{"id":64,"date":"2013-05-13T15:24:13","date_gmt":"2013-05-13T22:24:13","guid":{"rendered":"https:\/\/georgeannebrennan.com\/?page_id=64"},"modified":"2013-06-18T13:58:50","modified_gmt":"2013-06-18T20:58:50","slug":"recipes","status":"publish","type":"page","link":"https:\/\/georgeannebrennan.com\/?page_id=64","title":{"rendered":"Recipes"},"content":{"rendered":"

Recipes from Georgeanne’s Kitchen<\/strong><\/p>\n

\"flour\"<\/a>Potato Gnocchi with Rosemary and Walnut Cream Sauce<\/b><\/span><\/a><\/p>\n

My neighbor in Provence, Marie, taught me to make gnocchi. Those are her hands deftly rolling the dough. She and her sister-in-law used to give my students lessons when I had my culinary vacation program in Provence. You can read about Marie and me in my book, A Pig in Provence.<\/i><\/p>\n

To make good gnocchi you need to use dry potatoes. Look for russets whose skins have begun to shrivel, indicating a loss of moisture. Adding too much flour will result in heavy gnocchi. For the fluffiest, lightest gnocchi, use a vegetable mill.<\/p>\n

 <\/p>\n

Ingredients<\/span><\/span>
\n2 1\/2 pounds russet potatoes
\n1 egg
\n1 cup all-purpose flour
\n1\/2 teaspoon salt<\/p>\n

Boil the potatoes until tender, about 20 to 25 minutes. Alternatively, bake them at 350 degrees until tender and flaky.<\/p>\n

While they are still hot, peel and pass them through a vegetable mill or grate them on the large hole of a hand-held grater into a bowl. Add the egg and \u00be of the flour, mixing well. Knead on a floured board until the dough is soft and sticky. Add more flour until just barely not sticky.Take 1 cup of the dough at a time, and with the palms of your hands roll it into a cylinder a foot long. Cut it in half and roll each of the 2 pieces into a 12-inch long cylinder. Cut into 1\/2-inch long pieces. Coat thoroughly with flour. Bring a large pot of salted water to a boil and cook 2 dozen or so gnocchi at a time \u2013 don\u2019t crowd them until they float to the surface, which takes only moments. Remove them with a slotted spoon and keep warm in an oven. Serve with the Rosemary and Walnut Cream Sauce.<\/p>\n

Serves 8<\/p>\n

\"hr_bar\"<\/p>\n

 <\/p>\n

L<\/strong>ook here for recipes that are both my old favorites and new ones, with photos as often as I can manage.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recipes from Georgeanne’s Kitchen Potato Gnocchi with Rosemary and Walnut Cream Sauce My neighbor in Provence, Marie, taught me to make gnocchi. Those are her hands deftly rolling the dough. She and her sister-in-law used to give my students lessons when I had my culinary vacation program in Provence. You …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-64","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":209,"url":"https:\/\/georgeannebrennan.com\/?page_id=209","url_meta":{"origin":64,"position":0},"title":"Potato Gnocchi","author":"Georgeanne Brennan","date":"2013-05-29","format":false,"excerpt":"My neighbor in Provence, Marie, taught me to make gnocchi. Those are her hands deftly rolling the dough. She and her sister-in-law used to give my students lessons when I had my culinary vacation program in Provence. You can read about Marie and me in my book, A Pig in\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":67,"url":"https:\/\/georgeannebrennan.com\/?page_id=67","url_meta":{"origin":64,"position":1},"title":"Provence","author":"Georgeanne Brennan","date":"2013-05-13","format":false,"excerpt":"I've had a home in Provence, a modest one, for many years. I raised goats there and made goat\u2019s milk cheese that I sold in the open market in Barjols and to nearby restaurants and families. My son was born there, and my neighbors of now more than 45 years,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2018\/08\/IMG_0355.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2018\/08\/IMG_0355.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2018\/08\/IMG_0355.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2018\/08\/IMG_0355.jpg?resize=700%2C400 2x"},"classes":[]},{"id":146,"url":"https:\/\/georgeannebrennan.com\/?page_id=146","url_meta":{"origin":64,"position":2},"title":"A Pig in Provence","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"A Pig in Provence Harcourt Paperback, 224 pages ISBN-13: 9780156033244 Buy @ Amazon.com Georgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Proven\u00e7ale cuisine by tracking down a herd of goats, a cool workshop, some rennet, and the lost art\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"pigprovence-paperback","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/pigprovence-paperback.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":44,"url":"https:\/\/georgeannebrennan.com\/?page_id=44","url_meta":{"origin":64,"position":3},"title":"Books","author":"Georgeanne Brennan","date":"2013-05-11","format":false,"excerpt":"\u00a0 A Pig in Provence By Georgeanne Brennan Harcourt Paperback, 224 pages ISBN-13: 9780156033244 Buy @ Amazon.com Georgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Proven\u00e7al cuisine by tracking down a herd of goats, a cool workshop, some rennet,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"pigprovence-paperback","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/pigprovence-paperback.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":71,"url":"https:\/\/georgeannebrennan.com\/?page_id=71","url_meta":{"origin":64,"position":4},"title":"On Assignment","author":"Georgeanne Brennan","date":"2013-05-12","format":false,"excerpt":"Look here for photos and notes from my journalist work as I travel and write and also for links to articles by me and sometimes about me. Delicious French way of life stands up to hateful attacks - SFChronicle.com \"France is a second home to me, and the attacks in\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"onassignment","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/onassignment.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/onassignment.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/onassignment.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/onassignment.jpg?resize=700%2C400 2x"},"classes":[]},{"id":39,"url":"https:\/\/georgeannebrennan.com\/?page_id=39","url_meta":{"origin":64,"position":5},"title":"About","author":"Georgeanne Brennan","date":"2013-05-11","format":false,"excerpt":"Georgeanne Brennan is an award-winning author, journalist and entrepreneur who is nationally recognized for her work. Her expertise ranges from gastronomy, history, travel and food lore to gardening, farming, and since 2021, a beverage producer. She is the co-creator and of and partner in\u00a0 L'Apero les Trois aperitifs. \"I was\u2026","rel":"","context":"With 9 comments","block_context":{"text":"With 9 comments","link":"https:\/\/georgeannebrennan.com\/?page_id=39#comments"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2024\/06\/sac-mag-photo-202x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=64"}],"version-history":[{"count":28,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64\/revisions"}],"predecessor-version":[{"id":412,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64\/revisions\/412"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}