Almond Gnocchi with Sage Butter and Pecorino Cheese

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By: Andrew Chase

This recipe was inspired by the almond gnocchi of chef Ben de Vries of Luella Restaurant in San Francisco, where I savoured a whole menu centred around almonds. Chef de Vries uses Kennebec potatoes, an all-purpose white-fleshed variety; yellow-fleshed Yukon golds have a similar texture. Rather than sage butter, his gnocchi were tossed in shallot butter and topped with a generous garnish of chervil sprigs in a vinaigrette of Champagne vinegar and olive oil.

Ingredients

2 lbs (1 kg) all-purpose potatoes (about 6); 1 egg yolk; 1 cup (250 mL) finely ground almonds (almond flour); 2 tsp (10 mL) salt; 1-2/3 cups (400 mL) (approx) all-purpose flour
Sage Butter:: 1/3 cup (75 mL) butter; 3 tbsp (45 mL) minced shallots; 1/4 tsp (1 mL) black pepper; 12 fresh sage leaves; Chunk Pecorino cheese (approx 3 oz/90 g)

Preparation

Boil whole unpeeled potatoes until tender, about 30 minutes; drain and let cool enough to handle. Peel; put through potato ricer or food mill.

In bowl, mix potatoes, egg yolk, almonds and salt; with hands, gently mix in flour, adding more flour, if necessary, until mixture is no longer sticky. Press together to form dough; divide into quarters.

On lightly floured surface, roll each dough quarter into 1/2-inch/1 cm diameter rope; cut into 1-inch/2.5 cm pieces. (Make-ahead: Cover with plastic wrap; keep at room temperature for up to 4 hours.)

In large pot of boiling salted water, cook gnocchi until they float to top; with slotted spatula or spoon, transfer to warm shallow serving bowl and keep warm.

Sage Butter: In skillet over medium heat, melt butter. Add shallots and pepper; fry until soft but not browned, 2 to 3 minutes. Add sage leaves; fry until fragrant, about 1 minute. Scrape over gnocchi; toss to coat. Shave cheese over top to taste.

Makes 6 servings.

Serving(s): 6

Nutritional Information
Per serving: about
Calories	481
Protein	15 g
Fat (total)	24 g
Sat. Fat	10 g
Carbohydrate	54 g
Fibre	5 g
Cholesterol	77 mg
Sodium	1341 mg
Calcium	21 % RDI
Iron	21 % RDI
Vitamin A	13 % RDI
Vitamin C	25 % RDI
Folate	43 % RDI

Also in this menu:

Everybody loves almonds

Source

Homemakers Magazine: April 2007

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