David and Nicole's Recipes

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Mar 15, 2007 1

Herb Gnocchi with Tomato Salsa

  • 800 grams baking potatoes, scrubbed
  • 1 heaped cup flour
  • sea salt
  • basil
  • parsley
  • 1 egg, beaten
  • olive oil
  • butter
  • 5 vine ripened plum tomatoes, peeled, seeded, diced
  • 1/2 onion, minced
  • 1/4 cup lemon juice
  • 1 tbsp sesame oil
  • generous dash tabasco
  • 1 tbsp cilantro, minced
  • cracked pepper
  1. Preheat the oven to 350 F.  Wrap the potatoes in foil, without scoring or piercing them and bake them for 1 1/4 hours hours.  Cool 10 minutes and then peel off their skins.  Mash well and cool.
  2. Mix the potatoes with the flour and 1 tsp of salt.  Add 1 tbsp minced basil, and 1 tbsp minced parsley.  Work in the egg until smooth and doughy.
  3. bring a large pot of salted water to a boil.  Have ready a large bowl of ice water.  Divide the dough into 8 balls and then roll them out to narrow sausages with your hands.  Cut into small nubs.  Cook the gnocchi, in batches,i about 3 minutes, until they have risen to the surface of the pot.  Cool in the ice water and then drain.  Drizzle with olive oil and cool.
  4. Combine the tomatoes, onion, lemon juice, sesame oil, tabasco, 1 tbsp basil, cilantro, and 1 tbsp of parsley.  Season to taste with salt and pepper.
  5. Melt the butter with 1 tbsp of olive oil in a large skillet.  Saute the gnocchi in the butter.  Serve with the salsa.

Jan 25, 2007 1

Chicken and Dumplings

  • 1/2 onion, minced
  • 1 tbsp butter
  • salt
  • 1 tbsp paprika
  • 1/2 tsp pepper
  • 8 pieces chicken
  • 2 cups water
  • 1 cup sour cream
  • 3 eggs
  • 2 cups flour
  1. Melt the butter in a dutch oven and then saute the onion until tender.  Stir in the paprika, pepper, and 1 1/2 tsp salt.
  2. Add the chicken pieces and fry on all sides until lightly coated.
  3. Stir in 1 1/2 cups water and then cover and simmer on low for 1 1/2 hours.
  4. Beat the eggs with 1/2 cup water, the flour, and 2 tsp salt.
  5. Bring a very large pot of water to a boil and then spoon the batter into the water.  Boil uncovered 10 minutes.  Drain.
  6. Remove the chicken from the dutch oven and then stir in the sour cream.
  7. Toss the dumplings in the sauce.
  8. Serve the chicken with the dumplings and sauce.

 

May 2012
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