Bring the potatoes!

Once I knew I needed to change my diet, I started thinking... Hmmm, what can I eat now?!! Because I had no idea, I ate rice and pasta almost everyday... I got tired! So, I bought a book with like a 100 potatoes recipes :) Of course, I can only use the recipes with the peeled potatoes... Or just not eat the skin... You should see me eating potatoes skins at Irish bars... Yep, I do just what you are thinking, patiently I take the skins off... Or just eat everything inside except for the skin :).

For those who are with me most of the time is not a problem when I do this... They are used to it. But you should see the faces of the people beside me in restaurants jajajaja. I once remember attending this fancy meal. The menu was already chosen for us. It was a business meal. They asked: meat or fish?... Come on, you thought it was going to be: Chicken or lasagna?... :)  Long story short, I asked for meat... It was delicious... But, it came with this nicely cooked baby red potatoes!!!! So, I patiently started peeling with my knife and fork some of the potatoes... Yeap! Imagine you are at a restaurant, and when you look at the other table, you see this lady trying to take the skin off baby red potatoes!

It took me forever to eat at least 3 !! Well, I guess it was ok if you are going for a low carb diet jajaja

Anyway, from all the recipes I will post here, the fancier one so far... Gnocchi!!! Who does not like gnocchi?!! Is not that potatoes does not have fiber, but if you peel them, they have less fiber compared to other foods... Ok, the recipe is from foodnetwork/mariobatali. To do this recipe, one most be patient... So, take a Sunday afternoon, open a bottle of wine, put some music and start working with potatoes, flour and a mess! But, if you have company... It can get interesting... BTW, the gnocchi in the pictures are the one I cooked... Looks delicious :)

Ingredients

• 3 pounds russet potatoes
• 2 cups all-purpose flour
• 1 egg, extra large
• 1 pinch salt
• 1/2 cup canola oil

Directions

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.