Kaspar's Light Basil and Spinach Gnocchi with Asiago Cheese Sauce
You'll need a pastry bag and a juicer for this recipe
This is French-style gnocchi. After the gnocchi have been boiled, they are put
in a low casserole dish, covered with the cheese sauce and baked until golden brown.
This suggests one large casserole dish; small individual casseroles could be used
Olive oil to oil dish
8 ounces fresh spinach
1 cup water
3 tablespoons unsalted butter
1 teaspoon salt
2 cups flour
4 large eggs
3 basil leaves, julienned
1 teaspoon nutmeg
Freshly ground black pepper to taste
Asiago Cheese Sauce
2 cups heavy (whipping) cream
1/4 teaspoon dried red pepper flakes, or more to taste
1/4 teaspoon salt
1 cup Asiago cheese, grated
Fresh basil sprigs for garnish
To make the gnocchi: Coat the inside of a large low-sided casserole dish with
Process the spinach through a juicer and strain; you will need 1/2 cup
of spinach juice.
In a heavy saucepan, combine the water, butter, and salt and bring
to a rolling boil.
Add the flour all at once and stir with a wooden spoon until
the mixture forms a loose ball and pulls away from the sides and bottom of the pan.
Remove from heat and transfer the mixture to the bowl of an electric mixer. Begin
to mix on low speed, allowing the dough to cool slightly.
Slowly incorporate the
1/2 cup of spinach juice, then add the eggs, one at a time, mixing thoroughly between
each addition. Stop the mixer after adding the second egg and scrape down the sides.
When all eggs are incorporated, mix in the basil, nutmeg, and pepper. The dough
will be soft.
Bring a large pot of salted water to a boil.
Put the gnocchi dough in a pastry
bag with no tip. Squeeze the dough out over the boiling water, cutting off 1 inch
at a time with a small knife and letting it drop into the water. Simmer for 2 minutes,
then remove with a slotted spoon, drain the liquid, and transfer the gnocchi to
the prepared casserole dish. Do not try to cook all the gnocchi at once; cook in
batches, and do not crowd the pot.
To make the sauce: Combine the cream, red pepper flakes, salt, and 3/4 cup of
the cheese in a heavy saucepan. Place over medium heat and stir until the cheese
is melted and the sauce is smooth.
To assemble: Heat the oven to 400 degrees F.
Spoon the sauce over the gnocchi
in the casserole dish.
Sprinkle the top with the remaining 1/4 cup of cheese.
for 12 to 15 minutes, until a golden brown crust has formed on the top.
To serve: Present with basil sprigs on top.
Posted by LladyRusty at recipegoldmine.com 1/13/2002 2:38 pm
Source: Recipe by Kaspar Donier, Kaspar's, Seattle WA - The Discovery Channel