- Jewish Learning
If you’re like me, you can’t get enough of the chewy texture that gnocchi has to offer. I love how this recipe combines that great texture with a subtle, meaty flavor, allowing for a sophisticated appetizer that doesn’t take hours to prepare. I formed the gnocchi one at a time, which took just a few minutes and saved me the rolling-and-cutting-all-over-the-counter-mess.
1 and 1/2 cups ground veal or otherchopped meat
2 cups mashed potatoes (around 3large potatoes, boiled and mashed)
1 cup Gefen Potato Starch
salt, for seasoning
pepper, for seasoning
Gefen Olive Oil, for drizzling
1/4 cup oil
5–6 shallots, thinly sliced
1 onion, finely diced
1 teaspoon salt
Fill a large pot halfway with salted water and bring to a boil.
Combine all gnocchi ingredients except olive oil in a large mixing bowl. Working with wet hands, form small, oval pieces of the mixture and drop into the pot. (I made them the size of regular gnocchi, but you can make them any size you like.) The gnocchi will settle to the bottom and after a few minutes slowly rise to the top.
Working in batches (so you can see when they’re ready), allow the gnocchi to boil for a few minutes and remove from the pot to a dish with a slotted spoon. Continue until the mixture is used up.
Drizzle cooked gnocchi with a small amount of olive oil and toss gently to coat; set aside.
In a large frying pan, heat oil and add shallots and onion. Sauté over medium heat until the onions are translucent, then raise the heat so they begin to crisp up a bit.
Lower heat and add remaining ingredients and gnocchi, stirring gently to coat. Heat through and cook for five to eight more minutes. (If you have extra ground veal, you can form mini meatballs with it and add to the pan too, watching to make sure they cook through.)
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
How Would You
Rate this recipe?
Please log in to rate