Gnocchi Parisienne
Recipe by: Jacques Pépin
These very tasty gnocchi are made with pate à choux — the same dough used for profiteroles, cream puffs, and eclairs — that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.
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Nutritional Information
Calories0
Total Fat0
Saturated Fat0
Cholesterol0
Sodium0
Total Carbohydrate0
Dietary Fiber--
Sugars--
Protein0
Calcium0
gnocchi parisienne
Serves: 4
Total Time: 1 hr
Ingredients
U.S. Metric Conversion chart
1 cup(s) water
1 teaspoon(s) salt
1/4 teaspoon(s) freshly grated nutmeg
3 tablespoon(s) unsalted butter, cut into tablespoons
1 cup(s) all-purpose flour
3 large eggs
1/4 cup(s) plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère, or Asiago cheese
Directions
In a small saucepan, combine the water, salt, and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring, to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes.
Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth.
Preheat the oven to 350° F. Bring a large pot of salted water to a boil. Set a bowl of ice water near the stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long.
Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot (see Tips & Techniques). Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry.
Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve right away.
Make ahead: The gnocchi can be prepared through Step 4 and refrigerated overnight before baking and broiling.
These very tasty gnocchi are made with pate à choux — the same dough used for profiteroles, cream puffs, and eclairs — that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.
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Recipe Reviews
Save this recipe
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Submit your version
Nutritional Information
Calories0
Total Fat0
Saturated Fat0
Cholesterol0
Sodium0
Total Carbohydrate0
Dietary Fiber--
Sugars--
Protein0
Calcium0
gnocchi parisienne
Serves: 4
Total Time: 1 hr
Ingredients
U.S. Metric Conversion chart
1 cup(s) water
1 teaspoon(s) salt
1/4 teaspoon(s) freshly grated nutmeg
3 tablespoon(s) unsalted butter, cut into tablespoons
1 cup(s) all-purpose flour
3 large eggs
1/4 cup(s) plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère, or Asiago cheese
Directions
In a small saucepan, combine the water, salt, and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring, to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes.
Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth.
Preheat the oven to 350° F. Bring a large pot of salted water to a boil. Set a bowl of ice water near the stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long.
Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot (see Tips & Techniques). Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry.
Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve right away.
Make ahead: The gnocchi can be prepared through Step 4 and refrigerated overnight before baking and broiling.
2015年02月24日 Posted by をセ at 13:25 │Comments(0)
Butternut Squash Risotto
For an incredibly filling but calorie-conscious dish, try this quick risotto, featuring medium-grain Arborio rice punched up with butternut squash, grated Romano cheese, garlic and fresh thyme.
By Woman's Day Kitchen
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Nutritional Information
Calories306
Total Fat10g
Saturated Fat3g
Cholesterol14mg
Sodium504mg
Total Carbohydrate44g
Dietary Fiber3g
Sugarsn/a
Protein10g
Calcium--
My Plate Inspired
Antonis Achilleos/Woman's Day
Serves: 4
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 onion, finely chopped
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces electric motor ac
2 clove(s) garlic, finely chopped
Kosher salt and pepper
3/4 cup(s) Arborio rice
1 cup(s) dry white wine
3 1/2 cup(s) low-sodium chicken or vegetable broth
2 teaspoon(s) fresh thyme
1/4 cup(s) grated Romano (1 oz), plus more for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
Add the remaining broth and simmer, stirring once, until the ielts hong kong rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
By Woman's Day Kitchen
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Nutritional Information
Calories306
Total Fat10g
Saturated Fat3g
Cholesterol14mg
Sodium504mg
Total Carbohydrate44g
Dietary Fiber3g
Sugarsn/a
Protein10g
Calcium--
My Plate Inspired
Antonis Achilleos/Woman's Day
Serves: 4
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 onion, finely chopped
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces electric motor ac
2 clove(s) garlic, finely chopped
Kosher salt and pepper
3/4 cup(s) Arborio rice
1 cup(s) dry white wine
3 1/2 cup(s) low-sodium chicken or vegetable broth
2 teaspoon(s) fresh thyme
1/4 cup(s) grated Romano (1 oz), plus more for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
Add the remaining broth and simmer, stirring once, until the ielts hong kong rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
2015年02月12日 Posted by をセ at 13:18 │Comments(0)
Chocolate Semifreddo
The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
peanut butter chocolate semifreddo
Courtesy of Martha Stewart
Serves: 10
Total Time: 40 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
2 cup(s) whole milk
1 1/2 cup(s) sugar
2 cup(s) creamy peanut butter (not natural)
4 ounce(s) (3/4 cup) semisweet chocolate chips
2 cup(s) heavy cream
1 teaspoon(s) pure vanilla extract
Directions
Line a 5-by-10-inch jumbo loaf pan with parchment paper, dc motor gear leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.
In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.
In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).
Transfer half the cream mixture to loaf pan. Top with half the advanced diploma
peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
peanut butter chocolate semifreddo
Courtesy of Martha Stewart
Serves: 10
Total Time: 40 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
2 cup(s) whole milk
1 1/2 cup(s) sugar
2 cup(s) creamy peanut butter (not natural)
4 ounce(s) (3/4 cup) semisweet chocolate chips
2 cup(s) heavy cream
1 teaspoon(s) pure vanilla extract
Directions
Line a 5-by-10-inch jumbo loaf pan with parchment paper, dc motor gear leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.
In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.
In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).
Transfer half the cream mixture to loaf pan. Top with half the advanced diploma
peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.
