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sautéed lemony gnocchi recipe

Written on Wednesday, August 31, 2016 | 3:21:00 PM




Serves : servings 

Ingredients : 
- 2 medium russet potatoes (12 to 13 ounces each)
- 1 large egg
- 1 large egg yolk
- Kosher salt
- ½ cup (80 g) sweet rice flour (see Tip)
- ¼ cup potato starch
- 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for serving
- 4 tablespoons (½ stick) unsalted butter
- 1 teaspoon finely grated lemon zest
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup mixed chopped fresh tender herbs, such as parsley or basil leaves

Tip : Sweet rice flour is made from glutinous or sticky rice. Look for it in Asian grocery stores and online.

Preparation Method :
1) Preheat the oven to 400°F. Set the potatoes on a roasting pan and pierce them all over with a fork. Bake the potatoes, rotating them occasionally, until they are very tender, about 1 hour. Remove them from the oven and let cool slightly. 

2) When the potatoes are still warm but cool enough to handle, cut them in half and scoop out the flesh. Press the potato flesh through a potato ricer into a large bowl. You should have 12 ounces of potatoes. Set aside any extra potato flesh for another use.

3) While the potato flesh is still warm, add the egg, egg yolk, and 1½ teaspoons salt, and stir with a fork to combine. Add the sweet rice flour, potato starch, and cheese and stir to combine. Once a shaggy dough forms, knead the dough by hand in the bowl just until it comes together. 

4) Tip the dough onto a piece of plastic wrap and form it into a disk. Cut the disk into 8 equal triangles. Take out one piece to work with and wrap the remaining dough and set it aside. 

5) Using your hands, roll the dough to form a long rope about ¾ inch wide. Cut the rope into ¾-inch-long pieces. Transfer the pieces to a parchment-lined baking sheet and cover it with plastic wrap. Repeat with the remaining dough. 

6) Bring a large pot of salted water to a boil. Add about a quarter of the gnocchi to the boiling water and cook until they float, 2 to 4 minutes. (Don’t let them boil too vigorously or they may fall apart.) Use a slotted spoon to transfer them to another rimmed baking sheet. Repeat with the remaining gnocchi.

7) To finish, heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the gnocchi and cook until they are golden brown in spots, shaking the pan occasionally to turn them over, 3 to 5 minutes. Add the lemon zest and juice, and swirl the skillet to combine. Toss in the herbs to coat. Serve hot, topped with extra cheese.

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