by kirra » Thu Apr 16, 2009 1:50 am
Acorn Squash Gnocchi with Brown Butter & Sage
Andrew Zimmern
Ingredients:
1 lb. russet potatoes, baked, skinned, and riced
2 lbs. acorn squash, halved, seeded, baked, skinned, and riced
1 egg
2 egg yolks
1/4 c. ricotta cheese
1 bulb garlic
2 T. minced parsley
3 c. all purpose flour, plus a little more on hand
Preparation:
Preheat an oven to 300 degrees. Place garlic bulb into a small ovenproof container and roast 2 hours. Remove and let rest at room temperature. Cut top off bulb and squeeze out roasted garlic puree and reserve.
Add 3 T. roasted garlic puree, ricotta, parsley, egg, and egg yolk to a large work bowl. Add riced squash and potatoes. Add 2 c. flour and mix quickly using 2 or 3 forks held in you hand. Let the fork tines pull dough' into a pile of small clumps. Add flour a little at a time until dough holds together when pinched.
Gather dough into a ball and let rest for several minutes, then roll out onto a floured work surface and cut into fifths. Roll each piece by hand into a long hot dog shape. Cut every 1/2-inch using a pastry bench knife.
Freeze on a sheet pan and bag for later use, or cook right away in rapidly boiling salted water until dumplings float 60 seconds. Drain and serve.
Plating:
Melt 1 T. butter (for each serving of 12–14 gnocchi) in a large skillet, and when it turns light brown add some fresh thyme and sage. When butter turns nut brown, add cooked gnocchi, tossing gently. Season and serve with plenty of passed Reggiano Parmesan at the table.
[b][size=150]Acorn Squash Gnocchi with Brown Butter & Sage[/size][/b]
Andrew Zimmern
[b]Ingredients:[/b]
1 lb. russet potatoes, baked, skinned, and riced
2 lbs. acorn squash, halved, seeded, baked, skinned, and riced
1 egg
2 egg yolks
1/4 c. ricotta cheese
1 bulb garlic
2 T. minced parsley
3 c. all purpose flour, plus a little more on hand
[b]Preparation:[/b]
Preheat an oven to 300 degrees. Place garlic bulb into a small ovenproof container and roast 2 hours. Remove and let rest at room temperature. Cut top off bulb and squeeze out roasted garlic puree and reserve.
Add 3 T. roasted garlic puree, ricotta, parsley, egg, and egg yolk to a large work bowl. Add riced squash and potatoes. Add 2 c. flour and mix quickly using 2 or 3 forks held in you hand. Let the fork tines pull dough' into a pile of small clumps. Add flour a little at a time until dough holds together when pinched.
Gather dough into a ball and let rest for several minutes, then roll out onto a floured work surface and cut into fifths. Roll each piece by hand into a long hot dog shape. Cut every 1/2-inch using a pastry bench knife.
Freeze on a sheet pan and bag for later use, or cook right away in rapidly boiling salted water until dumplings float 60 seconds. Drain and serve.
[b]
Plating:[/b]
Melt 1 T. butter (for each serving of 12–14 gnocchi) in a large skillet, and when it turns light brown add some fresh thyme and sage. When butter turns nut brown, add cooked gnocchi, tossing gently. Season and serve with plenty of passed Reggiano Parmesan at the table.