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Fresh Handmade Gnocchi

Roast Bake

Pumpkin Swirl Cake

3 Lbs Russet Potatoes (roughly 4 Potatoes)

1 lemon cut in half 

1 1/2 C All Purpose Flour

2 Tsp Kosher Salt

1 large Egg

2 Tbsp Unsalted Butter

2 Tbsp Extra Virgin Olive Oil

1/2 C roughly chopped Fresh Sage leaves 

3/4 C freshly grated Parmesan

1/8 Tsp dried Chili Flakes

Cracked Black Peppercorns for garnishing

Large Crystal Sea Salt for garnishing (optional)

 

Peel and quarter the potatoes and place in a pot large enough to cover with tap water completely.  Bring to the boil then reduce to a simmer.  Simmer the potatoes until the potatoes are completely cooked, approximately 30 minutes.  Gently remove the potatoes and place them on a tray to cool and dry out a bit, till they are cool enough to handle but still warm. You may cover the potatoes with a tea towel to keep warm.

Cut a lemon in half and prepare to grill it. Place the lemon flat side down on a grill pan or skillet on medium high heat.  Don’t move or touch it, let it grill until the lemon is blackened and softened.  This will take roughly 12 minutes.  Once grilled, set aside and let cool.  You will get to play with this later.  

Take your egg and beat with a fork or whisk in a small bowl. Set aside. 

Place flour and salt in a separate large bowl and mix till combined.  

Once potatoes are still warm but cool enough to handle, use a ricer to squeeze them into a clean, dry medium sized bowl.  If you don’t have a ricer, then use a potato masher but make sure you don’t mash them more than necessary as the gnocchi will turn out gummy; a ricer is preferred.  Add beaten egg to the riced potatoes and combine with your hands till it is evenly combined.  Again, work as little as possible to prevent a gummy gnocchi.  

Add potato and egg mixture to the flour salt bowl, and once again combine by hand till you have a fairly smooth dough that is tinted evenly yellow from the egg being well combined.  Cover this bowl with a plate to make sure it doesn’t air out while it rests. You can also use plastic wrap Rest for 10 minutes.

Prepare a large tray with a light dusting of flour and set aside.

Once dough has rested for 10 minutes cut into roughly 6 equal sized pieces.  

Flour a clean work surface generously and roll out the 1/6th portioned pieces of dough, one at a time, to a long even dowel roughly the thickness of your thumb.  Using a paring knife, cut the dowel into pieces that are roughly one knuckle in size.  Press the tip of your finger into each piece leaving a dimple in each piece.  Once done, transfer to the dusted tray in a single layer and keep separate so that they don’t pile up.  Repeat until all of your dough is complete.  

Bring a large pot of water to the boil and season with salt.  Gently grab gnocchi (they are delicate) and  transfer the gnocchi to the boiling water and cook till they float, roughly 1 minute max.  Remove the cooked gnocchi from the pot with a slotted spoon and place the drained gnocchi onto a clean dry tray.  

Now this step you will want to do in small batches to avoid crowding the pan, if you do so they will clump together and that’s not good.  Bring a large nonstick pan to medium high heat.  Add butter and olive oil to the pan.  Once butter is sizzling add fresh chopped sage.  The sage will sizzle immediately, add enough of the gnocchi to the pan ensuring that the pan is not crowded and it sits in a single layer, no clumping.  Allow the gnocchi to brown, toss the pan gently to brown the other side.  This should take all of 5 mins total. 

Transfer the contents of the pan to a platter and grate fresh parmesan over the the whole platter.  Sprinkle the red chili flakes over the whole platter and also freshly cracked black peppercorns.  Finish with a drizzle of the charred grilled lemon and large crystal sea salt. 

Try not to eat the whole recipe and share, if you can resist.  

  • 2 C All Purpose Flour
  • 2 C Whole Wheat Flour
  • 1 Tbsp Baking Powder
  • 3/4 Tsp Kosher Salt
  • 1 Tbsp Sugar
  • 1 Tbsp room temperature Unsalted Butter
  • 1 1/2 C room temperature water, plus additional if needed

Combine all dry ingredients in a clean bowl.  Add butter and rub into the flour mixture between your palms until evenly distributed.  Add water and knead for 4 minutes, form a ball and cover with a tea towel for 15 minutes. 

Preheat oven to 350°F. 

Place rested dough in a 12” cast iron skillet and press down gently until it fills the skillet end to end; it should be a disk shape.  With a sharp knife, slice 3 slits across the top of the dough.  Bake in the middle of the oven for 35-40 minutes or until dough is fully cooked.  

Allow Bake to cool for 5 minutes in pan then transfer to a wire rack to cool to room temperature before eating. 

  • 1
 C 
White 
Sugar
    1⁄2
 C 
Butter 
at 
room
 temperature
    2
 large
Eggs
    2
 Tsp
Vanilla
Extract
    1
1⁄2
 C 
Cake
Flour
    1
3⁄4
 Tsp 
Baking
Powder
    1⁄2
 C 
Skim
Milk
    1⁄2
 C 
Pumpkin
 Puree
    1/8 
Tsp 
grated 
Nutmeg
    1/8
Tsp
ground
 Clove
    1⁄4
Tsp
ground
Allspice
    1
Tbsp
Brown
Sugar
    Icing
Sugar
for
dustingPreheat
oven
to
325
degrees
Fahrenheit.

Grease
and
flour
a
10”
round
cake
tin.

    Cream
 butter
 and
 sugar
 in
 a
 clean
 dry
 mixer.
 
Add
 eggs,
 one
 at
 a
 time,
 until
 well
 combined
 each
 time.

 Add
 vanilla
 extract
 and
 combine
 well.
 
Add
 flour
 in
 3
 equal
 batches
 making
 sure
 to
 combine
 smoothly
 each
time.

Add
milk
and
combine
until
smooth.

    Remove
 1⁄2
 C
 of
 white
 cake
 batter,
 place
 in
 a
 separate
 bowl
 and
 mix
 remaining
 ingredients
 together
 until
smooth.

    Place
 1⁄2
 the
 amount
 of
 white
 batter
 in
 cake
 tin,
 followed
 by
 pumpkin
 mixture
 and
 finishing
 with
 the
 remainder
 of
 the
 white
 cake
 batter
 into
 the
 same
 tin.
 
Run
 the
 pointy
 end
 of
 a
 chopstick
 randomly
 through
 the
 mixed
 batters
 until
 you
 see
 a
 swirl
 pattern
 –
 don’t
 over
 do
 it.
 
Gently
 
jiggle
 the
 pan
 on
 a
 counter
to
evenly
level
the
cake
batter.
    Place
the
tin
on
a
tray
and
bake
for
40
minutes
or
until
a
toothpick
inserted
into
the
center
of
the
cake
 comes
out
clean.

    Allow
 cake
 to
 cool
 on
 a
 cooling
 rack
 before
 removing
 cake
 from
 tin.
 
When
 cake
 is
 fully
 cooled,
 dust
 cake
with
icing
sugar
using
a
fine
sieve.

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