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In this mouthwatering segment from Homemade Live, culinary expert Kenji Lopez-Alt joins host Joel Gamoran to create a gnocchi dish that’s nothing short of spectacular. Kenji guides the audience through crafting delicate semolina gnocchi, perfectly golden and crispy on the outside. But the magic doesn’t stop there—he elevates the dish with a rich, nutty hazelnut brown butter infused with fresh sage, giving the gnocchi an irresistible aroma and depth of flavor. Finished with a sprinkle of tangy blue cheese and a touch of fresh parsley, this gnocchi is a luxurious yet approachable dish that’s sure to impress.
Recipe Below:
GNOCCHI WITH HAZELNUT BROWN BUTTER
Serves 4
Ingredients:
For the Semolina Gnocchi:
– 2 cup semolina flour
– 5 cups water
– 1 1/2 teaspoon salt
– 1 cup grated Parmesan cheese
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon nutmeg
For the Hazelnut Sage Brown Butter:
– 1/2 cup (1 stick) unsalted butter
– 1/4 cup chopped hazelnuts
– 10-12 fresh sage leaves
– Salt and freshly ground black pepper to taste
For Assembly:
– Olive oil for drizzling
– Additional grated Parmesan cheese for topping
– 1/2 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
– Freshly chopped parsley for garnish (optional)
Instructions:
Prepare the Semolina Gnocchi:
In a medium saucepan, bring water to a boil. Add the salt.
Reduce the heat to low and add the semolina flour while continuously stirring to avoid lumps.
Cook the mixture, stirring constantly, for about 5-7 minutes or until it becomes thick and pulls away from the sides of the saucepan.
Remove the pan from the heat and let the mixture cool for a couple of minutes.
Stir in the grated Parmesan cheese, black pepper, and nutmeg.
Pour the semolina mixture into a greased sheet tray, spreading it evenly.
Let it set and cool for about 30 minutes.
Once the semolina dough has set, cut out circles using a round cookie cutter or the rim of a glass.
Line the circles of gnocchi in a greased baking dish.
Assemble the Dish:
Drizzle olive oil over the gnocchi circles and sprinkle them with blue cheese and additional grated Parmesan cheese.
Preheat your broiler to high.
Place the baking dish with the gnocchi under the broiler for 2-3 minutes or until they start to turn golden brown on top. Keep a close eye to avoid burning.
Remove the dish from the broiler.
Prepare the Hazelnut Sage Brown Butter:
In a small saucepan, melt the butter over medium-low heat.
Add the chopped hazelnuts and sage leaves to the melted butter.
Cook, stirring occasionally, until the butter turns golden brown and the sage leaves become crispy, about 5-7 minutes. Be careful not to burn the butter.
Once the brown butter is ready, remove it from heat and season with salt and freshly ground black pepper to taste. Set aside.
Final Assembly:
While the gnocchi circles are still warm, drizzle the prepared hazelnut sage brown butter generously over the gnocchi and blue cheese.