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Recipes // Side Dishes // Gnocchi

Gnocchi

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Ingredients:
  • Arugula 8 – 10 ounces 
  • Potato -3 idaho
  • Yellow squash – 2 medium to large
  • Saffron - pinch
  • Vegetable stock
  • Truffle pecorino cheese – 2 - 3 ounces shredded
To Make Dough:
  1. In a medium bow• Boil 3 Idaho potatoes- then skin
  2. 00 flour – ½ - 1 cup
  3. 1 egg
  4. 2 tablespoons parmesan cheese
  5. Salt & pepper
  6.  Puree 8 – 10 ounces of arugula

Directions:

  1. Combine all ingredients in a bowl. Except flour. Gradually add flour until dough is no longer wet.
  2. Place dough on lightly floured surface. Cut into sections. Roll out dough into log shapes and cut ½ inch pieces.

To Make Sauce:

  1. Cut squash long way, clean of any seeds
  2. Blanch squash and then puree. Strain (optional) and reserve
  3. Add stock to thin. Not to much ( couple ounces)

Cooking:

  1. In sautee pan heat up the puree of squash with a little vegetable stock to thin out if necessary.
  2. Add saffron – a little goes along way
  3. Cook gnocchi for @ 2 minutes or until the rise
  4. Add to sautee pan for @ 1 minute
  5. Plate and add cheese
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