Garlic Bread and Gnocchi

This garlic bread is THE best garlic bread I think I've ever had! This and the gnocchi both come from JustJanS from Warrnambool Victoria Australia. She makes this garlic bread spread at a pub there. The gnocchi is a creation of a friend of hers from the pub kitchen. For the bread - I make my own. I didn't have time to let it rise again so I rolled it out as if I was making cinnamon rolls and spread the filling all around and rolled up, let the dough rise in a bread pan, then baked. That's why the bread is swirly in the picture. Super easy to do.

Garlic Bread
1 french bread loaf - either store bought or homemade
2/3 cup butter or margarine, softened
3 garlic cloves, crushed - fresh is the best option
2 TBSP parsley
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp salt
1 tsp lemon juice

Preheat oven to 400 F. Mix seasoning ingredients together. Slice bread into about 1 inch thick slices - don't slice all the way through. Spread each slice with garlic butter. Wrap in foil and bake for 15 minutes. If you like your bread crispier - open the foil the last few minutes.

If you do what I did - I spread the filling on a rolled out french bread dough. Let rise in a bread pan, baked, let cool slightly and then sliced. Somewhere on this blog is my french bread recipe should you want to make some!

Gnocchi
Gnocchi is basically potato pasta. It seems to be versatile. I've had it in a chicken soup at the Olive Garden and loved it there.

4 cups russett potatoes, weighed after peeling - leave whole
1 1/2 oz butter or margarine
3/4 cup flour
3/4 oz grated parmesan cheese
1 TBSP dried herbs - optional
3 eggs, room temperature (Mine were not)
flour for dusting (You will need it.)
cold water (I added ice cubes to keep it really cold.)

Bring a large pot of water to a boil for poaching the gnocchi.
Choose potatoes of a similar size and a pot just big enough to hold them so they don't bump around. Boil the potatoes in salted water just until cooked through.
Mash well with the butter. Gradually add flour, cheese and herbs. Mix very well.
Add eggs one at a time making sure to mix well after each addition.
Divide the gnocchi dough into 4ths. Taking one section - place on a well floured countertop and gradually work into a long sausage. The gnocchi dough is very soft so you'll be pushing and gently pulling rather than rolling.
When the roll is about 3/4 inch diameter - cut into 1 inch lengths. Poach in the large pot of boiling water until the gnocchi all float to the top - about 2 minutes. Remove with a slotted spoon and immediately plunge into the bowl of cold water. Drain.
Repeat with remaining 3 sections of dough.
Serve gently reheated with your favorite pasta sauce, soup, etc.
These may also be frozen in a single layer and reheat well after defrosting.