zucchini gnocci

As any gardener knows a time comes where you have given away all you could, eaten all you could, and you still have 4 big zucchini with 10 more growing on the vine. This recipe was searched for, found and appropriately adapted to my taste.  The base recipe was found at a University of Arizona website written by Lucy K. Bradley I believe.  My interpretation is:

1 whole good size zucchini shredded into a colander,
1.5 cups flour
1.5 cups mascarpone cheese
1 egg
1 teaspoon kosher salt
1 teaspoons garlic salt
melted butter

I wanted a good base to try before adding things like Parmesan cheese and basil i think the more ingredients I add the more likely i am going to use regular cream cheese.  I served these with a traditional chicken gravy and they tasted quite good. 

take shredded zucchini and toss with kosher salt in colander let sit 20 minutes
drain in kitchen towel or cheesecloth by squeezing to remove as much water as possible
in large bowl add zucchini, flour, egg, garlic salt and mascarpone cheese
mix dough until all together add flour as needed should not stick to your hands in globs.
start to bring water in a 5qt pot to a boil
cover and refrigerate dough for 20 minutes
spread flour on rolling surface
break dough into workable balls and roll out into 1" diameter ropes and cut 1" long add to boiling water boil until they float then place in colander to drain when all gnocchi are complete toss with melted butter and serve in your favorite sauce. 

Yes, I am aware of the fork roll method for gnocchi but it is already such a process just cut em, boil em, drain em and pour butter over em = DONE 
I refrigerated them until chicken gravy was done and reheated them in the gravy and served pan seared chicken with them. 

I really think these will be good fried as well, like in panko, but i really don't need another way to fry zucchini.  yOu tEll mE!

"GARDEN FRESH SERIES"

Charcoal Grilled tomato, basil, mozzarella, & blue cheese pizza

Upon the realization that i may never be able to own a stone pizza oven I searched and found a way to make pizza on my Weber Charcoal Grill.  I like to use leftovers to make pizza.  My recipe for pizza dough makes two so I always end up making an appetizer pizza first.   The recipe for one of the tastiest garden fresh pizza is.....

Pizza dough: from an older version of Williams-Sonoma GRILLING cook book @WilliamsSonoma
1.5 cups warm water
1 pkg active dry yeast 2.5 tspns
3.5 cups BREAD FLOUR (a must for ease of use) the more protein the better
1.5 tspns salt
olive oil

Toppings
3 fresh as possible Roma tomatoes SLICED 1/4" thick
16-24 basil leaves
1.5 cups shredded mozzarella cheese
1/4 to 1/2 cups blue cheese crumbles
2 tspn garlic salt
1 tspn freshly ground black pepper

to make dough
mix water, 1 cup flour, and yeast in stand mixer let sit 5 min
add salt and rest of flour mix/stir and until a sticky shiny dough is formed
oil hands separate dough into two balls and place in oiled bowls
cover dough and allow dough to rise for 2 hours or until dough is doubled

the grill:
Set up coals on one side of grill
light the coals and then preheat the grill w/grate on for 30 minutes

making the crust:
When dough is doubled place dough on an oiled surface
Pat and stretch the dough until it is your desired size and thickness
place on peel or flat baking sheet and slide or flip onto grill
grill for 5 minutes then flip and turn to apply toppings

topping application:
lay tomatoes out within 1 inch of edge of pizza
apply garlic salt and pepper to tomatoes
leave both grates open one quarter of the way and close lid cook for 5 minutes
rotate pizza so edges don't burn place one basil leaf on each tomato
cover entire Pizza with mozzarella
sprinkle desired amount of blue cheese on top
cook until cheese is melted and begins to brown
remove from grill slice and serve
ENJOY!

"GARDEN FRESH SERIES"