Ok so today I confronted my soon to be ex.
I heard he was at my old house..getting it ready for the new owners.
the idea of getting him when he was alone…no brothers, no nephew, no mother, no lawyers…
was too tempting…to my mind & the lets get things- worked- out- civilly, side of my brain.
I thought..maybe …maybe he would finally talk.
no self imposed “gag order” that was the last few months of our living together…but talk …rationally with me.
Stop the madness.
Just me & him…face to face….no arguing, no court, 2 mature adults who share a wonderful daughter…
trying to make things ….I don’t know…better for us all..for her.
especially for her…for her future as a kid of a divorce home.
I know personally – how awful things can be when your parents are not cordial.
not a talk to reconcile..things are way to far gone.
but a talk on how to behave amicable..to come to terms with the divorce decision..and let there be some sort of peace for us.
it was a fantasy.
I thought I could reach the man who I had loved so deeply.
But he has left the building,
instead he called the police…reported my license plate
I was trespassing….
there is nothing else I can say
other than YOU YOU….GNOCCHI!
missing yet another opportunity to make life…better.
but on the bright side.
for the first time.. there are no tears.
nope…just a strong feeling of …what a shame.
because finally I realize… there IS a whole life of …so much better
and I am on the road…
no matter along the way.. what kinda Gnocchi I gots ta eat.
Gnocchi from scratch…
When I was in Israel for Pesach this year, every and I mean EVERY dairy restaurant that was open, featured Gnocchi with salsa rosa (their version of penne vodka).
Some were better than others..and the best one I had was in Cafe Hillel in Amek Rifaem. In general food on Pesach in Israel..lets just say ..you feel like you are eating Chametz. What they make from potatoes and potato starch ..is not to believe.
Here is the “bread” I was served with my soup….see what I mean.
But ..back to Gnocchi.
Coincidentally I also had made a Gnocchi recipe recently when I was testing the Manischewitz finalist recipes a few months back that I really liked.
So with a recipe from my friend Danielle Miles (a non-jewish Italian who is a crazy good baker and who has shared with me some really fantastic recipes over the years) I decided that this dreary rainy day was the perfect day to make a batch for dinner tonight.
I cut some corners – I microwaved the potatoes..yes I said MICROWAVEd (even us “at-home” gourmets use them!)
and since I, who has every practical basic kitchen tool…EXCEPT a potato ricer.. I used a good old strainer and fork to mash my potatoes.
The last short cut I can give you, if you are looking to do this…you really do not have to make the grooves with the fork..just cook them without.
tastes as delicious…just not as pretty.
This recipe uses flour..but if you are GF, go for the GF flour or potato starch instead.
And for those of you who want to know..NO this recipe does not work if you substitute sweet potatoes…I learnt the hard way this morning.
For the Gnocchi Ala Marinara
4 large potatoes
3/4 cup flour, plus extra for kneading
2 tsp. kosher salt
1 tsp. black pepper
1 cup Home-made Marinara Sauce (or favorite Jar sauce)
3/4 cup mixed shredded Mozzarella & Cheddar cheese
Microwave your potatoes for about 10-12 minutes. They should be soft and easily pierceable with your fork.Let them cool off for about 5-6 minutes on the counter.
Peel the skins from the cooked potatoes. Using a mesh strainer or potato ricer if you have, mash the potatoes through with a fork, into a medium size bowl.
Once all the potatoes are mashed add the flour, salt , pepper and mix together well.
Dump the mixture on a floured cutting board, and knead into dough ball.
Cut the dough into small workable chunks, and roll into a long 3/4 inch thick ropes.
Then cut into small 1 1/2 inch thick pieces.
Now bring pot of water to a boil with some kosher salt.
Using the tines of a fork, take a piece of the Gnocchi into the palm of your hands and roll the tines down to create the groves and the oblong shape.
Throw the gnocchi into the boiling water to cook. When gnocchi rises to the top, they are ready.
Strain and place the cooked gnocchi into a baking dish. Pour your marinara onto the gnocchi, and then sprinkle the cheese over the marinara.
Bake in 350F oven for about 10-15 minutes, until cheese has melted and sauce is bubbling.
For another variation using your cooked gnocchi, just add butter, sage, and some parmesan cheese for a great bowl of yumminess.
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