Wednesday, March 30, 2011

St. Patty's Day Gnocchi

Well, I told ya'll I would not be able to post as much once spring break was over! I made this dish on St. Patricks day and to be perfectly honest... I did not enjoy it too much. The first few bites were delicious but it was so SO rich that I found myself picking out the gnocchi and shaking most of the sauce off. I did want to share it with you though!

Next time... I would definitely halve the sauce as there was so much when I was done it looked like a chowder. Otherwise I would have really enjoyed the dish. Oh.. would have used a lot more cabbage too! It cooks down so much while you're caramelizing it you cant even taste that its there!

2 T butter
1 T canola oil
1/4 c small diced carrots (but on the actual episode he said to chop them larger so they don't get mushy during all of the caramelization)
1 c diced cabbage (would use more!)
1 T minced shallots
1 t minced garlic
2 c cooked corned beef, sliced and shredded
1 t fresh ground pepper
1/4 c white whine
1 1/2 c heavy cream
1 1/2 c half and half
1 T dijon mustard
1 T whole-grain mustard
1 T prepared horseradish
2 c grated sharp Irish cheddar
3/4 c peas, fresh or frozen
1 package gnocchi (recipe called for 1 lb linguine but I thought gnocchi would be better!)
1/4 c grated parmesan


1. In a large sauté pan over medium high heat, add butter and canola oil. Add the carrots and cabbage and cook, stirring occasionally until the cabbage starts to caramelize, about 20 minutes.

2. Stir in the shallots and garlic and saute another 3 to 4 minutes. Add the corned beef and black pepper and cook until beef is crispy, about 10 minutes.

3. Deglaze the pan with white wine. Add the cream, half and half, the mustards and horseradish. Let simmer until the sauce begins to thicken, about 5 minutes. Stir in the shredded cheese.

4. Meanwhile, cook your gnocchi (or linguine). When done, stir into the sauce and add the peas. Serve immediately garnished with the parmesan cheese.

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