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Here's the recipe for homemade pasta:
Gnocchi and Broccoli Sauce with Leicester Cheese
2 large russet potatoes roughly 1 lb a piece
1-1 3/4 cups all purpose flour
2 large eggs
1 tablespoon salt
Preheat oven to 400. Bake potatoes for 30-45 minutes until a skewer or butter knife goes in easily.
Cool until warm then remove the skin and pass the potatoes through a strainer or ricer.
In a large mixing bowl or stand mixer with paddle attachment, add 1 cup flour, make a well and crack the eggs into it. Add the potatoes and mix well. Add more flour if needed to achieve desired dough consistency similar Play-Doh.
Let rest for half an hour to hydrate the gluten. Separate dough into six balls. Working on a floured surface, roll each one out into a log with a diameter of about one inch. Cut into smaller pieces about 1/2 in wide and toss with remaining flour. Continue until all dough is done. Roll dough "balls" off of a gnocchi paddle, fork or just leave them plain. Cook in salted boiling water in batches removing gnocchi once it returns to a simmer and floats.
1 lb broccoli separated in florets
1 tsp bobs red mill xanthan gum
2 tsp salt
In salted boiling water blanch broccoli in 4 batches. Cook three batches, these are for your sauce, 60 seconds or until very tender but still vibrant green and remove to ice water bath. The fourth batch, this is for your garnish, cook 30 seconds and remove to ice water.
Place sauce broccoli and the rest of the ingredients in a blender and purée till very smooth adding only enough ice water to get the purée moving. Heat the sauce to order with remaining florets add gnocchi,toss when hot.
Garnish with shaved Leicester or aged cheddar cheese curls