Gnocchi in Dill Sauce Recipe
Vote for Gnocchi in Dill Sauce
A dumplin' dish
is quite delish,
since dimpled dough is yummy...
Spuds or grain
stuffed or plain
they're easy on the tummy!
Steamed or boiled
* fried in oil *
dumplins' are a staple...
and then you'll know
how best to bring to table.
Recipe in Rebus:
- 4-5 large russet potatoes, BAKED!
- @2 cups flour
- 1-2 eggs
- 1 cup sour cream
- 2 cups ½ & ½
- 2-4 oz fresh dill, minced
- ½ cup shallots, minced
- 1 cube chicken bouillon
- 1-2 TBSP. olive oil
- 1-2 TBSP. butter or butter substitute
How to Do It:
- Bake 4-5 potatoes until fork tender. Slice in half.
- Scoop out potato meal into ricer & press! (hint: this is MUCH easier to do when taters are hot as opposed to cold)
- If necessary, use a knife to scrape off the riced taters into the bowl. (kinda like a Play-dough thing) Don't use your hand, since the heat from your body will alter texture. You should end up with a bowl of pastry-like crumbles.
- Add flour, and fork-fluff the flour into the taters. Add between 1-2 cups, until mixture is crumbly dry.
- Scoop out a divot in the center of the mixture, and add an egg. Fork this into the dough, using as economic a motion as possible, to prevent toughening the dough by overworking it.
- The consistency you are looking for is very much like that of pie dough, but a little more moist. If you haven't achieved this texture, add another egg--flour as needed--to achieve it.
- Once you're satisfied with it, roll the dough into manageable sized balls.
- Lightly flour work surface AND hands with flour before rolling the ball into a long, slender tube, about 1 square inch in diameter.
- Next, cut the tube into bite-size dumplings, about 2 inches high, and 1 inch wide.
- Then, flip the dumpling over, and dimple it's center, to create a "pillow" effect. (aaahhh!) Put a pot of water onto to boil for them, and go ahead and set these aside for now, since we are going to make the dill sauce.
- Peel and mince shallots. (as you can see, I "food processed" them, which makes for a higher water content in overall dice, but sometimes is less important than others. To my mind, this is one such time, but if you feel otherwise, by all means, dice them by hand.)
- Dice the dill, stems 'n all. :)
- Over to the stovetop. Melt a lil butter and oil over medium heat, and once sizzling, add the shallots.
- Cook until translucent. Add 2 TBSP. of flour, and cook a few minutes more.
- Add ½ & ½, and stir.
- Add bouillon, and stir.
- Add sour cream, and stir
- Turn off heat. Add dill and mix well.
- All righty then. Back to the dumplings. The water should be at a gentle boil by now (not roiling!) so go ahead and add the dumplings in batches--don't crowd them. I ended up with 2 batches...
- It's easy to tell when the dumplings are cooked, since they'll float to the top when they are done--in about 2-3 minutes, give or take. Keep an eye on them at this juncture, since you do NOT want to overcook them.
- Remove with slotted spoon. Once all dumpling are done, shake the excess water from the sieve, and add the dumplings carefully to the sauce.
- Gently mix together, so as not to damage the lil pillows. :)
- Grab a 9 x 13 casserole dish, and spray with non-stick cooking spray if desired.
- Transfer dumplings and sauce into the casserole dish.
- Bake at 350, for about 40 minutes. Let rest for 5 minutes, before serving. As noted in my Rebus recipe, this can double nicely as an entree or side dish, both. Enjoy!