GNOCCHI WITH GREEN CHIVE SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h15m
Yield 10 appetizer servings
Number Of Ingredients 12
Steps:
- Peel the potatoes and boil them in lightly salted water until tender, about 25 to 30 minutes. Drain and allow to cool. Mash them coarsely. Stir in the egg, then the 2 tablespoons of cream. Add the salt and nutmeg.
- Place 1 1/2 cups of the flour in a bowl, add the potato mixture and cover with another 1 1/2 cups of flour.
- Using a pastry cutter or spatula, cut the flour into the potato mixture until thoroughly mixed. Add more flour if the mixture feels very sticky. The dough should be soft but not elastic, and only slightly tacky.
- On a work surface, form the mass into a log. Divide the log into smaller portions and, using your hands, roll out into 1/2-inch-thick cylinders. Cut into 1-inch-long pieces. Dust them well with flour.
- Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with the rest of the dough.
- To make the sauce, saute the chives in a saucepan with the butter, 1 tablespoon of water and the salt and pepper for 10 minutes, or until tender. Add the vinegar and stir. Add the cream. Simmer the mixture for an additional 10 minutes over very low heat. Allow to cool and then briefly liquefy in a blender, making sure not to churn into butter by overblending.
- Cook the gnocchi in boiling, salted water for 4 to 5 minutes, or until they swell and rise to the top. Put the chive cream in a large pan, add the gnocchi and gently shake the pan over low heat to coat them with sauce. Serve with grated Parmesan cheese.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 22 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams
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Kt Howard
[email protected]This is the perfect comfort food for a cold winter night.
hanif swati
[email protected]I'm not a big fan of chives, but I loved the way they tasted in this dish.
Platinee Nyuysever
[email protected]This recipe is a great way to use up leftover gnocchi.
dani mak
[email protected]I love the way the chives add a pop of color and flavor to this dish.
Ahtsham Tanoli
[email protected]This is my go-to recipe for gnocchi. It's always a crowd-pleaser.
silab silab
[email protected]The gnocchi was a bit too dense for my liking. I think I'll try a different recipe next time.
Daniel Pfeiffer
[email protected]I found the recipe to be a bit bland. I added some extra garlic and salt to taste.
Irfan Qasim
[email protected]I'm not sure what went wrong, but my sauce turned out grainy. I think I may have overcooked it.
Yeash Rahaman Sabbir
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
SELNAN BINKAP
[email protected]I love the simplicity of this dish. The flavors are clean and fresh, and the gnocchi is perfectly cooked.
Peter Oj
[email protected]This is a great recipe for a quick and easy weeknight meal. The sauce is delicious and the gnocchi cooks up in no time.
Lawrence Jones
[email protected]I made this for a dinner party and it was a hit! Everyone loved the creamy sauce and the delicate flavor of the chives.
China Mellow
[email protected]This was my first time making gnocchi, and it was surprisingly easy! The chive sauce was a great complement to the gnocchi, and the whole dish was very flavorful.
Nzuzo Jeffery
[email protected]I followed the recipe exactly and it turned out perfectly. The sauce was so flavorful and the gnocchi were light and fluffy. My family loved it!
Carvin Carolus
[email protected]This gnocchi with green chive sauce was a delightful surprise! The chives added a wonderful freshness and brightness to the dish, while the cheese and cream sauce provided a rich and creamy base. The gnocchi cooked perfectly, and the whole dish came