Hazelnut Gnocchi with Sage Glaze

Name: Hazelnut Gnocchi with Sage Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 1 large egg yolk; 1 Tbsp fat-free, less-sodium chicken broth; 128 grams cup all-purpose flour (about , divided; 2 teaspoons chopped fresh sage; 1 garlic clove, minced; 118 milliliters hazelnut meal; 0 teaspoons salt; 1 teaspoons salt; 59 milliliters water; 1 gallon water; 454 grams Yukon gold potatoes, peeled and cut into 2-inch pieces

Hazelnut Gnocchi with Sage Glaze might be just the side dish you are searching for. This vegetarian recipe serves 8. One serving contains 157 calories, 5g of protein, and 6g of fat. This recipe is typical of Mediterranean cuisine. A mixture of water, less-sodium chicken broth, yukon gold potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare gnocchi, combine 1/4 cup water and potatoes in a microwave-safe dish. Cover and microwave at HIGH 10 minutes or until tender.

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Potato

Gnocchi

Water

Equipment you will use

Microwave

Drain potatoes; mash potatoes with a potato masher. Cool 5 minutes.

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Potato

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Potato Masher

Lightly spoon flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine potatoes, 3/4 cup flour, hazelnut meal, and next 3 ingredients (through egg yolk); mix well. Knead until smooth (about 2 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

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Hazelnut Meal

Egg Yolk

Potato

Dough

All Purpose Flour

Divide dough into 4 equal portions. Shape each portion into a 12-inch-long rope.

Ingredients you will need

Dough

Cut each rope into 20 pieces; roll each piece into a ball. Working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indention on the other).

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Gnocchi

Dough

Roll

Place gnocchi on a lightly floured baking sheet.

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Gnocchi

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Baking Sheet

Bring 1 gallon water to a boil in a large stockpot.

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Water

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Pot

To prepare glaze, melt butter in a small saucepan over medium heat.

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Butter

Glaze

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Sauce Pan

Add 1 minced garlic clove to pan; cook 30 seconds.

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Minced Garlic

Clove

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Frying Pan

Add broth; bring to a boil. Stir in sage, 1/4 teaspoon salt, and pepper.

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Pepper

Broth

Sage

Salt

Remove from heat.

Add half of gnocchi to boiling water; cook 3 minutes or until done (gnocchi will rise to the surface).

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Gnocchi

Water

Remove cooked gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining uncooked gnocchi.

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Gnocchi

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Slotted Spoon

Colander

Serve drizzled with warm glaze.

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Glaze

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1Tbsp

butter 1large

egg yolk 1Tbsp

fat-free, less-sodium chicken broth 128grams

cup all-purpose flour (about , divided 2teaspoons

chopped fresh sage 1

garlic clove, minced 118milliliters

hazelnut meal 0teaspoons

Yukon gold potatoes, peeled and cut into 2-inch pieces

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti Reserve Poggio Reale. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.