Buckwheat Gnocchi

Buckwheat Gnocchi

What You Need:

1½ cups water
12 tablespoons (1½ sticks) salted butter
1 tablespoon salt
2 cups buckwheat flour, plus 2 cups for piping
1 cup freshly grated Parmesan cheese 
¹∕8 teaspoon freshly grated nutmeg
5 large farm eggs

How to Make:

1. Combine the water, butter, and salt in a medium-size heavy-bottomed pot over high heat. Bring to a boil, stirring occasionally. Watch carefully to be sure that the pot does not boil over or too much liquid does not evaporate, as changing the ratio of liquid to flour could make tough gnocchi.

2. Once the liquid comes to a boil, add the flour and stir until the mixture forms a dough and pulls away from the sides of the pot. Add the cheese and nutmeg, then continue to stir until fully incorporated.

3. Remove from the heat and transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Add the eggs one at a time while mixing on medium speed, mixing just until each egg is incorporated. At first the dough will look broken, but as you add the eggs it will come back together. Do not overmix.

4. Once the mixture has become homogeneous again, turn off the mixer. Line two baking sheets with parchment and sift the 2 cups of flour generously onto the parchment paper. Transfer the dough to a piping bag without a tip. The dough should all fit in one bag, or piping it in batches is okay, too.

5. Pipe the gnocchi onto the floured baking sheets into ¼-inch ropes until all is used. Refrigerate for about 30 minutes (to refrigerator temperature) to firm.

6. In the meantime, fill a large pot partway with water and bring to a boil over high heat, adding salt until the water tastes like the ocean. In a very large bowl, prepare an ice bath using a ratio of 3 cups of ice to 6 cups of water. Set aside.

7. Remove the gnocchi from the refrigerator one baking sheet at a time. Use a bench scraper to cut the ropes into 1- to 1½-inch-long segments, depending on your preference. Place the gnocchi in the pot of boiling water and cook until they float to the top, 2 to 3 minutes. Strain them out as they rise and shock them in the ice
bath. Repeat until all the gnocchi are cut and cooked.

8. Strain the gnocchi from the ice bath into a large mixing bowl, tossing with 3 tablespoons of blended oil to prevent sticking. Use the gnocchi within 3 to 4 days, or freeze for up to 2 weeks.

9. Serve with butter, parmesan, and salt.


recipe property of Chef Jonathon Sawyer