· recipe ·
Crispy Gnocchi with Whipped Feta and Roasted Grapes
Roasting concentrates the sweetness of grapes and turns their juices syrupy. Tart, salty feta gives the fruit a savory setting.
Time and servings
- Prep
- 45 min
- Cook
- 80 min
- Total
- 125 min
- Servings
- 6
Nutrition per serving
- Calories
- about 500
- Protein
- 14 g
- Fat
- 24 g
- Carbs
- 61 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Roast the grapes
Strip the rosemary leaves from their stems. Toss the grapes with the rosemary, honey, 1 tablespoon15 ml olive oil, and black pepper. Roast at 425°F220°C until several grapes split and their juices become syrupy, about 16 minutes.
Whip the feta
While the grapes roast, finely grate the lemon zest and squeeze 1 tablespoon15 ml juice. Blend the feta, yogurt, zest, and juice in a food processor until airy and mostly smooth; a blender also works. Spread on a serving platter and refrigerate until needed.
Toast the walnuts
While the grapes continue roasting, toast the walnuts in a dry skillet over medium-low heat until fragrant. Transfer them to a plate, cool briefly, and break them into coarse pieces.
Heat the cooking water
During the last 10 minutes of roasting the grapes, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp and plate
Warm the remaining olive oil over medium-high heat and crisp the gnocchi on their broad sides. Spoon them over the cool whipped feta, add the hot grapes and their juices, and finish with the walnuts.
