Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi con crema di broccolo romanesco e chips di carote

Gnocchi with Romanesco Broccoli Cream and Carrot Chips

Name: Gnocchi with Romanesco Broccoli Cream and Carrot Chips
Yield: serves 4 servings
Ingredients: 14 ounces potato gnocchi (400 grams); 4 carrots (it's not worth turning on the oven for fewer carrots); as needed extra virgin olive oil; 1 mild green chili pepper; 1 garlic clove; as needed black pepper; xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx; For the broccoli cream:; 1 head Romanesco broccoli; 1 shallot; 1 small potato; as needed fresh basil

Tony Mazzanobile @tonyliebt_kocht

A tip for making high-quality gnocchi:
1) Potato selection: Our grandmothers (and chefs) prefer white-fleshed potatoes that are starchy and a bit aged, as they have less water. This way, you can use less flour in the dough. Potatoes with some dirt on them are always recommended!
2) You probably know that the less flour you use in the potato dough, the better the gnocchi will be. In most recipes, for 2.2 pounds (1 kg) of potatoes, the flour ranges from 7 to 10 1/2 ounces (200-300 grams). With this method, you'll use only 1 3/4 ounces (50 grams).
3) Place potatoes (all the same size) on a baking sheet lined with parchment paper and cover them completely with coarse salt (like you would with salt-baked fish). Bake at 300-320°F (150-160°C), depending on your oven, until a toothpick slides easily into the potato.
4) Remove the salt, peel the potatoes, press them through a potato ricer, and gradually incorporate the flour until the dough is smooth.

Tony Mazzanobile @tonyliebt_kocht

Saved

Ingredients

serves 4 servings

14 ouncespotato gnocchi (400 grams)
4carrots (it's not worth turning on the oven for fewer carrots)
as neededextra virgin olive oil
1mild green chili pepper
1garlic clove
as neededblack pepper
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
For the broccoli cream:
1 headRomanesco broccoli
1shallot
1small potato
as neededfresh basil

Saved

Steps

1

Slice the carrots into 1/8-inch (2-3 mm) thick rounds, no thicker. Pat the carrot slices dry with a clean towel to remove moisture—this will make them crispier. Toss with 1 tablespoon of olive oil per 7 ounces (200 grams) of carrots, plus salt and pepper, in a bowl to coat evenly. Bake at 350°F (180°C) for about 10 minutes or until the chips are golden on top.
2

Boil the broccoli florets in salted water. Meanwhile, in a hot skillet, add the sliced shallot and potato with a drizzle of olive oil. Season with salt, stir, then add 1/2 cup hot water. (Save the broccoli cooking water; you'll use it for cooking the gnocchi and adjusting the cream's consistency.) Cook until everything is soft.
3

Transfer the broccoli, potato, and shallot to a tall container for an immersion blender. Add plenty of basil leaves. Blend, drizzling in olive oil, until the mixture is smooth and creamy. Adjust salt to taste.
4

In the skillet where you'll cook the gnocchi (they'll be cooked directly in the pan), add a drizzle of olive oil and a garlic clove. Let it infuse, then remove the garlic. Add the gnocchi, sauté briefly to flavor, then add most of the broccoli cream (reserve some for serving). Mix well, then start cooking by adding the reserved hot broccoli cooking water as needed.
5

My gnocchi cook in a couple of minutes. The cream should stay very fluid, as it thickens as it cools. Add black pepper, a drizzle of raw olive oil, and toss everything together. Serve with a little extra cream, a few slices of green chili, and some carrot chips.