Gnocchi Recipe

FOOD

1. 1

   Prepare the Gnocchi Dough

   In a mixing bowl, combine the flour and salt. In a saucepan, bring the water to a boil, then slowly add the boiling water to the flour mixture while stirring until a dough forms. Knead the dough on a lightly floured surface until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Cook the Cauliflower and Sunchokes

   In a large pot, bring salted water to a boil. Add the cauliflower florets and sunchokes. Cook until tender, about 10-12 minutes. Drain and set aside.

3. 3

   Prepare the Black Garlic Purée

   In a food processor, combine the cooked cauliflower, black garlic cloves, and 1 tablespoon of the unsalted butter. Blend until smooth. If needed, add a little water to reach desired consistency. Season with salt to taste.

4. 4

   Sauté the Leeks

   In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped leeks and sauté until softened and translucent, about 5-7 minutes. Set aside.

5. 5

   Form the Gnocchi

   Divide the gnocchi dough into small pieces. Roll each piece into a long rope and cut into small pieces (about 1 inch each). Use a fork to create ridges on each piece. Repeat until all dough is shaped.

6. 6

   Cook the Gnocchi

   In a large pot of boiling salted water, add the gnocchi in batches. When they float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon and set aside.

7. 7

   Toast the Hazelnuts

   In a dry skillet, toast the hazelnuts over medium heat until golden brown and fragrant, about 5-7 minutes. Let cool slightly, then chop coarsely.

8. 8

   Assemble the Dish

   In a large serving bowl, combine the gnocchi, sautéed leeks, and black garlic purée. Toss gently to coat. Top with chopped hazelnuts and serve warm.