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Chestnut
Gnocchi
Recipe by Barbara Lynch of No. 9 Park, B&G Oysters,
and the Butcher Shop
Serves: 10
I N G R E D I E N T S
3 large russet potatoes peeled and quartered
1 egg
1/2 cup chestnut flour
1 cup all-purpose flour
1 stick of butter
2 cups fresh chanterelles
2 whole shallots, peeled and minced
1 cup chicken stock
4 sprigs of fresh thyme
2 tablespoons crème fraîche
salt and pepper
I
N S T R U C T I O N S
1. For gnocchi: Boil potatoes with 2 tablespoons salt until
tender. Drain and push the potatoes through a ricer.
2. Place cooled potatoes on a floured surface. Make a well in the center
and add beaten egg and some salt, then sprinkle with both kinds of
flour. With hands, knead flour and egg into potatoes.
3. Portion dough into four parts and roll each into a rope
three-quarters of an inch wide. Cut into half-inch sections and roll
each piece into a ball. Use fork to make indentations. Freeze until
ready to cook.
4. For the sauce: Over medium heat, add butter and sauté chanterelles
until tender. Add shallots and chicken stock and reduce to
three-quarters of a cup. Add the thyme and crème fraîche and serve over
boiled gnocchi.
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Gnocchi,
pronounced [NYOH-kee, NOH-kee] is a
small dumpling made from potatoes,
flour and eggs. The name translates literally to "a stupid person"
but the reason for the reference is unclear. Gnocchi, an Italian
specialty, is served with a variety of sauces including a simple butter
and parmesan, pesto, gorgonzola cream or a light marinara
Read more about Gnocchi including recipes, history
and more.
More Gnocchi Recipes
Butternut Squash Gnocchi -served
with a sage butter sauce.
Pumpkin
Gnocchi - served with Parmesan cheese or Truffle Butter.
Pan Fried Gnocchi
- Use fresh or pre-made gnocchi.
Gnocchi all Sorrentina - by chef Mario Batali. The sauce is a simple
tomato and basil and served with buffala mozzarella
Gnocchi in
Gorgonzola Sauce - potato and spinach gnocchi with a gorgonzola
cream sauce.
Potato
gnocchi - by chef
Michael Chiarello
Polenta
Gnocchi - served with sage and butter.
Ricotta Gnocchi - serve with butter and Parmesan or a light tomato
sauce.
Spinach
Gnocchi - Recipe for Gnocchi, Spinach, ricotta, flour:
Sweet Potato
Gnocchi - serve with butter or cream sauce.
Gnocchi alla Romana
- fresh gnocchi, baked and
sprinkled with cheese.
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