Author: mom

review five: BEDFORD234

~ mom ~ Leave a comment

So you really do learn something new every day and this last gnocchi run was no different.  Last night, me and some of the girls decided to be townies and go to a new local trendy place called Bedford234.

That is where I found an impressively misplaced gnocchi dish on the menu of this cool establishment tucked inside a historic building in the heart of Bedford Village.

For a charming place like this to even feature gnocchi was surprise enough, but when I bit into the perfectly formed pasta, I was in heaven.  It was served with wild roasted mushrooms with a hint of truffles.  Topped with brown butter and sage, the most impressive part and the “something I learned” was a cheese called Bogart.  I suppose it came from a local cheese monger, I don’t know for sure, but whatever the source, the combination of these local ingredients and firm gnocchi was a creative and tasty twist to the tradition which I grew up on.

I’d for sure go back to Bedford234, for gnocchi and to try their other heirloom dishes.

My rating:  it rocked the house!

Bedford234 address: 635 Old Post Road, Bedford NY  10506

Website: bedford234.com

HOUSE MADE TRUFFLE GNOCCHI roasted wild mushrooms, bogart, brown butter, sage
HOUSE MADE TRUFFLE GNOCCHI
roasted wild mushrooms, bogart, brown butter, sage

review four: CAFE MEZZANOTTE

Link ~ ~ mom ~ Leave a comment

While on a recent business trip and making my way down I-­95, my colleague and I decided it was time to stop for dinner before it got too late . Now, gnocchi was not on my mind or my main goal, but finding a place off the highway that wasn’t a chain restaurant was. Thanks to a little help from google maps and Yelp*, we randomly pick Café Mezzanotte in Wilmington, Delaware.

I was pleasantly surprised to find potato gnocchi on the menu and of course, like any good journeyman on a mission, I ordered it. It was your authentic, basic potato gnocchi served in a tomato sauce, topped with mozzarella and
parmigiano cheese, then baked to perfection.

While I can tell you that the gnocchi was SPOT ON, the sauce was not. Although the gnocchi had all the makings of the stuff I grew up on, I was disappointed by a thick tangy taste when the sauce hit my tongue.

The restaurant was nice, in a business district that I bet is very crowded for lunch. There was a small dinner crowd on this night.

My rating: gnocchi – The Bomb!, tomato sauce – it bombed!

I have sauce expectations when I eat any pasta, this gnocchi dish was no different.

Cafe Mezzanotte website:  cafemezzanotte.net

Address: at the corner of Tatnall & 11th, Wilmington DE

potato gnocchi at cafe mezzanotte
potato gnocchi at cafe mezzanotte

recipe one: THE BASIC POTATO GNOCCHI

Image ~ ~ mom ~ Leave a comment

Now that you met “girl” and she has brought you all up to speed about our journey, its time for me, “mom” to level set everyone.  What is this gnocchi fixation all about and where is the starting point of this journey?

My brother & I grew up with my dad’s potato gnocchi dish served most times on Sundays but sometimes also during the week if it was a special occasion.  Either my mom would make them or my dad would, but we knew that it was my dad’s influence on the recipe that made them perfect.

It always started with 3 basic ingredients:  white flour, potatoes and an egg.  The secret to the recipe, as any good cook would know, is how you handle the dough when you are bringing these ingredients together; less is better.  The more you handle it, the tougher the dough will become and that pillowy, melt in your mouth feeling will be compromised.

So here is how it goes:

  • 2 cups of all purpose flour
  • 2-3 boiled and peeled potatoes* (cooled, peeled and mashed)
  • 1 egg
  • 2 Tbsp olive oil
  • salt to taste

Start by creating a well with the flour on a board

Crack the fresh egg into the center and add the potatoes, olive oil and salt to the egg

The well
The flour well

Start pulling in the flour a little at a time, mixing all the ingredients together until well blended, handling gently, until you form a ball (might be a little sticky – that is ok, you can add a little bit of flour to help with that – just proceed slowly – you don’t want to end up with hard dough – that would require a do-over)

Sprinkle flour on the table/mixing board and flatten out the ball. But not too flat.  Cut into strips and roll, then 1” cubes.  Press each cube of dough on a fork to create the curve and the lines.

Pressing cubes of dough against the fork for the unique gnocchi shape and texture
Pressing cubes of dough against the fork for the unique gnocchi shape and texture

Add to boiling water, just like you are making any kind of pasta.  They will drop to the bottom of the pot.  When the gnocchi bubble up to the top of the boiling water, drain, top with your favorite sauce and serve with parmigano reggiano cheese.

This recipe will serve 3-4 people, depending on how much people eat and how big the potatoes are.  With my father, no recipe was ever exact “a little of this, a little of that”.

That's Sauce!
That Sauce!

*the best potato to use for gnocchi is either Idaho or Russet as they are less water based