Saturday, 20 September 2014

Gnocchi in Vodka Cream Sauce




The recipe for this gnocchi was what Tanveer Kwatra taught at the sikandalous cuisine master class at La Riviera , The Pullman Hotel , Gurgaon. The recipe uses baked potatoes and that's what makes a huge difference in the flavors and textures of the dish.The amount of potatoes you will use will depend upon how many people you are cooking for.Vodka cream sauce is from another recipe I use for pasta.

Bake 4 Potatoes - While still hot cut in half and scoop out the flesh , pass through a potato ricer and allow it to cool after you season it with salt and a dash of nutmeg.Next add 1 tablespoon Parmesan , gently fold in , then add 50 Grams Ricotta Cheese. Gently work the dough , don't knead it - and add no water. Remember gentle handling is the key to light and fluffy gnocchi. At this stage taste and adjust the flavors. I add chopped basil / parsley to the gnocchi dough.

Divide the dough into 3 balls and on a lightly floured surface , roll into a 1 cm thick log . Cut into 1 cm pieces and make a gentle dent in each piece.
Bring a large saucepan filled with salted water to a boil , put 7-10 pieces to boil , after 1-2 minutes the pieces will come to the surface , allow another 30 seconds and then with a slotted spoon transfer gnocchi to a chilled bath.When cool , drain .

Vodka Cream Sauce
6 tomatoes - Blanch 1 minute , cool and remove skin, peel and coarsely chop , retaining the juices.
2 Tablespoons Chopped Shallots.
1 tablespoon Minced Garlic.
45 Ml Vodka ( Optional , us Cognac , Whiskey or nothing ! )
50 Ml Cream - Or more , even better
50 Grams Ricotta or some mild cream cheese.
Freshly Grated Pepper
Salt.
2 Tablespoons Olive Oil
Herbs

Heat oil , add black pepper and garlic and 1 minute later add onions and tomatoes , Cook covered on low heat till pulpy .

Increase heat to maximum , add vodka , cook 30 seconds and add cream and cream cheese along with herbs.Cook covered on low for 1 minutes , and adjust flavors - Keep flavors a bit high to balance gnocchi.

When ready to seat , lightly saute gnocchi in butter - at this stage gnocchi is totally delicious and you can go without the sauce option too . If not , gently spoon in the sauce cooking one minute on low heat . Take off flame and allow flavors to blend.Remember the sauce is only to coat the gnocchi and isn't a gravy !

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