Food Network- Cooking Club Challenge (February)
I came across a Cooking Club on FoodTv.com and decided it sounded like fun. In February the recipe I made was Michael Smith's Hand Made Gnocchi with Tomato Sauce. I first baked potatoes, then made gnocchi by hand. The easiest part was combining the ingredients for the sauce which is roasted for an hour.
I made a few changes to the recipe, which is allowed. Preheat oven to 375. Tomatoes aren't in season so I replaced half of them with 1/2" Diced Eggplant. I omitted the green olives and kept the 1 Jar Calamata olives whole. 1 Pint of Whole Grape Tomatoes. I seasoned with S&P and Fresh Oregano rather than thyme and tossed them in 1/4 Cup Olive Oil.
Bake uncovered for 45 minutes or until all the eggplant is cooked. With 15 minutes to go, I decided to add a Splash of Balsamic Vinegar because I needed to thicken the watery moisture from the eggplant and added a layer of complexity. The vinegar cuts the rich olive oil, too. Lastly, I cooked the gnocchi and topped with the sauce. Added freshly grated parmesan and served hot!
I came across a Cooking Club on FoodTv.com and decided it sounded like fun. In February the recipe I made was Michael Smith's Hand Made Gnocchi with Tomato Sauce. I first baked potatoes, then made gnocchi by hand. The easiest part was combining the ingredients for the sauce which is roasted for an hour.
Bake uncovered for 45 minutes or until all the eggplant is cooked. With 15 minutes to go, I decided to add a Splash of Balsamic Vinegar because I needed to thicken the watery moisture from the eggplant and added a layer of complexity. The vinegar cuts the rich olive oil, too. Lastly, I cooked the gnocchi and topped with the sauce. Added freshly grated parmesan and served hot!
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