The most common question I’ve received over the past couple weeks: how is self employment treating you!? Answer: great and simultaneously very challenging. When I had to get all of my work done on nights and weekends, I was good at being disciplined and getting it done promptly because if I didn’t then it just wouldn’t get done. However, now it feels like I have ALL the time in the world to get my work done and so….I’m already finding procrastination a serious struggle. Help!
But all in all, I really can’t complain! I’m loving the quiet (although sometimes being home all day can seem a little too quiet at times). I love the extra time I have to finally start some new projects that I’ve had on my to-do list for months. AND, I’m really just loving being my own boss, making my own schedule, and working permanently from yoga pants and the fleece lined flannel shirt that I bought Mr. Britnell for xmas but have claimed as my own (he’s never getting it back!).
So, have you ever tried making gnocchi from scratch before?? It’s super easy and even kind of fun (if you’re the kind of person who just generally enjoys being in the kitchen that is).
I make it often enough that I made the very small invested in a potato ricer and a gnocchi board (both linked below if you’re interested) BUT neither of them are actually necessary. Instead of the ricer, you can just use a fork to mash the potatoes up and instead of the gnocchi board, you can either use a fork or just leave them plain. Super easy I tell ya!
This gnocchi recipe is essentially plain gnocchi WITH a bit of spinach puree blended into the mix. It’s step #2 on my journey to creating a gnocchi rainbow. Step #1 was the Sweet Potato Gnocchi that I posted last year :) Up next: Beet Gnocchi?? Carrot Gnocchi?? Blueberry gnocchi!? Mmmmm…..that might be a little too weird even if the color would be pretty.
Now, I know that I said a potato ricer isn’t necessary, and it’s not. BUT, it is one of those things that is RIDICULOUSLY satisfying to do. Squishing the potatoes through the ricer is maybe one of my favorite things ever. On a scale of 1-10, how strange is that?
After the potatoes are riced, you simply mix in flour, spinach puree, and a bit of salt if you so desire. Mix it all together into a barely sticky dough and you’re practically there. The dough is then rolled into long strips before being cut into small pieces and rolled on the gnocchi board to make the pretty lines.
The uncooked gnocchi can be stored in the fridge OR boiled right away. Cooking it is super easy. Just throw them into boiling water and once they start to float to the top (takes about 5 minutes), they’re done!
For this particular type of gnocchi, I’ve found a simple garlic tomato sauce is my favorite way to enjoy them. With a little bit of THIS vegan parmesan cheese sprinkled on top as well!
Happy hump day, friends. I hope the weather is agreeable where you are. It’s a bit rainy here in Nashville BUT it’s almost 60 degrees which is how I like it :D