Mom de Cuisine


Gnocchi “Tater Tots” with Crispy Fish Sticks
September 8, 2011, 11:33 am
Filed under: Fish, Main Course, Sides, Vegetable | Tags: , ,

 

When my husband has to go away for work, I usually take the opportunity to try out a new recipe that I know he probably wouldn’t like and watch a movie that he wouldn’t want to see.  On his last trip, I decided that I wanted to make gnocchi.  Every time I’ve even hinted that I was going to make it, his immediate response would be, “I don’t like potatoes.”  Totally untrue, but has been enough to thwart any attempt in the past.  While I was looking through recipes for gnocchi, I saw on Food and Wine gnocchi tater tots.  Perfect, I’ll divide the recipe, using half for a gnocchi carbonara for me for a late dinner, and half I’ll make into tots for the kids.  I was already planning on baking some fish sticks for them for dinner, and what goes better with fish sticks than tater tots?!?

Well I fried up half of the gnocchi, and I thought they came out pretty tasty.  They were like a hybrid of gnocchi, tater tots, and fried breakfast potatoes.  I would recommend sticking to russet potatoes, though.  I haven’t seen russet potatoes here, and the potatoes I do find (don’t know the variety) are starchy but also kind of waxy.  I think the waxy aspect was present in the gnocchi, and while it didn’t ruin it, I know these would have been even better with russet potatoes. 

After the kids had their dinner, I put them to bed and started to get to work on my carbonara (the intended subject of this post.)  However, I guess my guilty pleasure got the best of me.  I was so into the latest episode of Real House Wives of New Jersey I just downloaded on itunes, I way overcooked the gnocchi.  They were a big globby potato mess, so I had to toss them and finish the kids’ fish sticks for dinner instead.

I guess it was a good thing I snapped a few pictures of my tots 🙂

 

 

Gnocchi “Tater Tots” with Crispy Fish Sticks

*Gnocchi recipe from epicurious.com

Ingredients:

1 1/2 pounds russet potatoes, scrubbed

1 cup (or more) all purpose flour

1 large egg yolk, beaten to blend

1 teaspoon coarse kosher salt

Large pinch of freshly grated nutmeg

Vegetable oil, for frying

1 lb Hamour Filet

1 cup honey Dijon mustard

2 cups Panko bead crumbs

salt/pepper to taste

Preparation:

 
To make the gnocchi: Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.

Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.

Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl of ice water, then to paper towels to drain.   Meanwhile, heat oil to 350 degrees.  Fry gnocchi3-4 minutes, or until golden brown.  Remove from oil to paper towel lined plate and salt immediately.

To make the fish sticks:  Cut the hamour filet into strips.  Coat strips with mustard, then with bread crumbs.  Bake for 10 minutes, or until crisp and cooked through.

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8 Comments so far
Leave a comment

Ohh, Alyssa, this looks so good! I LOL’d at the first part of your post because I totally do the same thing when my husband is out of town. I think mine might actually like some gnocchi though!

Comment by Stephanie

Too funny… my husband doesn’t like potatoes too, but I love potatoes. I didn’t think of the idea of making gnocchi when he’s on business trip. Now you got me thinking! 😉 I do watch movies that he normally doesn’t want to watch. I kind of enjoy “my” time when he’s gone without feeling…not too bad..haha. Your gnocchi looks delicious!

Comment by Nami | Just One Cookbook

Those gnocchi look great–all crispy, unlike some of the pasty ones I’ve had.

Comment by Cucina49

Gnocchi tator tots is such a cute idea! My husband has to go away in a couple weeks, I am already planning what I am going to make!

Comment by Erin @ Dinners, Dishes and Desserts

I’m crazy about gnocchi (so is hubby) and while they can be a wee bit labor intensive, they are SO worth the effort! These are awesome! (I like the tater tot idea, too!)

Comment by Ann

[…] Gnocchi “Tater Tots” with Crispy Fish Sticks […]

Pingback by Oxtail Ragu: A Welcome Home Supper « Mom de Cuisine

These look adorable! Kids would love these. Definitely worth a try.

Comment by Elle (Bromography)

I would’ve never thought to deep-fry gnocchi…that’s genuis! Can’t believe i’ve never heard of that before. It sounds to die for. I love any version of a deep-fried potato 🙂

Comment by thesmartcookiecook




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