Posts Tagged ‘gnocchi’

Broad beans and green beans gnocchi

August 15, 2022

Loosely based on a recipe from Riverford, and variation of my previous attempts. [see Courgette broad bean and pea gnocchi]

ingredients

  • broad beans
  • peas
  • garlic clove
  • courgette
  • olive oil or rapeseed oil
  • potato gnocchi
  • white wine (beer)
  • crème fraîche (double cream)
  • Lincolnshire Poacher cheese
  • salt and pepper to season

method

  • Pod the broad beans.
  • Peel and finely chop garlic clove.
  • Trim the ends away from the courgette, cut into into pieces, roughly the same size as the gnocchi.
  • Splash of oil in a hot frying pan, add the sliced courgette. Season with a little salt and pepper and fry over a medium heat for 6-8 minutes, until starting to soften.
  • Whilst the courgette cooking, pan of water up to a rolling boil.
  • Drop the gnocchi in the pot of boiling water. Cook for about 3-4 minutes. Gnocchi float to the surface when cooked.
  • While the gnocchi cooks, add beer, garlic, green beans and broad beans to the courgette. Let the wine simmer and reduce until almost gone. Remove the pan from the heat, add and stir in the crème fraiche (double cream) and Lincolnshire Poacher cheese.
  • When cooked the gnocchi will float to the surface. Fish out and add to the frying pan. Mix well. Add a little salt and pepper if needed.
  • Serve.

thoughts

Tasty and creamy.

I did not have everything I needed, namely white wine and crème fraiche. Improvise.

Used beer instead of white wine, double cream instead of crème fraiche.

I would have added more double cream but needed later for strawberries. It turned out, together witha knob of butter, creamy.

Fresh courgettes from the garden, but only tiny. Last year I allowed courgettes to grow too large. This year I am watching every day. Flowers, but only tiny courgettes.

Tags:, , ,
Posted in food, recipes | Leave a Comment »

Courgettes beans and peas gnocchi with crème fraiche and cheese

July 25, 2022

Loosely based on a recipe from Riverford. [see Courgette broad bean and pea gnocchi]

A variant on previous attempt of this dish. [see Courgette broad bean and pea gnocchi with crème fraiche and Lincolnshire Poacher cheese]

ingredients

  • broad beans
  • peas
  • green beans
  • garlic clove
  • red onion
  • courgettes
  • olive oil or rapeseed oil
  • potato gnocchi
  • white wine (red wine)
  • crème fraîche
  • Lincolnshire Poacher cheese
  • Stichleton cheese
  • salt and pepper to season

method

  • Pod the peas and broad beans.
  • Peel and finely chop garlic clove.
  • Trim the ends away from the courgette. Slice lengthways in half, then again into quarters. Cut each quarter into pieces, roughly the same size as the gnocchi.
  • Dice red onion.
  • Top and tail green beans, slice into lengths roughly the size of gnocchi.
  • Splash of oil in a hot frying pan, add the sliced courgette. Season with a little salt and pepper and fry over a medium heat for 6-8 minutes, until starting to soften.
  • Add red onion and garlic clove.
  • Whilst the courgette cooking, pan of water up to a rolling boil, cook broad beans for about five minutes. Fish out the broad beans to add to the frying pan.
  • Drop the gnocchi in the pot of boiling water. Cook for about 3-4 minutes. Gnocchi float to the surface when cooked.
  • While the gnocchi cooks, add the white wine, garlic, peas, broad beans, green beans to the courgettes. Let the wine simmer and reduce until almost gone. Remove the pan from the heat, add and stir in the crème fraiche, Lincolnshire Poacher and Stichelton cheese.
  • When cooked the gnocchi will float to the surface. Fish out and add to the frying pan. Mix well. Add a little salt and pepper if needed.

Serve.

thoughts

Tasty and creamy. Though not as creamy as before.

Crème fraiche and Lincolnshire Poacher and Stichleton cheese a good combination.

Crème fraiche 50% fat is not crème fraiche anymore than low fat or zero fat Greek yoghurt is Greek yoghurt. At least explains why not as creamy as before.

I used red wine not white, as red was all I had to hand.

Ratio of peas and broad beans about right. Broad beans now past their best, need to be young and fresh picked. Maybe try frozen broad beans.

I am no great fan of green beans. These were excellent and crunchy. If I attempt the dish again, replace the broad beans with green beans. Change with the seasons.

Courgette last time were bland, needed more seasoning whilst cooking. This time generous with seasoning, also added a little paprika. I probably cooked a little too long. This was due to adding broad beans to the boiling water a little too late. Timing is everything.

I had wished to use fresh courgettes from the garden (currently in flower, with tiny courgettes) but when ready, broad beans will be over.

Last year I allowed courgettes to grow too large. This year I am watching every day. Flowers, but only tiny courgettes.

Stichelton cheese used to ratchet up the flavour a notch. Original Stilton cheese using raw milk. The set-in-stone definition of Stilton cheese, to enable industrial production, does not permit raw milk. Failing that, Cote Hill Blue.

For more on Stichelton cheese, read the excellent A Cheesemonger’s History of The British Isles by Ned Palmer.

Tags:,
Posted in food, recipes | Leave a Comment »

Courgette broad bean and pea gnocchi with crème fraiche and Lincolnshire Poacher cheese

July 11, 2022

Loosely based on a recipe from Riverford. [see Courgette broad bean and pea gnocchi]

ingredients

  • broad beans
  • peas
  • garlic clove
  • courgette
  • olive oil or rapeseed oil
  • potato gnocchi
  • white wine
  • crème fraîche
  • Lincolnshire Poacher cheese
  • salt and pepper to season

method

  • Pod the peas and broad beans.
  • Peel and finely chop garlic clove.
  • Trim the ends away from the courgette. Slice lengthways in half, then again into quarters. Cut each quarter into pieces, roughly the same size as the gnocchi.
  • Splash of oil in a hot frying pan, add the sliced courgette. Season with a little salt and pepper and fry over a medium heat for 6-8 minutes, until starting to soften.
  • Whilst the courgette cooking, pan of water up to a rolling boil, cook broad beans for about five minutes. Fish out the broad beans to add to the frying pan.
  • Drop the gnocchi in the pot of boiling water. Cook for about 3-4 minutes. Gnocchi float to the surface when cooked.
  • While the gnocchi cooks, add the white wine, garlic, peas and broad beans to the courgette. Let the wine simmer and reduce until almost gone. Remove the pan from the heat, add and stir in the crème fraiche and Lincolnshire Poacher cheese.
  • When cooked the gnocchi will float to the surface. Fish out and add to the frying pan. Mix well. Add a little salt and pepper if needed.
  • Serve.

thoughts

Tasty and creamy.

Crème fraiche and Lincolnshire Poacher cheese a good combination.

I should have used more peas and broad beans, less gnocchi.

Courgette bland. Needed more seasoning whilst cooking.

I had wished to use fresh courgettes from the garden (currently only in flower) but when ready, broad beans will probably be over.

Last year I allowed courgettes to grow too large. This year I am watching every day. Flowers, but no courgettes.

Tags:, , , , ,
Posted in food, recipes | Leave a Comment »

Gnocchi with mushrooms and Lincolnshire sausage

January 4, 2022

This is my adaptation of Pasta with Lincolnshire sausage, which in turn is an adaptation of ‘pasta with local sausage’ from Eating With Friends (Kennedy special edition no 13: 2021).



Heat sliced mushrooms with olive oil in a pan until brown. Add a couple of cloves of garlic and small onion chopped. Remove from pan to add back later.

Sausage meat in the pan, heat until brown. Return the mushrooms.

In a pan of salted water, add gnocchi. Simmer for a couple of minutes. Scoop out the gnocchi as rise to the surface, add the the pan with mushrooms and sausage meat.

Add crème fraiche to the pan, a little of the gnocchi water. Leave to simmer for a couple of minutes.

Serve.

Not great. What could I do to improve?

Gnocchi did not rise to the surface. Why I do not know.

Tags:, , ,
Posted in food | Leave a Comment »

Pork and garlic mushroom gnocchi

June 12, 2021

Pan of salted boiling water.

Slice mushrooms, add oil to hot pan, fry in large pan for a few minutes. Remove from pan, pop on a plate.

Fry in same pan minced pork until brown, add a little oil first.

Add three cloves of finely diced garlic to the pan.

Strip spinach from stalks, slice the leaves.

Return mushrooms to the pan.

Add herbs de Provence.

Add spinach.

Drop gnocchi in pot of boiling water, cook for 2-3 minutes. No need to drain the water, the gnocchi will rise to the surface when ready, scoop them out and add to the frying pan.

Add creme fraiche.

Add chopped parsley.

Ready to serve.

Excellent with glass of red wine.

Follow with fresh watermelon for dessert.

Gnocchi is not something I have ever tried before, let alone cooked. It was excellent.

Note: I used two and a half cloves of garlic which was about right. More than three cloves would overpower with the garlic.

Easy to use freshly prepared, but is wish to make Gennaro Contaldo shows how.

Tags:,
Posted in food, Uncategorized | Leave a Comment »

%d bloggers like this: