Merry Christmas! Again, another week gone by with barely any time to write. I have been swamped with... Life. It is glorious. With just enough work to keep my brain sharp and plenty of activities with family and friends, I am fulfilled, and pleased to say, at ease with the world.
My bedtime reading this week has been Kim Boyce’s Good to the Grain, in which she skillfully incorporates whole-grain flours into her everyday baking. The recipes are simple and luxurious, the photography beautiful, and the book itself an inspiration. Moved to try my hand at using some of the less conventional flours on the market, I acquired some whole-grain barley flour and set out to make gnocchi. I realize now, in writing this, how many ways my experiment could have gone awry, as constructing homemade gnocchi is a challenge in itself. But with a fresh batch of walnut pesto on hand that just begged for a vehicle, and a couple of pounds of potatoes at the ready, I was determined.
Like Heidi Swanson once did (here), I decided to pan-fry the gnocchi instead of boiling them. The resulting toasty crust and pillowy interior was heavenly, to say the least. The potatoes were the stars of the show, allowing the rustic and wholesome barley flour to accentuate their earthiness. A light coating of basil pesto, speckled with garlic and toasted walnuts, took the dish from delicious to divine. If you ask me, it was a smashing success.
My barley flour gnocchi made a homey, filling and fresh Christmas Eve meal. Another great night with the ones I love most. I hope you’re enjoying vacation as much as I am... or, if not, at least taking a moment to be grateful for where you are.
Barley Flour Gnocchi with Fresh Pesto
I used this recipe (here) as a guide, replacing russet potatoes with red-skinned new potatoes and using whole-grain barley flour instead of all-purpose. Instead of boiling the gnocchi, I seared them in a nonstick skillet with a little olive oil until browned on both sides.
Walnut Pesto Recipe:
Similar to Ina Garten’s pesto, the amounts listed here have been modified to suit my own taste.
1/2 cup walnuts, lightly toasted
1/4 cup pine nuts, lightly toasted
7-8 cloves garlic
5 cups fresh basil leaves, lightly packed
salt and freshly ground pepper
1 1/2 cups extra virgin olive oil
3/4 cup freshly grated parmesan cheese
In a food processor, process nuts and garlic until finely chopped and paste-like. Add basil leaves and seasonings, pulsing to incorporate. With processor on, slowly pour in olive oil. Once ingredients are fully mixed, add the parmesan cheese and pulse to combine. Serve over gnocchi or your favorite pasta. Store in the refrigerator with a thin film of olive oil on top. Keeps for about one week.