Gnocchi with Chicken and Tomato Sauce

I had a gift card to William Sonoma that I hadn't used so I finally went in to go spend it.  I checked out their cookbooks and saw the Anne Burrell's "Cook Like a Rock Star" on the sale rack.  So, it made it into my basket (along with a Star Wars lunch box tin for the hubby...he now feels "cool" taking his lunch to work.)  One of the recipes was for Chef Anne's Light-as-a-Cloud Gnocchi.  It caught my eye.  In all honesty, I've never had gnocchi before.  It always lost out to another item on the menu.  However, I like potatoes and I like dumplings.  So I figured I'd give it a whirl.  I thought they turned out light, fluffy and yummy.

I tweaked the recipe since I didn't need to feed 10-12 people and I don't have a food mill (note to self: add food mill to wish list).

Gnocchi with Chicken and Tomato Sauce

Serves 4

for the Gnocchi:
2 large Russet potatoes
1 large egg
1/4 cup grated Parmesan cheese
salt
pepper
3/4ish cup or so of flour


Other Ingredients:
Rotisserie Chicken, cut into bite sized pieces
1/2 jar of favorite tomato/pasta sauce
5 Basil leaves torn, for garnish
Parmesan cheese, for garnish


Utensils:
fork
baking sheet
large pot


Directions:
Preheat oven to 375 degrees.  Prick potatoes with a fork and put on baking sheet and bake until fork-tender (about 45 minutes to an hour).

Cut potatoes in half and let cool until you can handle the "hot potatoes."  Peel skins off potatoes and smash and mash the potatoes with a fork.  Let smushed potatoes cool completely.

While potatoes are cooling, beat one egg and add cheese, salt and pepper.  Pour egg mixture over smushed potatoes (I kept the potatoes on the baking sheet to have less of a counter clean-up situation).  Sprinkle about 1/2 cup of flour on top of potato and egg mixture.  Start kneading the potato dough to incorporate together.  Add more flour gradually until the mixture feels moist but not sticky.

Bring a large pot of water up to a boil.

Form the dough into a large log and cut into 1 inch sections.  With each section, roll into a smaller log about 3/4 inch in diameter.  Cut smaller logs into 1 inch gnocchis.

Salt the boiling water.  Drop the gnocchis into the water (I did mine in 2 batches).  Wait for them to float and get puffy looking (about 1-2 minutes after they float).  Remove from water.

For the chicken, I used a rotisserie one from the grocery and cut up into pieces.  To save time I also used a good quality jarred Tomato and Basil pasta sauce.

To plate, I put the chicken bits down first. Then the gnocchi and topped it off with the tomato sauce with a bit of torn basil for garnish and parm cheese.
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Fun New Artsy Fartsy App

So, I just downloaded on my iPad the Martha Stewart Craft Studio app.  In the few minutes I've played around on it I'm impressed.  You can create different cards and print on your printer or upload it to snapfish.  It's currently free so act now...!

Chocolate Chip Blondies

     I'm the proud mama of Grace, who is currently 12 weeks.  She was a surprise baby...not in the sense of "I Didn't Know I Was Pregnant"  but, I don't know if we're having a boy or a girl.  I, however, kept on having an inclination that we were having a girl since I kept on craving chocolate.  I kept a bag of Ghirardelli chocolate chips in the freezer to satisfy my "I need chocolate NOW craving." Turns out, I was right. I decided to whip this batch of blondies to enjoy my chocolate in a different way.  The blondies hit the spot and are a cross between a chocolate chip cookie and brownies.  I especially like the end pieces that got a bit crispy/caramelized.  YUM!

Chocolate Chip Blondies

Makes 16 squares

Ingredients:

1 stick unsalted butter, melted

½ cup light brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup all-purpose flour, spooned and leveled

½ tsp salt

½ cup milk chocolate chips

½ cup semi-sweet chocolate chips

Non-stick cooking spray

Utensils:

8-inch square baking pan

Parchment paper

Large bowl

Whisk

Directions:

            Preheat oven to 350 degrees.  Spray 8 inch square baking pan with non-stick spray; line pan with parchment paper, leaving a little bit of an overhang on two sides (to lift it out).  Spray the paper.

            In a large bowl whisk the melted butter and sugars until smooth.  Whisk in egg and vanilla.  Add flour and salt and mix until incorporated (don’t overmix).  Fold in chocolate chips.  Transfer batter to prepared pan and smooth the top with back of spoon.

            Bake until top is golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes.  Remove pan from oven and let cool.  Using parchment paper “handles”, lift out from pan and transfer to cutting board.  Cut into 16 squares.