Gnocchi! This was my first time ever making gnocchi, and I think we did alright! It was pretty simple – boil about 1lb potatoes for an hour, or until tender, then rice or mash or make them smooshy and non-lumpy as best as possible, add about a cup of flour, shape, dust with flour, and then boil until they float. Husband worked up the sauce from our own tomatoes canned this year, a load of peppers from the garden (SO MANY PEPPERS THIS YEAR), an onion, and some Ground Bison. This is really my idea of comfort food, and it fit the bill. Most of the ingredients came from a farm stand we passed on the way home from a trip to Lancaster, and I neglected to get the name of the farm. Suffice to say, they weren’t shipped in from California, but from just a county away.
Gnocchi with Bison Sauce:
Whole Wheat Pastry Flour – Mill at Anselma
Potatoes – Lancaster Farm Stand
Bison – Backyard Bison
Tomato sauce – My Garden
Onion – Lancaster Farm Stand
Non Local – Spices, Salt, Pepper