How to make dinner with few ingredients

I had a plan. I was going to go to the grocery store, get stuff, and then attempt Moroccan food because I’m developing a taste for putting cinnamon in savory dishes. Then, it had to rain for 36 hours, before unexpectedly turning into snow – serious snow. On some level, I blame myself. I’ve been listening to “Let it Go” from Frozen obsessively, and clearly my (and everyone else’s) obsession with that song has given Mother Nature ideas. Sigh. However, part of the point of this whole blog is to teach myself to make delicious meals even when this sort of thing happens. So I switched to bossa nova music and checked my annoyingly empty fridge to come up with something. My conclusion: gnocchi!

1/2 a large, purple skinned yam
1-2 tablespoons flour

So yes, this is the third gnocchi recipe on this blog, but it is also by far the simplest. Take one large purple-skinned yam, and cut it in half. The type is actually important, as these are only slightly sweet, but much starchier than regular potatoes. Roast half the yam in the oven at 400 until soft, about 40 minutes. Roasting is also important because it dries out the yam better. Once the yam is tender, peel off the skin and scoop the insides into a bowl, mashing and breaking it apart as you go. Add the flour, and mix it into the yam. Then form the mix into little ovoids, like any gnocchi.  And that’s it. They are done and ready to be consumed. Warning: do not try boiling them – they will disintegrate.

Of course, gnocchi need some sort of topping. So you take
2-3 cloves garlic, minced
1/4 cup diced onion
1 tablespoon butter

Melt about a tablespoon of butter into a saute pan, and cook the onion and garlic at a fairly high heat until they start to brown. Remove from heat, and add the gnocchi to the pan, and toss them with the butter/garlic/onion. Serve warm.

gnocchi, historical novel on the Battle of Gettysburg, and my nifty new beer mug!

Gnocchi, carrots, novel on the Battle of Gettysburg, and my nifty new beer mug!

Seriously yummy dinner. Slightly sweet, but not intensely so. A bit on the starchy side though, enough so that I was pondering adding some balsamic vinegar to the sauce to make it all a little less so. You can also add parmesan, but I found it unnecessary. But nevertheless, an excellent dish made with only 5 ingredients. It is very very filling. Like super filling. As you can see from the picture, I served this with beer. It should have probably been served with a solid red wine (which, naturally, I was out of) like a  Cotes du Rhone or a Shiraz. It is solid and sweet enough that red would balance out better then white. Finally, the song of the week was going to be “Let it Go,” but instead I’ll go with the Pentatonix cover of “Happy,” because it really does make me happy.

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