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Andrew Zimmern's Dinosaur Egg Gnocchi
When he's not trying goat intestines and maggot cheese, Andrew Zimmern, host of Travel Channel's “Bizarre Foods with Andrew Zimmern,” is preparing family-friendly meals for his son, Noah.
Zimmern's new book, “Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods: An Intrepid Eater's Digest (Feiwell & Friends; $19.99) addresses picky eaters and also hopes to encourage children to try new things.
Yesterday, Zimmern shared his tips on how to get kids to eat new foods. Here, he shares a recipe he makes with his son.
“When Noah has friends over, I lean on a recipe I developed for a Kids Art of Cuisine program at the Walker Art Center in Minneapolis,” Zimmern said. “Originally designed to get kids engaged in cooking 'surreal' food, this recipe allows me to get our son and his friends making small potato pasta dumplings, coloring the mix green, dumping them in boiling water, watching them plump and eating the resulting Dinosaur Eggs.”
Zimmern suggests pairing this recipe with a vegetable slaw tossed with a sweet balsamic vinaigrette, garlic bread and Italian ice for dessert.
Dinosaur Egg Gnocchi
(Makes about 8 dozen pieces)
-3 russet potatoes
-1 egg, plus 2 egg yolks
-2 teaspoons green food coloring
-1/3 cup ricotta cheese
-1 bulb fresh garlic
-2 tablespoons minced parsley
-4 cups all-purpose flour, plus a little more on hand for rolling and adding to dumpling mixture if you need it.
1. Preheat an oven to 325 degrees
2. Place the garlic bulb into a small oven proof container or on a square of aluminum foil and roast for 1 hour.
3. Remove and let rest at room temperature.
4. Cut the top off the bulb with a serrated knife and squeeze out the roasted garlic, discarding the ‘paper’ that holds the cloves together. Mash the garlic cloves and reserve.
5. Clean and prick the skin of the potatoes.
6. Turn the heat up to 350 degrees and place the potatoes into an ovenproof container and cook until done (soft to the touch), you are simply baking the potatoes as you would to serve them with a typical family meal.
7. Remove at once, cut in half, scoop out the potato flesh and pass through a potato ricer or food mill into a large work bowl.
8. Add 3 tablespoons of the roasted garlic puree, the ricotta, parsley, eggs and food coloring.
9. Add 2 cups of the flour and mix quickly using 2 or 3 forks held in your hand, let the fork tines ‘pull’ the ‘dough’ into a pile of small clumps. Add more flour a little at a time until dough holds together when gathered or squeezed.
10. Gather dough into a ball and let rest for 10 minutes.
11. Roll dough out onto a floured work surface into a big log and cut into fifths, roll each of these 5 pieces by hand into a long ‘hot dog’ shaped tube of dough.
12. Cut every half-inch along the length of the tube using a pastry bench knife or other implement. At this point you can run the back of a fork along the dumplings to crenulate them, or roll them by hand into ovals.
13. Freeze gnocchi on a sheet pan and when frozen you can bag them for later use . . . or cook in a large volume of rapidly boiling salted water until dumplings float, then count to 60, drain, sauce and serve.