Tag Archives: Gnocchi

More Food Porn: Gnocchi with Pesto

Honest to God pesto consumed in the heart of the university district of Genoa, Italy (more specifically – across the street from the Palazzo Reale on the via Balbi). That was a good day.

I posted this because even good political news requires me to remind myself why I care.

Sweet Potato Gnocchi with Brown Butter Sage Sauce

I realize that this is more of an “Autumn” type of recipe, but there’s something about Sweet Potato Gnocchi that makes me go against the seasons.

Tulio is one of my Favorite restaurants here in Seattle. It’s a Northern Italian influenced place. Every time I go there, I get their Sweet Potato Gnocchi, as everytime I have some, it makes my eyes roll to the back of my head and lightly slam my hand on the table. This is a good sign.

This recipe is my attempt to recreate theirs. I think it came out fairly well, even though I’m more critical of my own cooking than I am of other’s.

It does take some time as there are several stages needed to get the texture you need for the dish. Expect anywhere between 1 1/2 – 2 hours.

  • 2 lbs of sweet potatoes
  • 6 oz. ricotta cheese, drained
  • 6 oz. creme freche
  • 1 cup grated Parmesan Cheese
  • 2 Tablespoons brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 3/4 cups Semolina Flour
  • 1 cup butter
  • 6 Tablespoons Sage, chopped

Bake or cook the sweet potatoes until the insides are tender. The quickest way to do this is to microwave the potatoes, 7 minutes per side. Make sure that the skins are pierced before placing them in the oven.

Once cooked, cut the potatoes in half and allow to cool. Scrape the potato flesh into a food processor and puree, and then transfer to a large glass bowl. Add the Ricotta cheese and Creme Freche and mix in well. Add Parmesan cheese, brown sugar, salt, nutmeg and cinnamon, mashing together as if you’re making mashed potatoes. Add the flour, 1/4 cup at a time. Once the flour is incorporated, you should have a soft gnocchi dough.

Place the dough on a floured cutting board and shape into a circle. Cut into six equal pieces. Roll out each of the pieces into a 1 inch thick, 20 inch long “rope”. Cut the rope into 1 inch pieces. Place in a seperate bowl and set aside. Feel free to flour the pieces if needed.

Bring a large pot of water to a boil. Working in batches, cook the gnocchi for 5-6 minutes. Drain and place in yet another dish. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. Add chopped sage. Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Repeat with remaining sage butter and gnocchi.

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves. Top with Mascarpone.

Serves 10 – 12 very happy people

Technorati Tags: Food, Recipes, Gnocchi

Gnocchi Alla Romana

There’s a big misconception here in the States, that gnocchi is a potato dish. This would be a fairly big surprise to the folks who made gnocchi before the new world was colonized.

Truth is, Gnocchi has more in common with polenta than pasta, at least when it comes to its genealogy. A recipe that contains a fine grain mixed with a liquid and other ingredients? That’s the basis of gnocchi.

Sure, sure, when potatoes finally made their way to Italy, potato flour took over. But the Romans said “No thanks. We got a good thing going on already” Looking at the recipe below, they do.

No pictures, as my camera went “kerflooey”. And if you’ve ever had a camera go “kerflooey”, you know how painful it can be.

  • 3 cups milk
  • 6 Tablespoons butter
  • 1 teaspoon salt
  • 1 cup semolina flour
  • 1 cup freshly grated Pecorino
  • 4 egg yolks

Pre-heat your over to 425 F.

Using a sauce pan, heat the milk over medium heat until it start to scald. Add the butter and salt and whisk until the butter has melted. Slowly pour in the semolina flour into the heated milk. Whisk vigorously allowing it to thicken. Continue cooking over heat for one to two minutes, whisking all the way. Remove from heat and add 1/2 cup of the grated cheese and the eggs yolks. Mix well.

Pour the batter onto a buttered cookie sheet and spread about, ensuring it’s an even thickness. Allow to cool for about 30 minutes or so.

Cut the semolina into crescent moons,roughly 2-3 inches in length. Place into a buttered baking dish, leaning each piece of gnocchi slightly upon each other. Sprinkle with remaining grated cheese and bake in oven for 15-20 minutes, until grated cheese is a light golden brown.

Remove from oven and serve immediately.

Serves 4