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Food Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

01:35  14 february  2020
01:35  14 february  2020 Source:   purewow.com

What To Do With Leftover Mashed Potatoes

  What To Do With Leftover Mashed Potatoes Bring new life to that leftover mash with these simple solutions.Although we often exalt the post-Thanksgiving turkey sandwich, turkey isn’t the only Thanksgiving mainstay to hold well for days on end. After all, sides are just as crucial to a Southern Thanksgiving as the starring bird. Some sides are simply best enjoyed the day of—that green bean casserole probably won’t be looking so pretty two days after the feast—but, with a little creativity, some sides offer a lovely blank canvas for reinvention and reinvigoration. One of our top unsung leftover heroes? Mashed potatoes.

Add the cubed potatoes and cook for 2 minutes, then add the buckwheat pizzoccheri pasta and shredded cabbage , reducing the heat to medium high Repeat with the remaining pasta and fontina cheese ending with the cheese. Spoon the reserved browned butter and garlic over the top of the dish.

Pizzoccheri are wonderful buckwheat pasta that work really well in this rich après-ski-style pasta.

a bowl of food on a plate© Photo: Christine Han/Styling: Erin McDowell

Some dishes are more than the sum of their parts. Case in point: recipe developer Erin McDowell’s buckwheat gnocchi with cabbage, potatoes and fontina. It might not sound like much on paper, but believe us when we say we want to eat it every day until winter is over.

“This is based on a traditional northern Italian dish made with buckwheat pasta,” McDowell explains, “but it’s hard to find that pasta in the states, so we made our own using a variation on ricotta gnocchi.”

McDowell assures us that it’s “very easy to make, and it makes you feel great because now you’ve made homemade pasta.” Plus, as she says, “it’s a fabulous dish because all the other ingredients get boiled in the same pot together, then you sauté everything with lots of butter, garlic and fontina cheese.”

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Home » Italian » Gnocchi » Gnocchi Fontina » Potato Gnocchi With Fontina . 1. Preheat oven to 350 degrees, then bake the potatoes for 1 hour. Skin the potatoes and put them through a food mill or mash them.

4 Mix the drained pasta, potatoes and cabbage into a bowl. Add the desired quantity of cheese and keep warm. 5 Melt the butter in a pan and sauté the garlic in it. Add the sage and cook for a short time. Season well with salt, pepper and paprika. 6 Distribute the pasta mixture onto warmed plates and

“It’s a really hearty, wintry dish,” McDowell concludes, “and it’s one of those meals where it sounds good…but it tastes even better.”

RELATED: Skillet Gnocchi with Sausage and Broccoli Rabe

Ingredients:

Buckwheat Gnocchi

1½ cups ricotta cheese

⅓ cup finely grated Parmesan cheese

2 large eggs

1¼ cups buckwheat flour

1 cup all-purpose flour, plus more as needed

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

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  Mashed Potatoes with Provençal Olive Oil Mashed Potatoes with Provençal Olive Oil »Featured in: How to Throw a Fancy French Holiday Dinner Party for a CrowdEquipmentLarge PotParing KnifeDish TowelFood Mill or Potato RicerLarge BowlServing Bowl or PlatterMashed Pot © Provided by SaveurA drizzle of good olive oil gives these impossibly fluffy potatoes a peppery lift. Yield: serves 10 Time: 1 hour Ingredients 8 large Idaho potatoes (3 lb. 12 oz.), scrubbed 1 Tbsp. fine sea salt, plus more as needed 12 Tbsp. (6 oz.

This fried cabbage and potatoes dish is a really quick skillet dinner for two that’s ideal for those busy weeknights. There are only six total ingredients — and that includes salt and It’s very similar, with cabbage replacing the brussels sprouts, since they are often not readily available throughout the year.

2 pounds baking potatoes , cleaned, 1 cup buckwheat flour, plus more for dusting, 1 tablespoon kosher salt, 1 large egg, beaten, 4 tablespoons unsalted butter, 1 clove garlic, minced, 4 cups arugula, kosher salt and freshly ground pepper, grated parmegiano reggiano or grana cheese.

Fresh nutmeg

Semolina or cornmeal, as needed

To Finish

1 pound russet potatoes, peeled and diced into bite-size pieces

12 ounces cabbage, roughly shredded

5 tablespoons unsalted butter

3 garlic cloves, minced

1½ cups grated fontina cheese

¼ cup finely grated Parmesan cheese

Kosher salt and freshly ground black pepper

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  This Is the Perfect Ratio of Peel In Your Mashed Potatoes Just mix up the kinds of potatoes you're using.I don’t shy away from the peel on principal, I love a loaded skin on a Superbowl buffet, or a twice-baked potato next to my prime rib. I eat the skins on a regular baked potato or roasted sweet potato all the time. Little baby spuds go down whole with no hint of peel left behind, and I don’t even mind the occasional skin-on fry or roasted chunk.

Warming, hearty dish of homemade buckwheat gnocchi with cavolo nero and fontina cheese. I thought then, how about recreating the flavours of the dish but with gnocchi , where potatoes are the main component. Instead of the original dish’ spinach or green cabbage I used Cavolo Nero – it is

The combination of potatoes and savoy cabbage is the most classic way to serve pizzoccheri but depending on the season and availability, either silverbeet (Swiss chard) or green beans are often used instead. An aged fontina could also do the trick.

Fresh chives, as needed for serving

Directions:

1. Make the Gnocchi: In a large bowl, whisk together the ricotta, Parmesan and eggs to combine. Add the buckwheat and all-purpose flours, and stir to combine. Add the salt, pepper and a few gratings of nutmeg. The dough should come together uniformly and be pretty smooth. If it feels sticky, add more all-purpose flour, 1 tablespoon at a time, until it comes together.

2. Sprinkle a layer of semolina or cornmeal onto a baking sheet and lightly flour your work surface. Working with about a third of the dough at a time, roll it into a long rope about 1 inch in diameter. Cut the rope into 1-inch pieces. Transfer the gnocchi to the prepared baking sheet, and repeat with the remaining dough. Sprinkle the gnocchi with a little more semolina or cornmeal, and set aside.

3. Bring a large pot of salted water to a boil. Add the potatoes and cabbage, and cook until the potatoes are just barely fork tender, 5 to 7 minutes. Add the gnocchi and cook until they float to the surface and are tender, about 4 minutes. Reserve 1 cup of the pasta water; drain the rest.

4. Finish the Dish: In a large skillet, heat the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the drained potatoes, cabbage and pasta and cook, tossing occasionally until everything is well combined and coated in butter. Add the fontina and Parmesan and toss until the cheese is melted, then stir in the pasta water. Continue to cook, tossing occasionally, until the mixture is uniformly creamy. Season with salt and pepper. Serve immediately, garnished with chives.

Note: If you can’t find fontina cheese, Swiss, Gruyère or Emmental would all be great substitutes.

Nutrition:

628 calories

34g fat

55g carbs

29g protein

4g sugars

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