tender gnocchi.

I promise, in the near future, when I finally run out, that I will post my slow cooked tomato sauce base, but I should warn you that it takes 12 hours total, between cooking and waiting for it to cool just enough to get it into freezer bags. It also makes A LOT, your gonna need at least a 12 quart pot if not a 16 quart.

But, without any further rambling, or any anecdotes ......

Basil-Parmigiano-Reggiano Gnocchi

1 1/2 lbs riced Russet Potatoes, (1 1/2 lbs AFTER ricing)
2 eggs
1 1/2 cups Bread Flour
4 oz Parmigiano-Reggiano; Grated
2 oz Finely chopped basil
Kosher Salt
Pepper

Rice the baked potatoes into a bowl.

Add the Parmigiano-Reggiano and stir to combine.

Add Eggs and Chopped Basil, mixing well.

Work in 1 cup of the flour (I was in a hurry so I added eggs, basil and flour all at the same time.)
Season with Salt and pepper and stir into a dough.

If the dough seems a little sticky, add more flour, 1/4 cup at a time, until the dough is soft and forms a nice ball.

Wrap in plastic and refrigerate for 30 minutes to 1 hour.

Then do the gnocchi rolling thing..... I didn't take pictures this time, but I photographed the process of dividing the dough and making snakes in my post about Buckwheat Gnocchi.

Once the gnocchi are rolled, store in the refrigerator while bringing a large pot of salted water to a boil, and preparing the sauce.



Porcini Marsala Red Sauce -
3 oz Pancetta
1/4 cup Dry Marsala
2 cups Homemade Tomato Sauce (You can use your favorite jarred sauce if you like)
1 TB Porcini Powder
1/2 tsp Chili Flake
Kosher Salt and Pepper

In a large skillet (this will foster evaporation later) Saute the pancetta until crispy.

Deglaze with the Dry Marsala

Stir in Porcini Powder and Chili flake.

Reduce the heat and add the Tomato sauce base, stirring to combine, and bring to a simmer.

Simmer the sauce until it begins to thicken (about 15-20 minutes).
Season with Kosher Salt and Pepper

Serving:
Parmigiano-Reggiano
Basil Chiffonade

The salted water should have come to a boil while the sauce is simmering, about 5 minutes before the sauce is done, begin dropping gnocchi into the boiling water (it only takes about 1 minute 30 seconds for them to cook.)
Remove from water as they begin to float.
Place in a large bowl suitable for tossing.
Once all the gnocchi are cooked, add about 1/2 the sauce and toss.
Divide gnocchi among 4 -6 bowls and spoon more sauce over the top.
Sprinkle with a little more Parmegiano-Reggiano and Basil Chiffonade.

Mangia!!
~~

Garlic, It's What's For Dinner - Gnocchi in Pancetta and Caramelized Shallot Cream Sauce

OK, It's been awhile since I did anything with gnocchi. These, in particular, are simply good ole potato gnocchi. The sauce, however, is what this post is all about. You can just as easily use this over your favorite Macaroni or Penne. A Garlic lovers dream come true... A Vampires worst Nightmare... Probably your "significant others" worst nightmare too, unless you are sharing it with them. This sauce has an inherent sweetness though, brought about by not only roasting the garlic first, but by caramelizing the shallots as well.

If you don't have any Soave, a Pinot Grigio or a Sauvignon Blanc will work just fine too. I tend to use Pinot Grigio more often, cause I always have it lying around the house on a regular basis. (meaning there is ALWAYS an open bottle somewhere) ;)

Gnocchi with Pancetta and Caramelized Shallots

1 head of Garlic
Olive Oil
Sea Salt
3 oz Cubed Pancetta
1 rather large Shallot, minced
3 TB Chicken Stock
3 TB Soave (an Italian White made with Trebbiano grapes)
1/2 cup heavy cream, room temperature
1/8 tsp nutmeg
2 TB grated Parmigiano-Reggiano
Salt & White Pepper to taste
1 lb gnocchi

First things first, lets roast up some Gah-lic. I don't own a fancy terracotta garlic roaster, so I simply wrap the garlic in foil and roast for 40 minutes in a 350 degree oven.

In the interim, heat a skillet over medium flame with a teaspoon of olive oil,When it begins to smoke, add the cubed pancetta and sauté until it becomes crispy.

Remove with a slotted spoon to a paper towel, leaving the drippings in the pan, and reduce heat to low.

Add a touch more olive oil if necessary, and add the minced shallots, sweating them, not sautéing, until they caramelize, about 15 minutes.

Once you have added the shallots to your skillet, go ahead and begin heating a stock pot full of water; remember, gnocchi only take a couple minutes to cook, so better to have the water ready before the sauce is completed.
Your garlic should be roasted now,

so remove the cloves from the skins and place in a dish, stirring to break the cloves up a little.

Once the shallots have caramelized well, add the roasted garlic paste and the drained pancetta.

Meanwhile, mix the chicken stock and wine together; then deglaze the pan. (although it's not really deglazing cause the pan isn't hot enough for things to really stick.)

Simmer for about 3-4 minutes or until the liquid is reduced by about 1/3.

Add the Heavy Cream and Nutmeg, simmering for an additional 3 minutes or until it just starts to thicken.

Now is the time to drop the gnocchi into the already boiling water and cook for 2 –3 minutes, until they float.
Sprinkle the sauce with the Parmigiano-Reggiano and season with Salt (if necessary) and White Pepper, stirring until melted.

As they float, strain them out with a slotted spoon, and add to the skillet of sauce, tossing to coat as you go.


Not the most calorie friendly recipe, I admit. But Evil Good, I must say.

Mangia!!
~~

When in Rome - Gnocchi alla Romana

I have found a new food addiction… Seriously, as a cheese lover, how could I not?
Several days ago, Dajana from Baker's Corner.... Somewhere in my Kitchen left a comment in my Chestnut Gnocchi post requesting that break from the familiar and try something new... Gnocchi alla Romana. I am ecstatic that she challenged me with this.

This is one of the “Other” types of gnocchi that I was referring to. You see, Roman Gnocchi is a strange, yet wonderfully delicious thing. It is a baked gnocchi, quite different from its boiled counterparts from other parts of Italy. It contains no Potato, Ricotta, Sweet potato or Squash. It does, however, contain flour, not just any flour though; Roman Gnocchi is made with Semolina, like pasta dough. The method is quite unique, for it seems to be a combination of Polenta as well as the French Pate a Choux. You will see what I am talking about in the directions.

The whole point is that, although Roman gnocchi is very different from what we, as Americans, would consider gnocchi (if we even consider it at all), it is absolutely one of the tastiest dishes I have had in a long time.

Rich Buttery and Cheesy goodness awaits you. Crispy browned crust on the outside, creamy smooth deliciousness on the inside. I urge you to give 'em a try…
The reward is WELL worth the effort.

Gnocchi alla Romana

8 TB Unsalted Butter; Divided
1 cup Chicken Stock
2 cups Whole Milk
1 tsp Kosher Salt
1 Cup Semolina Flour
2 Large Eggs, lightly beaten
1 cup (4 oz) Freshly grated Parmigiano-Reggiano; Divided
Lightly butter a quarter sheet pan and a casserole dish with 2 TB of the butter.

In a medium saucepan, heat 4 TB butter with Chicken Stock, Milk and salt.

When the mixture just begins to boil, begin pouring semolina in a thin stream (Like making Polenta) whisking vigorously to prevent clumping.

Continue cooking, stirring with a wooden spoon, until the dough mass begins to pull away from the sides of the pan (This is like making Pate a Choux)

Remove pan from heat and stir in 1/2 cup of the Parmigiano-Reggiano

and beaten eggs.

The Dough will “Break” after you add the eggs, just continue stirring

and it will come back together again (Just like Pate a Choux)

Spread mixture to 1/2 inch depth in the buttered quarter sheet pan, cover and refrigerate for 1 hour or until set. (like Polenta, again)

Preheat oven to 425 degrees

Using a 2 1/2 inch diameter round cutter, cut rounds of the set gnocchi batter and place in the buttered baking dish, overlapping slightly, creating even rows.

Sprinkle remaining 1/2 cup Parmigiano-Reggiano and dot with the remaining 2 TB butter.

Bake for 20 minutes, or until golden brown (If you would like to brown it further, place under a broiler for 1 minute)

Mangia!! and Dajana, Grazie Mille !!!!
~~