A Hot Meal for a Hot Date
Perhaps I shouldn’t even use that awful word “dating” anymore. Ugghh…the thought of it makes me just cringe! A formal dinner with someone that you are quite fond of…what’s that? A man that can cook a proper dinner paired with a fine glass of Tempranillo? Wait…whaa? Yeah, that clearly hasn’t happened to anyone I’ve heard from recently but it IS possible. Candles, linens, grown-up plates, and fresh flowers in a vase take five minutes and they make every girl melt (or drool).
What I am suggesting is that every guy and gal should know how to make one hot date night meal. Nothing will score you points with a significant other more than a decent home cooked meal.
I will share the wealth and my good luck in dating with all of you. Here’s my major score “Sexy Truffled + Herb Gnocchi” recipe.
I’d love for you to be the one to score a TD babe…maybe this will drag his attention away from the guys on television trying to score one! Go for it dude. You rock xx
Sexy Truffle and Herb Gnocchi
Serves 2 (generously)
These are little pillows of herbed heaven in a bowl…they are TDF. This simple, yet unique creation is a delight for anyone to share over a glass of vino or have all to themselves on a lonely date night in.
2 large Russet potatoes
1 large egg, lightly beaten
1 1/2 cups all-purpose flour plus extra for shaping
1/4 cup finely chopped fresh herbs (use whatever you have in the fridge; I like basil and oregano the best)
1 tablespoon sea salt
2 Tablespoons High Quality Truffle Oil (make sure it’s a high shelf top quality brand)
Heat the oven to 400°F. Use a fork to pierce the potatoes a few times and then wrap each one tightly in a sheet of aluminum foil. Bake the potatoes until a paring knife slips easily into the center, about 1 hour. Set the potatoes aside to cool and once they’re cool enough to handle, peel off their skins and place them in a medium bowl. Use a fork to mash lightly so you have a rough mixture (if you prefer a smoother texture, you can use a potato ricer).
Using a rubber spatula, mix in the egg and then sift in 3/4 cup of the flour. Add the herbs and 1 tablespoon of salt and fold together. Sift in the remaining 3/4 cup of flour and gently fold in until it is just combined. Take extra care not to over-mix so the potatoes don’t get gluey.
Liberally flour your work surface and place the dough ball on it. Divide the ball into 6 equal pieces. Flour your hands and roll each piece into a 3/4-inch-wide rope. Using a pizza cutter or butter knife, slice the rope crosswise into 3/4-inch-wide segments. Transfer the gnocchi to a floured rimmed baking sheet and repeat the rolling and slicing of the remaining dough.
Bring a large pot of water to a boil. Add 1 teaspoon of salt and about 20 gnocchi. Boil until the gnocchi float up to the surface, and then cook about 2 more minutes, or until they are cooked through and tender, 3 to 4 minutes total. Use a slotted spoon to transfer the gnocchi to a large serving bowl. Drizzle with some high-quality truffle oil and sprinkle with fresh-grated parmesan cheese. Repeat with the remaining gnocchi, finishing each layer with more oil and salt. Serve hot. Some like it hot, snazzy one…you’re just oh-so fancy pants!
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