THE BUDGET GOURMET

Asparagus stuffed Gnocchi

makes about 4 servings

Ingredients:

1 1/2 lbs. potatoes (russets work well)
2/3 lb. asparagus (the thinner the better)
1/2 lb. flour, and more for dusting
2 egg yolks
Freshly grated nutmeg
Kosher or sea salt
Freshly ground pepper (optional - not in original)
3/4 stick of butter (and/or olive oil)
Aromatic mince (parsley, marjoram, sage, thyme, lemon zest)

Method:

1. Boil potatoes with their skins until tender, abot 40 min.
2. Cut off tough ends of asparagus.
3. Steam asparagus for 5 minutes, rinse with cool water, drain, dry and coat with some flour.
4. Peel cooked potatoes under cold water and mash.
5. On a floured work-board incorporate flour, egg yolks, a pinch of salt and some grated nutmeg.
6. Shape dough into 3-4 ropes about as thick as a thumb.
7. Make a lengthwise groove in the dough where you will place the asparagus, closing the dough around to envelop them.
8. Cut gnocchi, about 1 inch pieces.
9. Boil in salted water, fishing them out with a strainer or slotted spoon about a minute after they come floating to the top.
10. Melt butter/oil in a skillet and add a spoonful or more of the aromatic mince and toss in the gnocchi.
11. Serve with grated parmigiano.


Translated and adapted from:
http://www.petitchef.it/ricette/gnocchi-di-patate-agli-asparagi-fid-809125?in=FBOOK

Sformato di Patate

Mashed Potato & Cheese timballe
pronounced: sfor-MAH-toh DEE Pah-TAH-teh
makes about 8 servings

Ingredients:

• 4-5 medium-large potatoes
• 2 cups or more freshly grated cheese (parmesan, romano, cheddar,mozzarella or other)
• 1 cup or more of milk, half & half, fresh or sour cream
• 3 to 4 eggs
• Salt and fresh cracked Pepper
• 1/4 tsp nutmeg (optional) or other herbs and spices
• Olive oil or other shortening for the pan

Method:
1.Boil whole potatoes until fork tender and drain.
2.Peel under cold running water.
3.Mash while adding a cup or more of milk or other.
4.Incorporate eggs one by one.
5.Season with salt and fresh cracked pepper and spices to taste.
6.Grease a (11x17) pyrex or other non-stick pan.
7.Bake in a preheated 350° oven for about an hour or until golden brown.

Variations:

Substitute with sweet potatoes or winter squash.
Add chopped bacon, salame, sausage, pancetta, prosciutto, etc.
Slice the potatoes very thin instead of boiling and mashing them.
Alternately layer the potatoes with layers of sliced ham and cheese or vegetables. such as spinach, asparagus or green beans.
Add 2-3 chopped hardboiled eggs.

Copyleft (2010) The Budget Gourmet