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Fresh Living Network
Twice-cooked gnocchi with hazelnut and rosemary butter

Twice-cooked gnocchi with hazelnut and rosemary butter

Delicious served with a glass of full-bodied red wine...
4
RECIPE TYPE:Light meals
 
Method
  • Boil potatoes in their skins until just tender. Drain and allow to steam until dry.
  • Peel and mash, then work mash through a sieve using the back of a spoon.
  • Add remaining gnocchi ingredients and mix quickly to combine. Don't overmix or your gnocchi will be chewy.
  • Dust a surface with flour and roll a quarter of the gnocchi mixture into sausage shapes.
  • Cut off 2cm pieces and mark with a fork. Repeat with remaining gnocchi mixture.
  • Bring a large pot of salted water to the boil and cook gnocchi in batches. 
  • Once they float to the surface, remove with a slotted spoon and drain.
  • Heat half the butter in a pan. When it starts to froth, add gnocchi and fry until golden and crispy.
  • Heat remaining butter and add nuts and rosemary.
  • Allow to brown.
  • Pour browned butter over gnocchi and serve with extra parmesan.

 

Jim suggests

  • PnP cabernet sauvignon.



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