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Gnocchi? Check!
Almonds? Check!
Brown Butter? Check!
Grape Tomatoes? Check!
Brussels Sprouts? Check!
Parmigiano Reggiano? Check!
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Wonderful, Beautiful , Tasty Dish? Check! Check! Check!
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Bon Appétit ! Life is Good !
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Click here for more Gnocchi on ChefsOpinion
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes, cooked, peeled, mashed
A/P flour, sifted – as needed
2 Eggs, whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
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Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”
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Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”
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Gnocchi, Brussel Sprouts And Grape Tomatoes “Almondine”
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- saute 1/4 cup sliced almonds in 2 tblsp clarified butter until golden brown
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- ahhhhh, the aroma……..
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- wash, clean and cut in half 1 lb brussels sprouts, blanch in salted water, shock, drain
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- heat 4 oz butter until starting to brown (beurre noisette)
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- add the brussel sprouts and 1 cup grape tomatoes and 1/2 tblsp garlic paste, saute until heated through
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- add 16 oz fresh-cooked gnocchi, season with kosher salt, cayenne pepper and grated nutmeg to taste
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- divide into 4 serving plates, sprinkle with the almonds and fresh-grated parmigiano reggiano
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- Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”
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- Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”
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- Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”
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- Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”
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