Some days are just average days. We all have them. Most times that is blessedly so. I told my kids many times in their youth that someday they would find boredom to be a blessing. They did not believe it then…at least one of them has seen the light now.
So, today was a blessing.
I exercised (still loving the Kinect for real exercise…not that I love it until I finish the day’s session). The Bearded One wanted to go to the local cafe for lunch. They have good food but little if nothing that is healthy.
Then, it was bathroom/kitchen cleaning day. Good to have done but all too quickly undone.
We had grilled vegetable wraps for dinner. I made homemade whole wheat tortillas for the first time. I pressed them in the tortilla press then rolled them out a bit further with the rolling pin. Still, while they tasted good, they were more like whole wheat flat breads than store bought tortillas. Just have to think of them as flatbreads instead of tortillas and life is good.
I must say that I am not very fond of whole wheat tortillas from the store and these whole wheat flatbreads were better than that. The grilled vegetables were good on the flatbread with a coating of hummus spread first. Very filling and healthy at least. Not a recipe worthy of posting though.
I will post a recipe from “Biba’s Italian Kitchen”. Basic Potato Gnocchi. I have attempted many recipes for gnocchi over the years. This one was relatively easy and VERY good. It will be my go to recipe for Gnocchi now.
BASIC POTATO GNOCCHI
4 lg boiling potatoes, approximately 2 lbs
1 T salt
1 lg egg, lightly beaten in a small bowl
1 1/2 – 2 c unbleached all-purpose flour
Preheat oven to 375.
Wash and dry the potatoes. With a knife, make a long, deep incision in the potatoes. Put the potatoes in the oven and bake until they are tender, about 1 hour.
When cool enough to handle, peel potatoes and put them through a potato ricer or mash them with a fork. Put potatoes into a large bowl and season with salt. Add the egg and 1 1/2 cups of the flour. Mix the potatoes and the flour together with your hands until the dough begins to stick together.
Transfer the mixture to a wooden board and knead lightly, gradually adding the remaining flour if the dough sticks heavily to the board and to your hands. Knead the dough for 3 to 4 minutes until it is smooth and pliable and just a bit sticky.
Divide the dough into several equal pieces, about the size of an orange. Flour your hands lightly. Using both hands, roll out each piece of dough with a light back-and-forth motion into a roll about the thickness of your index finger. Cut each roll into 1-inch pieces.
Hold a fork with its tines against a work board, the curved part of the fork facing away from you. Starting from the curved outside bottom of the fork, press each piece of dough with your index finger firmly upward along the length of the tines. Let the gnocchi fall back onto the work surface. Repeat with remaining pieces of dough until all the gnocchi have been formed. Place the gnocchi on a lightly floured platter or cookie sheet. They can be cooked immediately or stored in the refrigerator, uncovered, for several hours.