The potato is microwaved. Sue me. The potato was jabbed deeply all over the place, microwaved for six minutes, and that resulted in the driest potato I ever saw. That is good for this sort of thing.
The potato is peeled still hot and run through a ricer. Seasoned. The whole egg is stirred in rapidly before the hot potato can cook it. Then two grabs of sifted flour and mixed. Turned out onto a flour dusted work surface. Potato dough rolled into a snake. Snake shape cut into pieces. Pieces boiled. Floating boiled pieces collected to a bowl with olive oil and then all together into a heated pan with butter and sage.
A single gnocchi with butter and sage was tasted and deemed insufficient for tonight so the seasoning in pan of buttered gnocchi was supplemented with prepared curry powder and cayenne powder. Better for those two things to have been started first in the pan but it didn't work out that way
This batch of gnocchi is very light and its surfaces disintegrated somewhat in the lightly simmering salted water which then developed an unattractive sloppy surface to individual gnocchi.
Chicken broth is added to the pan of seasoned butter and gnocchi along with a splash of white wine which mingled with the butter and olive oil and dissolved the shaggy surfaces which then broke away and blended into the chicken broth butter and wine. It is quite good with a subversive layer of cayenne.
Flash. When the little detached flash is reversed to diffuse then the background turns from dark to light and it can look like the plate is appearing from Heaven, but I'm getting a little bit of tired of that.
2 comments:
Is that actual steam rising up from the gnocchi? Wow, two great pics in my irrelevent opinion! May I ask what type of camera and lens you use? I am sure you have written about it at some point. Oh, and thanks for sharing.
Yes steam.
The camera and lens are Nikon D90, 50mm f 1.4 fixed focal length glass lens without vibration reduction.
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