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Special occasion? This decadent gnocchi with ricotta cheese, fresh sage, toasted hazelnuts and pecorino Romano cheese has just the right wow-factor
This gnocchi is loaded with vegetables, fresh sage and grated cheese
You know those people who are so at ease when you arrive at their place for dinner, calmly multitasking with food preparation and guest-greeting? I am not one of those people.
I decided to make gnocchi – for the first time – when we had friends over for dinner the other night. And it went slightly less than smoothly.
The recipe is from the gorgeous cookbook Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant by James Walt. My version was quite different from what it was supposed to be but it was still absolutely delicious.
Even though making the gnocchi was a little time consuming, the rolling and cutting was like a meditation and plenty of fun with a glass of wine and some awesome tunes.
I was listening to DJ Neoteric’s “The Look” mix for Aritzia, which you’ll probably love if you were around in the ’80s, and sipping Gray Monk’s delicious Pinot Gris.
This gnocchi is definitely a dish I’ll make again, and next time I won’t forget the hazelnuts and chives, or forget to boil the gnocchi before frying them.
That’s partly why they aren’t immediately recognizable as gnocchi in the picture because I fried them, remembered they were supposed to be boiled first, then boiled them, them fried them again.
And it’s partly because instead of straining the solids from the vegetable nage (you’ll see what I mean when you read the instructions) I removed the bay leaves and blended everything together with a hand blender to make a puree.
This recipe serves 4 to 6
Vegetable Nage Ingredients
I halved the original recipe which yields about 10 cups and appears below.
Vegetable Nage Instructions