Something very significant happened the other day (in my world anyway) and I totally missed it. I was so completely engrossed in thinking about all the cool ideas I wanted to implement over the summer, that I published my 100th post and didn’t even realize it. So now here I am, doing the post I wanted to do for my 100th. I wanted this post to truly express my cooking style and to leave you inspired to push yourself into the realm of borderless cooking. Quite an agenda for a single post don’t you think? So what could I create that would encapsulate the essence of who I am? The answer was easy for me actually. It had to be gnocchi. It couldn’t be just any gnocchi, but one that that was deconstructed and rebuilt with a twist. I came up with an idea and decided to give it a try. To begin I must tell you that I love my wife. She is my biggest fan, editor in chief (i.e. she makes the crap in my head make sense on paper) and also my biggest critic. So this recipe starts out with our typical dialogue:
“So, what are you going to cook?”
I respond, “Lemon gnocchi.” But then I add, “I’m going to mix it up with feta and yogurt instead of potato filling.”
And her reply, “That’s not going to work, it will fall apart…(insert a whole list of practical reasons why the dish will crash and burn)… are you serious?”
“Yes.” I reply, “Just trust me. It will work and it will taste amazing!”
The argument lasts for a few more minutes and then we both agree not to mention it any more. I stomp off to the kitchen more irritated than ever, deciding to prove her wrong. I contemplated calling this post “Eating Crow Gnocchi” but in the interests of marital peace I decided against it. (editor’s note: Good idea!)
What you need:
- 250 g feta cheese
- 1 egg plus two yolks (or you could use two eggs)
- 1/2 cup Greek style yogurt
- 1/2 cup romano cheese (any type of hard cheese would work)
- zest of 2 lemons and 1 lime
- 1 cup flour (more or less as needed)
- 1 tsp nutmeg
- drizzle of olive oil to serve
- romano cheese to serve
- salt and pepper to taste
How it’s done:
- In a food processor pulse the feta until crumbled.
- Add the eggs, zest, yogurt and romano cheese and pulse until you have a thick uniform paste.
- Place the mixture in a bowl and slowly add the flour, mixing continually until you have a soft delicate dough. Do not overwork!
- Separate the dough into workable pieces (4-5.)
- Take the first piece and roll it out until you have a long strand about 1-2 cm thick.
- Cut the dough into 2 cm segments, toss with a little flour and set aside.
- Repeat the process until you have all the dough cut up.
- In a large pot of boiling water, add the the gnocchi and let them cook for about 1-2 min or until they float.
- Remove with a slotted spoon and place them in a bowl, tossing with a little olive oil. (editor’s note: good thing I bought a slotted spoon!)
- Season with salt and pepper and serve warm with a little romano cheese.