|
|
 |
| General Category : Main Course |
|
| Food Group : Potatoes, Grains, Nuts, Cheese/Other Dairy |
|
| Preparation Method : Boil/Simmer |
|
|
|
|
This recipe was inspired by the almond gnocchi of chef Ben de Vries of Luella Restaurant in San Francisco, where I savoured a whole menu centred around almonds. Chef de Vries uses Kennebec potatoes, an all-purpose white-fleshed variety; yellow-fleshed Yukon golds have a similar texture. Rather than sage butter, his gnocchi were tossed in shallot butter and topped with a generous garnish of chervil sprigs in a vinaigrette of Champagne vinegar and olive oil.
|
|
|
Ingredients
|
|
• |
2 lb (1 kg) all-purpose potatoes (about 6) |
|
|
• |
1 egg yolk |
|
|
• |
1 cup (250 mL) finely ground almonds (almond flour) |
|
|
• |
2 tsp (10 mL) salt |
|
|
• |
1-2/3 cups (400 mL) (approx) all-purpose flour |
|
|
• |
Sage Butter: |
|
|
• |
1/3 cup (75 mL) butter |
|
|
• |
3 tbsp (45 mL) minced shallots |
|
|
• |
1/4 tsp (1 mL) black pepper |
|
|
• |
12 fresh sage leaves |
|
|
• |
Chunk Pecorino cheese (approx 3 oz/90 g) |
|
|
|
|
|
|
Preparation
|
|
Boil whole unpeeled potatoes until tender, about 30 minutes; drain and let cool enough to handle. Peel; put through potato ricer or food mill.
In bowl, mix potatoes, egg yolk, almonds and salt; with hands, gently mix in flour, adding more flour, if necessary, until mixture is no longer sticky. Press together to form dough; divide into quarters. On lightly floured surface, roll each into 1/2-inch/1 cm diameter rope; cut into 1-inch/2.5 cm pieces. (Make-ahead: Cover with plastic wrap; keep at room temperature for up to 4 hours.)
In large pot of boiling salted water, cook gnocchi until they float to top; with slotted spatula or spoon, transfer to warm shallow serving bowl and keep warm.
Sage Butter: In skillet over medium heat, melt butter. Add shallots and pepper; fry until soft but not browned, 2 to 3 minutes. Add sage leaves; fry until fragrant, about 1 minute. Scrape over gnocchi; toss to coat. Shave cheese over top to taste.
Makes 6 servings.
|
|
|
Nutritional information
|
|
Per serving: about 481 cal, 15 g pro, 24 g total fat (10 g sat. fat), 54 g carb, 5 g fibre, 77 mg chol, 1,341 mg sodium. % RDI: 21% calcium, 21% iron, 13% vit A, 25% vit C, 43% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: April 2007
|
|
|
