March 19, 2020

Plague Dinner # 3


Gnocchi with Brussels Sprouts in a Lemon/Garlic Sauce


AKA Half a packet of Store-bought Gnocchi, Half packet of Salami, Brussels Sprouts


What can I make from the fridge without having to go to the store?

This one's a winner. 

Serves 2 no problem. 3...well that's another story.  Took exactly 25 minutes. 

Ingredients

Olive oil 
1/2 onion
6 slices of sliced mild salami
30-36 Brussels sprouts
1 garlic clove peeled
1.5 tb butter
1.5  tb flour
1 cup milk
salt
1 tb lemon zest
1 tb mustard
Dash of white wine (optional)
1/2 package of store bought gnocchi

Here we go - 

Slice the onion. 
Slice the salami into strips




Tail the Brussels sprouts
Put the sprouts on to boil in a roomy pot for 15 minutes



Make the white sauce this way:
Soften the garlic in the butter for about 5 minutes in a small saucepan on medium/low. This will smell GORGEOUS. Smoosh down the garlic with the tines of a fork.
Add the flour. Stir with a wooden spoon until all mixed.
Add a little milk until you have a smooth paste.
Add a dash of salt.
Add the remainder of the milk. Turn up to medium/high stir with your wooden spoon until no lumps remain and the first bubbles appear. Then reduce heat to simmer. 
Stir in the mustard and lemon zest. Add a very small splash white wine. Keep saucepan on very low heat. Don't let the sauce boil.



Next, fry the onion and salami in a little oil on a medium heat for 3 or 4 minutes

When the Brussels sprouts have about 4 minutes to go add the gnocchi to the pot. When the 15 minutes is up, drain. 

Turn down the onion to low. 

Add the sprouts/gnocchi.


Add the sauce. Combine





This was really good. My guys gave it a 9 out of 10. They raised it to a 9.4 when I made them pasta shells to go with the sauce. My original quantities were not enough for 3. 

Next time, what can I create with ground chicken, left over 6-Layer dip and some left-over tomato sauce. 

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