Potato Gnocchi in Garlic, Wine & Cream Sauce

September 3, 2015

You had me at Garlic, duh. 

But wine and cream too?!!

 

This Gnocchi is pure indulgence.

Very rich and creamy - basically my comfort food.

 

What makes the gnocchi so so good, is how light and airy they are.

Not to mention, being surrounded in cream sauce.

 

But seriously. It's all about the Gnocchi.

And what makes the gnocchi so light, is not using much flour. 

You literally use just enough flour until the potato dough comes together.

I know - vague but you'll know.

You don't want to overpower the Gnocchi with spices and flavors either, that's what the sauce is for.

 

So make the Gnocchi simple. 

Make the sauce bold.

It's just one of those dishes you just can't get over.

 

At least for me anyways. 

 

In this dish you would typically use gorgonzola cheese, but I was OUT! I know. I was ashamed.

 

But I had really sharp white cheddar cheese that I subbed instead, and it came out WONDERFUL.

 

Very blod, pungent and had a bite.

If you're a pasta lover.

 

A wine lover.

 

A cheese lover.

 

A GARLIC lover.

 

this is so you.

 

 

Ingredients:

Potato Gnocchi:

  • 3 medium potatoes cooked and cooled (either pierce and microwave or boil whole)

  • 1 egg

  • 1/2 tsp salt

  • 1/2 - 1 c flour (more or less)

 

Sauce:

  • 1/2 stick butter

  • 1 large shallot minced

  • 1/2 c heavy cream

  • 1/4 c sour cream

  • 1/2 c white wine (pinot grig) + 1 tsp cornstarch (to thicken sauce)

  • salt and pepper 

  • 5 minced garlic cloves

  • 1/4 c parmesan cheese

  • crumbled bacon (optional)

 

Direction:

  1. To make the Gnocchi, on a lightly floured surface, take cooled potatoes, remove the skin (or squeeze out of the shell of the potato) and using a ricer or a collander - press the potato with the back of a spoon and rice the potatoes.

  2. In the pile of potatoes, make a well, add the flour (start with 1/2 c), add a well again, then add the egg. 

  3. Using your hands gently mix the gnocchi together. 

  4. Add a little more flour as needed, you don't want the dough to be too sticky. 

  5. Knead until dough has formed.

  6. Cut the dough into 4 equal parts and roll into long snake like shapes using the palm of your hands.

  7. cut the dough into 1/2 in width pieces. Roll the gnocchi's into flour and set aside. 

  8. The dough won't look like much but after it is boiled, they expand a little.

  9. In a large pot, get water boiling for gnocchi's.

  10. Meanwhile in a saute pan, over medium heat add the butter and shallots. Cook for 3 minutes.

  11. Add in the heavy cream, sour cream, white wine + cornstarch mixture and salt and pepper to taste. Once at a boi, reduce to low

  12. Mix until sauce starts to thicken, then add in garlic and parmesan. 

  13. If sauce is too thick, add a little more wine.

  14. When water starts boiling, add in your pasta and let cook until they float to the top. About 5 minutes.

  15. Using a slotted spoon, fish out the gnocchi and add directly into the cream sauce, mix well - getting all those little babies coated.

  16. Top with some basil, crispy bacon and parmesan and ENJOY!!!! 

 

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