MINNEAPOLIS (WCCO) – The Minnesota Vikings and Green Bay Packers meet Saturday night in the NFC Playoffs, and that means a lot of fans will be getting together to have football parties.

We usually think of easy and greasy when it comes to football: Wings, chips and dip and pizza come to mind. But Enjoy! Restaurant in Apple Valley gave us some recipes we can use to make some tasty treats for the big game.

The first is purple and gold bubble bred, which is Vikings themed. Another favorite is the purple people eater gnocchi. The recipes for both are below.

Purple and Gold Bubble Bread

Per Single Serving
3 ounces of bleu cheese
3 ounces of merlot wine
3 ounces of shredded smoked cheddar cheese
3 slices of baguette

Marinate the blue cheese and red wine in the refrigerator for one hour.  Toast off the baguette slices.  Top the toasted baguette with the marinated blue cheese and shredded smoked cheddar.  Place under broil until gold brown.

Purple People Eater Gnocchi (Serves 4)
For Gnocchi
2 pounds of purple potatoes
2 cups all purpose flour
1 cup grated parmesan cheese
4 large eggs
1 tsp kosher salt
1/4 tsp white pepper

Boil the potatoes till they are fork tender.  Split in half and scoop out the insides and place on a cookie sheet to dry.  After the potatoes are completely cooled run them thru a  food mill with the smallest screen.  Mix in the rest of the ingredients and knead the dough for 10 -15 minutes.  When all ingredients are completely mixed the dough should have sum spring back when you push it.  Let the dough rest for 15-20 minutes and then roll into 1 inch diameter logs.  Cut the logs into inch segments and push through a gnocchi board.  To cook freshly made gnocchi’s just drop into rolling boiling water and cook until they float.

For the Sauce
6 ouces of mushrooms quartered or sliced (your choice)
2 cups heavy cream
1 Tbls diced small shallots
1/2 Tbls minced garlic
1/4 cup of parmesan cheese
1 Tbls olive oil
Pinch of saffron thread
Salt and pepper to taste

Saute the garlic, shallots and mushrooms in the olive oil until they are slightly browning. Add cream and saffron and reduce by a quarter. Quickly whisk in the parmesan cheese and season to taste. Toss with freshly cooked gnocchi.

If you’re looking for a drink, try Ragnar’s Elixir. That recipe is below. It’s made and served at the St. Paul Grill.

Ragnar’s Elixir
1 fl oz. Crème De Violette
5 fl oz. Prosecco
Garnish with Lemon Twist


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