Chive Gnocchi With Smoked Cream Sauce Leeks Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
• Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

Steps:

• Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
• Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.

Steps:

• Peel the potatoes and boil them in lightly salted water until tender, about 25 to 30 minutes. Drain and allow to cool. Mash them coarsely. Stir in the egg, then the 2 tablespoons of cream. Add the salt and nutmeg.
• Place 1 1/2 cups of the flour in a bowl, add the potato mixture and cover with another 1 1/2 cups of flour.
• Using a pastry cutter or spatula, cut the flour into the potato mixture until thoroughly mixed. Add more flour if the mixture feels very sticky. The dough should be soft but not elastic, and only slightly tacky.
• On a work surface, form the mass into a log. Divide the log into smaller portions and, using your hands, roll out into 1/2-inch-thick cylinders. Cut into 1-inch-long pieces. Dust them well with flour.
• Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with the rest of the dough.
• To make the sauce, saute the chives in a saucepan with the butter, 1 tablespoon of water and the salt and pepper for 10 minutes, or until tender. Add the vinegar and stir. Add the cream. Simmer the mixture for an additional 10 minutes over very low heat. Allow to cool and then briefly liquefy in a blender, making sure not to churn into butter by overblending.
• Cook the gnocchi in boiling, salted water for 4 to 5 minutes, or until they swell and rise to the top. Put the chive cream in a large pan, add the gnocchi and gently shake the pan over low heat to coat them with sauce. Serve with grated Parmesan cheese.

Steps:

• Put a large pan of water on to boil and cook the gnocchi following pack instructions. Meanwhile, heat the cream in a saucepan. Stir in the courgette and cook for 1-2 mins until it has softened. Turn up the heat and bubble until quite thick. Stir in the trout and the chopped dill. Heat through, then season, taking care not to add too much salt, as the fish is already salty.
• Drain the gnocchi and stir through the sauce. Sprinkle with the remaining dill fronds and add a grinding of black pepper to serve.