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09-21-2006, 08:54 AM
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Potato lovers here too!
Steamed, boiled, fried, baked, mashed, latkes, don't matter. Slice white and sweet potatoes and onions, layer in buttered casserole with bits of butter in between layers; 350* till done. All time favorite made with mashed potatoes - potato gnocchi......food from heaven!!!     
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09-22-2006, 03:49 AM
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09-22-2006, 09:42 AM
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Ok -- what's gnocchi and curry? We're potato freaks so anything that gives me ANOTHER option on how to cook them is a good thing.
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03-27-2007, 08:06 AM
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Usually we just cut up some red potatoes place in a casserole dish with some butter, add some chopped onions, some minced garlic and cook on 350 for about 30 minutes. Then we add fresh broccoli and balsamic vinegar and cook another 15 minutes or so. You can even add cheese to the potatoes if you like.
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03-27-2007, 11:59 AM
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POTATO GNOCCHI WITH HERB BUTTER
SERVES 4 to 6 If you can find fresh potato gnocchi in a vacuum-sealed package, this is a quick and easy recipe and a nice change from regular potatoes or rice as a side dish. I like this with fresh sage or parsley, but you can use any fresh herb. INGREDIENTS * 1 pound fresh potato gnocchi * 4 tablespoons butter * 2 tablespoons chopped fresh sage, parsley or herb of choice * Salt and pepper to taste * 2 tablespoons grated provolone or fontina cheese * 2 tablespoons freshly grated Parmesan cheese Cook the gnocchi in lightly salted boiling water according to package directions, usually just until they float to the surface. Drain well. Meanwhile, melt the butter in a small skillet. Add the chopped herbs and heat to infuse the flavor, about 1 minute. Pour over the cooked gnocchi. Sprinkle with salt, pepper and cheeses; toss well to combine. Serve immediately. Note: If desired, substitute all Parmesan for the other cheeses. The tossed gnocchi will hold in a warm oven if needed.
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03-27-2007, 12:00 PM
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POTATO GNOCCHI
3 large Idaho or russet potatoes, unpeeled (1 1/2 lbs.) 1 tsp salt Dash of freshly ground white pepper 1 egg, beaten 1 1/2 cups unbleached flour, sifted In a large saucepan, boil the potatoes in lightly salted water until easily pierced with a fork, 30 to 40 minutes. Drain and cool. Peel the potatoes and pass them through a ricer or push them through a coarse sieve. Spread the potatoes out on a large plate and let them cool completely. On a cool work surface, gather the cold riced potatoes into a mound and form a well in the center. Stir the salt and pepper into the egg and pour the mixture into the well. Using both hands, work the egg into the potatoes, gradually adding the flour and scraping the dough up from the work surface as necessary. Work the dough just until all the ingredients are blended, 4 to 5 minutes. Lightly dust the dough, your hands and work surface with flour and cut the dough in 3 parts. Using both hands, roll each piece of dough into a 1/2 inch thick rope, then cut the ropes at 1/2 inch intervals. Indent the gnocchi with your thumb, or roll them with the back of a fork to produce a ribbed effect.
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