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I enjoyed a Gavi wine from producer Michele Chiarlo who also makes great Barolo. Cortese is the grape behind the Gavi wine, and is aromatic, crisp, floral, with a hint of peach.

Place the beets in a baking dish large enough to hold them in a single layer. Season with salt and pepper, drizzle with olive oil, and add the water. Cover the baking dish tightly with aluminum foil and roast until the beets can be easily pierced with a fork, 40 to 60 minutes. Remove from the oven, uncover, and set aside to cool. When cool enough to handle, slip the skins off the beets with your fingers or a paring knife. Cut the beets into large chunks. In a blender or or the bowl of a food processor, combine the beets and egg and process until very smooth.

Mix with your hands or on medium speed, until fully combined. Scrape down the sides of the bowl. Add the all-purpose flour and knead with your hand or on low speed just until combined. Do not over mix, as this will make the gnocchi tough.


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The dough should be soft and slightly sticky. Lightly dust the top of the dough with more all-purpose flour. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes. Line two baking sheets with parchment paper and dust with semolina flour. Cut off a chunk of dough about the width of two fingers and leave the rest covered with plastic wrap.

Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta by Jenn Louis (Hardback, 2015)

Put the gnocchi on the prepared baking sheets and shape the remaining dough. To store, refrigerate on the baking sheet, covered with plastic wrap, for up to 2 days, or freeze on the baking sheet and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.

Bring a large pot filled with generously salted water to a simmer over medium-high heat. Add the gnocchi and simmer until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and finish with your choice of sauce. In a medium sauce pan, melt the butter with the sage over medium-low heat. Continue cooking, stirring occasionally, until the butter becomes golden brown and the milk solids separate to the bottom of the pan and turn toasty, about 10 minutes. Remove from heat and season lightly with salt. To finish gnocchi with brown butter, add six portions of cooked gnocchi to the sauce.

Toss to coat and spoon into serving bowls. Kobo ebook. Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook.

With photos of finished dishes and step-by-step shaping sequences, this beautiful book isperfect for DIY cooks and lovers of Italian food. About The Author.

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Pasta by Hand : Jenn Louis :

Editorial Reviews In her pioneering new book, Jenn Louis tells us the best way to make gnocchi and all the little dumplings of Italy. She's gone to the source and rubbed floury elbows with nonnas and professional cooks alike, and then written the Italian dumpling gospel. What a delightful-and important-primer she's given us! This book is a must-read for anyone looking to learn about true Italian food and culture. Jenn Louis takes us on a journey that will turn any novice cook into a master of Italian gnocchi and dumplings.