Saturday, September 14, 2013

Daring Kitchen - Gnocchi

This month's Daring Kitchen Challenge was to make Gnocchi.  I had only ever made Gnocchi once before, and that was using potato flakes instead of real potatoes. They were okay, but turned out very heavy and sticky.  This time, using not only real potatoes, but sweet potatoes and beets as well, they turned out light and fluffy and quite delicious. 

Blog-checking lines: Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

I baked all 3 instead of boiling them.  It cuts down on the water content in your dough and gives them a sweeter taste.

I couldn't find our potato ricer, so I used the grater instead.  Other then being very messy, it worked well.

I couldn't conquer the technique of rolling each piece of dough over a fork to give it ridged details.  I went with slightly squashed or disk shaped instead.

After boiling the gnocchi for a few minutes, I tossed them in a brown butter and sage sauce, sautéeing lightly. 

The final dish.  I had planned on also making a spinach version, but I forgot to buy spinach.  I think the green would have looked great mixed in with the white orange and purple.  But 3 batches in one day was enough work, so maybe it was for the best.

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