Posts Tagged ‘gnocchi’

Gnocchi di’ Melanzane – Eggplant Gnocchi

April 8, 2013

gnocchi

I love my usual go to gnocchi recipe I posted before but tonight I decided to branch out and challenge myself and make some eggplant gnocchi aka Gnocchi di’ Melanzane.  The secret is you puree roasted eggplant and put it in your gnocchi dough. The best part was that my kids ate it and I got eggplant into their tummies! I topped it with my favorite sauce, my leftover cacciatore sauce. After you make a big pot of cacciatore there is always leftover sauce.

According to my research, gnocchi are little dumplings that can be varied by adding cheese, vegetables, herbs, or even fruit to the basic dough. Just look for whatever is in season and blend it into the dough for a special treat.

This gnocchi was relatively easy to make. I loved the technique of piping the gnocchi out of a pastry bag and cutting them with pastry scissors, this was much easier than hand rolling them.  I would say if I made them again I would probably add a bit more flour to make the dough a little thicker, as it did not hold together as well as usual gnocchi dough does, but it still came out good. So if you want to add an extra Italian flavor to your gnocchi, try this eggplant version

Gnocchi di’ Melanzane – Eggplant Gnocchi

2 pounds of firm eggplant

coarse salt

olive oil

1 pound of Idaho potatoes

1/3 cup of freshly grated parmesan or romano (I prefer)

2 eggs, beaten

1 1/4 teaspoons of salt

1/4 teaspoon of freshly ground pepper

12 leaves of fresh basil, minced

2 cups of flour

Preheat oven to 375 degrees, halve eggplant lengthwise and brush olive oil on, then put cut side down on foil lined baking sheet and bake about 40 mins, till tender (or less if you are using several small eggplants). While eggplant is cooking boil potatoes in salted water for about 30 mins till tender. When it is cool enough to handle peel eggplant and puree in food processor. Allow puree to cool completely. When cool enough to handle, peel potatoes and use potato ricer to squeeze them into a large bowl. Add the eggplant puree and the cheese and mix well. Add the eggs, salt, pepper, and basil and mix to blend. Add flour and mix to incorporate, but do not overmix.


pot

Bring large pot of salted water, about 6-8qts, to boil. Fill pastry bag with eggplant mixture and when the water boils, pipe 1/2 inch long pieces, cutting using pastry scissors, dropping them into the boiling water. Work rapidly until all the dough is used up. Allow gnocchi to cook until they float to top and then drain on a slotted spoon and place in a bowl. Butter lightly and keep warm. Top with your favorite pesto, alfredo (my pistachio alfredo would be great), red sauce and freshly grated cheese and manga!

A great fresh tomato sauce from scratch is featured here, by one of my cooking idols, Lidia Bastianich

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Gnocchi Alfredo Amore

March 2, 2013

photo

I have posted my gnocchi adventures before but this time I used a new technique, using the back of a fork to hand press your gnocchi shape. (See video update below) It is not a requirement to roll it like this, as you can just simply hand cut your gnocchi and be done, but the fork tines do make a nice traditional gnocchi indentation.

Making gnocchi is hard work but it is well worth the delicious result, especially paired with my pistachio alfredo concoction. Pistachio alfredo is a yummy treat we ate when we lived in Sicily, they used what they grew around them at the little farm agiturismos we went to, so pistachio was a plentiful ingredient in many dishes. Something about the rich soil from the volcanic eruptions of Mt. Etna made the vegetation grow like crazy in Sicily. I usually double the gnocchi recipe to feed my family of four, the gnocchi is not a large serving even with it doubled, but it is very rich and filling so you don’t eat a giant bowl.

Update: here is my video of my technique to hand roll your own gnocchi: http://youtu.be/HW5t2WbbPlg

Gnocchi

  • 1 pound baking potatoes, preferably Russet
  • 1/4 teaspoon baking powder
  • 1 cup flour
  • ¼ cup freshly grated Parmesan cheese
  • 2 large egg yolks
  • ½ teaspoon salt
  • pinch of nutmeg

alfredo

  • 2 T of butter
  • 2 cloves of garlic
  • 1 cup of heavy cream
  • 1 1/2 cups grated pecorino Romano, or more if you like
  • 1 cup of shelled pistachios grinded to powder in a spice grinder or nutribullet
  • freshly cracked black pepper

Directions

1) To make the gnocchi: Bake or microwave the potatoes until soft (do not boil as the potatoes absorb too much water). Peel the warm potatoes and press them through a ricer, or mash them; measure out 1 ¼ cups potato; enjoy the rest as you see fit.

2) Mix the baking powder with the flour, and sprinkle over the potatoes.

3) Add the cheese, yolks, salt, and nutmeg, mixing just until everything comes together in a smooth ball.

4) Place the dough on a floured work surface, cover, and let it rest for 30 minutes.

5) Take about a third of the dough, and roll it into a rope about the thickness of a finger.

6) Cut ¾”-long pieces. Using a gnocchi board, or the back of a fork, roll the individual gnocchi to create ridges on one side, and a little space in the middle.

7) Place the gnocchi on a parchment-lined baking sheet dusted with flour, cover lightly, and chill until ready to cook. Gnocchi may be stored in the refrigerator up to a day, and in the freezer for several months.

8) To cook, bring a large pot of salted water to a boil. Reduce the heat to maintain a slow boil, and add the gnocchi.

9) Once gnocchi float to the surface, cook for 4 to 5 minutes. Drain cooked gnocchi, and toss with sauce.

10) For the Alfredo,  melt butter and add minced garlic, then add cream over medium heat until it starts to slowly bubble and thicken. Then stir and keep simmering until the sauce is reduced in volume by about a a third. Add the cheese and stir until all the cheese melts and the sauce becomes smooth, add salt and pepper to taste (I don’t need salt usually because butter and cheese have salt) then add ground up pistachios and stir it in to thicken sauce.

12) Toss with pasta and sprinkle servings with pepper and more cheese if you like.

Yield: 4 appetizer portions, 2 main course portions. Double gnocchi recipe to feed family of 4, sauce makes enough in one batch…

Gnocchi UFC Battle

January 16, 2012

Ok so because I am a perfectionist and I love to cook I had to attempt the gnocchi again. I just wasn’t happy with how it came out. My mom had given me a different recipe to try and so I decided to try it. This gnocchi recipe from King Arthur Flour’s website just sounded more delicious to begin with. I didn’t make the gorgonzola sauce but I have made that before for fresh fettuicine and it was to die for. In this recipe, I liked how you microwave the potatoes, rather than boiling them forever, as it instructed in my previous gnocchi post. Also by adding grated cheese to the dough it gave it such a yummy smell, along with the nutmeg (which thanks to my MIL, I had fresh nutmeg to grate). So the dough already seemed to have a big advantage with these additions.

This dough was a bit easier to work with and also cut and roll with a fork, but I still might getting the $5 gnocchi board at the King Arthur Flour store to make it easier, or maybe my handy hubby will make me one. Of course making them by hand gives them a slightly irregular shape but that did not affect the taste at all, we didn’t have a single gnocchi left!


I made sure to gently lower them into the water with the slotted spoon and then used the same spoon to strain them, as last time I dumped them in the collander and killed them. Then I tossed them with some olive oil before topping with my cacciatore sauce and pecorino romano. Then we devoured them!

So if you liked my last post or you like gnocchi, you have to give this version a try and you too will think this version wins the ultimate gnocchi championship! Oh and it made just enough for me and my 2 girls, but I would have to double the recipe if my hubby were home or we had guests, FYI.