Wednesday, August 24, 2011

Lemon Crusted Haddock w/ Gnocchi

I used Frozen prepared Haddock from Chef's Collection, so that was quite the cheat.  The Gnocchi was the star, but it didn't come out exactly like it was supposed to.  For my first time, though, it was a win.

For Gnocchi:

4 Potatoes (peeled)
2 Tbsp Butter
1.5 cups Flour
S&P to taste

In hindsight, I would have cut my potatoes before boiling them to make the boil time significantly shorter, so you should def. do that.  Boil your peeled/cubed Potatoes until soft.  Mash them up (essentially making mashed potatoes for this part) and add Butter.

When the potatoes have cooled off, add your Flour to make a doughy substance.  Roll your dough on a floured surface into long ropes and cut into 1 inch pieces.

Add these pieces to boiled water and remove when they float to the top. S&P those bad boys and serve as is.

You can also add sauce to your Gnocchi - cheese, tomato, etc. - and Big Steven pointed out these would be a super addition to a great soup!

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