Chippewa Valley 5ive for Women The Chippewa Valley’s Premier Magazine for Women!
Related Articles
Pumpkin Gnocchi with sage sauce
Pumpkin Gnocchi
INGREDIENTS
o 1 medium diced potato
o 1/2 cup pumpkin purée
o 1-2.5 cups flour
o 1/4 cup ricotta
o 1 egg
o 1/4 cup parmesan
Creamy Sage Sauce
INGREDIENTS
o 2 tbsp butter
o 2 cloves garlic
o 1/4 white cooking wine
o 1 cup heavy cream
o splash of milk
o 2 tbsp fresh sage
o 1/2 cup parm
o salt & pepper
o 1/2 tsp mustard powder
Instructions
1. Begin by peeling your potato and cutting it into smaller pieces. Place in boiling salted water until fork tender. Remove and set aside to cool slightly.
2. Once potatoes have cooled, rice the potatoes onto a flat clean surface. Spread the pumpkin purée, and 1 cup of flour on tip of the riced potatoes.
3. Make a well in the centre and drop the egg, ricotta, and parmesan into the center . Whisk with a fork until center is combined, then begin combining the ingredients with your hands.
4. Add 1/4 cup of flour at a time until the dough no longer is sticky. The dough should be soft and slightly springy. Everyone’s dough will be slightly different so it is up to you to determine how much flour is needed, but you should end up using around 2-2.5 cups.
5. Cut dough into 8 pieces. Roll out each piece into long snakes. They should be roughly as thick as your thumb, then cut the long rolls into individual squares. Flour the gnocchi’s to prevent from sticking.
6. Next use a fork to roll down each gnocchi to make cute little lines (you don’t have to do this but it’s fun).
7. Meanwhile while the gnocchi is resting begin your sauce by melting 2 tbsp of butter in a pan on low heat. Once melted add the garlic and cook for another couple minutes.
8. Once the garlic is fragrant, add the white cooking wine. Once the alcohol is evaporated (it should evaporate after a couple minutes) add the heavy cream and fresh sage on low heat.
9. Here you can add the gnocchi to cook in the sauce for 4-5 minutes. Or you can boil them beforehand, the gnocchi will float to the top when done.
10. Take the pan off the heat once the sauce is thickened and gnocchi are cooked. At this point add the parm, salt & pepper, mustard powder, and any other seasonings you’d like. Serve and Artisan Bread
Artisan Bread
INGREDIENTS
• 3 cups of bread flower
• 2 teaspoons instant yeast
• 2 teaspoons sea salt
• 1 1/2 tablespoons all purpose flour
Instructions
1. Mix together in a large mixing bowl:
• 3 cups bread flower
• 2 teaspoons instant yeast
• 2 teaspoons sea salt (NOT table salt)
2. Heat 1 3/4 cups of water until very warm, but not hot
• pour in water to dry mixture and mix with a spatula until sticky (too sticky to kneed but not like cake batter — add more warm water water if needed)
3. Cover with cling wrap and put in a very warm place for 2-3 hours until it doubles in size and it giggles when you shake it
• put Dutch oven in at 450 degrees
4. Sprinkle 1 tablespoon flour onto cl
5. ean surface
6. Use spatula to get dough onto surface, sprinkle 1/2 tablespoon flour on top of dough
7. Use floured hands or spatula to fold over edges (just use the side of spatula to pull dough over towards the center) a lazy version of this:
8. Flip over dough onto parchment paper with folded side on bottom
9. Take out Dutch oven and put bread in, sitting on parchment paper
10. Bake for 30 minutes, then uncover and bake for another 10 minutes to brown the top
