Hazelnut Gnocchi With Sage Glaze |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Cooking Light. You could also just serve the glaze over regular store bough gnocchi. Ingredients:
1/4 cup water |
1 lb yukon gold potato, peeled and cut into 2-inch pieces |
1 cup all-purpose flour, divided (about 4 1/2 ounces) |
1/2 cup hazelnut meal |
1/2 teaspoon salt |
1 garlic clove, minced |
1 large egg yolk |
1 gallon water |
1 tablespoon butter |
1 garlic clove, minced |
1 tablespoon reduced-sodium fat-free chicken broth |
1 1/2 teaspoons chopped fresh sage |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. To prepare gnocchi, combine 1/4 cup water and potatoes in a microwave-safe dish.
2. Cover and microwave at HIGH 10 minutes or until tender. Drain potatoes; mash potatoes with a potato masher. Cool 5 minutes.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potatoes, 3/4 cup flour, hazelnut meal, and next 3 ingredients (through egg yolk); mix well.
4. Knead until smooth (about 2 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
5. Divide dough into 4 equal portions. Shape each portion into a 12-inch-long rope. Cut each rope into 20 pieces; roll each piece into a ball.
6. Working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indention on the other).
7. Place gnocchi on a lightly floured baking sheet.
8. Bring 1 gallon water to a boil in a large stockpot.
9. To prepare glaze, melt butter in a small saucepan over medium heat. Add 1 minced garlic clove to pan; cook 30 seconds. Add broth; bring to a boil. Stir in sage, 1/4 teaspoon salt, and pepper. Remove from heat.
10. Add half of gnocchi to boiling water; cook 3 minutes or until done (gnocchi will rise to the surface). Remove cooked gnocchi with a slotted spoon; place in a colander.
11. Repeat procedure with remaining uncooked gnocchi. Serve drizzled with warm glaze.
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