栗子面粉gives these dumplings a texture that’s denser than土豆和意大利乳清干酪gnocchi, yet comforting. Cooked peas and chard are a nice addition to the creamy sauce. Because it’s so rich, the portions are small.
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For the gnocchi
1 16盎司。俄罗斯土豆,整个
11 oz. (3-1/3 cups) chestnut flour
4-1/2 oz. (1 cup) all-purpose flour; more as needed
Kosher salt
1个大鸡蛋,殴打
For the sauce
1 cup heavy cream
2 oz. Gorgonzola dolce, cut into small pieces
1/4盎司。细磨碎的帕马诺 - 雷吉亚诺或Grana Padano(2至3汤匙)。
Pinch freshly grated nutmeg
Kosher salt
Nutritional Information
营养样本量1部分gnocchi加2汤匙。酱汁(不包括豌豆或菜)
Calories (kcal) : 380
Fat Calories (kcal): 140
Fat (g): 15
饱和脂肪(G):9
Polyunsaturated Fat (g): .5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 65
钠(MG):530
Carbohydrates (g): 53
Fiber (g): 5
Sugar (g): 2
蛋白质(G):9
准备
Make the dough
Cover the potato with about 1 inch of water in a saucepan. Bring to a rolling boil over medium-high heat, reduce to a gentle boil, and cook until easily pierced with a skewer, 35 to 40 minutes. Drain and let cool briefly. Peel the potato as soon as you can handle it. Pass the potato through a ricer into a large bowl, spreading it out to help any steam escape.
Line 2 rimmed baking sheets with parchment and dust well with flour. Lightly flour a work surface. Turn the dough out onto the flour and gently flatten it by hand or by lightly rolling with a rolling pin until about 3/4 inch thick. If the dough is sticky, lightly dust the top with flour, too.
With a floured bench scraper or a knife, cut the dough into strips from 1/2 to 3/4 inch wide. With your hands, roll and lengthen the strips until about 1/2 inch in diameter. Using the bench scraper, cut the logs into 1/2- to 1-inch pieces (size is up to you).
If you want to give the gnocchi ridges, use the side of your thumb to gently roll each piece down the length of a gnocchi board or the tines of a fork, while simultaneously pressing lightly on the dough. (A fork will produce gnocchi with more pronounced ridges than a gnocchi board.)
Arrange the gnocchi in a single layer on the prepared baking sheets, making sure they don’t touch. If not cooking the gnocchi right away, cover with plastic wrap and refrigerate for up to 4 hours. Even better, freeze the gnocchi right on the baking sheet until hard. (Frozen gnocchi are easier to handle than fresh and hold their shape better.)
Make the sauce
Combine the cream and cheeses in a medium saucepan, and bring to a simmer, stirring, over medium heat. Cook, whisking occasionally, until the sauce is smooth and thick enough to coat the whisk, 7 to 10 minutes. Add the nutmeg, season to taste with salt, and keep warm.
煮并食用面团
Bring a large pot of well-salted water to a boil. reduce the heat to just below the boil. Add the gnocchi and cook, stirring once, until they float to the surface, 1 to 3 minutes, and then continue to simmer until tender (taste one and see), another 3 to 4 minutes. (The chestnut flour requires more cooking time than all-purpose flour.) Use a slotted spoon or similar utensil to transfer them to a bowl as they cook. Gently toss with enough sauce to coat, and serve immediately.
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