从划痕与棕色黄油鼠尾草酱蓬松熏毛鹅虫

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Introduction: Fluffy Ricotta Gnocchi From Scratch With Brown Butter Sage Sauce

关于:你好!我的名字是珍雅。我喜欢教人们如何烹饪,所以我开始了一个食物博客,我共享壮观的食谱和一步一步的说明。在Bluegalley.com拜访我,跟随我的美味练习......

If you love gnocchi and haven’t tried making them, you’re missing out! Fresh gnocchi taste SO much better than prepackaged ones, plus it’s pretty impressive to say that you whipped up the gnocchi by hand at the dinner table;)

I prefer Ricotta gnocchi to the potato ones for 2 reasons: one, I’ve made both and the ricotta ones are easier to work with and turn out fluffier for me every time. And two, you only need 3/4 cup flour for about 6 servings, which is WAY less carbs than the starchy potato gnocchi.

I usually make a big batch and freeze half of them to use for a quick, satisfying weeknight dinner. Just throw the frozen gnocchi straight into a pot of boiling water, cook until they float up and they’re done! They’re delicious with a little butter, salt and pepper, a light tomato sauce or some pesto and parmesan.
But, they are INCREDIBLE with this brown butter and sage sauce with Shiitakes! Quite a decadent sauce and perfect for any special occasion.

Don’t let the long recipe intimidate you… after making these gnocchi a couple of times you won’t even need to follow instructions. And you’ll have fresh, homemade gnocchi in your freezer that you can cook up in 3 minutes any day of the week.

Happy Cooking!

Step 1: Gather the Ingredients

  • 1 cup good quality Ricotta Cheese, preferably homemade

(check out my Instructable on how to easily make ricotta at home here://www.smiletrl.com/id/Homemade-Meyer-Le...)

  • 1/2 cup flour, plus 2 or more tbs for dusting
  • 3 egg yolks
  • 12 tbs unsalted butter
  • 1 & 1/3 cups freshly grated Parmesan cheese
  • 8到10盎司的香菇
  • 1&1/2汤匙碎欧芹
  • 2汤匙橄榄油
  • 2 garlic cloves, peeled and crushed
  • 1/4 tsp freshly ground black pepper
  • Kosher salt (or flaky salt such as Maldon) to taste
  • 10 to 15 sage leaves

第2步:将帕尔马森与欧芹混合在一起

  • Grate the Parmesan, chop the parsley, place both in a bowl together, and set aside.

Step 3:

  • 将一杯乳清干酪舀到中等碗中,用大叉子将其平滑出来。
  • 将面粉撒在上面,叉子混合在一起直至混合物变块,面粉充分混合到乳清干酪中。
  • Add the 3 egg yolks and gently incorporate into the flour-ricotta mixture.
  • Sprinkle the black pepper over, add the Parmesan and parsley mixture and stir everything together until a dough comes together.

第4步:形状和冷却面团

  • 将面团转到轻微撒粉的表面上,揉搓一两分钟,直到它容易地聚集成球。如果面团太粘,可以添加更多面粉,但尽量尽可能地添加。面团应略微粘,这有助于使GNOCCHI额外的蓬松。
  • 把球揉成一碗(你可以我们e the same one you mixed it in) and let it sit in the fridge for at least 45 minutes to an hour.

Note: Dough can be made the day before and allowed to sit in fridge overnight.

Step 5: Roll the Dough Into Long "Ropes"

  • Remove gnocchi from the fridge, flatten ball slightly and cut the dough into 4 even portions.
  • Lightly flour a large tray or baking sheet that can hold gnocchi in a single layer and set aside.
  • 在轻微撒粉的可切割表面上,将每个部分卷成长的“绳索”。我经常将绳子切成两半并继续滚动每一半,直到约1/2英寸厚。所以4份,应该渲染8个相等的长度和宽度绳索。

Step 6: Cut Dough Into Gnocchi

  • Use a cutter or pastry scraper to cut each rope (just line them up and cut together) into about 1 inch long pieces.
  • 将Gnocchi移动到准备好的托盘上,并在制作酱汁时放入冰箱中。

Step 7: Make the Brown Butter

  • 在高温下设置一大锅盐水并煮沸。
  • 将一个小的平底锅放在中等热量上,加入黄油。
  • 煮黄油,直到它变成金色棕色并渗出坚果香气。它起初会猛烈泡起来,然后安顿下来,成为地球上最伟大的东西之一:棕黄油!
  • While it cooks, use a spoon to skim white foam off the top and edges. You don’t have to get all of it, but as much as you can.

Step 8: Add Sage to Butter

  • 修剪鼠尾草的任何茎,你只想要酱汁的叶子​​。并将任何巨大的叶子切成两半。
  • 一旦黄油略微棕色(熔化后约4分钟)加入鼠尾草叶并再煮2分钟。
  • 如果需要,较低的热量以不燃烧黄油。
  • Remove from heat and set aside.

第9步:煮熟的蘑菇

  • 用湿纸巾擦拭香菇,去除任何大茎,切成一条带1/4英寸厚的条带。
  • 在一个大煎锅中,用碎蒜瓣加热橄榄油。在变成金色和丢弃之后,去除大蒜(或者如果你是像我一样的死蒜子,或者是一个像我一样吃!)
  • Add the mushrooms and cook on medium-high heat to crisp slightly, stirring often. Lower heat after 3 minutes to low.

第10步:煮gnocchi

  • 同时,将Gnocchi添加到2批中的沸水中,以免过度使用。煮几分钟,直到所有Gnocchi都漂浮到了表面。

Step 11: Add Gnocchi to the Sauce

  • Add the brown butter and sage to the mushrooms and stir to combine.
  • 使用开槽勺,将煮熟的Gnocchi直接转移到酱汁上。
  • Stir gnocchi with the butter and mushrooms very gently until coated with sauce.
  • Taste and season with salt ( a flaky sea salt if possible, like Maldon) and freshly ground black pepper to taste.
  • 而且,当然,不要忘记撒上一些新鲜的帕尔马干酪。

第12步:陶醉于你刚刚制作的Gnocchi!

You did it!

And wait till you taste this incredible dish. There will be lots of moans at the dinner table, I promise :)

ENJOY!

注意:我喜欢用辣椒脆皮·米尼昂提供这些Gnocchi。这是在天堂制作的比赛!您可以获得如何在我的博客BlueGalley.com上制作Filets的完整配方

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6讨论

0
saritamarianyc

4 years ago

这看起来很棒!我迫不及待想尝试一下。

0
Blue Galley

4年前回复

谢谢!让我知道结果如何 :)

0
hffh

4 years ago

i cannot find where it says how much sage to use for this delicious sounding recipe...

0
Blue Galley

4年前回复

您好,我已经更新了成分列表。你需要大约10到15叶的鼠尾草,这取决于他们有多大。享受 :)

0
Coloradocook.

4 years ago

你用了多少贤哲?它未列入成分。

谢谢!

0
Blue Galley

4年前回复

Oh, my apologies. I use about 10 to 15 sage leaves, depending on their size. Hope you enjoy the recipe:)