You have reached your limit of free articles this month.

Enjoy unlimited access to myStatesman.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myStatesman.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myStatesman.com.

Recipe of the week: Goat cheese basil gnocchi, made with pâte à choux


Don’t let the length of this recipe deter you — this is a relatively simple approach to gnocchi using basic, readily available ingredients, but it does call for making a pâte à choux.

That’s the same dough that adds airiness to profiteroles and cream puffs, which we tackled during last year’s Year of Baking series. You can find the video and tutorial on pâte à choux at austin360.com/yearofbaking.

The recipe author, Bryan Calvert, serves the gnocchi with summer squash and basil in his book, “Brooklyn Rustic: Simple Food for Sophisticated Palates” (Little, Brown and Company, $30), but you could make them with any gently cooked seasonal vegetable.

Goat Cheese Basil Gnocchi

Fine sea salt

1 1/2 sticks (12 Tbsp.) unsalted butter

2 cups all-purpose flour

12 oz. goat cheese

5 large eggs

3 Tbsp. finely sliced fresh basil

Freshly ground black pepper

1 Tbsp. vegetable oil, plus more if needed

1 Tbsp. extra-virgin olive oil

1 garlic clove, minced

Bring 6 quarts water and 1 teaspoon salt to a simmer in a large pot.

In a medium pot, bring 1 1/2 cups water, the butter and 1 teaspoon salt to a boil. Add the flour, reduce the heat to low, and stir with a wooden spoon for about 2 minutes, until the mixture becomes a smooth dough and doesn’t stick to the bottom of the pot.

Remove the pot of dough from the heat and stir in 8 ounces of the goat cheese. Crack the eggs in one at a time, beating each one into the dough before adding the next. The batter should be sticky. Stir in the finely sliced basil and two turns of black pepper. Transfer one-quarter of the batter to a pastry bag with a #5 tip (7/16-inch), or a gallon-size zipper-lock bag with 1/2-inch cut off one corner.

Hold the bag over the pot of simmering water and squeeze the batter out in 1/2-inch cylinder dumplings, cutting them with a paring knife so they fall into the water. Simmer for 4 minutes. Once all gnocchi have floated to the top, cook for 2 more minutes. Remove the gnocchi from the water with a slotted spoon and transfer to a paper towel–lined baking sheet to remove any excess water.

Repeat with the remaining dough in three more batches. Once cooled, the gnocchi can be used immediately, or refrigerated for up to 2 days.

When ready to cook, heat the vegetable oil in a large nonstick sauté pan over high heat. Working in batches, add as many gnocchi to the pan as will fit in one layer without overcrowding. Brown the gnocchi for 3 to 4 minutes on each side. Transfer to a plate. Brown the remaining gnocchi, adding another tablespoon of vegetable oil to the pan in between batches, if needed.

Carefully wipe out any remaining vegetable oil from the pan with a paper towel. Heat the olive oil over medium heat. If you’d like to quickly saute some vegetables, such as winter greens or summer squash, do so now. To the hot pan or the just-cooked vegetables, add the garlic and cook for 1 minute without browning. Add 1/4 cup water and the gnocchi. Heat through, scraping the bottom of the pan. Transfer to a warm serving dish and sprinkle the remaining goat cheese on top. Garnish with whole basil leaves, if desired, and a couple of turns of black pepper. Serve immediately. Serves 4.

— From “Brooklyn Rustic: Simple Food for Sophisticated Palates” by Bryan Calvert (Little, Brown and Company, $30)



Reader Comments ...


Next Up in Austin360 Eats

Willie Nelson has some fun with ‘Still Not Dead’ song
Willie Nelson has some fun with ‘Still Not Dead’ song

Country singer Willie Nelson is getting the last laugh on those death hoaxes that have been prevalent on the internet. It’s true, Nelson turned 84 on Saturday, but the legendary singer is still alive and kicking. >> Read more trending news Nelson decided to make fun of the rumor-mongers in a new song off his upcoming album,  &ldquo...
Finns pay tribute to rock band Kiss
Finns pay tribute to rock band Kiss

Heavy metal fans in Finland decided to rock ’n’ roll all night and honor the band Kiss. >> Read more trending news Fans placed masks on four giant statues in the capital city of Helsinki to honor the hard-rock group, Yahoo reported. State-owned railway operator VR invited four fans of the band to paint black-and-white Kiss masks...
Eats like a pizza but takes less time to make and bake
Eats like a pizza but takes less time to make and bake

Pizza-type meals are easy to pull together on a weeknight, as long as you plan ahead for dough or keep the store-bought, refrigerated bags of it in stock. But this recipe from John Whaite's new book, "Perfect Plates in 5 Ingredients" reminds us of another way to go. In it, you make a dough with self-rising flour (which contains baking powder...
Young ballet dancers meet idol Misty Copeland
Young ballet dancers meet idol Misty Copeland

A group of young ballerinas from a Chicago dance troupe received a thrill of a lifetime when they appeared on Steve Harvey’s talk show Friday, the Huffington Post reported. >> Read more trending news The ballerinas from the Mayfair Performance Company on Chicago’s south side were surprised and delighted when Harvey introduced...
Seahawks’ Russell Wilson, Ciara welcome baby girl
Seahawks’ Russell Wilson, Ciara welcome baby girl

Seattle Seahawks quarterback Russell Wilson and his wife, pop singer Ciara, welcomed their daughter, Sienna Princess Wilson, who was born Friday night, ESPN reported. >> Read more trending news Sienna weighed 7 pounds, 13 ounces, according to Ciara’s Instagram post. It's the couple's first child together, CNN reported. They...
More Stories