Saturday, January 9, 2010
I Sauteed onion and carrot in canola oil, added celery seed, turkey stock (frozen from Thanksgiving), dash of smoked paprika, poultry seasoning, bay leaf, dried red chili, and the seasoning packet of a boxed dried chicken and dumpling soup that was in the pantry. Added chopped turkey, frozen chopped spinach.
Gnocchi: made with fresh ricotta, flour, salt, and egg. I was going for a dumpling that would retain it's shape and texture for a couple of days in the fridge (had it for leftover's for today's lunch, yummy).