My three year old, Noah, is sick and my beautiful wife is out of town. I decided I needed to take care of myself to get away from the madness of feeding a 3yo water every 10 minutes. This is what I made myself.
The recipes are below. The photo was taken with a Canon 550D, 50mm 1.4 lens on f2.8 at 200 with 1 speedlight off-camera (left), bounced off a reflector - no other lighting.
Gnocchi in Brown Butter, Cilantro, Garlic and Lemon Sauce
Here are the recipes
16 oz. russet potatoes
1 large egg, lightly beaten
4 oz. all-purpose flour, plus extra for the counter
1 teaspoon plus 1 tablespoon salt
1. Prepare Potatoes Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
2. Rice Potatoes Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
3. Mix Transfer 16 ounces (precision important) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
4. Make Gnocchi Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
5. Cook Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.
Lemon Cilantro Sauce
2 tbsp. Butter
2 cloves garlic, minced
1 tbsp. cilantro, minced
1 wedge lemon
1. Melt the butter until it begins to foam over medium/high heat
2. Add the garlic and cook for 1 minute
3. Add the pasta you want to sauté for 1 minute
4. Remove from heat and add the cilantro
5. Squeeze lemon over the top