Sharing Lockdown Days 19 & 20

Yes… that is snow and how the temperatures have changed in a few days. I thought it would be much easier grubbing in cooler weather and it is, except this was a bit of a shock. We have the bit between our teeth and have locked in Thursday as the finishing day so at the end of a day we are rather sore and exhausted. I must say its been an amazing exercise and each time I bend down to pick up a pile of weeds thick with soil and carry it to the trailer, I think of George who used to be my personal trainer and how he would make me pick up something heavy and carry it upstairs and down.

Consequently eating and creating meals over the past two days have been simple – Toasted pita pockets filled with cheese, tomato and chorizo with chutney on top for lunch, which is normally around 3pm. I made the simple Cherry Tomato Pasta I made the night we started Lockdown and another batch of hot cross buns.

Yesterday was one of those nights when you look in he fridge and think ‘Whats for Dinner ‘ There in front of me was two lamb shanks that I cooked two nights ago and it was a no brainer to heat them up shred off the meat and toss it through the Gnocchi.

I used to make Gnocchi all the time when our children were at home and if you asked Hannah what she wanted for her Birthday it was always Gnocchi in Tomato Ragu.

It is so easy and it was fun to make again. For this recipe I have enough Gnocchi dough for two meals, so we will be having it with Tomato Ragu as well another night ( probably tomorrow).

750 grams potatoes washed and scrubbed, 2 cups flour – (approx) 2eggs, salt and pepper. Boil the unpeeled potatoes until soft in salted water, taking  care not to over-cook them. Drain peel and mash or pass the potatoes through a food ricer into a wide bowl. Add the eggs and a little salt and enough flour to make a soft dough, kneading it with your hands. The dough should be soft and slightly sticky, but shouldn’t stick to the bench. Bring a large saucepan of salted water to the boil. Meanwhile divide the potato dough into 4 and roll into 1cm rounds. ( Wrap two in glad wrap and store in the fridge) .Cut the roll into 1cm pieces on a slight angle. Place on a lightly floured board side by side. Drop the gnocchi into the boiling salted water in batches. They are ready when they float to the top. Lift them out with a slotted spoon and fold trough the Lamb Shank mixture. My gosh this tasted delicious.

I traded the Hat for some chutney with my hairdresser Jamie from Zucca XX

XXX Ciao Everyone – Good luck for those with school children at home.