This is an incredibly simple sauce based on excellent
quality ingredients. This base is truly a vinaigrette and could be used in many
ways. Here we are going to mix it with a little heavy cream. It would also work
well on a plate with Roasted Chicken, tossed with some romaine leaves, pasta, or with some seared local Salmon or Halibut in the summer.
In a blender add about a 1/4 cup of aged sherry vinegar, and a
couple shots of Dijon mustard. Add about 1-1/2 cups semi-sundried tomatoes with a little of their oil. Blend,
and emulsify by adding some extra virgin olive oil, maybe 1 cup or a little
more depending on how tangy you would like it. Season with salt and pepper.
It’s that easy!
Chop some Marcona almonds and reserve, to sprinkle later on
the gnocchi. This will add a salty crunch to the tangy sundried tomato sauce.
Products: I use a high quality aged sherry vinegar, and pomodoraccio (Italian semi-sundried tomatoes), and Marcona almonds. Fine ingredients like these are available at FarmStand
In a blender add aged sherry vinegar, and a couple shots of Dijon mustard, semi-sundried tomatoes with a little of their oil. Blend, and emulsify by adding some extra virgin olive oil.
It’s impossible to have a go-to recipe for gnocchi because
every potato is different and the balance of dry ingredients depends on the
moisture of the potato.
We usually use Yukon gold potatoes, but russets can work.
After baking the potatoes, “rice” or finely grate them. A box grater or a food
processer with a grater attachment works well.
After baking the potatoes, “rice” or finely grate them.
Once you have fine potato rice, add flour. Start with a
ratio of 3 parts potato to one part flour (i.e., if I start with three pounds
of potatoes, I use less than one pound of flour to start with. Some potatoes
are so dry, we only add a little flour.) The goal here is to add as little
flour as possible. You want to add
the flour and work it through your fingers until crumbly, like making
shortbread. You don’t want the mixture too wet, or too dry. Again, it’s all
based on the moisture content of the potato.
Now it’s time to add some beaten egg. Again, depending on
the moisture, I decide how many eggs to use. If I started with 3 lbs. of
potatoes, I would probably start with 2-3 eggs, beaten. Pour the egg in center,
and with your hands start forming into a ball of dough. The key here is to work
the mixture just to the point of a ball
of dough and not further. By not overworking, your gnocchi will be very
light and fluffy. The more you work, the denser it will be.
Next, roll the dough into long snakes. Then cut the gnocchi
with a dough blade. Simmer a pot of water and throw small batches of the
dumplings into the simmering water until they float. Then drain the gnocchi and
shock them into an ice bath.
Remove from ice bath, and roll in some olive oil. Your gnocchi is now
ready to use or store in the fridge for a few days.
Roll the dough into long snakes and cut the gnocchi with a dough blade
A small batch of the dumplings ready for the simmering water
You know they are done when they float!
After draining the gnocchi, shock them into an ice bath. Remove from ice bath, and roll in some olive oil. Your gnocchi is now ready to use or store in the fridge for a few days.
Lemon Bread Crumb Baked Cod
This cod preparation is really simple. A good breading
starts with homemade breadcrumbs. Grind some stale/toasted bread and mix with a
little olive oil and lemon zest. Prepare a baking tray with a light rub of oil.
Place a layer of breadcrumbs on the baking tray to keep the fish from sticking.
Drizzle the cod with a little olive oil, season w/ salt and pepper, then add
more breadcrumbs to the top of the cod. Heat the oven to 400 degrees or
so. We keep our ovens at 500 so
our times will vary. With fresh cod, you’ll know it’s done when you see its
edges start to flake apart.
While the cod is baking, finish
Prepare a baking tray with a light rub of oil. Place a layer of breadcrumbs on the baking tray.
Drizzle the cod with a little olive oil, season w/ salt and pepper, then add more breadcrumbs to the top of the cod.
Serving Gnocchi in Semi-Sundried Tomato Sauce
Gnocchi is so versatile. You can make whatever you want with
them—as simple as mixing with a good store-bought tomato sauce, or serving with
a fine sauce like the one I shared.
To complete our recipe, I like to put a little crust on the
gnocchi first. Put some oil and butter in pan, and let the butter start to
brown a little. Brown the gnocchi for a minute or so. Then, add a couple shots of heavy cream. Add a tablespoon of
the sun-dried tomato sauce into the cream, stir, and it’s ready. (If you put
the sauce in the pan without a little cream, the oils would separate, and you’d
have a broken sauce). Place the gnocchi on a plate and top with chopped
Add your baked cod to the plate, and serve with any other
accompaniments you like. This baked cod is so versatile, you can do a number
things with it. I love breadcrumbs falling on everything else you serve with
it. It’s great with a Caesar salad, or green beans, or broccoli, with the added
benefit of crunchy breadcrumbs.
Fish buying tip:
Don’t buy tilapia from Vietnam. Know where your fish comes
from. I recommend you have a rapport with your vendors. Ask them where the fish
was caught. Ask them when fresh fish is delivered. If it’s delivered Tuesday and Friday, I wouldn’t
buy it on Monday.