Ingredients with Measurements:
- 2 cups Caprino della Carnia cheese, crumbled
- 2 cups all-purpose flour
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Fork or potato masher
- Rolling pin
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the Caprino della Carnia cheese, flour, eggs, salt, and black pepper. Mix well with a fork or potato masher until a dough forms.
2. On a floured surface, roll out the dough into long ropes about 1 inch thick. Cut the ropes into small pieces, about 1 inch long.
3. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface.
4. In a large skillet, melt the butter over medium heat. Add the chopped sage leaves and cook for 1-2 minutes, or until fragrant.
5. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sage butter. Toss gently to coat the gnocchi in the butter.
6. Sprinkle the grated Parmesan cheese over the top of the gnocchi and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 40g
- Protein: 18g
Substitutions for ingredients:
- Caprino della Carnia cheese can be substituted with any other soft goat cheese.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked bacon or pancetta to the skillet with the sage butter for a smoky flavor.
- Substitute the sage with rosemary or thyme for a different herb flavor.
- Add chopped walnuts or pine nuts 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 make the gnocchi ahead of time, freeze them on a baking sheet and then transfer to a freezer bag. Cook from frozen in boiling water for 3-4 minutes.
- Use a slotted spoon to transfer the gnocchi to the skillet to avoid adding too much water to the butter sauce.
Storage instructions:
- Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gnocchi in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the gnocchi in individual bowls or on a large platter for sharing.
- Garnish with additional chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with garlic butter
Troubleshooting advice:
- If the gnocchi dough is too sticky, add more flour until it comes together.
- If the gnocchi falls apart in the boiling water, the dough may be too dry. Add a little more egg or water to the dough to help it stick together.
Food safety advice:
- Make sure to cook the gnocchi thoroughly to avoid any foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Caprino della Carnia cheese is a soft goat cheese that is produced in the Carnia region of Italy.
- Gnocchi is a traditional Italian pasta made with potatoes and flour.
Flavor profiles:
- Caprino della Carnia cheese has a tangy, slightly sweet flavor.
- Sage has a savory, earthy flavor that pairs well with the cheese and butter.
- Parmesan cheese adds a salty, nutty flavor to the dish.
Serving suggestions:
- Serve the gnocchi as a main course for a cozy dinner at home.
- Serve as a side dish for a larger Italian feast.
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Region: Italian