The last (nearly two) months have been a bit of a whirlwind. The spring is prime fundraising time and we had two major events which kept my brain occupied. And while there have been some good dishes there hasn’t really been much time to write about them.
But today, with Homer away at band practice and summer breathing down my neck I figured a little post was in order. I had a really awesome meal on Saturday, pot luck meals can be a real crap shoot but this one came together like no one’s business. Smoked turkey and asparagus (courtesy of Ian), Coleslaw (courtesy of Jenny and Kinnon) and Gnocchi Not-Potato Salad (courtesy of me).
The not-potato salad is from your favourite and mine ol’Rachael Ray and is versatile since it can be served warm, or room temp. It keeps well in transport, and is a real snap to make. The perfect antidote to a sort of less than perfect month.
Gnot – Potato Salad
From Rachael Ray
2 Packages gnocchi
3 tablespoons Dijon Mustard
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
Salt and Pepper
4 ribs celery finely chopped (from the heart)
1/2 red onion, finely chopped
2 roasted red peppers, chopped
1 small jar marinated mushrooms (4oz), though I just used regular old canned mushrooms
1. Place a large pot of water over high heat to boil the gnocchi
2. Once the water is boiling, drop the gnocchi into the pot and cook the
m for 3 minutes or until they float.
3. While the gnocchi are cooking, grab a large mixing bowl and whist together the Dijon, vinegar, and olive oil into the bowl and whisk to combine. Then season with salt and pepper. Add the veggies to the mixing bowl. (Here is the thing, really just do this step first and then get on with gnocchi, cause seriously, who has all this crap prepped and can do it in 2 minutes, not I).
4. Drain the gnocchi and toss them, still hot, into the mixing bowl. Serve the salad now or let it chill in the refrigerator for a couple of hours (more flavour).
5. Everybody get happy.