Sounds Good: Salmon Steaks w/Bercy Sauce, sauteed gnocchi and green beans

Today was our 6th wedding anniversary. Time flies when you're having fun! To make it special, and save money, we decided to have a 5 star meal, on a 1 star budget. 

I made the potato gnocchi again but I sauteed it this team to give it texture, color, and flavor. I also sauteed some blanched green beans with them. I used a fish stock from the grocery story to make a Veloute Sauce. Then, I took some Sauvignon Blanc wine with white onions, and more fish stock, and reduced the liquid to almost nothing, and then added it back to the Veloute Sauce. Combining them makes something called a Bercy sauce. Super tasty, on the strong side, but paired with a lightly seasoned Salmon Steak, it was awesome. 

Below are the pictures:

If you have questions or comments, PLEASE POST THEM!

Sounds Good: Potato Gnocchi

I came across this recipe in a book we've had for a long time, I can't even remember where I got it from, called "Potatoes" practical cooking. The recipe for this potato Gnocchi is on page 112 and also includes a cheese sauce which we tried as well and it wasn't to bad. I didn't like it enough to include it in this post on my blog.

If you would like more info on the Gnocchi, see here

Ingredients:

1# of Chef's or Russet Potatoes small diced
2 Cups all purpose flour
1 Egg, beaten
1 tbsp milk
Salt n Pepper to taste
Parsley to garnish

Cook diced potatoes in boiling water for about 10 minutes. Drain well and mash potatoes until smooth and lump free. Beat in flour, egg, and milk, season with salt and pepper and kneed together until it becomes a stiff dough.

On a floured counter top, roll out snakes about a half inch thick and cut with a sharp knife about every inch of the snake. Cook in a boiling pot of salty water for a few minutes, they rise to surface when fully cooked. Be sure to have an instrument like a strainer ready to scoop them out as they get nasty if you over cook them.

Now after they're all cooked you can serve them a variety of different ways, with cream sauces, tomato based sauces. I enjoy them sauteed slightly in butter until just golden brown and tossed with Parmesan cheese.

Enjoy, please post your comments below!