Of Spice Moose. Making Gnocchi.

You know, an ordered quantity of organic veggies may turn out to be ridiculous in certain situations.

Like when he says he’ll be going on a business trip on Monday and I accuse him he’s going just to avoid the obligatory Monday soup😀

Anyway, in such cases I am stuck with loads of veggies I cannot use only for myself, so I have to freeze them.

And if they happen to be a Hokkaido squash, sweet potatoes or carrots, I may bake them in the oven, with too many spices, too much salt, some olive oil and some water, and make gnocchi dough with wholemeal flour out of them. The dough lands in the freezer, well-portioned, and simply gets cut and cooked whenever we want to eat gnocchi. I’ve also tried to make potato gnocchi a few times, but we didn’t like them: I am sure it is because I am not from the coastal region of Slovenia and genetically unable to make good traditional pasta. Which is why I turned to Ayurveda for spices.

And now for the photos.

 

korenje

(raw carrots from the freezer, appr. 700-800 g)

spajsiz

(hmmm … red pepper, black pepper, cumin, coriander, turmeric, chili, thyme, ginger, cardamom, cinnamon, allspice, cloves, salt and olive oil, later I added a glass of water)

pire

(after quite some time in the oven, the carrots were soft enough to mash, first with a ricer and then also in my old mixer)

miksing

(wholemeal flour and carrot mash)

tajg

(All spiced up and ready to go. Into the freezer.)

While kneading around, I also made some pizza dough for the freezer, to make Pizza Alcessiana should I wish to. And yes, I HAVE been told before I eat a lot. A few times, actually. I still like it.😈


10 responses to “Of Spice Moose. Making Gnocchi.

  • Jagodka

    Sem že vzela pire iz buče iz zmrzovalnika. Ideja za današnje kosilo. Hvala. Le začimbe bom verjetno uporabila bolj običajne (ker ajurvedskih nimam doma).

    • alcessa

      Zdi se mi, da je za buče povsem dovolj malce popra ali čilija in koriander🙂 Moja začimbna orgija zgoraj je pravzaprav kombinacija več ajurvedskih receptov in sama po sebi ne obstaja …🙂 Naj ti tekne🙂

  • jana

    Super ideja! A v skrinjo daš potem testo ali že oblikovane njoke? Bomo vsekakor poskusili, ni ga čez komot kosila!🙂

    • alcessa

      Samo testo – tokrat sem najprej odmrznila korenje, naredila testo (podolgovate oblike), ga dala v zmrzovalnik in ga bom potem odmrznila v hladilniku in narezala. Drugače pa zelenjavno maso naredim iz sveže zelenjave, če se pravočasno odločim za to opcijo. Nisem sprobala zamrzovanja narezanih njokov, zato ne vem, ali se zlepijo in je hudič ali ne.

  • Techka

    Oj!
    Tole zgleda mamljivo, čeprav pri nas pa prisegamo kar na krompirjeve njoke. Ponavadi jih delam, kadar ostane pire… In jih dam v skrinjo. Njoke, ne samo testa. Pa se ne sprimejo. Samo malo lufta mora biti med njimi, ker drugače bi se pa sprijeli…🙂
    Tole tvoje pa… so ti njoki kaj sladki zaradi korenja?

    • alcessa

      Ja, tudi jaz sem krompirjeve delala iz pireja, samo da pri meni pire pomeni samo kuhan krompir, sol in malce mleka.
      Rola testa mi v zmrzovalniku torej zavzame manj prostora kot narezani njoki, če ti rabijo luft.
      Buče, sladki krompir (batate) in korenje spadajo med sladke vrste zelenjave, ja, če jih skuhaš (ješ surove ipd.), je to zelo opazno. Kadar pa po njih udarim z začimbno gorjačo, postanejo zelo zanimivi in sladkost ne igra glavne vloge (najbrž tudi zaradi moke). Glede na to, da ne bom postregla s česnovo omako😈, bo okus v redu.

  • Nika

    Oh, ti lumpka! Gospod česen, in predvsem užaljena plezalka te palita rugovima, zagotovo…
    Sicer pa njama.

    • alcessa

      😀 … plezalka si je POČASI opomogla. Potem ko sem končno odstranila vse veje, ki so se pri padcu pretrgale, pa jih nisem opazila. Zdaj je veliko manjša😈 …

  • Nika

    O’krutna kuharica!

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