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Rabaton Gnocchi

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Staffan Terje
Staffan Terje
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If you've never tried making Gnocchi from scratch, this is the perfect recipe for you to cut your culinary teeth on. No need to get nervous because you are in the expert hands of Chef Staffan Terje, Chef and Owner of Perbacco Restaurant in San Francisco. Chef Staffan shares a simple and easy Rabaton Gnocchi recipe that will transform you into a confident, homemade pasta maker without needing any fancy equipment. This classic favorite hails from the Piemonte, pronounced [pjeˈmonte], region of Northern Italy and calls for fresh ingredients like ricotta cheese, spinach, parmigiano reggiano, butternut squash, and a touch of nutmeg for a layered, nutty flavor. Chef Steffan will also demonstrate how to prepare a butternut squash, sage and brown butter sauce to finish the dish off. Overcome your trepidation by watching this Grokker Premium video on how to make sublime Rabaton Gnocchi.

Cooking Recipe

Servings: 4
Cook Time: 25 minutes
Prep Time: 15 minutes
Ready In: 40 minutes

Ingredients:
For the Gnocchi:
1 lb fresh ricotta cheese (store bought if fresh not available is fine)
1 cup cooked chopped spinach
Eggs
1 cup grated parmigiano reggiano or other parmesan cheese for the gnocchi plus 1/2 cup grated to garnish when serving
2 tsp salt
1 tsp ground black pepper
1 whole nutmeg from which you will grate 1/2 teaspoon
3 tbsp pasta flour for gnocchi mixture plus 1-2 cups for rolling out gnocchi

For the Sauce:
1 tsp salt
1/2 cup unsalted butter
1 cup butternut squash diced small
8 leaves of fresh sage, stems removed

Directions:
Making the Gnocchi:
1. Place 1 lb of ricotta in a large mixing bowl. Add 1 cup of the cooked spinach, 1/2 cup parmigiano, 2 eggs, and 3 tablespoons of pasta flour.

2. Using a large spatula combine the ingredients into a homogeneous mix being careful not to work the dough too much. Your dough should be of a consistency that allows you to roll it out into long ropes. If the dough is too wet, add another 1/4 to 1/2 cup of parmigiano to adjust to the right consistency.

3. Season with 2 teaspoons salt, and 1 teaspoon black pepper. Then grate 1/2 teaspoon of fresh nutmeg into the mixture, and fold in to incorporate. Dust a clean cutting board or countertop with a liberal amount of pasta flour and place a cup of the gnocchi dough mixture on top.

4. Dust the top of the dough with more flour and gently begin to roll the dough into a log. The flour is there to help you roll but is not meant to be incorporated into the dough itself, it will remain in the outside to enable rolling, cutting and to prevent your gnocchi from sticking together.

5. Cut your log in half and continue rolling the dough out with your hands, adding more flour as needed, until your logs are more like long ropes of no more than 3/4 of an inch in diameter. 13. Cut each of your gnocchi dough ropes on the diagonal into individual dumplings and coat them lightly with flour so they do not stick.

6. Repeat this process with the remainder of your dough. Bring a large pot of water to a roiling boil and add a teaspoon of salt to the boiling water. Gently add your gnocchi into the water and cook for 3-4 minutes, until they float to the top. Remove the gnocchi with a slotted spoon and place them in one layer on a warm platter while you prepare the sauce.

Making the Sauce:
1. Place 1/4 cup of unsalted butter in a cold sauté or frying pan on medium heat, you want the butter to brown gradually.

2. When the butter begins to foam, add 1 cup butternut squash that has been diced into small cubes. Add 8 whole leaves of sage, ensuring no stems are attached and add an additional 2 tablespoons of butter.

3. After a few minutes the butter will begin to brown, the sage will curl and the squash will be cooked. Slide the rabaton gnocchi gently into the pan, and coat with the brown butter and squash sauce for one to two minutes.

4. Plate the finished gnocchi in a serving bowl and cover with a generous amount of freshly grated parmigiano reggiano. Enjoy immediately.

Rabaton Gnocchi
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