Gnocchi zen

Not so fast, don’t judge a text by it’s title. I see you, rolling your eyes thinking “another recipe transformed into a spiritual experience”.  I’m not getting too deep to the bottom of the pot but yes, cooking is meditative. Having mind focused on only one thing, without effort. Setting everything aside – the problems can wait, tasks can wait, even hunger can wait. All that matters is the process, getting it right, making sure it is as good as it gets. This is what meditation is all about, having being here at this very moment and yet feeling distant, disappearing for a while losing track of time.

These small sized dumplings are ideal for getting lost. No need to measure out the ingredients, simply observe and follow the texture. No hurry to keep the ingredients cold, fluffy,… Just working with the dough is the best of experience – like making a zen garden with sand and round smooth stones.

Filled cheese gnocchi with basil pesto.jpg

Sweet potato gnocchi filled with goat cheese:

3 cups of cooked mashed sweet potatoes (approx. 3 large potatoes)
1/2 tsp salt
2 eggs
6 cups rice flour
3  cups tapioca flour

1/2 cup goat cheese

Note: The amount of flour variates, depending on the wetness of the potatoes. Add it gradually when mixing with mash and egg, to get the right consistency of gnocchi dough barely holding together so you can shape it in gnocchi. This resoults in fluffiest gnocchi.

Mix mashed sweet potatoes with eggs in a separate bowl combine the flours and salt. Gradually add four mixture to potatoes. You will end up with soft dough, transfer it to a well floured surface, roll out and cut in 2×2 cm squares. Add small piece of goat cheese in the middle, wrap it up, seal the edges, roll a ball and flatten it just a little bit. Repeat till you have used up all of the dough.

Put the gnocchis in boiling water, cook until they start to float. Drain, add basil pesto and sprinkle with some pine nuts.


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