Dill Flavored Gnocchi With Bagna Cauda Sauce
Gnocchi recipe was found in Harumi Kurihara’s ‘Summer’ 2010 seasonal issue that I borrowed from a friend. This homey Italian dish hit my tender spot yet was not a home run with my husband. The ball went too far to the right, I guess.
I actually threw this recipe past him twice to make sure he did not care for it. First pitch I thought he was sick or something therefore he couldn’t taste…second time around he just walked. Wait a sec, can you just bunt it?
I improvised her recipe just a little bit to create a gluten free version. There was a slight texture change but not too shabby in my opinion. Although gnocchi taste very bland, salty bagna cauda sauce and parmesan cheese made a great team. I used my blue plate to mimic the style in the book, awesome, ya?
Ingredients and Nippon nin style Instruction for 4-6 servings Print recipe here
For Bagna Cauda Sauce/ バーニャカウダソース
- 2 cloves of garlic finely minced
- 6 fillet of anchovy. I used oil packed, finely minced and pounded
- Olive oil 1 Tablespoon
- Heavy cream 1 cup Note: substitute whole milk if you prefer
- Cornstarch 1 teaspoon
- Water 1 teaspoon
- Salt and pepper to taste
- 2 medium sized potato about 250g. Peeled and quartered
- Butter 3 Tablespoons
- Corn starch 100g Note: her original recipe calls for 50g of bread flour and 50g of low protein flour(薄力粉)
- Fresh dill minced 1-2 Tablespoons
- Parmesan cheese for garnish
Make Bagna Cauda Sauce
- Heat oil in a non- stick frying pan at low heat. Add garlic and sauté until fragrant without burning it.
- Add anchovy and sauté for 1 minute or so.
- Add cream and cook until it starts boiling.
- Mix corn starch and water in a small bowl then pour in the pan and sauté till the liquid gets thick. Turn off the heat. Sprinkle with salt and pepper to taste.
- Put peeled and quartered potato in the bowl and cover with water. Soak for 2-3 minutes.
- Line with paper towel in a large microwave proof bowl. Put well drained potato then loosely cover with plastic wrap. Microwave for 3-4 minutes or until soft
- Remove paper towel, mash potato while it’s hot. Add butter and mash until smooth.
- Add cornstarch or flours. Mix well.
- Add dill. Knead with your hands if necessary to make the potato mixture come together.
- Divide the dough in half and make two snakes about 1 inch in diameter. Slice in about 1/2 inch pieces. Press surface gently with fork to make lattice design.
- Boil plenty of water in a large pot. Drop the gnocchi in. When the gnocchi floats to the top, scoop up with slotted spoon.
- Serve with hot bagna cauda sauce. Shave some cheese on top.
By the way – It’s hard to fathom that Clayton Kershaw got a $215 million contract from the Dodgers. You know what that means? It’s over 10,000 dollars each time he pitches at a game! Amazing deal isn’t it?
I had a lunch with my girl friend on Friday then my husband and I dined at Maki Restaurant last Saturday with friend couple. How blessed we are to have a nice meal with great company. Their Spicy Tuna Salad is my favorite at Maki.
I am just surprised that Tuesday came so fast…I’m not good with time management…phew! I hope you have a great rest of the week!