I mentioned that I change my mind many times while planning party menus, this time was no different.
In my last post I said that I was 99% set on my menu when that evening I was perusing my new Cooking Light Magazine when I came upon a recipe for gnocchi. OMG! This was relatively simple and it was really delicious! I also made Thai marinated spare ribs with an Asian cabbage salad. I served the Chipoltle BBQ and bacon wrapped shrimp, roasted garlic hummus with warm whole wheat pita bread and for dessert? I used store bought pound cake with a scoop of vanilla ice cream, fresh strawberries and a Frangelico chocolate sauce.
I must say, I was most excited about the gnocchi. I bought a potato ricer a couple of weeks ago and low and behold, you need one for gnocchi. The recipe was pretty simple, but a little time consuming. Does that make sense? Ingredients were simply boiled whole russet potatoes, then peeled and put through the ricer, flour, eggs, dried parsley flakes, salt and pepper. That’s it. I made the gnocchi ahead and served them with an assorted mushroom and cream sauce topped with freshly grated parmigiano reggiano and fresh chopped parsley. Delish.
I’ll be making this again, for sure. These little tender pillows of dough would be excellent with most any sauce.
The recipe for the gnocchi can be found in this month’s Cooking Light Magazine. I encourage you to try it! I really enjoyed making it for the first time yesterday. I will share tips from my experience making it as well as the sauce I served it with.
Have a great weekend!
Angie
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