Friday, August 17, 2012

Purple Gnocchi in Sage-Truffle Oil-Butter and Roasted Peanuts (serves 2)

Purple Gnocchi in Sage-Truffle Oil-Butter and Roasted Peanuts  (serves 2)


1 purple gnocchi recipe (please see below)
10 fresh sage leaves
3 Tbsps white truffle oil
2 Tbsps unsalted butter
Salt to taste
Roasted peanuts, coarsely crushed


1) Heat the oil in a medium size pan or skillet and add sage leaves, stir about 1 minute
2) Add gnocchi and sauté about 5 minutes or until the gnocchi is heated thorough
3) Add salt
4) Garnish with peanuts before serving and ENJOY!!

Purple Gnocchi 


2 large russet potatoes
5 small purple potatoes
about 1/2 cup all-purpose flour


1) Cook the potatoes in water for about 20 minutes or until fork tender (less time for the purple potatoes), drain.
2) While potatoes are still warm, peel and mash the potatoes in a ricer.
3) Chill mashed potato in refrigerator for about 2-4 hours or overnight.
4) Use a dough hook and a dough mixer in low-medium setting to incorporate mashed potato, add
a tablespoon of flour at a time.
5) Add more flour until the dough is not sticky but come together when touched.
6) Take a small amount of dough out and roll on a floured board.
7) Cover the rest of the dough you are not using to prevent drying out.
8) Roll the dough with your palm gently into a long rope, with the diameter the size of your fingers. 
9) Cut each log about 1-inch length.
10) Drop these gnocchi logs in gently boiling salted water.
11) When the gnocchi float to the top scoop them out onto a plate.

sage from my garden

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