Ingredients with Measurements:
- 2 lbs potatoes
- 2 cups all-purpose flour
- 1 egg
- 1 tsp salt
- 1/2 cup Blu Val Chiusella cheese, grated
- 1/4 cup butter
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Potato ricer or masher
- Large pot
- Slotted spoon
- Skillet
Step-by-Step Instructions:
1. Peel the potatoes and cut them into small pieces. Boil them in a large pot of salted water until they are tender, about 20 minutes.
2. Drain the potatoes and mash them using a potato ricer or masher. Let them cool for a few minutes.
3. Add the flour, egg, and salt to the mashed potatoes. Mix well until the dough comes together.
4. On a floured surface, roll the dough into long ropes, about 1 inch in diameter. Cut the ropes into small pieces, about 1 inch long.
5. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook for about 2-3 minutes, or until they float to the surface.
6. In a skillet, melt the butter over medium heat. Add the sage leaves and cook for about 1-2 minutes, or until the butter is browned and the sage leaves are crispy.
7. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the butter and sage. Toss to coat the gnocchi with the butter and sage.
8. Add the grated Blu Val Chiusella cheese to the skillet and toss again until the cheese is melted and the gnocchi are coated in a creamy sauce.
9. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Instead of Blu Val Chiusella cheese, you can use any other type of blue cheese or Gorgonzola.
- Instead of fresh sage leaves, you can use dried sage or other herbs like thyme or rosemary.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a different flavor and color.
- Add chopped walnuts or hazelnuts to the skillet for a crunchy texture.
Tips and Tricks:
- Be careful not to overwork the dough when mixing the ingredients together, as this can make the gnocchi tough.
- To prevent the gnocchi from sticking together, dust them with flour before cooking.
- You can freeze the uncooked gnocchi for later use. Just place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag.
Storage Instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the gnocchi, simply heat them in a skillet with a little bit of butter or olive oil until they are warmed through.
Presentation Ideas:
Serve the gnocchi in individual bowls or plates, topped with extra grated cheese and crispy sage leaves.
Garnishes:
Crispy sage leaves, chopped nuts, extra grated cheese
Pairings:
A crisp green salad or roasted vegetables would be a great side dish to serve with the gnocchi.
Suggested Side Dishes:
Green salad, roasted vegetables, garlic bread
Troubleshooting Advice:
- If the gnocchi are too sticky, add a little bit more flour to the dough.
- If the gnocchi fall apart in the boiling water, the dough may be too wet. Add a little bit more flour to the dough and try again.
Food Safety Advice:
- Make sure to cook the gnocchi thoroughly to prevent any foodborne illnesses.
- Store leftover gnocchi in the refrigerator and consume within 3 days.
Food History:
Gnocchi is a traditional Italian dish that has been around for centuries. It is typically made with potatoes, flour, and egg, and can be served with a variety of sauces and toppings.
Flavor Profiles:
Creamy, cheesy, savory, earthy
Serving Suggestions:
Serve the gnocchi as a main dish for lunch or dinner, accompanied by a side salad or roasted vegetables.
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Region: Italian