Parmesan Fried Gnocchi from Awesome on 20

Parmesan Fried Gnocchi

Parmesan Fried Gnocchi from Awesome on 20

Okay kids, I’ve got another magically fast and ridiculously delicious recipe for you today. While it’s probably not as cheap as buying actual potatoes, sometimes what you save in time can be worth more than the money you spent. This one also comes from the brilliant Nigella Lawson. I’m never going to stop talking about how great she is, so just deal. 

Roasted potatoes, gorgeously browned, crispy on the outside, and fluffy on the inside, are a thing of pure beauty. The only trouble is, they take about an hour to make and heat up your house something awful because you have to leave your oven on at a high temp for a ridiculously long amount of time, and guess what, it’s already 90 degrees in your kitchen before you even get started and that just sucks. We’ve solved this problem. We’re going to secretly swap them out with something equally as awesome.

Parmesan Fried Gnocchi from Awesome on 20

You’re going to go to the store and buy a packet of premade gnocchi. I usually get one from the refrigerated pasta section that has a little packet of herbs and parmesan included. That’s my first choice. They didn’t have that yesterday, so I got plain gnocchi and improvised. It’ll be fine. Relax.

You’re going to get out the good olive oil, add about two tablespoons to a big skillet, let it get good and hot, and then dump those gnocchi in. Give them a good toss with your chefy wrist moves to coat them in the oil, cook them for about three minutes, flip them over, give them another three, then sprinkle that parm over the top and let that cook for another thirty seconds. Bam! You’re done.

And guess what you have on your plate? Gorgeously browned, crispy on the outside, and fluffy on the inside, absolutely beautiful and full of flavor fried gnocchi. It couldn’t possibly be easier. I was so surprised how great these were the first time I tried them, and everybody I’ve ever served them to has thought they were truly awesome.

Parmesan Fried Gnocchi from Awesome on 20

Go ahead. Cheat. Save yourself some time. I won’t tell. Especially if I can come over for dinner.

Parmesan Fried Gnocchi
Serves 4
Gorgeously browned, crispy on the outside, and fluffy on the inside fried gnocchi. The perfect quick alternative to roasted potatoes.
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Total Time
6 min
Total Time
6 min
Ingredients
  1. 2 tablespoon extra virgin olive oil
  2. 1 package gnocchi
  3. 1/2 teaspoon dried oregano
  4. 1/4 teaspoon crushed red pepper flakes
  5. 1/4 cup grated parmesan
Instructions
  1. Add olive oil to a large skillet over medium high heat.
  2. Once the oil is hot, add the gnocchi to the pan. Break up any gnocchi they might be stuck together and toss them in the oil.
  3. Sprinkle with oregano and red pepper.
  4. Cook for about three minutes, or until lovely and brown, then give them a flip.
  5. Brown gnocchi on the other side, then add cheese.
  6. Cook until cheese starts to get melty and crisp.
  7. Serve piping hot.
Notes
  1. If you can get the package with the parmesan cheese included, you're good to go. Just sprinkle the packet over your gnocchi at the end.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
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Check us out on Hungry Little Girl
Super Fast Faux Pizza from Awesome on 20

Super Fast Faux Pizza

Super Fast Faux Pizza from Awesome on 20

Having a real grown up job is mentally exhausting. I’d forgotten how much it can wear you out to have actual responsibilities. For eight and a half solid hours, I am currently learning at least a bazillion and a half new things every day. By the time I get home, I don’t even want to keep my eyes open. I definitely don’t want to make dinner. But I live with another person in my house who never forgets about eating dinner, ahem, tea. Something has to be done.

As usual, Nigella Lawson solves all my problems. This recipe is a pizzaesque concoction that takes about five minutes of actual effort and thirty minutes to cook. And there’s a good chance that you’ll have most, if not all, of the ingredients already in your kitchen. Nigella is a genius.

Super Fast Faux Pizza from Awesome on 20
Top this puffy crust to your heart’s content

Think savoury Dutch pancake topped with cheese and pepperoni. The crust is fluffy and eggy and super cheesy. Did I mention it takes five minutes? It’s post-work zombie-proof and super tasty. One pie is plenty for two people. It all comes together with one bowl and a whisk, then you can top it with whatever you want, and make it perfect for you.

Super Fast Faux Pizza from Awesome on 20

Sometimes it’s best to keep things simple. Don’t overthink it. And always, always eat pizza. Any way you can get it.

Super Fast Faux Pizza
Serves 2
A super fast pizza on an puffy, eggy crust
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1 egg
  2. 100 grams (1 cup) all-purpose flour
  3. Salt to taste
  4. 250 ml (1 cup) milk
  5. 100 grams (3.5 ounces) shredded cheese (whatever you have in your fridge)
  6. Pepperoni, jalapenos, and all your favorite toppings
Instructions
  1. Preheat your oven to 400 and lightly spray a 9-inch pie pan with oil.
  2. Beat the egg, flour, salt, and milk in a small mixing bowl until smooth.
  3. Stir in half the cheese.
  4. Pour batter into pie pan and bake for 30 minutes. It will become puffy and golden.
  5. Remove the pan from the oven and add remaining cheese and all your favorite toppings.
  6. Return pan to the oven for about 2 or 3 minutes to melt the cheese and warm your toppings.
  7. Cut into slices and serve.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
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Check us out at Chef in Training’s link party
Goat Cheese Souffle from Awesome on 20

Goat Cheese Souffle

Goat Cheese Souffle from Awesome on 20

It’s the end of my second day of work, and I’m completely exhausted. My brain is totally fried. But I love you, and I just couldn’t leave you hanging. I apologize for my potential incoherence.

When I originally conceived of this post, I wanted to talk about how exciting it was to have a new job and a grown up paycheck. I wanted to tell you that even though I’m still going to try to live off $20 a day, it’s a good idea to treat yourself every once in a while. You’re not a monk, after all. Sometimes you deserve something fancy and French. You’re worth it.

Goat Cheese Souffle from Awesome on 20

But then serving an egg-based dish took on a whole new meaning. One of our chickens became seriously ill over the weekend, and she passed away Wednesday night. This is the first pet I’ve ever had to watch die. We took her to the vet and got her medicine. We also started tube feeding her. I openly wept while holding our chicken down as my husband forced a long thin tube down her throat so that she didn’t starve to death. We struggled with whether or not to continue treatment in the hopes that she would recover, or to have her put to sleep. Ultimately, she died of natural causes before we could take her to her follow up appointment. It was heartbreaking.

Now we have to make the difficult choice of whether or not to rehome our remaining chicken. Hens are social and need a flock. We love her and want to keep her, but we can’t get another chicken, and it could be very unhealthy for her to be alone. She’ll have to stay with us at least for a little while, just in case whatever our other girl had was contagious, but soon our backyard may be empty.

RIP Targaryen

I have absolutely loved having fresh eggs every day. They were the best tasting eggs I’ve ever had. It could be my imagination, but I just knew that my chickens laid the best eggs. Soon, both our girls may be gone, and I won’t have those gorgeous eggs anymore. Each of the eggs remaining in my fridge is precious to me now. I want to use them to make the most delicious dishes.

I hope you don’t mind my long sad story. Pets are part of our families, even when the species is slightly unconventional. This goat cheese souffle is an excellent showcase for beautiful fresh eggs. It’s subtle and delicate and sophisticated. Everybody will be so impressed and only you will know how easy it actually was. You can certainly buy the most expensive cheese in the store, but even if you look for the one with the lowest price, this will still be great. I already did that experiment for you.

Goat Cheese Souffle from Awesome on 20

Go hug your pets. Then make yourself some eggs. Or a goat cheese souffle. It will be heavenly.

Goat Cheese Souffle
Serves 3
Light and airy goat cheese souffle is impressive and indulgent and just plain awesome.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 125 ml milk
  2. 1/2 small onion, chopped
  3. 1 dried bay leaf
  4. 1/2 teaspoon pepper
  5. 25 grams butter
  6. 2-1/2 tablespoons flour
  7. 2 tablespoons chopped parsley
  8. 1 egg yolk
  9. 100 grams soft goat cheese, crumbled
  10. 3 egg whites
  11. 2 tablespoons grated parmesan
for the sauce
  1. 150 ml heavy cream
  2. 25 grams soft goat cheese, crumbled
  3. 3 tablespoons shredded Swiss cheese
Instructions
  1. Preheat oven to 375.
  2. Heat milk in a small sauce pan with the onion, bay leaf, and pepper just until it barely starts to bubble.
  3. While the milk is heating, melt the butter in a medium sauce pan, then add the butter to make a roux. Use a whisk to combine them and cook for about two minutes. Strain the infused milk into the roux and whisk to combine. Bring to a boil and let it cook for a few minutes until it thickens up and becomes almost pasty. Remove from heat.
  4. Add the chopped parsley, egg yolk, and crumbled goat cheese. Stir to combine and season to your liking. Set this aside for now.
  5. Whisk the egg whites to stiff peaks. Feel free to add a bit of salt. I use my stand mixer, and I always wipe down the bowl and whisk attachment with a bit of vinegar on a paper towel first, just in case. Gradually turn your mixer up to 8. Don't go too far. It only takes a few minutes.
  6. While your eggs are whipping (keep a close eye on them) you can prepare your ramekins (I've also made this in a casserole dish because I don't have a proper souffle pan). Lightly butter the inside then coat it with grated parmesan, just like you would do with flour for a cake pan. Put in a spoonful, then tap it around the sides and let the excess fall into the next buttered ramekin. Repeat this until all three are lightly coated in cheese.
  7. Stir in a dollop of your egg whites to your cheese mixture first, just to lighten it up a bit, then add the cheese mixture to the mixing bowl and gently fold everything together. Try to work quickly and gently to maintain volume.
  8. Gently spoon your souffle mixture evenly into the three ramekins. Bake for 12 to 15 minutes until set. These are going to get another bake, so you can make them ahead to this point. You can turn them out, but I don't have another oven safe dish, so I just left mine in the ramekins and served them that way.
For the sauce
  1. Preheat oven to 400.
  2. When you're ready to serve, heat cream and remaining goat cheese in a small sauce pan until smooth.
  3. Spoon sauce over each souffle, and add grated Swiss cheese and a few grinds of pepper.
  4. Return souffles to the oven to bake for another 15 minutes. They will puff up again and the cheese will be lovely and brown.
  5. Serve immediately for optimum puffiness. Be careful, though, because they stay hot for a long time.
Notes
  1. Leftover goat cheese sauce is excellent on toast, topped with a soft boiled egg and a generous sprinkling of coarse salt.
Adapted from Good Food
Adapted from Good Food
http://awesomeon20.com/
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Check us out at Inside BruCrew’s link party
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