Introduction Of How To Make Gnocchi Is Just a Few Steps In 2022
How To Make Gnocchi Is Just a Few Steps In 2022. They’re made in the Ossola Valley in northern Piedmont, a few kilometers from the Swiss border, and are substantial wintertime dumplings. Winter squash, chestnut flour, and nutmeg are all used in this gnocchi, in addition to potatoes.
Feinstein thinks the chestnut flour adds a nutty flavor and makes her want to curl up next to the fire. If you don’t have chestnut flour on hand, use equal parts “00” flour instead. It will give the gnocchi a richer taste and a more caramel color.
Feinstein first fries the gnocchi in oil and then throws them in the sage-infused butter right before serving to heighten their flavor and give them a pleasant crunch.
If you want to make the gnocchi ahead of time and freeze them, follow Feinstein’s advice and blanch them first. This will avoid breaking and help the dumplings hold their shape during cooking.
List of Ingredients
- Scrub and pat dry two medium-size (10 ounces) russet potatoes.
- 1 butternut squash, small in size (about 1 pound 12 ounces)
- 1 cup olive oil plus 2 tablespoons, divided
- 1 tsp. ground pepper
- 5 kosher salt tablespoons, divided, plus more salt to taste
- 3 1/2 ounces of chestnut flour, roughly 1 cup
- 3 1/2 ounces of Italian-style 00 flour or all-purpose flour, plus more flour for dusting
- Egg yolks from two big eggs, beaten
- Grated 2 5/8 ounces of Grana Padana or Parmigiano-Reggiano cheese (approximately 3/4 cup), divided, with a little extra for garnishing
- Freshly grated nutmeg split into two pinches.
- 5 1/3 ounces unsalted butter, divided into thirds
- Fresh sage leaves of 12
The first step is to begin
Bake at 425°F for about 30 minutes. Fork-prick the potatoes all over and set them on a parchment-lined rimmed baking sheet. 15 minutes in a preheated oven.
Meanwhile, remove the top and bottom of the squash and cut it in half crosswise at the neck. Stack the two pieces upright on a cutting board, with the broadest flat cut side facing up; gently cut from top to bottom. Seeds should be removed and discarded. 2 tablespoons of oil should be rubbed into the squash, then sprinkled with 1/4 teaspoon of salt and a pinch of pepper.
On a baking sheet, arrange the cut sides of the squash around the potatoes. To finish, return to the oven and roast for 45 minutes more at 425°F, until the squash and potatoes are tender. Remove from the oven and let it cool for a few minutes before handling.
It’s time to cut the potatoes in half. Using a spoon, remove the potato flesh and feed through a ricer into a large basin. (Alternatively, use a potato masher to mash the potato flesh into a smooth paste in a medium basin.) Using paper towels, line an extra-large platter with potatoes and spread them out to dry. Using paper towels, dry the surface. Set aside 1 1/2 cups of the mashed potatoes that have been sealed in a container. All leftover potatoes should be saved for a later meal.
Scoop out the squash’s flesh into a medium bowl and mash it until it’s smooth. Spread squash out on a paper towel-lined platter. To make 1 1/4 cups of mashed squash, pat the squash dry with paper towels and squeeze out as much liquid as possible.
This is the last step.
Make a deep well in the middle of the chestnut flour, 00 flour, and 1 teaspoon salt in a large basin. Then, beat in the egg whites with a dash of nutmeg before stirring in the other ingredients. It’s time to finish putting the final touches on the dish.
The seventh step
To get a shaggy dough, gently fold the flour combination into the potato mixture. Using a rolling pin, roll out the dough onto the surface. Knead for a few seconds till it’s all mixed.
The eighth and last step
Dust parchment paper with 00 flour and place it on two big baking sheets. Keep a small bowl of 00 flour in your workspace for quick and easy access. Cut the dough into eight equal pieces. Using 00 flour, lightly dust the wedges. Then gently roll it into a 3/4-inch-thick rope with your hands. Cut the rope into 3/4-inch gnocchi by cutting it crosswise. Prepare two baking sheets for the gnocchi and place them in the oven. Re-roll the remaining dough pieces and repeat the process.
The ninth step
Boil a big pot of water on the stovetop at high heat. Butter should only be heated until it begins to froth in a big pan while the water is boiling. After 3 minutes of stirring, add the sage and the remaining 1/4 teaspoon salt; continue cooking until the froth has subsided and the sage begins to smoke. In a small bowl, combine the ingredients. When you’re ready to use, store it in an airtight container.
It’s now time for the 10th and final
Gently whisk in half of the gnocchi into the boiling water. Gnocchi should float to the top in 2 to 3 minutes if they are not disturbed.
The twelfth step
Meanwhile, in a large nonstick pan over medium-high heat, heat 2 tablespoons of oil while the gnocchi is cooking. Transfer the gnocchi to the pan using a slotted spoon or spider. The bottoms of the gnocchi should be crispy after approximately four minutes of cooking. Gnocchi should be crisp on both sides after approximately 2 minutes of cooking on the first side. Put the gnocchi on a platter and serve. The skillet should not be cleaned with a sponge or a damp cloth. Repeat with the remaining gnocchi and the remaining 2 tablespoons of oil.
The 12th step
Pour the butter mixture over the cooked gnocchi and swirl to coat. Salt to taste if necessary. Gnocchi, butter sauce, and fried sage should be served on each dish in equal proportions. Add more cheese as a finishing touch.