The combination of hazelnut meal and Yukon gold potatoes gives these gnocchi rich flavor ideal with roasted chicken or pork. Serve with sautéed spinach.
Cooking Light OCTOBER 2007
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.
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.
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.
Bring 1 gallon water to a boil in a large stockpot.
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.
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.
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