Gnocchi triumph and dismal Downton Abbey
I mentioned last post I was going to try beet gnocchi... So last night I searched the internet for tips on gnocchi... First what potato ...definitely divided opinions between russets and Yukon gold. Mute point since I only had Yukon Gold. Egg or no eggs. Recipes varied...2 eggs, 1 egg, 1 egg yolk or no egg... But one site recommended the 1 yolk for beginners so decided to start there... The most informative site covered everything.
Recipes were also divided on whether to bake or boil potatoes.. My recipe called for baking and then cooling to peel. But I remembered Cristina said it was most important to work with them hot. I roasted the beets, peeled and put them in the food processor. All the beet gnocchi recipes called for a 2-1 ratio of potatoes put through a ricer and beets.
Here I'm ready to roll out the long tubes to cut the little individual dumplings.. I really felt I needed more flour at this point but I was paranoid about adding too much. Next time I will add a bit more flour at this point to have a firmer dough.. But the color is gorgeous.
Everyone has always urged me to watch Downton Abbey, telling me that I would just love it... So last month I started and managed to get through the first 8 episodes but the cast went from one disaster and crisis to another and I found it terribly depressing.. Just when I thought their lives couldn't get worse, the war started.. That was it!!!I knew I could never get through all the seasons... so I skipped to the last 3 episodes in the last season and got to the happy stuff...requited love, marriages and babies.. But I do admit that Maggie Smith was a treasure... I will continue the recipe site though.
This cartoon really summed it up...and I'm back to the food channel.
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