In The Chef's Kitchen with Hari Cameron Pt 2

As you may recall, Hari taught me how to make ricotta cheese two ways.... and once the cheese is made, you ask, what happens? Well, I am glad you asked! That particular day, Hari taught me how to make a version of one of my favorite foods: gnocchi!

As he explained to me, there are basically three types of gnocchi, potato (which most are familiar with), Parisian (made with eclair dough), and ricotta. I have made gnocchi at home several times at home, and so I was excited to learn a few tips to make my gnocchi making that much better.

This recipe comes with a bonus--the sage brown butter sauce recipe, which is extremely yummy and adds just the right flavors to the gnocchi.

You will need: 

For the gnocchi:
2 cups (or one pound) whole milk ricotta cheese
2 large eggs, beaten
2 egg yolks
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1 cup of flour, plus some more for dusting
1 pastry bag

For the sage brown butter:

several leaves fresh sage
3 tablespoons butter
roasted baby squash
balsamic reduction
parmesan cheese
salt and pepper to taste

For the gnocchi, mix together your ingredients. The mixture will be wet, which is why the pastry bag becomes an important piece of the puzzle. As anyone who has made gnocchi at home likely knows, handling the little suckers can be a point of contention...but the pastry bag eliminated that.

Flour your surface well. Using the pastry bag, lay out your row of dough, and then using a knife, cut the strip into more uniform pieces, using the tip of the knife to gently turn them into the flour.

And there they are: perfect little gnocchi! 

To cook the gnocchi, you want to boil them in salted water until they float to the top. They don't take long, as they are fresh. (It should take about 3 minutes). Once they are cooked through, you want to throw them in a pan to get a light fry on the outside. This will make them extra yummy!

For the sage brown butter sauce, add the butter and sage to a hot pan and allow them to cook slowly. The butter will brown, but you don't want it to burn, so don't cook it over scorching heat.

Add in some fresh baby squash, balsamic reduction, salt and pepper. Put your gnocchi on a plate and drizzle with brown butter sauce, veggies, and add additional salt and pepper, if desired. Top with freshly grated parmesan, and it will taste like perfection! 

I practically gobbled this down right there in the kitchen!
What a dish! 

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