Phil and Sarah
- So I noticed that I’m the only one who only has photos of the food in any of these meals. Everyone else has some people.  Perhaps that is because I have made everyone by myself and there is no one to take photos of?. 😦 Phil come home? Galen and Chloe come save me? Jocie and Albin take a vacation? Good thing I like food.
2. So, I’ve done this before. My recipe, which has never failed me. From “Beard on Pasta” – a super old falling apart cookbook my Granny gave me.
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It’s never failed me yet. Â Usually I do the baking version, but this time I mixed it up and boiled the potatoes. Â I also mixed the potatoes and dough with a hand mixer instead of by hand. Â That was easier.
Dough Makin’!
And so it continues…
Kneaded Dough
Ready to boil
3. Meanwhile, the sauce…
Fresh Toms…
Roasted Delicata Squash
And IMHO, the most important part…
Ready for Baking
So the sauce…. Made this one up. Â started with a basic tomato. Â Sauted onion with brown sugar. Added fresh tomato, Italian, pepper, salt, garlic – simmer for a while. Baked delicata squash (I love delicata!) on the side, but them plus the tomato shit, and cream in a food processor, and then reheat.
Processing
Reheating
Conclusions?
The Gnocci is great like it always is. Â Still hasn’t failed me. Â Tastes like fucking Gnocci. Â The wine? Quite nice. Â The sauce? Needs more umph. Â I think I should have added cheese. Â Or maybe alcohol. Or maybe just vinegar. Â Probably cheese. It wasn’t as rich as I wanted it to be. Â I think I was either looking for a vodka sauce or an alfredo with squash notes, and well, I didn’t do that.
Tada!
Update! Check out Phil also “making” gnocchi:
Started by making sure I remembered to bring lunch/dinner to work. Also important and has been forgotten before : a spoon, and a plastic bag so it doesn’t leak into my daypack (not pictured).
Next, heating is very important. I set the microwave to an appropriate time. Since I remembered to put my food in a fridge today I though 2 minutes was good.
Lids are important to prevent splatter.
Only the finest microwaves for employees of the powerful company that I work for that I’m not sure I can talk about.
Also need my tasty beverage. (Not actually Powerade)
After heating it and adding a little splash of water (to keep it moist) I stirred it and heated it again for only 1:30 this time. Gotta get that even heat distribution. It’s no good if one bite is like liquid hot magma and the next is like the arctic tundra.
Stir, stir, stir.
Nuke, nuke, nuke.
Stir, stir, stir.
I am a fancy espresso machine. I look sort of like I’m saying “Harrumph”
Then off to find an unused conference room to sit quietly and enjoy my meal during my “lunch” break. And by sit quietly I mean furiously text with my co-manager to make important decisions about the future of our fantasy teams (spoiler alert: they are all unlikely to work out and we will regret the moves we didn’t make. Football is rough).
As a side note the ghetto kitchen area that I like to use has a very fancy looking espresso machine.
My first bite was like the liquid hot magma that I described above, but it was like that all the way through, so I’m gonna call that a success at re-heating the meal. The structure also held up pretty well for being microwaved. Only the last few bites were really mushy.
First bite!
Liquid hot magma!
Ahhhh. Good thing I brought my tasty beverage.
And now we need to determine the real verdict, how does it taste? The sauce was rich (for a lactard) and delicious while being liquidy enough to coat the gnocchi well and also thick enough to not just all pool at the bottom. The only minor negative thing I noticed was that because our peeler has mysteriously disappeared the potatoes were not peeled, giving them a texture that was not very even, but not detrimental to the flavor at all. Gnocchi are delicious. I would probably eat them multiple days a week. In fact I will be eating them again tomorrow. Hooray!
This is where the gnocchi for tomorrow goes.
Galen and Chloe
“O sole mio!”
Albin and Jocie
Gluten-free Gnocchi worked!!! I could even knead the dough, which never is the case with gluten-free dough.
The recipes we used are listed in the Recipe Index, if you would like to check them out.
The consistency of our gnocchi was great. I only wish I had the honey dipper the recipe suggested using because our markings were not very strong. We used a fork.
We topped our gnocchi with a roasted pepper cream sauce, which was super flavorful. I would recommend it to anyone who can handle the heavy cream. I could not. 😦
Roasted Red Pepper Sauce: The Beginning
Rolling out the Gnocchi.
Adding the Gnocchi markings.
Gnocchi are rising to the top — they are done!
Gluten-free gnocchi!
Complete with Sauce and Parm!
PORTFOLIO PAGE PHOTO CREDITS/LICENSE:Â www.thefoodiesatwork.com – Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
The Weekly Cook-Off 
Jocie I want your sauce.
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I also want the sauce, but I would not be able to handle it.
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Jocie couldn’t handle it… I could. It was amazing. Recipe is in the index. Try it and let us know if you like it.
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