As I shared, last week was a busy one. When the weekend finally arrived, Pete and I looked at each other and agreed to aim for a slow-paced weekend. Relaxing for me means opening a bottle of wine and piddling in the kitchen for hours on end. For Pete, it’s watching football. Our new favorite team is Florida State. My brother is one of the coaches, so it’s exciting to see him on TV each weekend. Saturday afternoon, the football was on, the kids were doing crafts of different sorts, and I opened some wine and decided to make gnocchi with wild mushroom ragu.
Gnocchi isn’t complicated, but it isn’t exactly a weeknight dish either. It involves baking potatoes until tender, scooping out the insides and combining them with arrowroot, egg, cheese, a little flour and salt. I love to knead this “dough”. It’s soft and supple and extremely comforting. The dough is rolled out into ropes, cut and boiled for about 1 minute. The resulting little pillows of fluffiness happily float to the top of the pot. They can be eaten with a simple sprinkling of sea salt and cheese or you can take things up a notch and serve them with a meaty sauce or ragu. I love this ragu because it’s woodsy from the mushrooms and a has a kick of spice from the chipotle. I had leftovers of the sauce and it was fantastic served over linguine.