First the News:
My first cozy mystery, The Glass Ceiling Club, is free on Amazon through the 26th.
Then the Musings
“There is no frigate like a book to take us lands away.” Emily Dickenson
So much said with so few words. I have always admired Emily Dickenson’s poetry. Succinct, yet elegant. Deep yet pithy. Obviously not exactly my writing style, but at least I’m not overly lengthy, lugubrious, and dense. That said, I didn’t start writing until later in life. But once I retired from my management consulting business and had my Italian memoir under my belt, I decided it was time to write the book that had been stuck in my head for over twenty years, “The Glass Ceiling Club.” Well, at least the title had been in my head for that long, but the story that emerged had little to do with the story I first imagined. Oh, it was still a mystery. It still focused on a group of young women who had hit the glass ceiling and were let go from their jobs in a major corporation and replaced by men when the company’s leadership changed. (Sound a little familiar with what is happening now in our country? Oh, well, enough of the political situation that keeps me awake at night and haunts my waking hours.) The Glass Ceiling Club was still a murder mystery, but that is where the similarity with my twenty-year-old concept ended. And never had I dreamed that this would just become the first book in a series of murder mysteries. But here we are, and so the writing continues. Book four in the cozy mystery series is on the way.
My writing has been rather eclectic, and maybe one day I’ll actually write a book based on Arthurian legend, something that has been a major interest of mine since studying for a master’s degree in English many years ago. There is a book that I have started numerous times, sometimes starring Merlyn, sometimes starring Nimue, but always revolving around their relationship. Only time will tell if this every comes to fruition. At least I did manage a cameo of King Arthur and some of his knights in the final book in the Book of Mysteries series, my fantasy trilogy for middle grade readers.
Recently, however, my writing has been interrupted by cooking and baking. The baking is often a challenge since my newer oven has never kept the proper temperature, but it doesn’t stop me from baking all of my own bread. This past week, however, I’ve been making foods from my Italian heritage. I have found the easiest gnocchi recipe made with ricotta rather than with potatoes. (I seem to be allergic to potatoes, one of my favorite foods.) And I thought I would share this recipe with you. You can take the girl out of Italy, but you can never take the love of Italian foods out of the girl. When I lived in Italy, I was known by friends for my cookies and cakes (biscotti and tortas). Perhaps in a future blog post, I’ll share some of those recipes. For now, however, enjoy this gnocchi recipe from Natasha’s Kitchen. Note: I added a few comments.
Wishing you good weather for the remainder of February, and an early spring. Everything is blooming here in the San Francisco Bay Area now, and my dogs and I are sneezing.
Until next time, Happy Reading. Maree
Gnocchi with prosciutto and brown butter sauce
Author: Natasha Kravchuk
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Chill Time: 30 minutes mins (Note: I think one hour at least is better.)
Total Time: 1 hour
Ingredients
Servings: 8 servings
15 oz ricotta whole milk
1 egg plus 1 egg yolk
1/2 cup grated Parmesan cheese
1/2 tsp salt, plus more salt to salt water
1/4 tsp freshly cracked black pepper
1/4 tsp nutmeg
1 1/2 cups all-purpose flour, plus more for dusting
4 oz bacon (I substituted prosciutto. It was much better.)
3 Tbsp butter
Instructions
Make Dough: In the bowl of a stand mixer (or in a large mixing bowl using a wooden spoon), combine the ricotta, eggs, parmesan, salt, pepper, and nutmeg. Stir until well combined. Add the flour, 1/2 cup at a time, stirring between each addition just until incorporated. Add the last half a cup sparingly (depending on the moisture content of your ricotta, you may need more or less). The dough should be soft and sticky but not wet.
Chill Dough: Dust a dinner plate with flour and turn the dough out onto the plate. Dust the top of the dough with flour to make it easier to handle, then shape it into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours (or up to 24 hours – see make-ahead tips below). Note: Chilling the dough is absolutely necessary.
Cook the bacon -optional – if sautéing finished gnocchi: in a large skillet, add chopped bacon and sauté until crisp and browned. Use a slotted spoon to remove the bacon to a plate. Stir in and melt the butter, and turn off the heat while you form and cook your gnocchi. (It is the prosciutto that really makes this dish come alive with flavor.)
Boil Water: When ready to form and cook, bring a large pot of water to a boil and add salt (it should taste like ocean water).
Shape Gnocchi – Line a rimmed baking sheet with parchment paper and dust with flour, and set aside. Turn the dough out onto a floured surface and divide into 4 pieces. Work with 1 piece of dough at a time and keep the rest covered with plastic wrap. Dust the dough with flour and roll it into a log, about 3/4” thick. Use a knife or bench scraper to cut into 3/4” wide pieces. Transfer gnocchi to the prepared baking sheet. Repeat with the remaining dough. (My gnocchi were fairly large and it made about four dozen.)
Cook gnocchi in 3 batches in the salted water over medium heat. Once they float to the top (1-2 minutes), let them cook another 2 minutes, then remove with a slotted spoon and repeat with the next batch. Serve warm with butter or your favorite warm sauce. To finish on a skillet, proceed with the next step.
To Sauté Gnocchi (optional): Transfer the drained gnocchi to an oiled rimmed baking sheet as you cook the batches. Heat the butter and bacon grease until hot, and the butter is foaming. Add the cooked gnocchi to the hot skillet and sauté over medium heat for 2 minutes per side or until golden brown. Using a 12-inch skillet, I was able to fit everything together, but you could divide it into two skillets if needed. Serve garnished with the crispy bacon. I love dipping the sautéed gnocchi in sour cream – so yummy! (Note: My gnocchi stuck t the pan. I have never mastered frying the gnocchi once they are cooked. So be warned. My second time, I just poured the butter/prosciutto sauce over the gnocchi.)