Plump and made from scratch…just how I like my gnocchi. In this recipe you sauté the gnocchi in brown butter, toasted breadcrumbs, roasted hazelnuts, fresh sage and rosemary finished with rich and creamy gorgonzola cheese. Perfect, cozy dish to snuggle up to on a chilly night!
I’m having a moment…
A GREAT moment.
Sitting here with a glass of French red wine, at my computer, typing a new blog post.
With a small exception of my macbook disconnecting from the internet an annoying amount of times, and having to restart it…grrr haha.
I haven’t posted a new recipe in FORever, and it was making me sad.
Honestly, I have been in a bit of a creative rut.
Plus, I have a new DSLR that I got as a going away present from my dad and step mom, and guess what… as awesome as it is, i’ll admit I’m incredibly intimidated by it!
But all in due time to becoming a pro with it and transition from taking all my food photos from my iPhone to an actual professional camera…and edit them with photoshop.
I’m working on it, guys.
Overall my “rut” has a lot to do with my big transition from MN —-> NY. Settling in here, and figuring it all out.
Which is going great I might add.
I have lots of exciting things going on, some which you don’t even know about. Muahaha. Soon, I will share.
I’ve been actively working on getting out of my creative slump and dreaming of what’s next for LSOTT.
My entire cooking mindset is shifting. In the best of ways, promise 😉
I’m very excited to share with you what i’m learning. A lot of you show interest in knowing what’s up in culinary school at the International Culinary Center and i’m thrilled about it!
I decided to start with a recipe that I made when I volunteered with a pasta class at my school.
It was an awesome class to volunteer for, because I got to learn as well 😉
And want to know one thing I learned??
Gnocchi is ridiculously easy to make from scratch. It was my first time.
No fancy pasta tools necessary.
I’m not even a pasta person. I never crave it.
Strange, I know.
After one bite of this dish though, I was in heaven!! SO yummy.
SO here I am, sharing it with all of you.
Now you can hop on the homemade gnocchi wagon, and impress all your family and friends with this recipe!
Here’s the recipe, Enjoy!
- 2 Idaho potatoes
- 2 egg yolks
- 2 Tbsp freshly grated parmesan
- 2 pinches nutmeg (fresh or ground)
- salt and pepper to taste
- ½ C. all-purpose flour
- ½ C. roasted hazelnuts
- ½ C. toasted panko breadcrumbs
- 3 Tbsp. butter
- 1 Tbsp. fresh sage, chopped
- 1 Tbsp. fresh rosemary
- ¼ C. gorgonzola, crumbled
- salt and pepper to taste
- To start, preheat oven to 350 F. Cook potatoes for about 45 to 60 min or until fork tender. Very important potatoes are cooked thru.
- Once potatoes are cooked, carefully peel while still warm. Take skinned potatoes and shred with ricer, grater, or mash with fork (I used a fork and it worked fine, just be sure to get ALL lumps out.) Let potatoes cool.
- Once potatoes are cooled boil a large pot of water. To the potatoes , add egg yolks, parmesan, nutmeg, salt, pepper. Slowly add flour only until in forms soft dough, not too sticky.
- Take ⅓ of dough and roll out into a 1" round log. Using a sharp knife, cut 1" pieces. Take each 1" piece and roll over a fork making a slight indentation on each gnocchi (optional, can leave plain as well.) Place gnocchi on a parchment lined and lightly floured baking sheet. Repeat process for all of dough.
- Before cooking gnocchi, prep rest of ingredients. Make sure hazelnuts are roasted (350 for about 7 minutes) and panko breadcrumbs are toasted (sauté in using about 1-2 Tbsp butter until golden brown.) Also prep fresh herbs, and gorgonzola.
- When ready to serve, add ½ of the gnocchi at a time into the boiling water. Gnocchi will be done once it floats. Drain on paper towel. Repeat with the other ½ to cook.
- Once gnocchi has cooked, time to sauté. In a large fry pan, over low-medium heat melt butter. Continue melting until butter foams and turns brown and golden. Add all of gnocchi, hazelnuts, breadcrumbs, herbs and salt/pepper. Be sure to taste it to add salt/pepper accordingly. Cook for just 1-2 minutes to bring flavors together. Don't be afraid to add quite a bit of salt. Finish with gorgonzola crumbles. Serve immediately.
**Recipe courtesy International Culinary Center**
Isn’t this recipe a breeze??
I think my favorite part are the hazelnuts.
and who can resist anything with the words BROWN BUTTER?!?!
Perfect fall meal to pair with a nice glass of wine.
I hope you try this recipe. AND if you do, be sure to tell me about it 😉
Thank you so much for visiting LEFT SIDE OF THE TABLE today!!
Happy hump day friends!