Hazelnut Gnocchi with Sage Glaze

Randy Mayor; Jan Gautro

The combination of hazelnut meal and Yukon gold potatoes gives these gnocchi rich flavor ideal with roasted chicken or pork. Serve with sautéed spinach.

Yield: 8 servings (serving size: 10 gnocchi)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 29%
  • Fat: 5.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.7g
  • Carbohydrate: 24.5g
  • Fiber: 1.9g
  • Cholesterol: 29mg
  • Iron: 1.2mg
  • Sodium: 298mg
  • Calcium: 19mg

Ingredients

  • Gnocchi:
  • 1/4 cup water
  • 1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1 cup all-purpose flour (about 4 1/2 ounces), divided
  • 1/2 cup hazelnut meal
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 large egg yolk
  • 1 gallon water
  • Glaze:
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 tablespoon fat-free, less-sodium chicken broth
  • 1 1/2 teaspoons chopped fresh sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. To prepare gnocchi, combine 1/4 cup water and potatoes in a microwave-safe dish. Cover and microwave at HIGH 10 minutes or until tender. Drain potatoes; mash potatoes with a potato masher. Cool 5 minutes.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potatoes, 3/4 cup flour, hazelnut meal, and next 3 ingredients (through egg yolk); mix well. Knead until smooth (about 2 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  3. Divide dough into 4 equal portions. Shape each portion into a 12-inch-long rope. Cut each rope into 20 pieces; roll each piece into a ball. Working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indention on the other). Place gnocchi on a lightly floured baking sheet.
  4. Bring 1 gallon water to a boil in a large stockpot.
  5. To prepare glaze, melt butter in a small saucepan over medium heat. Add 1 minced garlic clove to pan; cook 30 seconds. Add broth; bring to a boil. Stir in sage, 1/4 teaspoon salt, and pepper. Remove from heat.
  6. Add half of gnocchi to boiling water; cook 3 minutes or until done (gnocchi will rise to the surface). Remove cooked gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining uncooked gnocchi. Serve drizzled with warm glaze.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hazelnut Gnocchi with Sage Glaze Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy