Roasted Garlic Gnocchi with Grilled Vegetables
Entree, Recipes
John Selick says perfecting the ideal gnocchi may take several rounds of practice — and he says home chefs should treat the dough delicately. Keep it light, and don't overwork it. This dish showcases the different qualities cooked garlic can offer, with the ingredient appearing in both the sauce and the gnocchi. “I’m hoping to have the nice, roasted sweetness of the garlic in the gnocchi,” he says, “then the chopped garlic will sort of be sweated out in the sauce.”
Roasted Garlic Gnocchi | Makes 6 servings
Recipe courtesy of University Hospitals
INGREDIENTS
2 heads roasted garlic
2 pounds baking potatoes (3–4 medium potatoes)
1 1/2 cups all-purpose flour
2 eggs
Pinch of salt
DIRECTIONS
To roast the garlic, preheat oven to 350 F. Cut the top off the garlic heads, about 1/4 inch, exposing the garlic. Place the garlic in a pan and roast for 45–60 minutes, until the garlic is soft. When cooled, squeeze the garlic out of the skins.
To make the gnocchi, place the unpeeled potatoes in a pot of cold water that covers the potatoes by at least 2 inches and bring to a boil. Reduce the heat to a medium boil and cook until completely tender (about 30–40 minutes).
Drain potatoes, and when cooled, slice them in half lengthwise. Scoop the potatoes from the skins and pass through a potato ricer or food mill (a potato masher will also suffice).
Make a small mound with 1 cup of flour on a flat surface, then add the potato and salt and make a well. Crack the eggs into the center of the well of the potato-flour mound, then add the roasted garlic. Mix with your hands until the dough begins to come together. Add more flour if the dough is too sticky. Continue to gently knead for about a minute, being careful not to overwork the dough.
Cut the dough into 4 equal pieces. On a lightly floured surface, roll each piece of dough into a rope 3/4-inch in diameter. Cut the ropes with a knife into 3/4-inch pieces and place on a baking sheet, making sure the pieces don’t touch. Divide the gnocchi into two batches. Cook each batch separately in boiling water until they float to the top. Remove, strain and hold until ready to add to the grilled vegetables.
Grilled Vegetables
INGREDIENTS
1 portobello mushroom
1 medium-sized green zucchini, cut in half
2 tomatoes, cut into thirds
3 cloves garlic, chopped
1 teaspoon red pepper flakes
1 cup white wine
1/2 cup Parmesan cheese
1 sprig fresh rosemary, chopped
1 cup olive oil
Salt and pepper
DIRECTIONS
Place tomatoes, portobello mushroom and zucchini in a mixing bowl. Season with salt and pepper, add 1/2 cup of olive oil, and combine all ingredients.
Place the marinated vegetables on a hot grill, taking care to avoid flare-ups. Grill the vegetables until cooked through (about 7 minutes). Remove from the grill and place on a cutting board. When cool enough to handle, chop into 1/4-inch pieces.
Add 3 tablespoons of olive oil to sauce pot over medium heat, then add the chopped garlic and red pepper flakes. Cook gently until fragrant (about 1 minute). Add the grilled vegetables to the pot and cook for 1 minute, then add the white wine. Cook until the wine is reduced by half.
Add the gnocchi. Remove from heat, add remaining olive oil, chopped rosemary and Parmesan cheese, and combine, adjusting seasoning with salt and pepper to taste. Serve in individual pasta bowls garnished with additional cheese.
Roasted Garlic Gnocchi | Makes 6 servings
Recipe courtesy of University Hospitals
INGREDIENTS
2 heads roasted garlic
2 pounds baking potatoes (3–4 medium potatoes)
1 1/2 cups all-purpose flour
2 eggs
Pinch of salt
DIRECTIONS
To roast the garlic, preheat oven to 350 F. Cut the top off the garlic heads, about 1/4 inch, exposing the garlic. Place the garlic in a pan and roast for 45–60 minutes, until the garlic is soft. When cooled, squeeze the garlic out of the skins.
To make the gnocchi, place the unpeeled potatoes in a pot of cold water that covers the potatoes by at least 2 inches and bring to a boil. Reduce the heat to a medium boil and cook until completely tender (about 30–40 minutes).
Drain potatoes, and when cooled, slice them in half lengthwise. Scoop the potatoes from the skins and pass through a potato ricer or food mill (a potato masher will also suffice).
Make a small mound with 1 cup of flour on a flat surface, then add the potato and salt and make a well. Crack the eggs into the center of the well of the potato-flour mound, then add the roasted garlic. Mix with your hands until the dough begins to come together. Add more flour if the dough is too sticky. Continue to gently knead for about a minute, being careful not to overwork the dough.
Cut the dough into 4 equal pieces. On a lightly floured surface, roll each piece of dough into a rope 3/4-inch in diameter. Cut the ropes with a knife into 3/4-inch pieces and place on a baking sheet, making sure the pieces don’t touch. Divide the gnocchi into two batches. Cook each batch separately in boiling water until they float to the top. Remove, strain and hold until ready to add to the grilled vegetables.
Grilled Vegetables
INGREDIENTS
1 portobello mushroom
1 medium-sized green zucchini, cut in half
2 tomatoes, cut into thirds
3 cloves garlic, chopped
1 teaspoon red pepper flakes
1 cup white wine
1/2 cup Parmesan cheese
1 sprig fresh rosemary, chopped
1 cup olive oil
Salt and pepper
DIRECTIONS
Place tomatoes, portobello mushroom and zucchini in a mixing bowl. Season with salt and pepper, add 1/2 cup of olive oil, and combine all ingredients.
Place the marinated vegetables on a hot grill, taking care to avoid flare-ups. Grill the vegetables until cooked through (about 7 minutes). Remove from the grill and place on a cutting board. When cool enough to handle, chop into 1/4-inch pieces.
Add 3 tablespoons of olive oil to sauce pot over medium heat, then add the chopped garlic and red pepper flakes. Cook gently until fragrant (about 1 minute). Add the grilled vegetables to the pot and cook for 1 minute, then add the white wine. Cook until the wine is reduced by half.
Add the gnocchi. Remove from heat, add remaining olive oil, chopped rosemary and Parmesan cheese, and combine, adjusting seasoning with salt and pepper to taste. Serve in individual pasta bowls garnished with additional cheese.