Something to live for, something to think about other than horses, hats and food...this is a line that Bette Davis utters in the movie Dark Victory after she falls in love. I agree but I spend a lot more time thinking about hats and food.
Today I was caring for a sick child and wanted to make a delicious hearty and nourishing dish that included broth. I usually watch a couple of my favorite cooking shows as I begin my workday and today I saw an Italian chef make lamb stew with gnocchi. Sounded just right for my sick fellow. I served a little salad of fresh fennel and tangelos alongside.
First lets contemplate gnocchi. Pillows of air. My challenge was to make them gluten free because I feel better without gluten. The main difference with gluten free flour is in working the dough. There is no rolling because the dough breaks. It is a bit like forming something out of modeling clay. And the more the dough rested the easier it was to work with.
Potato Gnocchi
Makes 6 generous portions
2 medium russet potatoes baked until tender, peeled and riced
2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/4 tsp. xanthan gum
1 large egg, lightly beaten
1/4 cup water
2 tbs. olive oil
In a large mixing bowl combine the potato, flour and xanthan gum. Lightly mix, then add water, egg and olive oil. Press together into a dough and turn out onto a board. Knead very slightly as you continue to press the dough into a ball. Cover the ball with a bit of cling film and an upside down bowl and let rest for 30 minutes to an hour. After resting, cut the dough into 8 pieces. Cover with a kitchen towel and work with one piece at a time. Always with a gentle touch form the piece into a log about 3/4" thick. Cut 1/2" pieces. Make a dimple in each piece with your finger and form into a little boat like shape. At this point you can cook them off or freeze and cook them later.
Boil the gnocchi in salted water until they float, let cook 2 minutes and remove with a slotted spoon. Keep in the fridge until you are ready with the sauce or casserole.
Lamb Stew
serves 4 people
2 lamb steaks, cut into 1" pieces (about 1 1/2 1bs)
2 cups red wine
2 garlic cloves, smashed
2 bay leaves
1 sprig rosemary
1 fennel bulb, cut in quarters and sliced thin
4 small zucchini, diced small
4 servings gnocchi
1 cup grated parmagiano-reggiano cheese
olive oil
salt to taste
Marinate the cubed lamb in the wine, garlic, bay leaves, and rosemary for at least 2 hours. Mix in the fennel and pour into a baking dish. Cover and bake in a pre-heated 300 degree oven for 1 hour stirring every 20 minutes. During the last 20 minutes sauté the zucchini in olive oil until golden. Take the lamb out of the oven and raise the temperature to 350 degrees. Sprinkle half the zucchini over the lamb, a layer of gnocchi and the rest of the zucchini and the cheese. Bake another 25-30 minutes uncovered until golden and bubbly.
Fennel and Tangelo Salad
Quarter and slice a fennel bulb very fine. Peel two tangelos, quarter and cut across into slices. Mix with the fennel and some chopped fennel fronds and dress with some rice wine vinegar, grape seed oil and salt.
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