Barley Gnocchi With Watercress Sauce Food

BARLEY WATER

Steps:

• Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.
• After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.

SAUTEED FIDDLEHEAD AND MUSHROOM GNOCCHI RECIPE

Steps:

• In a large non-stick skillet, melt butter over medium heat until lightly browned, about 3 minutes. Add shallot and garlic; cook until softened, about 2 minutes. Add mushrooms, salt and pepper; cook until slightly softened, about 2 minutes. Meanwhile, in large pot of lightly salted boiling water, cook fiddleheads until bright green but still crisp, about 5 minutes. With slotted spoon, remove and rinse under cold water; drain and set aside. Add gnocchi to boiling water, cook according to package directions. Drain, reserving 1/4 cup of the cooking liquid. Add fiddleheads to mushroom mixture; cook, stirring often, until tender-crisp, about 2 minutes. Add gnocchi, 1/4 cup of the Parmesan cheese and reserved cooking liquid; toss to coat. Pour into serving dish. Sprinkle with remaining cheese.

WATERCRESS GNOCCHI WITH ROASTED RADISHES & LEMON

Steps:

• Heat oven to 180C/160C fan/gas 4. Pierce the potatoes with a sharp knife and bake for around 1 hr until a skewer slides through without resistance. Leave to cool, then peel and mash into a bowl. Add the parmesan and lightly mix. Season with plenty of salt, pepper and a little freshly grated nutmeg.
• Put the watercress in a sieve and pour a kettle of boiling water over it. Allow to cool for a couple of mins, then squeeze out any excess moisture and blitz in a blender. Once cool, mix with the potatoes, along with the ricotta and egg yolks and sieve in the flour. Mix lightly with your hands to form a dough. Roll the dough, a quarter at a time, into long thin sausages on a floured surface, and use a sharp knife to cut a few lines widthways on each one.
• Bring a pan of salted water to the boil. Heat the olive oil in a large non-stick frying pan. Add the thyme and radishes and fry for about 5-8 mins until coloured. Tip half the gnocchi into the salted water and boil until they float to the top (about 3 mins). Fish them out carefully with a slotted spoon and put them on a plate. Repeat with the remaining gnocchi.
• Add a knob of butter to the radish pan and tip in the boiled gnocchi. Fry until starting to colour, about 3 mins. Season, add the lemon zest and squeeze over the lemon juice, and grate in a little parmesan. Divide between plates and top with more parmesan and a good grating of black pepper.

GNOCCHI WITH TOMATOES, PANCETTA & WILTED WATERCRESS

Steps:

• Put a large pan of water on to boil.
• Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes.
• Add garlic and cook, stirring, for 30 seconds.
• Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes.
• Stir in vinegar and salt.
• Remove from the heat.
• Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions.
• Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly.
• Add the gnocchi and watercress to the sauce in the pan; toss to combine.
• Serve immediately, with Parmesan.

BARLEY GNOCCHI WITH WATERCRESS SAUCE RECIPE

Steps:

• (4 servings) In a small saucepan, combine the barley. 3½ cups water and bay leaf. Bring to a boil, and then reduce the heat to a simmer. Cover and continue to simmer until liquid has absorbed, about an hour. Uncover and let the barley cool. You will have 3 Meanwhile to make the sauce, discard the tough stems from the watercress and basil and rip them into tiny pieces. Do not chop with a knife or in a processor because they could turn brown around the edges. Scoop them into a 9-inch glass pie dish and add the shallots, oil and butter. Cover with vented plastic wrap and microwave on full power until the greens have wilted, about 1½ minutes. Remove the sauce to a dish and keep it warm. To make the gnocchi, scoop the barley (remove and discard the bay leaf), scallions, oregano, parsley and flour into a processor and whiz until a ball of dough is formed, about 10 seconds. Then wet your hands and shape the dough into firm, walnut- sized balls; you will have about 20. Meanwhile pour the stock into a 9-inch glass pie dish, cover with a plate and heat for a couple of minutes to get the chill off. When the gnocchi are ready, set them into the dish, cover again and microwave on full power until they are heated though and slightly shiny, about 3 minutes. Do not over-microwave or the gnocchi will fall apart. When the gnocchi are ready, immediately remove them from the stock and arrange them in 4 shallow bowls. Scoop on some sauce and swirl the gnocchi around so they are coated. Serve warm as an appetizer or first course. Per serving: 301 calories, 9 gm protein, 48 gm carbohydrates, 8 gm fat, 3 gm saturated fat, 9 mg cholesterol, 415 mg sodium.