Gnocchi are type of thick and soft dumplings, made from wheat flour, potato and egg. They are then served in crab sauce and a few leaves of parsley or basil. Simple and delicious Italian dish!
Yes, we did it! We booked our Christmas tickets to go back home!
I know it’s still mid-August and the last thing you’d like to think about is Christmas, and we feel exactly the same. However, travelling in Europe during the Christmas time is so expensive and planning is required to be sure not to pay an extortionate amout to fly back home.
Our tickets are usually very cheap. We fly from Amsterdam to Milan, and that is just over 90-minute-flight. That is pretty standard in Europe, the perk of living in such a small continent I guess 
When Christmas comes, as it happens, we all either need to go home or to go on holiday. Price for my route home can increase easily 3 to 4 fold. But if booked well in advance than the price are pretty reasonable. We are lucky enough to be able to plan it this way. Our jobs are flexible and have no issues in taking time off when we need to.
Hoang is not a very big fan of our Christmas celebration. He usually gets bored, which I understand. In my family no one speaks a decent English to have a conversation, some are able to say basic things, which helps, but there are so many basic things we talk about in a day. After talking about the weather, which is usually cold, the food, which is usually a lot, the presents, which are not that many. Not much else is left 
I compromise a bit, so this year we booked for a short one. We mentioned last week my mum will be visiting in October, some family members also came not long ago, so this year we decided to fly in and out in 3 days. That should not be that bad.
We were so happy to make Gnocchi in our kitchen, one of the typical Italian dishes that makes you crazy about
Ingredients
- Gnocchi: 00 flour (or all-purpose flour): 150 g (1.1 cup)
- Potato: 0.5 kg (1.1 pound)
- Egg: 1
- Salt: a pinch
- Crab sauce: Crab meat: 90 g (3.2 oz)
- Double cream: 250 g (1 cup)
- Parsley (or Basil): a few leaves
Method
- Gnocchi: Boil the whole potatoes until soft (about 25 mins), peel and mash while they are still warm
- Make a well in the center of the flour, add the mashed potatos, egg, a pinch of salt and knead the dough until combined (about 5 mins)
- Roll the dough into 7/10-cm (3/4-inch) diameter dowels and cut dowels into 2.5-cm-long (1-inch-long) pieces. Flick pieces off of fork or concave side of cheese grater until the dowel is finished
- Drop these pieces into boiling water the and cook until they float (about 1 minute)
- Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As "gnocchi" float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
- Crab sauce: Heat up a small pan in medium fire, cook the crab meat and the cream together, season with sauce, peper.
- Add the refiigerated gnocchi and continue to cook for about 1 minutes, then a few leaves of parsley or basil and off heat. Serve gnocchi in deep-bottom plates
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