"I had a dream once. I was walkin' in the woods, I don't know why, wind came up and blew me hat off."
"And you chased it right? You ran and finally caught up to it and picked it up. But it wasn't a hat anymore, and it had changed into something else, something wonderful!"
"Nah, it stayed a hat and I didn't chase it. Nothing more foolish than a man chasin' his hat."
Changed into something more wonderful than a hat? But anything can happen in a dream. This was an exchange between Tom and Verna in the 1990 film, Miller's Crossing. I haven't seen this movie, but it is now on my list. I was just intrigued by their conversation. It makes me want to get to know these characters.
I guess a man's hat is pretty predictable. They haven't changed much over the years and men certainly don't want to look foolish, wearing or chasing their hats. That is why I make women's hats. You can take simple materials and change them into something wonderful. You can do the same thing with a potato. It can be changed into potato gnocchi which is a wonderful thing.
I know I have talked about other recipes for serving potato gnocchi but I have to share this latest with the butter, sage, and pea sauce topped with goat cheese medallions. My daughter, Violet and I made a double batch of gnocchi this past weekend. Some for her household and some for mine. It freezes perfectly and then is on hand for a quick and delicious meal.
Potato Gnocchi
Makes 6 generous portions
2 large russet potatoes, baked until tender, peeled and riced
2 cups all purpose gluten free flour
1 1/4 tsp. xanthan gum
1/4 cup water
2 tbs. olive oil
In a large mixing bowl combine the potato and flour, lightly mix, then add water 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. When I make gnocchi with wheat flour, I roll them off of a fork to make ridges, but this dough is so delicate I like the boat shape to catch the sauce. Keep on a baking tray lined in parchment paper, covered with a towel after they are formed.
At this point you can cook them off or freeze and cook them later. Freeze them on a sheet tray for a few hours, then bag them in portions. Figure 10 gnocchi for 1 portion.
Boil the gnocchi in salted water until they float, let cook 4-5 minutes, taste for tenderness and remove with a slotted spoon. Keep in the fridge until you are ready with the sauce or casserole.
Butter, Sage, Pea sauce with goat cheese medallions
3 tbs. butter
1 tbs. olive oil
12-15 sage leaves
8 oz. frozen peas
1/2 cup white wine, chicken or vegetable stock
1/4 cup heavy cream (optional)
6 1" thick fresh goat cheese medallions, marinated in olive oil and a sprinkle of sea salt, for one hour.
1 cup freshly grated Parmegiano-Reggiano
Pre-heat the oven to 450 degrees.
Melt the butter and olive oil in a heavy bottom pan. Fry the sage leaves for a couple of minutes, add the peas, and the wine or stock. Add the cooked gnocchi and cream. Gently heat through, stirring carefully to keep the gnocchi from sticking. Cover and keep on a low heat while you bake the goat cheese.
Coat the marinated goat cheese medallions in the grated cheese and place on a baking tray. Bake in the hot oven for 8 minutes until they are slightly golden. Serve the baked goat cheese on top of each portion of the gnocchi with a sprinkle of more Parmegiano.
This makes a nice lunch with a salad or a wonderful side dish with almost any grilled meat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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