Dough and toddlers just go together. I’ve never been able to make something that involved dough and not have little Fig come pulling around my pant legs saying “Can I have some……pah-lease” ( in his little british accent he’s somehow picked up).
We’ve tried our hands at pasta, pizza , bread and today we ventured into the world of gnocchi. There is a bit of prep work that needs to be done before inviting a young child into the process but making snakes with the dough is well worth the wait Fig will tell you.
Making gnocchi with a toddler isn’t something you do on a whim. It takes a bit of planning, oversight and instruction but it’s certainly an awesome toddler-friendly dish if you’re willing to do a bit of prep work ahead of time.
We loosely followed Epicurious’ recipe for Gnocchi ( minus the nutmeg and parmesan). We did not have a ricer so I used a cheese grater ( classy, I know). I also found Mario Batali’s video with Mark Bittman helpful.
Once I had the dough made I invited little Fig into the kitchen to help with the rolling ( we called it “making snakes”), cutting and ridge making. Needless to say he was in hog heaven with all that dough. We topped it all off with a Lemon Cream Sauce with Onion and Mushrooms. The dish is magnificently delicious ( as evident by Fig shoveling into his face with both hands) but between the cream sauce and the dough, it isn’t exactly the world’s healthiest dish. We’ve relegated this dish to special occasions but oh my is it worth it.
Ingredients and Directions for the Lemon Cream Sauce:
- 1/2 cup of heavy cream
- Juice from half a lemon
- Salt to taste
- Combine all ingredients in a pot and let simmer on low for 20 minutes. Once warm, serve on top of fresh gnocchi and dress with sauteed onions and minced green onions.