Goat Cheese Gnocchetti
Posted: Sun Sep 07, 2008 5:00 pm
Goat Cheese Gnocchetti
Chris Kastner of CK's Real Food: Ketchum, ID
Ingredients:
10 oz Rolling Stone Fromage Blanc
3/4 cup APUB flour
1 cup grated pecorino Romano
1/2 tsp salt
1 egg
2 egg yolks
Brown Butter with Sage Sauce, recipe follows.
Preparation:
Combine the first group of ingredients in a mixing bowl and gently work it together, just so they are not separate elements any longer.
Make a well in the center of that mix and add the egg mix into that well. Whisk the eggs with a fork and work the whole mass together with your hands. Add a little more flour as needed but try to be gentle and do not overmix overly dry out the dough with too much flour. More flour will make the dough seem easier to deal with; it needs to be soft but not sticky. Just be mindful of your flour additions, small increments, minimal handling.
Forming Gnocchetti:
There is alot of baggage that comes with making gnocchi for other people because everybody's Nona made the best and she did it just so and ...on and on... and has to be done this way or it is not really gnocchi. Whatever. It is a dumpling and there are zillions of ways. Use good technique and good ingredients and you will always have success.
Have some water boiling so you can test your gnocchi before embarking on the rolling and cutting.
Cut a manageable handful of dough from the main ball of dough and on a well floured table roll it into 1/2 inch thick rope and cut the rope into little 1/2 inch thick pillows. Sprinkle with flour and scoop them up with your bench knife and lay them on a floured sheet pan in a single layer. Test a couple to make sure they hold together. Drop them in boiling water, they will float to the top in a few moments then let them simmer for an additional 15 seconds or so. That is part of the testing process. When they are cooked through add them to your butter sauce or whatever and plate them and serve. You can freeze the whole pan uncooked and when they are frozen transfer them to bags or storage containers to use at any moment. You will cook them in their frozen state if you have them on hand. On the other hand, they will hold for a couple hours in the fridge if you plan to eat some fresh that night.
Notes: Serve them with brown butter and sage, or just toss in butter with a little parsley. They are good with a little simple red sauce. In the spring eat them with asparagus in the fall with butternut squash. Whatever you choose keep it simple and very fresh.
Brown Butter with Sage Sauce
Ingredients:
2 ounces unsalted butter
2 or 3 sage leaves chiffonade
1 lemon cut in half ready to squeeze
1 chunk of peccorino romano cheese to grate over the gnocchi
Preparation:
In a saute pan melt the butter until it begins to foam and brown. Remove from the heat. Add the sage and swirl the pan for a few seconds. Squeeze half the lemon and toss to mix. Add the gnocchi, plate and top with grated peccorino romano.
Chris Kastner of CK's Real Food: Ketchum, ID
Ingredients:
10 oz Rolling Stone Fromage Blanc
3/4 cup APUB flour
1 cup grated pecorino Romano
1/2 tsp salt
1 egg
2 egg yolks
Brown Butter with Sage Sauce, recipe follows.
Preparation:
Combine the first group of ingredients in a mixing bowl and gently work it together, just so they are not separate elements any longer.
Make a well in the center of that mix and add the egg mix into that well. Whisk the eggs with a fork and work the whole mass together with your hands. Add a little more flour as needed but try to be gentle and do not overmix overly dry out the dough with too much flour. More flour will make the dough seem easier to deal with; it needs to be soft but not sticky. Just be mindful of your flour additions, small increments, minimal handling.
Forming Gnocchetti:
There is alot of baggage that comes with making gnocchi for other people because everybody's Nona made the best and she did it just so and ...on and on... and has to be done this way or it is not really gnocchi. Whatever. It is a dumpling and there are zillions of ways. Use good technique and good ingredients and you will always have success.
Have some water boiling so you can test your gnocchi before embarking on the rolling and cutting.
Cut a manageable handful of dough from the main ball of dough and on a well floured table roll it into 1/2 inch thick rope and cut the rope into little 1/2 inch thick pillows. Sprinkle with flour and scoop them up with your bench knife and lay them on a floured sheet pan in a single layer. Test a couple to make sure they hold together. Drop them in boiling water, they will float to the top in a few moments then let them simmer for an additional 15 seconds or so. That is part of the testing process. When they are cooked through add them to your butter sauce or whatever and plate them and serve. You can freeze the whole pan uncooked and when they are frozen transfer them to bags or storage containers to use at any moment. You will cook them in their frozen state if you have them on hand. On the other hand, they will hold for a couple hours in the fridge if you plan to eat some fresh that night.
Notes: Serve them with brown butter and sage, or just toss in butter with a little parsley. They are good with a little simple red sauce. In the spring eat them with asparagus in the fall with butternut squash. Whatever you choose keep it simple and very fresh.
Brown Butter with Sage Sauce
Ingredients:
2 ounces unsalted butter
2 or 3 sage leaves chiffonade
1 lemon cut in half ready to squeeze
1 chunk of peccorino romano cheese to grate over the gnocchi
Preparation:
In a saute pan melt the butter until it begins to foam and brown. Remove from the heat. Add the sage and swirl the pan for a few seconds. Squeeze half the lemon and toss to mix. Add the gnocchi, plate and top with grated peccorino romano.