Food recipes
Gnocchi with Roasted Shallots and Harissa
Gnocchi with Roasted Shallots and Harissa
Ingredients:
Harissa:
Dried pasilla chiles
Red bell peppers
Oil
Shallots
Garlic
Caraway seeds
Ground coriander
Ground cumin
Vinegar
Salt
Gnocchi:
4 pounds russet (baking) potatoes
12 large shallots, peeled and quartered
1/2 cup olive oil
4 large egg yolks
1 tablespoon salt
2 1/4 to 3 cups all-purpose flour, plus more for dusting
3 ounces Pecorino Romano cheese, finely grated (about 3/4 cup)
Directions:
1. To make the harissa: Stem and seed the pasillas, then tear them into large pieces. Cover with boiling water in a large bowl and soak 20 minutes to soften.
2. Meanwhile, char the bell peppers over an open gas flame or on a large baking sheet 4-6 inches from the broiler, turning often. Set the blackened peppers in a bowl and seal with plastic wrap, or seal them in a paper bag.
3. Drain the chiles and put them in a large blender. Peel off as much of the blackened skin as you can from the bell peppers, then stem, seed and core them. Add them to the blender.
4. Set a large skillet over medium heat for a few minutes. Swirl in the oil and add the shallots. Cook, stirring often, until softened, about 5 minutes. Stir in the garlic, caraway, coriander and cumin and cook until fragrant, about 1 minute.
5. Turn off the heat and pour in the vinegar, scraping up any browned bits. Scrape the contents of the skillet into the blender and add the salt. Cool 10 minutes, then cover and pulse until smooth, scraping down the canister at least once.
6. To make the gnocchi: Position the rack in the center of the oven and heat to 375°F. Bake the potatoes on the oven rack until soft, about 1 hour. At the same time, toss the shallots and oil in a large roasting pan and bake until soft and slightly browned, about 20 minutes, tossing occasionally. Set the shallots aside.
7. Cool the potatoes on a wire rack about 1 hour, until just warm and easy to handle. Peel them and put the flesh through a potato ricer into a large bowl.
8. Stir the yolks and salt into the riced potatoes, then add 2 1/4 cups flour. Mix to a soft dough, adding more flour as needed so it holds together but is soft, not sticky.
9. Turn the dough out onto a floured work surface and knead until soft and smooth, about 3 minutes. Divide into 8 balls. Roll one ball under your palms into a rope about 16 inches long and cut crosswise into 1-inch pieces. Roll each piece over a floured fork to make indentations. Repeat with the remaining dough, dusting with flour only as needed.
10. Bring a large pot of water to a boil over high heat. Cook one-third of the gnocchi until they float, about 2 minutes. Lift out with a slotted spoon and drain well in a colander. Repeat with the remaining batches.
Ingredients:
Harissa:
Dried pasilla chiles
Red bell peppers
Oil
Shallots
Garlic
Caraway seeds
Ground coriander
Ground cumin
Vinegar
Salt
Gnocchi:
4 pounds russet (baking) potatoes
12 large shallots, peeled and quartered
1/2 cup olive oil
4 large egg yolks
1 tablespoon salt
2 1/4 to 3 cups all-purpose flour, plus more for dusting
3 ounces Pecorino Romano cheese, finely grated (about 3/4 cup)
Directions:
1. To make the harissa: Stem and seed the pasillas, then tear them into large pieces. Cover with boiling water in a large bowl and soak 20 minutes to soften.
2. Meanwhile, char the bell peppers over an open gas flame or on a large baking sheet 4-6 inches from the broiler, turning often. Set the blackened peppers in a bowl and seal with plastic wrap, or seal them in a paper bag.
3. Drain the chiles and put them in a large blender. Peel off as much of the blackened skin as you can from the bell peppers, then stem, seed and core them. Add them to the blender.
4. Set a large skillet over medium heat for a few minutes. Swirl in the oil and add the shallots. Cook, stirring often, until softened, about 5 minutes. Stir in the garlic, caraway, coriander and cumin and cook until fragrant, about 1 minute.
5. Turn off the heat and pour in the vinegar, scraping up any browned bits. Scrape the contents of the skillet into the blender and add the salt. Cool 10 minutes, then cover and pulse until smooth, scraping down the canister at least once.
6. To make the gnocchi: Position the rack in the center of the oven and heat to 375°F. Bake the potatoes on the oven rack until soft, about 1 hour. At the same time, toss the shallots and oil in a large roasting pan and bake until soft and slightly browned, about 20 minutes, tossing occasionally. Set the shallots aside.
7. Cool the potatoes on a wire rack about 1 hour, until just warm and easy to handle. Peel them and put the flesh through a potato ricer into a large bowl.
8. Stir the yolks and salt into the riced potatoes, then add 2 1/4 cups flour. Mix to a soft dough, adding more flour as needed so it holds together but is soft, not sticky.
9. Turn the dough out onto a floured work surface and knead until soft and smooth, about 3 minutes. Divide into 8 balls. Roll one ball under your palms into a rope about 16 inches long and cut crosswise into 1-inch pieces. Roll each piece over a floured fork to make indentations. Repeat with the remaining dough, dusting with flour only as needed.
10. Bring a large pot of water to a boil over high heat. Cook one-third of the gnocchi until they float, about 2 minutes. Lift out with a slotted spoon and drain well in a colander. Repeat with the remaining batches.
Printed from https://recipe.bluelayer.org/recipe/71601/gnocchi-with-roasted-shallots-and-harissa