Yesterday was my oldest sister's birthday.
While Mom took her shopping Kels and I prepared for a feast.
At the birthday girl's request I made Taylor Ella's Cheese Gnocchis and
Sweet Italian Bread. (Like the kind at Avanti's )
I thought I'd share these recipes with you.
I hope you don't mind me giving out your recipe Taylor Ella! (http://www.taylorella.blogspot.com/)
Taylor Ella's Cheese Gnocchis
15 oz ricotta cheese, drained overnight
salt & pepper to taste
3T grated parmesan cheese*
1/2t garlic powder*
1t Italian seasoning*
*Taylor used about 2T of Penzey's Brady Street instead.
Flour til it's a workable dough
Taylor Ella's Special Sauce
1 lrg onion, chopped
1/4 c minced garlic
Olive oil to barely cover
3T Fresh basil
3 big tomatoes, diced
sugar, salt, & pepper to taste
Whole milk or fresh mozzarella, cubed, for garnish
Put onion & garlic in medium saucepan. Add olive oil to barely cover. Saute til onions are clear.
Add tomatoes, basil, sugar, salt, and pepper. Simmer on very low while making gnocchis.
Now, start a large pan of water to boil. In a large bowl, stir together ricotta and eggs til well blended. Ad seasonings. Mix in enough flour to make a soft dough. Roll dough into about 1 inch "snakes" and cut at an angle into 1 inch pieces. Drop into boiling water. Remove when they float.
To serve: In a large serving bowl put in the well drained gnocchis, then the fresh mozzarella, and finally pour over the special sauce.
All I can say is Yum-a-licious!
Now for the bread!
Sweet Italian Bread
2pkg (4-1/2 t) yeast
1-1/2 c warm water (I use it right out of the tap)
3/4 c sugar
1-1/2 T olive oil
2 small eggs
1-1/2 t salt
5 to 6 c flour (I used 1 c of whole wheat and the rest white)
In a large bowl dissolve yeast in warm water. Add sugar to the water. Let sit until bubbly.
Add oil and eggs after you're sure the yeast is doin' it's thing. Mix the salt with the flour, then start to add the flour. For the first 2 or 3 cups of flour I use a whisk. When it starts getting thicker I use a wooden spoon. When it's to hard to stir plop it onto a floured surface and knead in as much of the remaining flour as needed to make a moderately soft dough. (6 to 8 minutes) Rub a little olive oil around in a clean bowl and put your dough in there. Turn it once to completely cover with oil. Now cover it with a towel or loosely with a little bit of plastic wrap. Let it rise for about an hour in a draft free place. Punch it down. (That's the best part!) Separate it into 4 pieces. Form them into 12 inch long skinny loaves. Place on lightly greased (or parchment papered) baking sheets. Cover and let rise for another 30 minutes. Bake at 350 F for about 20 minutes. (If you put them on two shelves switch 'em around half way through.)
Eat it warm...that's the BEST!
I hope y'all enjoy these recipes!