Græskar Gnocchi med svampe
Denne læskende græskar gnocchi, et varmt og fyldende måltid, er fra kok Frank DeCarlo, af bønder og barcaro restauranter.
Kilde: Martha Stewart Show, november efterår 2008
portioner
Denne læskende græskar gnocchi, et varmt og fyldende måltid, er fra kok Frank DeCarlo, af bønder og barcaro restauranter.
Kilde: Martha Stewart Show, november efterår 2008
portioner
Douglas
27.04.2023 @ 00:11
This refreshing pumpkin gnocchi, a warm and filling meal, is from chef Frank DeCarlo, of the farmers and barcaro restaurants. Source: Martha Stewart Show, fall 2008. 4 servings. Ingredients: 1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise and seeded. 2 cups “00” flour, plus more for work surface. Coarse salt and freshly ground black pepper. 1 teaspoon freshly grated nutmeg, plus more for serving. 1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving. 1/2 cup (1 stick) unsalted butter. 2 shallots, finely chopped. 20 medium chanterelle mushrooms, trimmed. 8 fresh sage leaves. 1 cup homemade or low-sodium chicken or vegetable stock. 1 cup heavy cream. Directions: 1. Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment-lined aluminum foil. Transfer to oven and roast until tender, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin. 2. Mound flour in center of a large work surface; add 1 tablespoon salt and nutmeg. Using a fork, blend until well combined. Make a well in center of flour mixture. Add 2 cups pumpkin and 1 cup grated cheese; mix well. Slowly incorporate flour, starting with inside of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes. 3. Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all dough has been used. 4. Bring 6 quarts water to a boil in a large pot over high heat. Properly salt water and boil again. Add gnocchi and cook until they rise to the top, about 4 minutes. 5. Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue to cook until shallots are golden. Add mushrooms and sage; cook, stirring,