Gnocchi in Red Pepper and Blue Cheese Sauce

We have been eating lots of pasta based dishes from lasagne's to cheesy bakes, a bit like this Gnocchi in Red Pepper and Blue Cheese Sauce. 

I made this when I had barely any vegetables in the house and lots of cheese in the fridge from Christmas and New Year binge eating.  this is a relatively easy recipe, especially if you use roasted red peppers from a jar and ready made gnocchi, then lunch or dinner will be on the table in no time.  The sauce is whizzed in a food processor and then its just about cooking the gnocchi and bringing the two components together.

This photograph does not do this Gnocchi in Red Pepper and Blue Cheese Sauce Bake justice, it really was quite delicious; and this comes from someone who is not a huge fan of blue cheese.

D loved this and went back for seconds, in fact he finished off what was left in the pot.  He loved the Red Pepper Blue cheese sauce and I loved how the the pillowy potato dumplings became crisp under the grill.

Pea and Mint Gnocchi Bake

I often make my own gnocchi, but its been a while and by the time I get home after work I have to admit I have begun to rely on a supermarket brand for a fast evening meals.  Saying all that, this was not a work day, but for today.  

We took an impulsive drive to Porthcawl today and then Llantwit Major, a small coastal town of windy lanes, narrow streets and historic buildings.  Despite being near the beach twice, I resisted the smell of sea salt and vinegar on chip, but this meant by the time we got home we were both hungry and I needed to put something together rather quick. The part I liked about this most, was the crispy, golden cheesy topping. 

I used to make this kind a dish quite a lot in my student days, but it was on the stove top rather than in the oven and the pasta would vary.  

Have I told you that I have a small freezer?!.  I don't put very much in it due to its size, but the one thing I always seem to have are frozen peas and when I looked closer, I found another packet of frozen peas, so expect a few more pea recipes on my blog this month  (and yes I know peas are in season too - but some of us have not grown our own this year (sad face)).   I am sharing this gnocchi bake with Pasta Please, hosted by Slice of Me.  Pasta Please is co-ordinated by Jac at Tinned Tomatoes.  

Welsh Gnocchi in Perl Las Leek Cream Sauce

Over the past few months, I've been eating a lot of vegan dishes and cheese has not been part of my diet much, so  yesterday I had planned to remake my Welsh Goats Cheese Gnocchi, but it quickly turned into a slightly more rich and decadent version.   Read on and you'll see how. 

This time the gnocchi  was coated in a copious amounts of creamy cheese sauce, bulked up with sauteed sweet baby Welsh leeks.  And when I say cheese sauce, I mean Welsh cheese.  I could have gone down the obvious Welsh cheese route by choosing Caerfilli/Caerphilly cheese, but I wanted to ring the changes and this time picked up some creamy blue Perl Las whilst in Cardiff city on Saturday.  Perl Las means 'blue pearl' and is made by a family business called Caws Cenarth.  I discovered it only last year upon my return (from Scotland) back to Wales.  It really is unlike any other blue cheese I've tasted. 

Daal with Chilli and Coriander Dumplings

I think its only right to follow my Brick Lane blog post with a South Asian fusion dish. 

I really should have really called these 'Chilli and coriander dumplings' - Gnocchi, as they are based on a gnocchi recipe, but it just doesn't seem right with daal.

If you are tempted to make these dumplings, please note they are best enjoyed on the day.  I know this as I had some left over and the minced coriander leaves in the dumplings leached out and stained the dumplings leaving greyish veins, although still perfectly edible they were not at all attractive to the eye.

Most people have their own recipe for making daal (also dal, dahl,  with orange or red lentils. I have to admit I never make the same daal recipe twice as I don't often measure my ingredients out in advance and tweak and adjust the daal flavourings whilst its cooking.  Traditionally towards the end the lentils go through a process called tarka a process of tempering spices in ghee (clarified butter) in order to add more flavour, but for a change I've chosen to add olive oil to this daal. 

This is my entry for this month's No Croutons Required (NCR) which is being hosted by Lisa this month. NCR is a monthly vegetarian food blogging event, where readers are challenged to create either a soup or salad incorporating a specified ingredient. NCR is alternately hosted between the Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen. The ingredient for July is hot peppers. Bloggers are welcome to submit either a soup or a salad that includes hot chilies, red or green, so long as its suitable for vegetarians.

I am also submitting this hearty recipe to My Legume Love Affair # 37. MLLA was founded by Susan of The Well Seasoned Cook who is also hosting Julys edition of MLLA.

Chilli and Coriander Dumplings

Serves 4
Ingredients
650g potatoes, peeled and cut into large chunks
2 teaspoons red chilli flakes
handful of fresh coriander, leaves minced
Salt and pepper to taste
200g self raising flour, plus extra for dusting
1 medium egg
Method
Boil the potatoes in salted water until tender. Drain and return tot he pan and shake over a low heat to evaporate excess moisture. Add the chillies and minced coriander leaves, season with salt, pepper. Mash well. Transfer to a bowl, add the flour and stir to combine. Beat in the egg, then turn out onto a floured surface. Knead the mixture briefly, then divide into 4. Roll out each piece with your hand into a 1 inch cylinder. Cut into 1 inch dumplings. Leave in the fridge until ready to add to the simmering daal.

Orange or Red Lentil Daal
Serves 4
Ingredients
200g red or orange lentils
6 cups water
100ml olive oil
1 teaspoon chilli powder
Optional: pinch of chilli flakes
½ turmeric
3 – 4 cloves garlic, crushed
Knob of ginger, grated
Salt to taste
100ml olive oil
Method
Put all the ingredients into a wide pot and bring to the boil.  Then turn heat down to medium and allow to simmer for abut 40  minutes, stirring occasionally until the lentils have thickened.  Add the olive oil and simmer for a further 10 minutes for the olive oil to blend in. 
To add the dumplings
Drop the dumplings into the simmering daal. When they rise to the surface, they are cooked and ready to serve immediately.

Chilli Gnocchi with Spiced Cabbage

Good Gnocchi is hard to come by.

In the past, I’ve made some gnocchi that were heavy as pebbles and some stodgy as dough, but these were as they were intended to be – perfect, light and fluffy pillow life puffs - enhanced further by the flakes of red chilli.

I was going to keep the sauce simple, something like flavoured chilli oil, perhaps even a spicy tomato sauce, but I knew deep down inside we'd still be a bit nibbly and a richer accompaniment was necessary.  So a humble green cabbage was shredded and given a spicy makeover.

Here is the Chilli Gnocchi lying on a bed of Spiced Cabbage.  The sweet spicy gnocchi complimented the bitter undertones of the cabbage.  This was certainly a filling and satisfying meal.

I am submitting this to Presto Pasta Nights #213. Presto Pasta Nights, or PPN as it is fondly known was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week my dear blogger friend Jacqueline of Tinned Tomato is hosting.

Chilli Gnocchi with Spiced Cabbage
Serves 4
Ingredients for the Chilli Gnocchi
650g potatoes, peeled and cut into large chunks
2 teaspoons chilli flakes
Salt and pepper to taste
200g self raising flour, plus extra for rolling and dusting
1 medium egg
Method
Boil the potatoes in salted water until tender. Drain and return tot he pan and shake over a low heat to evaporate excess moisture. Add the chillies, season with salt, pepper. Mash well. Transfer to a bowl, add the flour and stir to combine. Beat in the egg, then turn out onto a floured surface. Knead the mixture briefly, then divide into 4. Roll out each piece with your hand into a 1 inch cylinder. Cut into 1 inch dumplings.

Chill in the fridge until ready to cook. When ready to cook, drop the dumplings into boiling salted water. When they rise to the surface, they are cooked and ready to serve.

For the Spiced Cabbage
Ingredients
Serves 4
2 tablespoon olive oil
2 garlic cloves, crushed
1 generous teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon chilli flakes
½ green cabbage, core removed, shredded or sliced
Salt and pepper to taste
Method
Heat the oil in a frying pan, add the garlic and spices and fry for a few seconds, then add in the cabbage and season to taste. Put the lid on and cook for 10 minutes, stirring frequently until the cabbage is tender. Turn heat low to keep warm and make the dumplings.  Serve as soon as the dumplings are ready.

Eating Organic carrot gnocchi

Last Friday saw the start of the Soil Association’s Organic Fortnight 3 – 17 September 2010. It is the UK’s biggest celebration of all things organic
Unlike Slow Food, many people have heard of the Soil Association and are aware of the significance of the ‘organic’ stamp label (see below). However, for some, the organic-mark remains an indication of something beyond their budget. Therefore sadly it tends to be perceived as something accessible only to a certain strata of society.

The Soil Associations strapline is ‘choose organic every day’. I like it and would so dearly love to Choose organic everyday, but some things like buying organic clothing and treating myself to an organic holiday are off the radar for me. Things that are feasible and that I can do realistically are visit organic working farms, shop at the farmers markets and buy organic vegetables, but saying all that, I have to honestly admit that my shopping basket is not 100% organic, simply because some of the price tags are outwith my budget.

My awareness around the whole organic movement was enhanced because of my diet. As a person whose diet consists primarily of vegetables and therefore values the quality of the vegetables I eat, I began exploring local farmers markets, but this eagerness quickly turned to disappointment. For two reasons, there was a severe lack of vegetables stalls selling fresh, local and seasonal produce; and secondly those that were present tended to be from the East of Scotland and I live in the West of Scotland. So I signed up for an allotment plot and after a couple of year of waiting, I was granted one. This was the one place I was able to practice and part fulfil my urban organic dream. Growing some of my own organic vegetables and herbs on my allotment plot became a reality. Then from scratch I would create flavourful meals I wanted to eat. I was also able to avoid the over packaging of ready made convenience foods. Sometimes, I would cook in bulk. Make meals in larger batches such as these vegetarian pies and then freeze them or make jams, chutney and pickles with glut vegetables and fruit like courgettes and apples. Growing my own taught me many lessons, but one significant lesson it taught me was ‘how to eat with the seasons’ and the difference in flavour and freshness was vast. It was also doing magic to my physical health and mental well-being.

But that urban organic dream came tumbling down early this year, when I lost my allotment plot in a fire. To fill that gap, I decided to sign up for an organic vegetable box. I found it a little disappointing for a number of reasons, but namely ‘nothing could replace the pleasure of harvesting and eating your own home-grown produce’. I had got the organic growing bug and the taste of an affordable ‘good life’. Like many, I aspire to move to a house with more garden space where I would be able to be a bit more self sufficientish, and maybe keep some of my own chickens. But for now, to feel some kind of closeness with the organic principles, I’ve started growing again, this time on a much, much smaller scale in my tiny garden plot which measures about 7 foot by 10 foot. I also utilise growing pots. This has meant that I have had to heavily supplement what I was growing, so I try to plan in advance my weekends and importantly what is going to be on my shopping list. I always try where I can to buy local (Scottish, British) and seasonal through farm shops, farmers markets, green grocers, supermarket, Pick your own (PYO) and places like Geilston Gardens; and importantly I stay within my budget. Alongside this, I have also begun to learn how to identify and forage a little for free wild food with wild garlic being this years star recipes.
I know in reality, becoming organic for some is not easy for a host of reasons, but I also know the Soil Association would support me in encouraging everybody to try and make at least ‘one small change towards being organic’. For example, as a mature student in the mid-1990s on a rather limited budget, I made a commitment to buying one produce that was organic. Do you know what I picked: organic supermarket carrots, plus I could really see, taste and smell the difference (honest). Organic carrots have remained on my shopping list, (except when there not British). This simple decision slowly evolved to bigger things. If your not already buying organic, I think a small start like this may encourage you to discover bigger things such as why eating organic can be good for your well-being and how this impacts on the wider environment. For me it is the small changes that matter, as it’s the small changes that lead to the big things.
So talking of organic carrots, here is a recipe featuring organic vegetables. The leek and onion came from Geilston Gardens and the garlic and mint were home grown in pots. I have to admit, halfway though making the carrot gnocchi I had decided to myself that I was not going to like these. Thinking they were going to be heavy and more dumpling, than gnocchi. To convince myself that I was going to try and enjoy them, after cooking, I opted to gently fry them in a little minted butter, so that the texture was not just doughy, but a little crisp on the outside. Well I have to admit, I actually enjoyed them very much. In fact, I am thinking of making them again but with slightly different flavours. Oh the cheese is optional, I only added it because we had a piece of mint flavoured cheese to use up. It came from an independent cheese shop.
Minted Carrot Gnocchi served with caramelised leeks and onions
serves 3 - 4
Ingredients
600g carrots
100g-150g plain flour
100g mint cheese (optional)
1 organic, free range medium egg yolk
salt and pepper, to taste

100g unsalted butter
1 tablespoon minced mint
Method
For the carrot gnocchi
Preheat oven to 200 C. Wash carrot and pat dry. Trim ends and cut into 1/2 inch-thick slices. Line a baking tray with baking paper and scatter carrots. Sprinkle with salt and roast for 25-30 minutes or until soft.
Puree carrots and set aside to cool for 15 minutes. Season with salt, pepper, and add the optional crumbled cheese. Add 100g of the flour and yolk. Mix well, then add additional flour gradually until the dough is formed.
Line a baking tray with baking paper and sprinkle with flour. Dust a work area generously with flour. Take a handful of dough. Form into finger-thick rolls and chop roughly into 1 inch pieces. Transfer onto prepared baking tray and repeat until dough is used up.
To cook, bring a large pan of salted water to boil. Gently drop gnocchi into boiling water and let them cook until they float to the surface. Remove with a slotted spoon. Set aside and prepare the caramelised onions.
For the caramelised onions and leeks
2 – 3 tablespoon olive oil
2 cloves of garlic, peeled and sliced
1 large white onion, finely sliced
1 large leek, washed and cut into slices
Salt and pepper to taste

Place the oil in a wide pan, add the garlic and cook for a few minutes, then add the onions until they begin to soften a little. Finally add the leek and cook gently until all the vegetables are soft. Season to taste. Keep warm whilst you bring the dish together
Heat a wide frying pan, add the butter and the minced mint until melted, then toss in the gnocchi, shaking gently so that the gnocchi does not stick to the pan, after a minute, flip the gnocchi over and cook in the butter for another minute before serving. Spoon the caramelized onions and leek between 3 – 4 plates, then evenly scatter over the carrot gnocchi and serve. My homely version of minted carrot gnocchi was inspired by Paul Gaylers rather gourmet recipe Sardinian carrot gnocchi with minted caramelised cipollini onions and leeks in Pure Vegetarian.

If you were interested reading this, you may be interested in reading my review of Eat Slow Britain: Special places to eat, inspirational chefs, gifted organic producers by Alastair Sawday with Anna Colquhoun. It does not focus on Michelin star restaurants. Rather it recommends and celebrates several dozens of places that abide by the slow food principles of ‘good, clean and fair’ food, all of which have been given Soil Association accreditation.

Mottled Beetroot Gnocchi

I actually enjoy eating gnocchi and it was the fresh home-made one that got me liking them. My first ever attempt was with Nadine Abensurs dolcelatte gnocchi and I was completely sold. The last time I made gnocchi from scratch was last year with freshly picked stinging nettles from the allotment plot. Nettle gnocchi may not sound appealing, especially as its a wild weed, but if you trust my taste buds at all, please let me tell you nettles are really tasty. The only flavour I can compare nettles too are turnip greens. If you’re a stinging nettle virgin I recommend perhaps trying it first in a simple soup, then you can expand your repertoire: nettle risotto maybe, another delicious concoction.
Here I have made some beetroot gnocchi, the recipe did specify to puree the beetroot, but I just decided to blitz it in the food processor, because I like a bit of texture. It worked out very well.

Visually I’d describe the gnocchi as mottled beetroot clouds, but they were not exactly light like clouds but nor were they stodgy. Believe it or not it was really good gnocchi with the subtle earthiness of beetroot coming through. D really enjoyed it but thought perhaps a goats cheese would have complimented the flavour of the beetroot a little more. And me, well I have to admit although I’ve really enjoyed experimenting with beetroot, I can’t say the same for eating it. I won’t say I like eating beetroot, but I actually don’t mind it and that’s a good relation to have with a vegetable, don't you think?!
Mottled Beetroot gnocchi in lemon thyme oil
Serves 4
Ingredients
For the lemon thyme oil
200ml Olive oil
Zest and juice of 1 Lemon or 2 tablespoons of balsamic vinegar
2 tablespoons of Fresh thyme leaves, even better if you can get hold of lemon thyme
For the gnocchi
600g/1lb 5oz floury potatoes, peeled and mashed au naturale (no butter)
125g/5oz cooked beetroot, blitzed in a food processor or grated
1 large free-range egg (optional: see note below)
salt and freshly ground black pepper
300g/1lb plain flour, plus extra for dusting
1 tablespoon pine nuts
Salt and freshly ground black pepper
Optional: goat cheese for serving
Method
For the lemon thyme oil
Put all the ingredients into a bottle or jar and swirl for the flavours to infuse. Leave aside while you get on with the gnocchi.
Toast the pine nuts in the oven until golden, set aside.
For the gnocchi
Gently stir the beetroot into the mashed potatoes until well combined.
Make a well in the centre of the potato mixture. Crack in the egg and season, to taste, with salt and freshly ground black pepper. Add the flour and mix to form a dough. Knead lightly for a few minutes on a lightly floured surface. Divide the mixture into four or five pieces and roll into 2cm diameter ropes. Cut each rope into 1 inch pieces.

In batches, drop some gnocchi into a large pan of boiling water. When the gnocchi rises to the surface, scoop them out with a slotted spoon. Season to taste with salt and freshly ground black pepper.

To serve, divide the warm gnocchi among eight serving dishes. Scatter over the pine nuts and drizzle over some flavoured oil, warmed a little if you wish.

Note: Whilst I was making the gnocchi, I found the texture of the mashed potatoes, beetroot and flour pliable that I did not think it required an egg, so use your judgement if you wish to make a vegan version. Adapted from here.

Welsh Goats Cheese Gnocchi with herbs

As promised earlier this month, more Welsh inspired recipes for St David's day via the West of Scotland, so here it is - my Welsh Goats Cheese Gnocchi with herbs.  To enhance the butter sauce, as well as to make more of a Welshy meal of it - serve with sauteed leeks coated with copious amounts of double cream if you wish, but I like them simply sauteed in proper full fat butter to bring out their out their natural sweetness.  If you don't fancy leeks, perhaps some seasonal winter greens or if your lucky purple, or even white sprouting broccoli. 

Welsh Goats Cheese Gnocchi with herbs

Serves four or six as a starter

Ingredients

600g floury potato, peeled

60g hard Welsh goat cheese, grated

1 egg yolk

Salt and pepper to taste

100g plain flour, you may need extra depending on potato consistency
 

1 tablespoon of olive oil

4 tablespoons of full fat butter

2 tablespoons of fresh sage (or parsley) leaves, if small keep whole, if large chop them.

3 cloves of garlic, finely sliced

100g goats cheese, grated for sprinkling

Method
For the gnocchi chop the potatoes into even sized pieces and boil them until tender. Mash the potatoes. Add grated cheese, egg yolk and season to taste. Add the flour and blend thoroughly.

Take a handful of potato mix and roll into a long tubular shape and cut of pieces into an inch long and place onto floured surface. Do this until all the potato mix has been used.

To cook gnocchi, drop batches into a large saucepan of boiling water. The gnocchi is done when it floats to the surface. Remove the cooked gnocchi with a slotted spoon until all are cooked.

For butter sauce. Add oil and proper butter in a pan and fry garlic and sage leaves for a couple of minutes, then add the gnocchi stirring gently to reheat.

Share out the gnocchi between plates and generously sprinkle over the grated goats cheese. Serve immediately with your choice of sauteed greens. 

Wild stinging nettle

When I got back home from the allotment yesterday, I took the nettle leaves of the stems and weighed them. I only managed to collect 60g nettle leaves, not the 150g I needed for the gnocchi recipe. The amount I had would have to do for our meal. Surprisingly nettle loses most of its stinginess after an hour of so after picking.

I tried nettle for the first time last year, encouraged by Denis Cotters recipe for Nettle Risotto which was absolutely delicious. It is a taste that I cannot describe, but I would encourage you to try it, even if it is as Nettle soup. And no, it won’t sting your tongue whilst your eating it.

Wild Nettle and potato Gnocchi

Serves four or six as a starter

Ingredients

600g floury potato, peeled

60g young nettle leaves

60g hard goat cheese, grated. I used St Helens Farm goat cheese

1 egg yolk

Salt and pepper to taste

100g plain flour, you may need extra depending on potato consistency

1 tablespoon of olive oil

4 tablespoons of butter

2 tablespoons of fresh sage leaves, if small keep whole, if large chop them.

3 cloves of garlic, finely sliced

100g goats cheese, grated for sprinkling

Method
For the gnocchi chop the potatoes into even sized pieces and boil them until tender. Mash the potatoes. Cook the nettle leaves for 5 minutes in boiling water, and then cool under cold water. Squeeze out all the water and mince the nettles as fine as you can with a knife of mezzaluna, then stir into the potato mash. Add 60g of grated cheese, egg yolk and season to taste. Add the flour and blend thoroughly.

Take a handful of potato mix and roll into a long tubular shape and cut of pieces into an inch long and place onto floured surface. Do this until all the potato mix has been used.

To cook gnocchi, drop batches into a large saucepan of boiling water. The gnocchi is done when it floats to the surface. Remove the cooked gnocchi with a slotted spoon until all are cooked. You can refrigerate at this stage, or freeze them for up to 10 days, but do coat in a little plain flour.

For butter sauce. Add oil and butter in a pan and fry garlic and sage leaves for a couple of minutes, then add the gnocchi stirring gently to reheat.

Share out the gnocchi between plates and sprinkle over the grated goats cheese. Serve immediately.

Inspired by Denis Cotters Wild Garlic, gooseberries and me