Gnocchi with Green Chive Sauce
10 servings scale / convert
3 russet potatoes
1 lg. egg, beaten
2 tbsp. heavy cream
1 tsp. salt
1/2 tsp. nutmeg
3 cups all-purpose flour (approximately)
4 bunches chives, chopped
2 tbsp. sweet butter
1/4 tsp. champagne vinegar
2 cups heavy cream
Salt and pepper, to taste
Peel the potatoes and boil them in lightly salted water until tender, approximately 25 to 30 minutes. Drain and allow to cool. Mash them coarsely. Stir in the eggs, then the cream. Add the salt and nutmeg.
Place 1-1/2 cups of the flour in a bowl; add the potato mixture and cover with another 1-1/2 cups of flour. Using a pastry cutter or spatula, cut the flour into the potato mixture until thoroughly mixed. Add more flour if the mixture feels very sticky. The dough should be soft but not elastic, and only slightly tacky.
On a work surface, form the mass into a log. Divide the log into smaller portions and, using your hands, roll out into 1/2-inch thick cylinders. Cut into 1-inch long pieces. Dust them well with flour.
Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with the rest of the dough.
To make the sauce, sauté the chives in the butter with 1 tbsp. water and the salt and pepper for 10 minutes or until tender. Add the vinegar and stir. Add the cream. Simmer the mixture for 10 more minutes over very low heat. Allow to cool and then briefly liquefy in a blender, making sure not to churn into butter by overblending.
Cook the gnocchi in boiling salted water for 4 to 5 minutes, or until they swell and rise to the top. Put the chive cream in a large pan; add the gnocchi and gently shake the pan over low heat to coat them with the sauce. Serve with Parmesan cheese.
No comments are available.
Have you made it? What'd you think?
Log in to review this recipe.