Brussels Sprout Salad and Gnocchi (for Beginners and Idiots, i.e. me)

Maybe I'm crazy, but I have now spent hours making gnocchi, while i should have been doing homework. And all I can say is that I succeeded! Pretty sure my after thought was, "man, I'm exhausted, and eating these will just add to my holiday weight." It was difficult at times and I do not own a potato ricer, so Deb's way, with a grater would have to work for me. But on the plus side, it was very inexpensive to attempt. Also the sauce is still TBD, so they have gone into the fridge.

After class, I walked to the St. Lawrence Market to pick up some baking potatoes. But I was obviously sidetracked by the temptation to purchase and eat everything (what else is new). So I steered myself towards the ingredients to make a brussels sprout salad in my efforts to bring a healthy lunch to school tomorrow. The idea for which came from Oprah's O Magazine and Colin Cowie's recipe.

P.S. How good would Gorgonzola be in the next adaptation of this salad? :)

The gnocchi was rolled on the tines of a fork to create ridges, like traditional gnocchi have.

Raw Brussels Sprout Salad (adapted from O Magazine)
1 cup chopped pecans (the original calls for slivered almonds, but I had pecans at home)
2 pounds brussels sprouts
1/4 cup olive oil (the original also gives alternatives)
3 tablespoons fresh lemon juice
1/2 tablespoon salt
1/4 tablespoon freshly ground black pepper
3 tablespoons finely grated parmesan cheese

Directions:
1. Preheat oven to 350 degrees. Bake pecans on a baking sheet for 10 minutes. Set aside to cool.
2. Slice brussels sprouts as thinly as possible.
3. Whisk together olive oil, lemon juice, salt and pepper.
4. Add brussels sprouts, pecans and parmesan cheese. Toss until combined.

Gnocchi with a Grater (From Smitten Kitchen)
2 pounds Russet potatoes
1 1/2 cups flour
1 teaspoon salt
1 large egg, lightly beaten

Directions:

1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. For best results, turn the potatoes over halfway through the baking time. Let the potatoes cool slightly.
2. Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon.
3. Add the flour to the potatoes a little at a time, using only as much as you need so that the dough will not stick to your hands. When the flour has been incorporated, bring the dough together with your fingertips.
4. Dump the dough and any remaining floury bits onto a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about three or four minutes.
5. Form the dough into a ball and then divide it into 6 smaller balls. On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces.
6. You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.
7. Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag. This ensures that you won’t have one enormous gnocchi mass when you are ready to cook them.
8. To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.