Try this Potato Gnocchi with Corn Crema and Corn Salad recipe, or contribute your own.
Suggest a better descriptionMAKE GNOCCHI - combine the potatoes (unpeeled) and salter water to cover by 1 inch (2.5 cm) in a saucepan. Cover, bring the water to a boil over high heat, and boil until a knife slides easily in and out of the potatoes, 25 to 30 minutes.
Remvoe the pan from the heat and transfer the potatoes to a cutting board. Immediately peel off and discard the skins. Wear gloves if the potatoes feel too hot to handle. Coarsely chop the potatoes, and then pass them through a potato ricer onto a large, lightly floured cutting board r smooth work surface, covering the board or surface with the potatoes. (Spreading out the potatoes helps evaporate excess moisture) Let the potatoes stand for 5 minutes, and then sprinkle 1/4 cup of the parmesan and nutmeg evenly over the top. Season the potatoes ith the salt and pepper and then cut all of the seasonings into the potatoes until fully blended. Use a bench scrapper to beat in the egg. Stir the flour just until the dough comes together.
Gently kneed the dough until it has a uniform consistency (approx. 1 min). Do not over kneed or the dough will become tough. Cut the dough into 4 pieces. Roll each part to a 1/2 inch rope in diameter. Use the floured bench scraper to cut the rope crosswise into 1/2 in pieces. Roll each piece on a lightly floured grooved gnocchi board, pressing one side of the dough with your thumb to created a grooved oval shape with a gap in the middle. Let the dough roll around your thumb as you press and roll on the board. As the gnocchi are formed, transfer them to a generously floured rimmed baking sheet and shake the sheet to dust the gnocchi with the flour. You should have about 200 small gnocchi. Cover the gnocchi loosely and refrigerate them for up to 8 hours.
MAKE CREMA - Cut the corn off and scrape the cob to extract the juice in a bowl. Heat 1 tbsp. of the canola oil in sauté pan over medium heat. Add the onion and garlic and sweat them until they are soft but not browned, 2 to 3 min. Add half of the corn kernels/all juice and the bay leaf. Season with salt. Turn heat to low and cook, stirring occasionally, until tender (approx. 10 - 15 min). Add cream and continue to cook until flavors blend (approx. 3 - min)
Discard the garlic and bay leaf and transfer to a blender and puree until smooth (2-3 min) Add salt and pepper to taste. Strain mixture and use within 1 hour or refrigerate in an airtight container for up to 2 days.
MAKE CORN SALAD - Heat remaining 1 tbsp. of canola oil in large saute pan over high heat. When pan is smoking hot, add the remaining corn kernels and cook until charred in spots (2 -3 min) Remove from heat and add green onions and pepper flakes. Add salt and pepper to taste.
FINISH GNOCCHI - Have a bowl of ice water ready, Bring a large pot of salted water to boil. Drop the gnocchi into the boiling water, in batches if necessary to prevent crowding and cover the pot to quickly return the water to a low boil. Adjust the heat for that the water simmers gently. Cook the gnocchi until springy to the touch and tender throughout (3-5 min). Squeeze a dumpling between your fingers. It should have some bounce-back. If it just flattens, the gnocchi are not done yet. Using a spider strainer or slotted spoon, immediately transfer the gnocchi to the ice water for 30 secs. Transfer the gnocchi to a dry kitchen towel and let them dry.
SERVE - Heat the butter and olive oil in a large sauté pan over high heat. Add the gnocchi, in batches if necessary to prevent over crowding, and sauté them until that are golden brown on both sides (5-8 min) Dish over the gnocchi on plates. Meanwhile heat the corn crema in a saucepan and the corn salad in a sauté pan. Spoon about 1/4 cup crème over each plate of gnocchi. Top with the corn salad. Use a fine grater to grate some ricotta over each serving.
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Serving Size: 1 Serving (1871g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3079 | ||
Calories from Fat: 1567 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 174.1g | 232 % | |
Saturated Fat 82.1g | 410 % | |
Monounsaturated Fat 64.3g | ||
Polyunsanturated Fat 18.4g | ||
Cholesterol 479.7mg | 148 % | |
Sodium 2084.1mg | 72 % | |
Potassium 5123mg | 135 % | |
Total Carbohydrate 351.7g | 103 % | |
Dietary Fiber 31.8g | 127 % | |
Sugars, other 319.8g | ||
Protein 58.2g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3079
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