Gnocchi with Gin Pesto

The most useless leftover in the world is mashed potatoes. No one looks in the fridge and says "Mmm! Cold, dried out, old mashed potatoes!" But don't go throwing them out right away. Those sad little taters can be repurposed into a whole delicious meal. It's true!

Gnocchi has been around in many forms for a long time, but potato-based gnocchi came about in the 16th century with the introduction of the potato in Europe. The type of potato used is particularly important. Yukon Gold or Russet potatoes will give you a mealy texture. Other forms of white potato usually result in a more gummy or chewy texture. I always go with Red potatoes. They are a little firmer once cooked and they are delicious!

And pesto, where do I start? Pesto is a simple and delicious sauce all on its own. But one of the best basil pairings often goes unnoticed...gin. That's right, gin. The floral aroma of this spirit really brings out the bold flavor of basil. If you are a little hesitant, go ahead and skip the gin in the pesto. But at least have yourself a little gin martini with this dish and you'll see what I mean.

So next time you have some leftover red-skinned mashed potatoes, don't let them go to waste. Just remember to remove the skins from the mashers before you begin. You can even make a whole bunch of these and freeze them for later use.

Gnocchi with Gin Pesto



Ingredients

Gnocchi:

1 cup mashed potatoes (make sure these are well seasoned)

2 cups unbleached flour

1 egg

1/2 cup grated parmesan

Pesto:

2 cups fresh basil

1/2 tbsp gin (trust me on this)

2 cloves garlic

2/3 cup olive oil (use the good stuff here, guys)

salt and pepper to taste

Let's make the pesto first. In a food processor, combine basil, gin, garlic and 1/2 cup olive oil. Blend until combined well. Add remaining oil and salt and pepper and puree until smooth. Easy right?

Now for the gnocchi. First, set a large pot of water to boil.

In a large bowl, knead all gnocchi ingredients together. (Don't overdo it. Just enough to get all the ingredients combined well.

On a floured surface, shape small portions of dough into 'snakes'. Then cut into 1" pieces. (Or cut smaller for Gnocchicetti.)

If your potatoes get too warm and won't roll properly during this process, pop them in the fridge for a couple minutes.

Make Ahead Tip: If you end up with more than you will eat, this is the time to freeze the gnocchi. Put uncooked pieces in a freezer bag in a single layer and lay flat in the freezer.

Once your dough is all cut up, put gnocchi in boiling water in small batches. Boil for 3 to 5 minutes. Once they start to float, they are done. Scoop them out with a slotted spoon and toss with pesto.

Serve them right away with grated asiago or pecorina romano cheese.

Ciao Bella! Southern Italian in your kitchen.

When I went to Italy, I probably ate enough food to sustain a small village. But my favorite Italian food experience was visiting a little restaurant in the middle of nowhere. These farm-based restaurants are called Agriturismo - a combination of the words for "agriculture" and "tourism" in Italian.

Starting in the 1950s and continuing through the 1970s, small scale farming in Italy became less profitable, and, as one might predict, farmers abandoned many farms to search for work in larger towns. But Italians value highly the traditions and produce of small scale production of food, and by 1985 a law defined Agriturismo, and many abandoned buildings and estates were restored, some for vacation homes, and many for agritourismo. These agritourismi allowed the small farmer to augment the income from the farm, and for vacationers to sample the bounty of a rural life in Italy.

There is rarely a menu, as they typically serve whatever is pulled from the garden that day. It is the freshest culinary experience I have ever had.

Parmesan Chicken Tartine

Ingredients

2 chicken breasts, butterflied
1 cup panko bread crumbs
1/2 cup fresh grated parmesan
1 egg, beaten
1 can (15 ounces) diced tomatoes with chiles
6 ounces tomato paste
1 can (14 ounces) tomato sauce
1 cup fresh basil
2 gloves garlic, minced
1 medium onion, diced
2 tbsps dried oregano
1 tsp salt
1 tsp black pepper
2 slices of provolone cheese
1 baguette
5 tbsps olive oil

In a large saucepan, heat 2 tbsps of olive oil. Saute garlic and onion until onion is transparent. Add tomato sauce, diced tomatoes and tomato paste. Simmer for 15 minutes, until tomatoes break down. Add basil, oregano, salt and pepper. Simmer for at least 45 minutes, stirring ocassionally.

In a large skillet, heat 3 tbsps olive oil on medium high heat. In a shallow bowl, combine bread crumbs and parmesan cheese. Dip chicken in egg and then coat with bread crumb mixture. Place chicken in the skillet and cook until browned on both sides and cooked through.

Slice the baguette and toast it in the oven or a toaster oven. Drizzle the bread with olive oil then place chicken on top of the bread and cover with a slice of provolone cheese. Pour hot tomato sauce over the chicken and top with a sprinkle of cheese and a couple pieces of fresh basil.

Mangia!