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+ | == Ingredients == |
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− | ===Ingredients=== |
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− | 1. To make Tarragon Oil: Bring water to a boil in saucepan. Plunge tarragon in boiling water 10 seconds. Remove, and immediately shock in ice-water bath. When cool, wrap tarragon in towel, and squeeze dry. Place leaves, olive oil and salt in blender, and blend until smooth. Use immediately. Alternatively, let sit for 2 hours, strain out tarragon fibers and place in container. Refrigerate for up to 1 week. |
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− | 2. To make Yellow Finn Potato Gnocchi: Preheat oven to 400F, and dust baking sheet with flour. Prick skin of yellow Finn and russet potatoes with fork. |
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− | 4. Scrape flesh from potatoes into bowl, and mash. Add flour and salt. Knead 2 minutes to form soft dough. Add more flour if dough is sticky. |
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− | 5. Cut off one-fourth dough, and roll into 1-inch-thick rope. Repeat with remaining dough for total of 4 ropes. Cut each rope into ½-inch-long segments, and pinch in sides of each segment to resemble bow tie. Place finished segments on baking sheet. Freeze gnocchi at least 1 hour. |
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+ | === Tarragon oil === |
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+ | # Bring [[water]] to a boil in saucepan. |
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+ | # Plunge [[tarragon]] in boiling [[water]] 10 seconds. |
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+ | # Remove, and immediately shock in ice-[[water]] bath. |
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+ | # When cool, wrap [[tarragon]] in towel, and squeeze dry. |
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+ | # Place leaves, [[olive oil]] and [[salt]] in blender, and blend until smooth. |
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+ | # Use immediately. |
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+ | # Alternatively, let sit for 2 hours, strain out [[tarragon]] fibers and place in container. |
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+ | # Refrigerate for up to 1 week. |
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+ | === Yellow Finn potato gnocchi === |
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+ | # Preheat oven to 400°F, and dust baking sheet with [[flour]]. |
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+ | # Prick skin of yellow Finn and [[russet potato]]es with fork. |
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+ | # Remove, and let cool to room temperature. |
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+ | # Scrape flesh from [[potato]]es into bowl, and mash. |
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+ | # Add [[flour]] and [[salt]]. |
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+ | # Knead 2 minutes to form soft dough. |
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+ | # Add more [[flour]] if dough is sticky. |
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+ | # Cut off one-fourth dough, and roll into 1-inch-thick rope. |
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+ | # Cut each rope into ½-inch-long segments, and pinch in sides of each segment to resemble bow tie. |
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+ | # Place finished segments on baking sheet. |
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+ | # Freeze [[gnocchi]] at least 1 hour. |
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+ | === Roasted Beets === |
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− | 7. To make Beet-Merlot Reduction: Heat olive oil in saucepan. Add shallots, and sauté 10 minutes, or until lightly caramelized. Add beet, thyme, rosemary, salt and mushrooms, and sauté 1 minute. Add stock and wine. Reduce heat to low, and cook until reduced by half. |
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+ | # Combine all ingredients in mixing bowl, and toss to mix well. |
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+ | # Remove from oven, and set aside. |
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+ | === Beet-Merlot reduction === |
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+ | # Heat [[olive oil]] in saucepan. |
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+ | # Add shallots, and sauté 10 minutes, or until lightly caramelized. |
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+ | # Add [[beet]], [[thyme]], [[rosemary]], [[salt]] and [[mushroom]]s, and sauté 1 minute. |
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+ | # Add stock and wine. |
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+ | # Reduce heat to low, and cook until reduced by half. |
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+ | # Add [[balsamic vinegar]], and whisk in [[cornstarch]] slurry. |
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+ | === Assembly === |
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+ | # Bring at least 1 gallon salted [[water]] to a boil. |
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+ | # Add half [[gnocchi]] to [[water]]. |
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+ | # Cook until [[gnocchi]] floats to surface, 5 to 6 minutes. |
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+ | # Using slotted spoon, transfer [[gnocchi]] to plate. |
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+ | # Toss with some [[oil]] to prevent sticking. |
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+ | # Repeat with remaining [[gnocchi]]. |
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+ | # Heat large skillet over medium-high heat. |
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+ | # Add [[olive oil]] and [[garlic]], and sauté for 30 seconds. |
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+ | # Repeat with remaining [[gnocchi]]. |
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+ | # To serve, toss [[gnocchi]] with [[parsley]]. |
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+ | # Divide [[gnocchi]] among 4 large dinner plates. |
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+ | # Spoon 4 tablespoons of reduction around [[gnocchi]], and place 6 to 8 segments of roasted beets in reduction sauce. |
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+ | # Sprinkle each serving [[gnocchi]] with 1 tablespoon chopped [[walnuts]], drizzle with 1 teaspoon [[tarragon]] [[oil]] and sprinkle with ¼ teaspoon peppercorns. |
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+ | __NOTOC__ |
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− | 10. Bring at least 1 gallon salted water to a boil. Add half gnocchi to water. Cook until gnocchi floats to surface, 5 to 6 minutes. |
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− | 11. Using slotted spoon, transfer gnocchi to plate. Toss with some oil to prevent sticking. Repeat with remaining gnocchi. |
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+ | [[Category:Dried cherry Recipes]] |
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+ | [[Category:Merlot Recipes]] |
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+ | [[Category:Porcino Recipes]] |
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− | 14. To serve, toss gnocchi with parsley. Divide gnocchi among 4 large dinner plates. Spoon 4 tablespoons of reduction around gnocchi, and place 6 to 8 segments of roasted beets in reduction sauce. Sprinkle each serving gnocchi with 1 tablespoon chopped walnuts, drizzle with 1 teaspoon Tarragon Oil and sprinkle with ¼ teaspoon peppercorns. |
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+ | [[Category:Yellow potato Recipes]] |
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− | ===Other Links=== |
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+ | [[Category:Green peppercorn Recipes]] |
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− | ==See also== |
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− | [[category:Russet potato Side Dish Recipes]][[category: Boiled Russet potato Recipes]] |
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Latest revision as of 16:24, 28 February 2011
Ingredients
Tarragon oil
Yellow Finn potato gnocchi
- 6 large Yellow Finn potatoes
- 1 russet potato
- ⅔ cup unbleached all-purpose flour, or more as needed
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 4 tbsp chopped toasted walnuts for garnish
- 6 tsp tarragon oil for garnish
- 1 tsp drained green peppercorns in brine for garnish
Roasted Beets
- 4 small red beets, peeled and quartered
- 4 small chiogga beets, peeled and quartered
- 2 tsp canola oil
- ⅓ cup low-sodium vegetable stock
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
Beet-Merlot reduction
- 1 tsp extra virgin olive oil
- 6 shallots, halved
- 1 beet, peeled and quartered
- 1 fresh thyme sprig
- ½ fresh rosemary sprig
- salt to taste
- 2 tbsp dried porcini mushrooms
- 2 cups mushroom stock
- 2 cups merlot
- ¼ cup dried cherries
- 1 tsp balsamic vinegar
- 2 tsp cornstarch, dissolved in 2 tbsp water
- freshly ground black pepper to taste
Directions
Tarragon oil
- Bring water to a boil in saucepan.
- Plunge tarragon in boiling water 10 seconds.
- Remove, and immediately shock in ice-water bath.
- When cool, wrap tarragon in towel, and squeeze dry.
- Place leaves, olive oil and salt in blender, and blend until smooth.
- Use immediately.
- Alternatively, let sit for 2 hours, strain out tarragon fibers and place in container.
- Refrigerate for up to 1 week.
Yellow Finn potato gnocchi
- Preheat oven to 400°F, and dust baking sheet with flour.
- Prick skin of yellow Finn and russet potatoes with fork.
- Bake about 40 minutes, or until tender when pierced with knife.
- Remove, and let cool to room temperature.
- Scrape flesh from potatoes into bowl, and mash.
- Add flour and salt.
- Knead 2 minutes to form soft dough.
- Add more flour if dough is sticky.
- Cut off one-fourth dough, and roll into 1-inch-thick rope.
- Repeat with remaining dough for total of 4 ropes.
- Cut each rope into ½-inch-long segments, and pinch in sides of each segment to resemble bow tie.
- Place finished segments on baking sheet.
- Freeze gnocchi at least 1 hour.
Roasted Beets
- Combine all ingredients in mixing bowl, and toss to mix well.
- Place in roasting pan, and bake at 400f for 25 minutes, or until beets are just tender.
- Remove from oven, and set aside.
Beet-Merlot reduction
- Heat olive oil in saucepan.
- Add shallots, and sauté 10 minutes, or until lightly caramelized.
- Add beet, thyme, rosemary, salt and mushrooms, and sauté 1 minute.
- Add stock and wine.
- Reduce heat to low, and cook until reduced by half.
- Strain mixture into another saucepan, add dried cherries and continue cooking over low heat 25 to 30 minutes.
- Add balsamic vinegar, and whisk in cornstarch slurry.
- Add pepper, and cook until sauce is just thick enough to coat back of spoon.
Assembly
- Bring at least 1 gallon salted water to a boil.
- Add half gnocchi to water.
- Cook until gnocchi floats to surface, 5 to 6 minutes.
- Using slotted spoon, transfer gnocchi to plate.
- Toss with some oil to prevent sticking.
- Repeat with remaining gnocchi.
- Heat large skillet over medium-high heat.
- Add olive oil and garlic, and sauté for 30 seconds.
- Add gnocchi and sauté, shaking skillet often to prevent gnocchi from sticking, 2 minutes, or until gnocchi starts to brown.
- Repeat with remaining gnocchi.
- To serve, toss gnocchi with parsley.
- Divide gnocchi among 4 large dinner plates.
- Spoon 4 tablespoons of reduction around gnocchi, and place 6 to 8 segments of roasted beets in reduction sauce.
- Sprinkle each serving gnocchi with 1 tablespoon chopped walnuts, drizzle with 1 teaspoon tarragon oil and sprinkle with ¼ teaspoon peppercorns.