Recipe by: Miriam Borys
Gnocchi
2 potatoes[i] - steamed
½ - ¾ cup flour + extra flour for rolling gnocchi
3 tbsp. herbed cream cheese flavor bursts
1 tsp. salt
- Cook potatoes.
- Rice potatoes into a mixing bowl.
- Mix in salt, Herb Cream Cheese Flavor Bursts and egg.
- Mix well.
- Roll out in a sausage shape on a floured board.
- Cut into 1 inch length. Coat in flour
- Drop into a pot of boiling water.
- Garnish with chopped chives & parsley
- Serve with herb cream sauce & grape tomatoes.
Cream cheese sauce
1/3 cup PHILADELPHIA Cream Cheese – original
1/3 cup milk
3 Herb Cream Cheese Flavor Bursts
½ cup grape tomatoes sliced in half (hold till last)
- Put these ingredients in a shallow sauce pan and melt.
- Just before adding gnocchi, stir in ½ cup grape tomatoes.
- When gnocchi is cooked, ladle immediately into herbed cream cheese sauce.
- Stir until well coated.
- Plate and garnish with fresh parsley & chives cut with kitchen shears.
Herb Cream Cheese Flavor Bursts
1 brick PHILADELPHIA Cream Cheese – original
¼ tub PHILADELPHIA Cream Cheese – Herb & Garlic
1 ½ juice of 1 ½ - 2 lemons
½ c fresh cilantro – loosely packed
½ cup parsley fresh – loosely packed
1 tbsp. onion – cooking
1 green onion
¼ cup fresh chives
¼ cup red pepper
3 hot sauce – drops
½ c grape or cherry tomatoes
Salt & pepper to taste
- Put all ingredients above into the food processor.
- Blend until mixed well.
- Stop processor and scrape walls. Blend again.
- Portion scoop the herb cream cheese into balls and individually quick freeze (IQF).
- Once frozen, remove from freezer, bag and store in freezer for easy access.
[i] use a “bakers” potato such as a Russet or an Idaho potato because they contain higher starch levels than moister levels. This will help keep the potato together when boiling for the recipe.
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