Gnocchi

 



WATCH VIDEO
Peel and cut potatoes into cubes

Place cut potatoes into a pot with hot water with a teaspoon of salt on medium high heat

POTATO RICER
This tools takes any boiled potato

Easy way to know if the potato is done
take a wooden spoon and choosing the biggest potato piece
Poke the potato if the knife breaks the potato easily without a snap then it is ready

Using the RICER and a strainer with a handle place each spoonful of potato in the RICER and close

This will press the potato and will make to a consistency like above

After pressing all the potato thru the RICER you are ready to begin
putting together your potato dough

Add two eggs and a teaspoon of Salt

 

Add one cup of flour

Begin to work with a wooden spoon keeping in mind that the
potatoes are still hot

Keep adding flour until you get it to working ready

Dust your rolling area

Place dough on area and fold flour into the dough until it is firm enough to work

When the dough is ready place on a cutting board
 cut into working pieces

WATCH HERE
Roll out into long rolls

IF YOU DECIDE TO FREEZE AND KEEP IF FOR ANOTHER DAY
take cooking sheet and line with aluminum foil
Sprinkle flour and place the gnocchi in the cooking sheet
Put in freezer and bag after frozen

IF YOU DECIDE TO COOK RIGHT AWAY
Fill up pot with hot water and salt
Once boiling drop the Gnocchi

Stir and keep an eye on gnocchi

Since this is mostly cooked just wait for them to float to the top and let boil for 5 minutes



Strain them out, Place on place and top with favorite Tomato Sauce and Grated cheese



Either way have it, enjoy it, refrigerate it or freeze for a later date.

Any way you have it try it and ENJOY



Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Sausage and Peppers

 



PREPPING

PEPPERS 

WATCH THE VIDEO
Place pepper top up (L)
Slice down the middle(M)
Tear off green part and pull membrane(white middle) (R)

Take cleaned half and clap against your hand(L)
this will make the seed fall out of the half.
Now your pepper is ready for cutting(R) 

WATCH THE VIDEO
Slice the half and lice long ways(L)
then place the half on its side and slice down(M)
Slice all the pepper to the same size(R)
And place in bowl

ONIONS 

Using our newly learned onion cut
Take whole Onion (L)
slice off top and bottom (M)
slice onion from top to bottom(R)

WATCH THE VIDEO
Peel skin off onion (L)
Place sliced side down and slice long ways.(M)
The turn knife and cut the onions smaller than the peppers (Above)
Cut all the onions to same size(R)
Place in a bowl.

COOKING TIME

3 Lbs. of Sweet Italian Sausages

2 Lbs. of Onions

3 Lbs of Red Peppers

1 Teaspoon of Olive Oil

2 Teaspoons of Salt

2 Teaspoons of Black Pepper

2 Teaspoons of Dry Basil Leaves

2 Teaspoons of Sugar

1 Can of Whole Peeled Tomatoes

(Prep Time 15 minutes)

(Cook Time 25 minutes)

Pre-Heat oven to 350 Degrees
Take cooking sheet, line with aluminum foil and spray with non-stick spray
Place sausages in the oven for 10 minutes

Turn on medium heat in a large pot
and pour in the Olive Oil

Drop in Onion and stir making sure to stir frequently so the onion does not burn

Once the onions start to sweat (get glossy and see thru)

Drop in our Red Peppers

Stir
Don't forget to stir frequently

By this your sausages will be ready so flip them in the oven and cook for another 10 minutes

Using your food processor take your Whole Peeled Tomatoes and Pulse them

We are not 100 ready for the Tomatoes so you can put them back
in the can for storage for about 10 minutes

DO NOT EAT THE SAUSAGE YET AS IT IS NOT COOKED THRU
take each sausage and slice them in an angle
Cut all the sausage and place them back in the cooking sheet

Keep stirring until the peppers are now getting softer.
This will take about another 5 minutes

Pour everthing from the cooking sheet
(sausage and juice)

Stir

Sprinkle the Salt, Black Pepper, Dry Basil Leaves and Sugar
Mix

Once mixed pour in the Made tomatoe puree
Stir

Keep stirring from time to time keeping in mind you don't want the onions to stick.
Lower the temperature to Med-Low and let simmer until the Red Peppers are done.

The easiest way to see if the Red Peppers are done just take one of
the "corner" pieces like above and taste it this will be the measuring stick for the rest
of your peppers since it is the thickest piece it takes a little longer to cook.

After about 15 minutes the meal is done you can either eat as is



Or take some of the Pasta you have made and have waiting for you in the freezer
and serve over them.



Either way have it, enjoy it, refrigerate it or freeze for a later date.

Any way you have it try it and ENJOY



Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo