Ingredients:
1 ½ pounds baking potatoes
¾ teaspoon salt
1 large egg, beaten well
½ to 2 cups all-purpose flour
¾ pound green beans
Directions: Boil the potatoes in water to cover until tender when poled with a fork. Don’t let them overcook to the point that their skins split. Drain as soon as the potatoes are cool enough to handle, peel them and put tem through the ricer or vegetable mill, using the medium disk and letting the shreds fall onto a large baking tray or board. Spread them out, sprinkle on the salt and let them dry out and cool for at least 20 minutes.
Pour the beaten egg over the potatoes, and the 1 cup of the flour. Gather the mass together and knead, adding a little more flour as necessary to make the dough hold together. But keep it light; the more you work the dough, the more flour you’ll need, and you don’t want to incorporate too much or the gnocchi will be heavy and dry. A good criterion: slice the mass in half and examine the texture. Ir should look like cookie dough peppered with small holes.
Cut the dough into three equal pieces. Roll out each portion into a broomstick about 18 inches long, then cut crosswise into 2/3-inch pieces and toss them lightly in flour. You should have about 72 gnocchi.
Take one piece of gnocchi and place it, cut side down, on the tines of a fork, then with your lightly floured thumb press into it, at the same time pushing it off the end of the fork and onto a floured board. The gnocchi should have an indentation where your thumb was, and ridges from the fork tines on the other side, Repeat with all the remaining pieces, and cover with a clean towel. At this point they should be cooked immediately or quickly frozen.
Bring a large pot of salted water to a boil.
Drop the gnocchi, five or six at a time, into the boiling water-the larger the pot, the less time they will take the return to the boil.
Once they have, cook for 2 to 3 minutes, until they plump up and float to the surface; when done, they will have a softer feel and will no longer thump against the side of the pan as you fish them out with a strainer or slotted spoon. Drop them gently from your strained into the waiting sauce.
Potato Gnocchi with a Pesto Green Bean Sauce
Showing posts with label gnocchi. Show all posts
Showing posts with label gnocchi. Show all posts
Saturday, March 3, 2007
Gnocchi With Gorgonzola Sauce
Gnocchi Alla Gorgonzola (Makes 8 servings)
"I love Gorgonzola cheese--eaten as is or in a sauce for pasta or gnocchi." Gorgonzola comes in three grades: dolce (sweet), medio (medium) and piccante (piquant). Depending on your preference, any one of the three can be used for this sauce.
Pick the type of Gorgonzola cheese you use for this recipe according to your preference. Dolce or dolce latte will give you a sweeter sauce; piccante a sharper sauce.
Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use left over Gorgonzola cheese.
Ingredients: Potato Gnocchi
6 large Idaho or russet potatoes
2 tbs. plus 1 tsp. salt
Dash of freshly ground white pepper
2 eggs, beaten
4 cups unbleached flour
Grated Parmigiano for serving
Gorgonzola Sauce:
Salt
1/2 cup [Vegetable] Stock
1/2 cup heavy cream
4 tablespoons unsalted butter
Freshly ground black pepper
4 ounces Gorgonzola
1 cup freshly grated Parmigiano-Reggiano cheese
Directions: Gnocchi
Boil the potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool enough to handle, peel and rice the potatoes, and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air. (The reason for this is to allow as much evaporation of moisture as possible to avoid the need of additional flour, therefore keeping the gnocchi light).
Before proceeding further, bring 6 quarts of water and 2 tbs. of the salt to a boil. On a cool, preferably marble work surface, gather the cold potatoes into a mound, forming a well in the center. Stir the remaining 1 tsp. salt and the white pepper into the beaten eggs and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a knife as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become).
Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feel sticky.
Using both hands, roll each piece of dough into a rope 1/2” thick, then slice the ropes at 1/2” intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect. (This facilitates adhesion of the sauce).
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
Bring the stock, cream and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the gorgonzola until dissolved.
Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
Gnocchi With Gorgonzola Sauce
"I love Gorgonzola cheese--eaten as is or in a sauce for pasta or gnocchi." Gorgonzola comes in three grades: dolce (sweet), medio (medium) and piccante (piquant). Depending on your preference, any one of the three can be used for this sauce.
Pick the type of Gorgonzola cheese you use for this recipe according to your preference. Dolce or dolce latte will give you a sweeter sauce; piccante a sharper sauce.
Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use left over Gorgonzola cheese.
Ingredients: Potato Gnocchi
6 large Idaho or russet potatoes
2 tbs. plus 1 tsp. salt
Dash of freshly ground white pepper
2 eggs, beaten
4 cups unbleached flour
Grated Parmigiano for serving
Gorgonzola Sauce:
Salt
1/2 cup [Vegetable] Stock
1/2 cup heavy cream
4 tablespoons unsalted butter
Freshly ground black pepper
4 ounces Gorgonzola
1 cup freshly grated Parmigiano-Reggiano cheese
Directions: Gnocchi
Boil the potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool enough to handle, peel and rice the potatoes, and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air. (The reason for this is to allow as much evaporation of moisture as possible to avoid the need of additional flour, therefore keeping the gnocchi light).
Before proceeding further, bring 6 quarts of water and 2 tbs. of the salt to a boil. On a cool, preferably marble work surface, gather the cold potatoes into a mound, forming a well in the center. Stir the remaining 1 tsp. salt and the white pepper into the beaten eggs and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a knife as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become).
Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feel sticky.
Using both hands, roll each piece of dough into a rope 1/2” thick, then slice the ropes at 1/2” intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect. (This facilitates adhesion of the sauce).
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
Bring the stock, cream and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the gorgonzola until dissolved.
Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
Gnocchi With Gorgonzola Sauce
Semolina Gnocchi Roman Style
Gnocchi alla Romana (Makes 8 servings)
This is a traditional Roman dish. In Rome it is dressed with Pecorino Romano and butter or salsa bescemella (bechamel sauce). I love Gorgonzola cheese, eaten as is or in a sauce for pasta or gnocchi, so I decided to use it here. Gorgonzola comes in three types which are determined by how long the cheese is aged. Dolce or dolce latte (sweet or sweet milk) is the youngest, with a mild bite and creamy texture. Medio Dolce (medium) is lightly aged, slightly tangy and firmer in texture. Piccante (piquant) is aged the longest and is quite tangy with a crumbly texture. Depending on your preference on intensity, any one of the three can be used for the sauce. Gorgonzola continues to age as it is stored in the refrigerator, intensifying the piquancy. This sauce is a good way to use left over pieces of Gorgonzola cheese.
For the gnocchi:
5 cups milk
4 tablespoons unsalted butter at room temperature, cut into 4 pieces
1 teaspoon salt
1 1/2 cups coarse semolina flour
1 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh marjoram, or 2 tablespoons chopped fresh sage
For the Gorgonzola sauce:
1/2 cup heavy cream
1/2 cup [Vegetable] Stock...
4 ounces Gorgonzola cheese (about 1 cup)
4 tablespoons unsalted butter
Freshly ground black pepper
Salt
1 cup freshly grated Parmigiano-Reggiano cheese
Combine the milk, 4 tablespoons butter and salt in a heavy 3-quart saucepan. Place over medium heat and gradually add the semolina, stirring constantly with a whisk to prevent lumps. When the mixture comes to a boil, adjust the heat to simmering. As the mixture cooks, it will begin to thicken rapidly. If you prefer, you may switch to a sturdy wooden spoon for stirring once the mixture starts to thicken. Continue cooking, stirring vigorously until the mixture is very thick and begins to pull away from the pan, about 5 minutes. Remove from the heat and whisk in the Parmigiano-Reggiano and marjoram (or sage).
Divide the gnocchi mix between two ungreased 13 x 9-inch baking pans and, working quickly, spread the mixture with a rubber spatula into an even 1/2-inch layer right up to the edges in each pan. Dip the spatula in water frequently to make spreading easier. Cover the gnocchi mixture with plastic wrap pressed directly to the surface and chill until firm, about 1 1/2 hours. The gnocchi mixture can be kept refrigerated up to 2 days.
Preheat the oven to 400° F.
Grease a very large – about 14-inch oval – baking dish with one tablespoon of butter and set aside. (Alternately, you may bake the gnocchi in two smaller – about 8- to 9-inch oval – dishes.) Combine the cream, stock, Gorgonzola and remaining 3 tablespoons butter in a medium skillet over medium heat.
Stir until the Gorgonzola and butter are melted and the sauce appears smooth.
Season to taste with pepper and, if necessary, salt.
With a 2-inch round cookie cutter or glass, cut out as many circles as possible from the two trays of gnocchi mixture. You should have around 48 circles. (Save the scraps; you may either cut them into small pieces and add them to soups, or use them in the next step.)
If you are using the gnocchi scraps in this dish, cut them into rough pieces and spread them over the bottom of the prepared baking dish. Arrange the gnocchi rounds evenly in the dish, overlapping them as necessary and using all the rounds. Spoon the gorgonzola sauce over the gnocchi and sprinkle them evenly with the grated cheese. Bake until the tops of the gnocchi and the cheese are golden brown, about 30 minutes. Let stand 5 minutes before serving.
Semolina Gnocchi Roman Style
This is a traditional Roman dish. In Rome it is dressed with Pecorino Romano and butter or salsa bescemella (bechamel sauce). I love Gorgonzola cheese, eaten as is or in a sauce for pasta or gnocchi, so I decided to use it here. Gorgonzola comes in three types which are determined by how long the cheese is aged. Dolce or dolce latte (sweet or sweet milk) is the youngest, with a mild bite and creamy texture. Medio Dolce (medium) is lightly aged, slightly tangy and firmer in texture. Piccante (piquant) is aged the longest and is quite tangy with a crumbly texture. Depending on your preference on intensity, any one of the three can be used for the sauce. Gorgonzola continues to age as it is stored in the refrigerator, intensifying the piquancy. This sauce is a good way to use left over pieces of Gorgonzola cheese.
For the gnocchi:
5 cups milk
4 tablespoons unsalted butter at room temperature, cut into 4 pieces
1 teaspoon salt
1 1/2 cups coarse semolina flour
1 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh marjoram, or 2 tablespoons chopped fresh sage
For the Gorgonzola sauce:
1/2 cup heavy cream
1/2 cup [Vegetable] Stock...
4 ounces Gorgonzola cheese (about 1 cup)
4 tablespoons unsalted butter
Freshly ground black pepper
Salt
1 cup freshly grated Parmigiano-Reggiano cheese
Combine the milk, 4 tablespoons butter and salt in a heavy 3-quart saucepan. Place over medium heat and gradually add the semolina, stirring constantly with a whisk to prevent lumps. When the mixture comes to a boil, adjust the heat to simmering. As the mixture cooks, it will begin to thicken rapidly. If you prefer, you may switch to a sturdy wooden spoon for stirring once the mixture starts to thicken. Continue cooking, stirring vigorously until the mixture is very thick and begins to pull away from the pan, about 5 minutes. Remove from the heat and whisk in the Parmigiano-Reggiano and marjoram (or sage).
Divide the gnocchi mix between two ungreased 13 x 9-inch baking pans and, working quickly, spread the mixture with a rubber spatula into an even 1/2-inch layer right up to the edges in each pan. Dip the spatula in water frequently to make spreading easier. Cover the gnocchi mixture with plastic wrap pressed directly to the surface and chill until firm, about 1 1/2 hours. The gnocchi mixture can be kept refrigerated up to 2 days.
Preheat the oven to 400° F.
Grease a very large – about 14-inch oval – baking dish with one tablespoon of butter and set aside. (Alternately, you may bake the gnocchi in two smaller – about 8- to 9-inch oval – dishes.) Combine the cream, stock, Gorgonzola and remaining 3 tablespoons butter in a medium skillet over medium heat.
Stir until the Gorgonzola and butter are melted and the sauce appears smooth.
Season to taste with pepper and, if necessary, salt.
With a 2-inch round cookie cutter or glass, cut out as many circles as possible from the two trays of gnocchi mixture. You should have around 48 circles. (Save the scraps; you may either cut them into small pieces and add them to soups, or use them in the next step.)
If you are using the gnocchi scraps in this dish, cut them into rough pieces and spread them over the bottom of the prepared baking dish. Arrange the gnocchi rounds evenly in the dish, overlapping them as necessary and using all the rounds. Spoon the gorgonzola sauce over the gnocchi and sprinkle them evenly with the grated cheese. Bake until the tops of the gnocchi and the cheese are golden brown, about 30 minutes. Let stand 5 minutes before serving.
Semolina Gnocchi Roman Style
Thursday, January 18, 2007
Gnocchi with Roquefort Cream
This recipe is one of the traditional methods for making gnocchi in France. It is basically like making a choux paste or cream puff dough. The finished gnocchi are featherlight and irresistible. If you love blue-veined cheese, you'll love this creamy and assertive sauce.Back to the recipe index
1 2/3 cups milk
3/4 cup (1 1/2 sticks) unsalted butter
Salt and freshly ground black pepper
1 1/3 cups all-purpose flour
6 eggs
2 cups heavy cream
6 ounces Roquefort cheese, crumbled
1 cup grated Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil. Reduce the heat to a simmer.
Bring the milk, butter, and 3/4 teaspoon salt to a boil over medium heat. As soon as it comes to a boil, add the flour all at once. Reduce the heat to low and mix vigorously with a wooden spoon until it forms a ball and the edges of the pan look sandy. Remove the dough from the pan and place in a bowl. While still warm, with an electric mixer, add the eggs one at a time, beating well with a wooden spoon after each addition. The mixture should be very thick and smooth.
Fit a large pastry bag with a 3/4- to 1-inch plain round tip. Fill the pastry bag with dough. Into the simmering water, squeeze out l-inch pieces of dough, cutting them with the back of a small knife. Do not overcrowd the pan. Simmer the gnocchi slowly until they begin to puffhttp://www2.blogger.com/img/gl.link.gif slightly and are slightly firm, 5 to 10 minutes. Remove the gnocchi from the water with a slotted spoon, drain well, and cool.
Note: The gnocchi will keep for up to 2 days in the refrigerator at this stage. They can also be frozen. Make sure that they are at room temperature before proceeding to the next step.
Preheat the oven to 425°F. In a large saucepan, bring the cream, Roquefort, salt, and pepper to a boil over medium heat. Repeat the heat to low and reduce the cream by one-quarter until it thickens slightly, 5 to 10 minutes. Add the Roquefort cream to the gnocchi and mix carefully. Place the gnocchi and sauce in a 13 X 9-inch baking dish. They will form a very full single layer. Sprinkle with Parmigiano-Reggiano and bake until the gnocchi puff and are golden brown, 10 minutes. If the gnocchi have not turned golden, run them under the broiler.
Serve immediately. Serves 8.
Joanne Weir
Subscribe to:
Posts (Atom)