Comfort Food 101
POTATO GNOCCHI - COMFORTING TO MAKE & EAT
I recently asked a classroom of my cooking students what makes them feel “comforted”.
I wanted to start a conversation about how they unwind from a long day at school and hoped to begin a reflection on what makes them feel relaxed, peaceful, and “at home” as we began preparing a lovely dough for Veggie Pot Pies.
Many said that their pets comforted them. A few said that they liked to hop on the couch and play a video game. One even said she loved nothing more than changing into her jammies and reading. Nobody said, “food” which surprised me as that is the thing that my kids (11 and 9) go for when they first tear through the door. They grab crackers, chips, juice, fruit and we hang out in the kitchen while I cook dinner. Maybe my kids are just hungry and don’t find comfort in afternoon snacks? Maybe they find comfort in the ritual of their mother cooking for them? I will ask them about it. We’ll have a lot of time for conversations in the weeks ahead as we practice social distancing to help reduce the spread of Covid-19.
So, now I will ask you, “Do you find comfort in the preparing of food as well as the eating of it?”
For me it’s certainly both.
Having fresh veggies and other ingredients on hand to pull together a meal for other people is my greatest comfort. Add in a little music and good light from the yard or snow falling on the garden outside my kitchen and I am in heaven. With the kids home from school and the day tapering to evening, I feel the pressure valve slowly release. I might pour a glass of wine to ease the release if it’s been a hard day or we’re in the midst of a global pandemic or something.
I am in need of comfort now. This past week has been surreal.
Concern for my country and community, my family and myself coupled with the reality of closing my cooking school for at least two weeks has been breathtaking. Set backs have always had their gifts, though, and I’m hopeful that I can weather this and that our community will be safe and healthy and rally around those most vulnerable. We are a strong and loving community. I feel it.
As the news grows in intensity and the isolating days wear on, I encourage you to find comfort in the preparation of food. Include the kids, too, when you can. In the coming days and weeks I’ll be sharing my favorite recipes and tips for including kids in the cooking.
It’s my way of staying in touch as I miss my community mightily.
Gnocchi is both comforting to make and comforting to eat. The other night I turned off the news and cranked up Bob Marley and settled into “comfort cooking” with my partner. We spent hours making homemade gnocchi. Mashing, kneading, shaping, rolling, saucing. The meal was delicious, of course. Cheesy, potatoey warm pillows. So, so good. Knee buckling good.
The time spent with my love, chatting away with steam clouding the kitchen windows and the smells of roasting vegetables and garlic filling the house was much more nourishing than any plate of food I’ll ever eat. Comfort Food 101: In the Making
POTATO GNOCCHI
Follow this recipe and photos. It’s helpful to see how the dough comes together.
There are many different ratios of flour to egg to potato. Just make sure not to overwork your dough. Make them small and don't overcook them.
Remove them when they float to the top! Have fun.
Also - this could be a culinary “research” project for the kids. Find 3 different recipes for potato gnocchi. What’s different? Why? Which one should we choose and why? Have them watch a few videos on how they are made.
Kids can help:
Rice or grate the potatoes - they love mashing things!
Crack eggs!
Knead the dough - give them each a chunk to work with on a floured surface
Roll the ropes - totally fun.
Cut the little pillows of dough - OMG - so cute.
Roll the gnocchi shapes on the fork! - This can be tricky. Don’t sweat it. Just try it!
Kids might prefer the gnocchi simply dressed in a little garlic butter with grated cheese while you can enjoy the more decadent preparation below.
They will be comforting, either way. Enjoy.
Potato Gnocchi Gratinee with Spinach and Cheese
INGREDIENTS
2/3 cup whole milk
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 (5-oz) packages baby spinach
1/2 cup whole-milk or part-skim ricotta
2/3 cup shredded mozzarella
PREPARATION
Preheat broiler. Cook gnocchi in a 5-quart pot of boiling salted water, drain and set the side. Whisk together milk, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.