The Delicious Life Cookbook-a-Day Giveaway No. 2
We've passed the point of no return.
We've come too far. Too much has been said that can't be taken back. Even if I tried to oxymoronically reason my way out of "I'm not sustainable!" by pleading seasonal insanity, I promised to give you the book.
A promise is a promise.
So, let me keep my promise by giving Simply Organic to...
...No one! I'm giving the book to no one. I had my fingers crossed behind my blog the whole time!
Ok, I didn't.
Mel CH, is winning so unbelievable that you simply organically choked on your reusable grocery bag? Drop me an email with your mailing address so I can go against the very environmental principles that the book encourages by sending it to you via US Mail in a paper envelope on a truck that burns fuel and sends postal fumes into the atmosphere!
The rest of us could be eco-green with envy because we don't get a hard copy of the book, but we all know that the most ecologically virtuous way to distribute information is via the Internet anyway. So, let's just digitally distribute a recipe for Ricotta-Green Onion Gnocchi, which incidentally, coincidentally, pleasantly, reminded of who I was three years ago.
Ricotta-Green Onion Gnocchi
from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients
Makes 4 servings
15 ounces ricotta cheese
1 large egg, beaten
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 green onions, minced
/2 cup grated Asiago or Parmesan cheese (about 2 ounces)
1-½ to 2 cups unbleached all-purpose flour
3 cups marinara sauce
Put the ricotta in a sieve and place over a bowl for 15 to 30 minutes to drain. Discard the liquid.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the drained ricotta, egg, salt, pepper, green onions, and Asiago or Parmesan. Gradually add the flour, ¼ cup at a time, using your hands and blending just until the dough holds together. Remove 1 teaspoon of the dough and roll into a ball on a floured surface. Drop into the boiling water. If the piece falls apart, add more flour to the dough, 2 tablespoons at a time, until it will form a ball. Repeat the cooking test until the dough holds together and floats to the surface.
Divide the dough into 4 equal parts. On a generously floured board, using your hands, roll each section into a rope about 1 inch in diameter.
Cut the ropes into 1-inch-long pieces and slightly indent with a fork. If you're not using the gnocchi right away, cover them thoroughly with flour and store in the refrigerator or freezer.
Drop the gnocchi into the boiling water. Stir gently to prevent sticking. When the gnocchi float to the top, they are cooked. Remove with a slotted spoon to a serving bowl.
Meanwhile, heat the sauce in a medium saucepan over medium heat. Top the gnocchi with the sauce.
Gnocchi will keep in the refrigerator for 1 to 2 days and for months in the freezer in an airtight container.
Recipes from Simply Organic Cookbook Reviewed Elsewhere:
~ Asparagus and Scallops at Project Foodie and organic.org
~ Fava Beans and Orzo Salad at Wish
~ Baby Artichoke, Parsley and Celery Salad; Curry Carrot Soup with Wasabi Cream; and Raspberry Millet Pancakes at NY Daily News
~ Basil Lemon Cake at NPR
~ Warm Brie and Kumquats at Organic To Be
~ Global Gourmet review
~ 7x7 review