Potato Gnocchi With Lobster And Walnut Butter Recipes

POTATO GNOCCHI WITH LOBSTER AND WALNUT BUTTER

Steps:

• For the gnocchi, place the potatoes on a work surface dusted with a little flour. Add the egg yolks, water and salt and pepper to taste and mix lightly with your hands. Add all but about 3 tablespoons of the flour a little at a time, kneading very gently, just until incorporated. Divide the dough into quarters and form each piece into a log 1/2 inch in diameter. Cut each log across into 3/4-inch pieces and roll each piece into a ball. Place 1 ball on a lightly floured fork, just above the tines. Press your thumb into the center of the ball and then roll the ball from the top down the tines of the fork, forming a grooved cylinder. Repeat with the remaining balls. Set aside.
• Heat a grill, preferably using hardwood. Blanch the lobster claws in a large pot of boiling water for 6 minutes. Crack the claws and remove the meat. Rub the lobster tails with olive oil and place on the grill, shell side down. Grill until almost fully cooked, about 8 minutes. Pull the meat from the shell and set aside.
• Drop the gnocchi in a large pot of boiling salted water and cook for 4 minutes after they float to the surface. Meanwhile, for the sauce, place the butter in a large skillet over medium heat. Cook until almost brown. Stir in the walnuts and lemon strips and cook 5 minutes. Stir in the lobster meat and gnocchi and cook 2 minutes. Stir in salt and pepper to taste and the lemon juice. Remove from the heat and stir in the Parmesan. Divide among 4 plates, sprinkle with parsley and serve.

GNOCCHI WITH GARLIC SCAPES AND WALNUTS

Steps:

• Roast walnuts in a pan over medium heat until nuts start to turn golden brown and become fragrant. Allow to cool and roughly chop.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain well. Put in prepared baking dish in one layer. Sprinkle walnuts over gnocchi.
• Trim garlic scapes if needed by cutting off ends and tips. If you have very fresh and young stalks you can use the entire stalk. Finely chop.
• Melt butter in a pan over medium heat. Add garlic scapes and saute for 1 minute. Don't brown butter. Season with salt and pepper and layer over gnocchi. Sprinkle evenly with Parmesan cheese.
• Bake in the preheated oven until heated through, about 10 to 15 minutes.

PAN FRIED POTATO GNOCCHI WITH SQUASH, GOAT CHEESE & WALNUTS

Steps:

• Preheat oven to 200C and place butternut sqaush on a oven tray and roast until softened.
• In hot frypan add walnuts and brown sugar until sugar disolves and walnuts caramelise. Set aside.
• Cook potatoes, skin on in salted water until just cooked through. Drain and peel then mash (or use a mouli/spaetzle maker).
• Weigh out 1kg of the cooked potatoes into a bowl (or on the bench) .
• and make a well in the centre.
• Mix in flour, egg, nutmeg and salt. Mix gently until combined, do not over knead.
• Divide the mix into 4 and roll each quarter into a long thin sausage. Cut a roll into 1cm pieces, pressing each with a fork to make indentations. Repeat for other 3 rolls.
• Cook in batches in boiling water until the gnocchi rises to the top. Drain and place in fridge for later.
• Spoon roasted squash from skin and break into pieces. Heath olive oil in frypan, Add gnocchi and panfry on medium heat until golden brown, add squash, walnuts, butter and sage and continue to fry until butter has browned.
• Deglaze with the lemon juice to cut butter. Serve on a hot plate and dollop goats cheese over the gnocchi.

QUICK POTATO GNOCCHI

Steps:

• Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
• Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
• Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
• Spoon gnocchi into bowls and top as desired.

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
• Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
• Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
• If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
• In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
• Enjoy!

POTATO GNOCCHI IN BURNT BUTTER SAUCE

Steps:

• TO COOK GNOCCHI Bring a large pan of water to the boil.
• Add salt.
• Add gnocchi.
• Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes.
• Drain and divide gnocchi into serving bowls.
• TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil.
• Melt butter in a small frypan over a medium heat.
• When the butter starts to foam, tip the pan often to check the colour of the butter.
• As soon as the butter begins to take on a golden brown tinge, add the garlic and sage.
• Give the mixture a stir, then remove the pan immediately from the heat.
• The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls.
• Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly.
• Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.
• Sprinkle over parmesan cheese and serve immediately.