No matter how seasoned of a cook you are, or how expertly you manage to follow a recipe, “flops” are bound to happen. And for some reason, they always occur on the nights when you’re really depending on the original plan to work out.
My mom and I experienced another flop while on vacation. Note: It wasn’t our first, and it definitely wouldn’t be our last.
The two of us love trying new recipes and testing the limits on what can be concocted in a home kitchen. With that, though, runs the risk of “flops” happening more and more often. First-time recipes, new cookbook authors, and processes that we may have never tried before. That little cocktail can either go really really well, or really really terribly. Sadly, this time around, the latter was true.
Surprisingly, this “flop” in question wasn’t the most adventurous route we’d taken to date! It was a simple, traditional Shrimp & Grits. This recipe seemed amazing because it took away all of the additives that some Shrimp & Grits recipes will suggest, and just kept the good stuff – the local shrimp, the flavorful grits, and some herbs.
However, the recipe turned out to be the most flavorless GOOP we’ve ever consumed. We were filming the recipe creation process, as we usually do, and when it came time to test the dish…neither of us were jumping at the opportunity to give it a try. It was bad.
So, we trashed the dish entirely – and the cookbook, which was more confusing to deduce than hieroglyphics – and were back to square one.
What did we do next? We had people to feed, and the clock was still ticking away.
#1 Consider Your Options
Look through your fridge and pantry. What staples do you have that you can build off of? We knew we had ingredients that could work for homemade pasta or gnocchi, so we started there.
Then, it’s time to figure out the second element. What’s going to give this some interest? Do you have a sauce? Basil to make pesto? Parmesan cheese? You see where we’re going with this…
For us, we turned to a dish that we had ingredients on hand for. And, most importantly, one that we KNEW would be delicious. Ricotta Gnocchi with Mushrooms and Herby Sage Browned Butter. Easy, simple, and something that the whole family enjoys.
#2 Keep Timing In Mind
One key component of this last-minute-recipe situation is timing. Obviously, you’ll need a recipe that’s good, easy, and quick. Even if you have all of the materials for XYZ, sometimes it’s just not possible with the time constraints.
#3 Remember, Trying New Recipes Is Worth It!
Obviously, it’s never fun having to make two recipes in a night, but don’t let these flops discourage you from trying new things, going outside of your comfort zone, and taking recipe risks! Not only do your skills improve by trying new things, but you increase your chances toward discovering your next favorite recipe!
In the end, enjoying yourself in the kitchen is the most important part! So, have fun and try not to get too frustrated. My mom and I definitely had our moment, but then as soon as we told ourselves that this was out of our control, it was onto the next best thing – and it WAS the best!
Recipe below! Enjoy!
Gluten-Free Ricotta Gnocchi with Herby Mushrooms & Sage Browned Butter
Ingredients
For the gnocchi…
- 30 oz whole milk ricotta cheese
- 2 egg
- 2 cups all-purpose flour (Cup4Cup)
- 2 cups grated Parmesan Reggiano
- kosher salt
For the sauce…
- 4 tbsp extra virgin olive oil
- 8 cups mixed mushrooms, roughly torn or sliced
- 2 cloves garlic
- 12 tbsp salted butter
- 4 tbsp fresh thyme leaves
- 16 fresh sage leaves, chopped
Instructions
- To make the gnocchi, in a bowl, mix together the ricotta and egg. Add 2 cups flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a 1/4 cup flour at a time until the dough can be formed into a ball. The dough should be sticky, but not so wet that it sticks to your hands.
- Generously flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. At this point, the gnocchi can be kept covered in the fridge for up to 1 day. Simply boil just before you're ready to eat. Or boil right away.
- Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.
- Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes.
- Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.
