https://food-heritage-archives.com/2020/08/22/gnocchi/
- Make gnocchi
- In a pan melt butter, add cream, let reduce.
- Add fontina, let melt
- Add gnocchi, top with nutmeg and S&P
https://food-heritage-archives.com/2020/08/22/gnocchi/
https://food-heritage-archives.com/2020/08/22/gnocchi/
Gnocchi is a very simple potato pasta.
(Scroll down past the Goulash to see Gnocchi recipe)
Goulash is a stew originating from Hungary. While the base ingredients are the same, you add some more to make it your own. Look at my recipe to see if you want anything to add to yours, follow mine, or even check out other blogs for ingredient ideas (this is what i did)
The base ingredients:
Other common ingredients include:
I added everything above plus
Recipe
Amount of ingredients I used in order of usage (Warning: will be very filling and can omit sausage if you care about eating light(ish)). As I said before, you can use different types of meat, but whatever you use, chop into big bite size pieces.
Spices are unmeasured but in order of amount with 1 being highest
In order to start the Goulash, I started my mirepoix with some Olivenöl on medium heat just to lightly sautée the vegetables. Then, add the stew meat and the garlic and lightly brown it (the meat). I deglazed with Würtze Seasoning and some White wine vinegar. Next, add the beef stock and the spices. Bring to a boil then turn to a simmer.
Then, take the sliced sausage into a separate pan and cook on high heat with some oil to give it nice color. (This can be done at the same time as stew meat, but I wanted more color on the sausage).
Add the sausage, tomatoes and bay leaves and let simmer for at least 3 hours. Season more every 30 minutes or so until it is full seasoned. Pull off heat when hungry and enjoy!
I made a side of Prebanac (will be in Serbia category or added later to this post).
gnocchi—Goulash can be served with a grain or potato product such as egg noodles or gnocchi.
The gnocchi will be in a post of it’s own but for the sake of convenience, gnocchi is made with:
Gnocchi is very easy to make. Boil the peeled potatoes for about 40 minutes. You want them to be mashable. If you have a ricer, pass them through the ricer after boiled.
After, mix the potatoes, egg and salt in a bowl. Then add flour, mix into 1 solid mixture, then put onto a floured surface. You can now tear off parts of the gnocchi mixture and roll into a long snake then cut the snake into inch pieces; or just tear off each individual piece (like I did) and shape into whatever you feel like.
Boil the gnocchi for about 2 minutes, or until they rise to the top and sit there for a minute or two. As with everything; for the first time, work in small batches so in the case of failed results you have less wasted products. You can always boil more but you can’t bring back mush. When boiled, pick them up with a handheld strainer, strain them, then put them on parchment paper to soak up any excess water.
I like to sautée a small batch when ready to serve in 1 tbsp of butter in a small pan, just to brown them a little for that nice crust.