Potatoes Finished!

Thankfully, this is the last of the potato saga… although we have about 5-10# left! The rest are to be given away to lucky friends and family. I hope you enjoy these final recipes. Keep in mind that I only attempted the tip of the iceberg when it comes to potatoes. There are ENDLESS things to do with these potassium powerhouses. And try lots of the different colored ones like purple! You’ll get a variety of antioxidants too 🙂

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First up, HOMEMADE Whole Grain GNOCCHI! Yep, I attempted one of the things that freaks out even chefs… and I succeeded rocked it! This recipe is adapted from Eating Well. Start with 2# of yukon gold potatoes. Bake them directly on the rack at 400 degrees for about 1 hour or until its tender when pierced with a knife.

Next, when the potatoes have cooled, scrape out the insides from the potatoes and mash until smooth. Then put into a mound on wax paper or clean counter. Sprinkle the salt over the mound and let sit another 15 minutes.

After 15 minutes, flatten the mound a little and break 1 egg yolk directly onto the mound. Also sprinkle on 1 and 1/4 Cups of white whole wheat flour (white whole wheat for a lighter texture). Mix together with hands until all mixed together and dough comes together (it takes a little while). Bring a pot of water to a boil.

Divide the dough into 4 sections and roll each section into long snake-like roll. Cut the roll into about 3/4 inch pieces and indent with your thumb in each one.

As you complete each fourth, place it into the water (in 4 different batches). Wait until the gnocchi float to the top and then take them out of the water with a slotted spoon and place on a baking sheet with parchment paper. After completing all 4 batches, toss gnocchi with your favorite marinara (no I did NOT make my own after all of this) and top with cheese!

Don't forget to make 1/2 your plate veggies!

This was really fun to make and delish! But, if you can’t tell by now, I’m not a spend-forever-on-one-meal type of gal. Total this took about 1 hour of my work and 1 hour waiting for the potatoes to cook. It was certainly worth it… but also a day-off or Sunday meal 😉

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Check out the other recipes and directions below!

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Nicoise Salad: This is not a traditional nicoise salad, however, I did make it the way you would likely see it in North America. Visit this site for further instructions from David Lebovitz. This is SOOOO easy and a great way to use up leftover steamed potatoes. Just combine in a bowl over romaine lettuce, fresh steamed grean beans, tomato wedges, thinly sliced onions, black olives, hard boiled eggs**, potatoes, tuna, and basil. Drizzle olive oil over the top and sprinkle with salt and pepper. ENJOY!

Even enough for lunch the next day!

Slimmed-Down Scalloped Potatoes: For these, I followed the recipe on the site almost exactly except I didn’t have parmesan so used a reduced fat cheddar. Click on the link to find the recipe!

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I even had more things that I would make randomly with the potatoes… I think I covered the highlights though, and I need to move on to another topic 😉

Share your favorite potato recipes!

**Hard boiled eggs (made perfect): bring a pot of water to a gentle boil. Gently place eggs in the water. Boil for 9-10 minutes. Remove eggs with a slotted spoon and plave in a bowl of ice water. Peel and enjoy. (this removes that awful gray/green layer around the yolk!)

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