Recipe By Request - Gnocchi Revamped

Anonymous said...

Your blog is one of my favs! I am seriously a fat kid at heart so reading it just makes me incredibly happy haha.  My question: do you have a recipe for gnocci? I know they probably aren't that difficult to make from scratch but would love a suggestion on your favourite!
Cheers and happy eating :)

I can totally relate to the fat kid at heart thing.  Trying to keep the fat kid inside my head instead of showing up on my hips is the tricky part.  As for a good gnocchi recipe.  I posted one recipe a while back (its my 5th blog post in March) for Truffled Wild Mushroom Gnocchi.  That one is always a favorite of hubs.  However, I do have another recipe for a totally different gnocchi  for those of you who would like to change it up!
 
You will need: (serves 4)
 
For Gnocchi:
2 lbs russet potatoes (these are starchy and best for baking)
1 large egg, lightly beaten
1/4 cup of fresh ricotta cheese
1/3 cup grated parmesan cheese
1 - 2 cups of all-purpose flour
3 tbsp butter (room temperature)
½ teaspoon nutmeg
Fine grain sea salt and fresh ground pepper to taste

For Gorgonzola Sauce:
1 cup whipping cream
3 cups crumbled Gorgonzola cheese (about 13 ounces)
1/3 cup Grated Parmesan cheese
1 1/2 cups dry white wine   
Salt and Pepper to taste

Preheat oven to 400 degrees C and then cook your potatoes for about 1-1 1/2 hours.  Remove from the oven and let them cool just enough to handle.  Using a knife, cut the potatoes in half lengh-wise and then scoop out the insides using a spoon.  Place the insides in a mixing bowl and mash together with a fork.  Add your egg, ricotta, parmesan, butter, nutmeg, salt and pepper and 1 cup of your flour and mix together.  If your mixture is still too sticky to handle, add a bit more flour.

Sprinkle some extra flour on your working surface and roll out your dough into long 'snake-like' tubes (about 1/2 inch diameter).  Use a knife to cut even 1 inch dumplings and set aside.
Next, boil a pot of water for your gnocchi.  While the water boils reduce your white win in a seperate saucepan over medium heat (reduce it by 1/2).  Add your cream and then take down the heat to low. Reduce your mixture for another 3-4 minutes. Add in your gorgonzola and your parmesan and stir consistently until the sauce is uniform and creamy - keep warm while you quickly cook your gnocchi.

When gnocchi rise to the surface they are ready (sould only take about 5 minutes) and using a slotted spoon or a hand strainer remove them from the water and transfer them to a warm plate or a seperate sauce plan.   Add your warm cream sauce and sprinkle with a tad more parmesan. 

Option: Add some chopped chives and fried chopped panchetta!

Hope this helps!

xo Chef Natty