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Matcha Green Tea Gnocchi

INGREDIENTS

Match Gnocchi:

1 lb. Yukon Gold Potatoes

(cooked, peeled & grated)

1/2 cup All Purpose Flour

1 Egg

1 tbsp Matcha Tea Powder

Salt to taste

 

GINGER CITRUS BUERRE BLANC:

1/2 tbsp Minced Ginger

1/2 cup White Wine

1/4 cup Lemon Juice

1 tsp Lime Zest

1/2 cup Butter (cold, diced)

Salt & Pepper

1 tbsp Canola Oil

1/2 cup Chorizo Sausage

(diced)

1/2 cup Acorn Squash

(peeled and diced)

 

DIRECTIONS:

MATCHA GNOCCHI

Wash and bake potatoes until tender. While still hot, peel skin off.

Allow to cool and then grate potatoes. Gently mix egg into potatoes. Sift flour, Matcha powderand salt together over top of potatoes, mixing very gently with a fork until combined.

Roll the potato mixture into cigars and slice gnocchi. Drop gnocchi into boiling salted water, you will know that the gnocchi are cooked once it floats.

Strain and serve, or cool for later use.

 

GINGER CITRUS BUERRE BLANC

In a large frying pan, heat a small amount of canola oil.

Sear diced chorizo until golden. Add acorn squash and sauté until tender. Add ginger then deglaze with lemon juice, and white wine and reduce by 1/4.

Stir in lime zest and remove from heat.

Slowly add cold pieces of butter while whisking liquid. Once butter is added, do not return sauce to heat.

Season with salt and pepper to taste. Toss in cooked gnocchi.

 

WE RECOMMEND PAIRING THIS

RECIPE WITH OUR 2017 VIOGNIER.