Crispy Polenta Gnocchi

Crispy Polenta Gnocchi

I know I’ve already said it but each time I eat something with polenta, I recall my father saying how his childhood was all about getting kicked in the backside and eating polenta. Continue reading

In the past polenta a very important source of food in honour of this dish I wanted to make something fun for this post so after a little search, I adapted the recipe I found on citronetvanille and adapted it to what I had in mind: crispy polenta gnocchi.

What I really liked about making this recipe is that I found it to be more straight forward, less messy than the traditional potato gnocchi. As with any gnocchi recipe you can accompany this dish with just about any sauce you like. The reason I made a Gorgonzola sauce is because in Ticino, fi you don’t serve polenta with meat, you often eat it with Gorgonzola. It’s up to you to see what you want to serve it with, but I guarantee you that blue cheese is a great combination.

 

 

 

Crispy Polenta Gnocchi

 

Recipe for 2

Prep time: 25 min

Cook time: 30 min

 

Ingredients

For the polenta gnocchi:

80 g quick cooking polenta + extra to coat the gnocchi

Milk

90 g flour + extra to flour surface

1 egg

2-3 tbsp. grated Parmesan cheese

Slat and pepper

Olive oil

1 knob butter

 

For the sauce:

100 g Gorgonzola

0.7 dl milk

1 small tsp. corn-starch

pepper

 

Recipe:

Bring to a boil the equivalent of 3 ½ times the amount of polenta in a mix of water and milk. Season with salt. Reduce fire to low and stream in the polenta and instead of stirring fold the mass over itself until it will have thickened and it comes away from the sides of the pan (5-7 min). Remove the pan from the heat, add the cheese and fold the mass to combine it. Transfer the polenta to a bowl and place it in the fridge until it will have set and chilled (about 1 hour).

Take the chilled polenta and scrape it with a fork to crumble it. Add the flour and some salt and mix the ingredients together. Now add the egg and mix until the mass looks even. Dust with flour your working surface, move the gnocchi mass onto the surface and divide into 2-3 parts. Take each part and roll it into about 3 cm thick strips. Take a fork and start making the gnocchi by sectioning them every 2 cm.

Bring a large pan filled with salted water to a boil and add the gnocchi. Once they come to the surface, it means they are cooked so remove them with a slotted spoon and set them aside on a cutting board or a bowl with a wide bottom. Dust them with the uncooked polenta until evenly coated.

For the sauce: Pour a fraction of the milk into a cup, add the corn-starch and mix until all lumps will have disappeared. Pour the milk/corn-starch with the milk and the Gorgonzola into a pan and place it over a low heat. Cook the ingredients for 8-10 min, once the ingredients are combined and the sauce has thickened set it aside and reheat it just before serving.

In a non-stick pan, heat 1-1.5 tbsp. olive oil on a medium-high fire. Add the gnocchi and brown them on all sides, occasionally stirring. Once ready, serve them with the Gorgonzola sauce.

Spinach & Mushroom Spaetzle Gratin


Spinach Mushroom Spaetzle Gratin The great thing with spaetzle is that it’s a made from scratch type of pasta is quick to prepare and doesn’t need great skills to put together. Continue reading

Personally I love the consistency and taste of spaetzle. For this gratin recipe I’ve added mushrooms and spinach because they are a delicious flavour combination that is easy to find all year round. I served this dish with a simple salad but if you want to serve some meat, a nice piece of chicken would marry well with the rest of the ingredients.

Spinach Mushroom Spaetzle Gratin Spinach Mushroom Spaetzle Gratin

 

Spinach & Mushroom Spaetzle Gratin

 

Recipe for 4

Prep time: 15 min

Cook time: 40-45 min

 

Ingredients

 

Spaetzle:

400 g flour

4 eggs

1.5 dl milk

1.5 dl water

2 tsp. salt

 

Gratin:

2 knobs butter (plus more to grease the baking dish)

150 g chestnut mushrooms

150 g cooked spinach (frozen one are fine too)

200 g sour cream (I used ½ fat)

A splash of cream

80 grams grated Swiss cheese (I used Sbrinz)

2-3 tbsp. breadcrumbs

Salt and pepper

 

Recipe

Place the flour and salt in a bowl.

Beat the eggs together and mix them in the bowl with the flour.

Combine the water and the milk and gradually add them to the other ingredients while whisking. The batter should be dense but still a little runny.

Bring a pot of salted water to a boil and place a large holed colander (or even better on a spaetzle grater) on top. Take about ¼ of the batter, put it in the colander and press down so the better falls in the water. Once the spaetzle come to the surface it means the are ready. Place them in a bowl and set aside.

Finely chop the spinach and slice the mushrooms into 0.5 cm thick slices.

Melt the butter in a non-stick pan and add the mushrooms. Once they have browned on both sides remove them from the pan and set them aside. Using the same pan melt the second knob of butter and add the spaetzle to brown for about 7 minutes, tossing from time to time. Add the spinach and mushrooms, mix and season with salt and pepper to taste. Remove the pan from the fire and add the sour cream, cream and 50g of the grated cheese. After mixing all together transfer to a greased baking dish and sprinkle on top the rest of the cheese and the breadcrumbs.

Bake for 25-30 min at 190°C. Once the top has browned remove the dish from oven and wait a few minutes before serving.

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese 4After spending ten days in constant company I needed a day at home where the only other heart beating in the house was the dog’s. I decided to stay home and get cooking something new for me. Continue reading

When I went to do my groceries for my day I saw some nice sweet potatoes and since making gnocchi part of the schedule, I thought that changing from the normal potato ones, could be fun. I can’t remember last time I had gnocchi and I was really looking forward to tasting this dish again. I made this dish only once, it was with my mother and we must have had guests. She only made them on those occasions and this was one of the reasons I wished we had guests more often. In my research for this dish I found a couple recipes at home but like almost always I wanted to see what I would find online. Including one of the versions I have from my mother, I found that many other recipes use the same ratio. I chose to follow the most commonly used version of the recipe and I liked the result; the gnocchi were soft but not mushy nor too floury.

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese 1

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese

Recipe for 4

Prep time: 30-40 min

Cook time: 40-50 min

 

Ingredients:

800 g sweet potatoes

200 g floury potatoes

300 g flour

Salt and pepper

1 good tbsp butter

A handful of sage leaves

Handful dry roasted walnut kernels

120 g goat cheese

 

Recipe:

Separately boil the sweet potatoes and the potatoes, skin on. Once soft, while still warm, remove skin. Mash the whole lot, mix and leave to cool.

Once cooled place the potato mash on a working surface, add the flour, a pinch of salt and the egg. Blend the whole preparation together without over working it. On a lightly floured surface take a piece of the gnocchi dough and roll it in order to have a 2 cm thick ‘sausage’. With a smooth bladed knife cut away pieces of about 2 cm (not like I did by using a fork). Repeat with the rest of the dough. Leave the gnocchi to rest for 15 minutes before continuing.

Fill a large pot with water and bring to a boil with some salt. Once the water sizzles add the gnocchi and once they rise to the surface remove them from the heat and set them aside. Remember not to overcrowd the pot, otherwise do it in more batches.

If the sage leaves are large, chop them. Cut the cheese into small cubes.

In a non-stick pan melt the butter and add the sage leaves and the walnuts. Cook on a low heat for about 1 minute. Add the gnocchi and toss to coat them. Add the goat cheese and cook further until it starts to melt. Eventually correct taste with salt and pepper, remove from fire and serve.