Vineyard Kitchen
Recipes
Serves 4 to 6
These delicious Gnocchi are a fabulous alternative to pasta and work equally well as a side dish or a main course. Gnocchi (lump in Italian) can be made from potatoes, ricotta, semolina or, as one enterprising cook discovered a long time ago, pate a choux dough..
- 1 1/4 cup water
- 10 tablespoons (1 1/4 sticks) unsalted butter, plus additional for serving
- 2 1/2 teaspoons salt
- 1 1/4 cup all-purpose flour
- 5 large eggs
- 1/4 cup finely grated Parmesan, plus additional for serving
- 2 tablespoons finely chopped flat leaf Parsley
1. Bring the water, butter and salt to a boil in a medium saucepan.
2. Remove the pan from the heat and add the flour.
3. Return the pan to medium high heat and stir until batter pulls away from the side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute.
4. On low speed, add the eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added.
5. Add the grated cheese and herbs. Beat until well incorporated.
6. Spoon the batter into a large piping bag fitted with a 1/2-inch wide tip. Place a rubber band tightly around the open end of the bag to prevent the batter from squishing out the back end.
7. Bring a large pot of water to a boil. Salt lightly. Squeeze the bag 6-inches from the tip until about a 1/2 inch length of batter is exposed. Dip the tip of a small knife into the boiling water and, using the flat edge of the piping tip as a guide, cut the small nub of batter off the tip. Repeat rapidly until the pot is filled with gnocchi. The dough will rise quickly to the top of the pan. Let them cook for 30 seconds then scoop them out with a slotted spoon and move them to a large plate. Continue until all of the batter is used up.
8. Serve gnocchi with a generous amount of butter and finely grated Parmesan.
Variations:
Brown Butter Gnocchi Parisienne
Heat a large non-stick sauté pan over medium high heat. Add 2 tablespoons of butter and brown lightly. Add the gnocchi and sauté until golden and crisp. Serve as a side for roasted meats and chicken.
Gnocchi Parisienne with Wild Mushrooms and Duck Confit
Saute gnocchi as for the brown butter gnocchi. Add 1 cup sauteed wild mushrooms and 1 cup shredded duck confit at the end and heat thoroughly.
Gnocchi Parisienne with Fried Sage and Sausage
Heat 16 large sage leaves with the butter until the butter starts to brown. Add the gnocchi and sauté until golden. Add 1 cup of crumbled cooked sweet sausage and heat thoroughly.
