Authentic Italian Cuisine, Also Featuring Authentic Polish CuisineAuthentic Italian Cuisine

Gnocchi

Squash Gnocchi
(Serves 6)

Ingredients:

1 ¼ lb. or 600 gr. squash
1 cup or 200 gr. flour
*(quantity of flour may vary depending on how watery the squash may be)
1 egg
salt to taste
4 tsp. butter
6 Tbsp. grated Parmigiano cheese
6 slices bacon, cooked and chopped
5 sage leaves


Method:

  1. Cut squash in half and remove seeds. Place the squash on a baking sheet and place in 350° F oven for about 30 minutes. When cooked, pass through a food mill. If it is too watery, place in a pot over a heated stove burner, stirring until the water has evaporated.
  2. Once this is done, add flour, eggs and salt. Work well until dough is smooth.
  3. Bring a pot of salted water to a boil.
  4. To make gnocchi place dough in a piping bag, hold over boiling water, squeeze bag and cut dough with knife as it comes out of bag and into boiling water OR drop small spoonfuls of the dough into the water. When they surface, they are cooked. About 2-3 minutes. Drain gnocchi.
  5. Add butter to small frying pan and when butter is slightly fried, add bacon bits and sage – toss gently with gnocchi and add grated Pargmigiano and serve.
Ricotta Gnocchi with Saffron, Asparagus and Prosciutto Sauce
(Serves 4-6)

Ingredients for Gnocchi:

1 lb. or 450 gr. ricotta cheese
1/3 cup or 75 ml. grated Parmigiano cheese
1 to 1 ½ cups or 375 ml. all purpose flour
1 envelope saffron, beaten with
1 whole egg

Ingredients for Sauce:

¼ cup or 40 ml. extra virgin olive oil
½ lb. or 225 gr. mushrooms (white, portobello or shitake)
2 oz. or 60 gr. prosciutto, thickly sliced and diced
½ lb. or 225 gr. asparagus, tips and tender parts only, cut into
small pieces and blanched
1 cup or 250 ml. 35% cream
½ cup or 125 ml. chicken broth
1 Tbsp. or 15 ml. unsalted butter
½ cup or 125 ml. grated Parmigiano cheese
salt and pepper to taste

Method:

1. In a large bowl, combine all of the gnocchi ingredients except ½ cup of the flour. With your hands mix everything until the ricotta and flour are evenly incorporated and forms a dough. Put the dough on a wooden board and knead it lightly for 2 to 3 minutes, adding a bit of the reserved flour if the dough is sticky. When the dough is soft, pliable and smooth, divide it into several large pieces of equal size.

2. Flour your hands lightly. Using both hands, roll out each piece of dough with a light back and forth motion, stretching it lightly sideways into a roll about the thickness of your index finger. Cut each roll into 1-inch pieces. Set aside.

3. In a medium sauce pan, heat oil and add mushrooms; cook for 2-3 minutes. Add prosciutto, asparagus, cream and broth. Bring to a boil and reduce until the cream has a medium-thick consistency, about 3-4 minutes.

4. Adjust taste with salt and pepper. Add butter and top each serving with grated Parmigiano cheese.