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Gnocchi


Big Country
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Went out to dinner with the wife Friday night and we ended up at a small Italian place in downtown Orange.

 

I went with the Gnochhi in a tomato cream sauce.... little nuggets of deliciousness.

 

I know I could easily google a recipe or use some premade stuff, but figured I'd turn to the minds here for tips/directions on making gnochhi and, if you have one, a recipe on a tomato cream sauce.... I know it is basically making basic tomato sauce and adding cream, but I tell myself there has to be more to it.

 

So.... anyone got some tips/recipes?

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One of the secrets to making perfect Gnocchi is baking, rather than boiling the potatoes. A boiled potato becomes saturated with water, requiring too much flour to be able to make the dough with, which results in pasty gnocchi.

 

I've always made semolina gnocchi, which is a whole 'nother animal, but my chef at Jujube makes potato gnocchi and swears that baking the potatoes is the key. And the rationale makes sense.

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One of the secrets to making perfect Gnocchi is baking, rather than boiling the potatoes. A boiled potato becomes saturated with water, requiring too much flour to be able to make the dough with, which results in pasty gnocchi.

 

I've always made semolina gnocchi, which is a whole 'nother animal, but my chef at Jujube makes potato gnocchi and swears that baking the potatoes is the key. And the rationale makes sense.

 

Interesting tip...I will have to experiment and report back.

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I've been working a bit lately, but off the next few days. I'll comment either tomorrow or wed morning. I liked to throw herbs in my dough. Have done a ricotta ghocchi, and sweet potato. Love to boil, then get a little pan sear for texture. Goes great with some sage/brown butter.

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great for the holidays!

 

 

2 1lb red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

 

 

1 12 oz container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 oz)

2 tbs (packed) golden brown sugar

2 tsp plus 2 tbs salt

1/2 tsp freshly ground nutmeg

2 3/4 c (about) ap flour

1 c (2 sticks) unsalted butter

6 tbs chopped fresh sage plus whole leaves for garnish

 

 

line large baking sheet with parchment paper. place sweet potatoes on plate; microwave on high until tender, about 5 mins per side. cut in half and cool. scrape sweet potato flesh into bowl and mash; transfer 3 c to large bowl. add ricotta cheese; blend well. add parmesan cheese, brown sugar, 2 tsp salt, and nutmeg; mash to blend. mix in flour, about 1/2 c at a time, until soft dough forms.

 

turn dough out onto floured surface; divide into 6 equal pieces. olling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

 

bring large pot of water to boil; add 2 tbs salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. transfer gnocchi to clean rimmed baking sheet. cool completely. (can be made 4 hours ahead. let stand at room temperature.)

 

preheat oven to 300*. melt butter in large saucepan over med-high heat. cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 min

 

add chopped sage (mixture will bubble up). turn off heat. season sage butter with s&p.

 

transfer half of sage butter to large skillet set over med-high heat. add half of gnocchi. saute until gnocchi are heated through, about 6 minutes. empty skillet onto rimmed baking sheet; place in oven to keep warm. repeat with remaining sage butter and gnocchi. garnish with sage leaves

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great for the holidays!

 

 

2 1lb red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

 

 

1 12 oz container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 oz)

2 tbs (packed) golden brown sugar

2 tsp plus 2 tbs salt

1/2 tsp freshly ground nutmeg

2 3/4 c (about) ap flour

1 c (2 sticks) unsalted butter

6 tbs chopped fresh sage plus whole leaves for garnish

 

 

line large baking sheet with parchment paper. place sweet potatoes on plate; microwave on high until tender, about 5 mins per side. cut in half and cool. scrape sweet potato flesh into bowl and mash; transfer 3 c to large bowl. add ricotta cheese; blend well. add parmesan cheese, brown sugar, 2 tsp salt, and nutmeg; mash to blend. mix in flour, about 1/2 c at a time, until soft dough forms.

 

turn dough out onto floured surface; divide into 6 equal pieces. olling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

 

bring large pot of water to boil; add 2 tbs salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. transfer gnocchi to clean rimmed baking sheet. cool completely. (can be made 4 hours ahead. let stand at room temperature.)

 

preheat oven to 300*. melt butter in large saucepan over med-high heat. cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 min

 

add chopped sage (mixture will bubble up). turn off heat. season sage butter with s&p.

 

transfer half of sage butter to large skillet set over med-high heat. add half of gnocchi. saute until gnocchi are heated through, about 6 minutes. empty skillet onto rimmed baking sheet; place in oven to keep warm. repeat with remaining sage butter and gnocchi. garnish with sage leaves

 

This looks awesome! Can't wait to try this one out ..maybe for Thanksgiving. Thanks Bier! :wacko:

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