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⚠️ Cheflog is in active development. Some features may be unstable.⚠️ Cheflog is in active development. Some features may be unstable.⚠️ Cheflog is in active development. Some features may be unstable.⚠️ Cheflog is in active development. Some features may be unstable.

Lemony garlicky miso gochujang brown butter gnocchi

This recipe provides a comprehensive guide to crafting a delightful gnocchi dish that is perfectly complemented by a savory and rich sauce. Ideal for a cozy dinner setting, this dish masterfully combines the soft, pillowy texture of homemade gnocchi with a sauce that is both flavorful and aromatic, ensuring a memorable dining experience. The harmonious blend of ingredients in the sauce enhances the gnocchi, creating a symphony of flavors that will tantalize your taste buds and leave you eagerly anticipating the next bite. Whether you're cooking for family or friends, this dish is sure to impress and become a favorite in your culinary repertoire.

Gnocchi

all-purpose flour
2 cups
large egg
1 unit
freshly grated nutmeg
1⁄4 tsp
freshly grated parmesan cheese
1⁄4 cup
ricotta cheese
1 cup
salt
1⁄2 tsp
1
In a large bowl, combine flour, nutmeg, parmesan, ricotta, and salt.
2
Make a well in the center and add the egg. Mix until a dough forms.
3
Knead the dough on a floured surface until smooth, about.
4
Divide the dough into four pieces and roll each into a long rope.
5
Cut each rope into 1-inch pieces to form the gnocchi.

Sauce

unsalted butter
2 tbsp
garlic
minced
2 cloves
heavy cream
1⁄2 cup
chicken broth
1⁄4 cup
freshly grated parmesan cheese
1⁄4 cup
chopped fresh parsley
1 tbsp
1
In a large pan, melt butter over medium heat.
2
Add garlic and sauté until fragrant, about.
3
Stir in heavy cream and chicken broth, bringing to a simmer.
4
Add parmesan cheese and stir until melted and smooth.
5
Toss cooked gnocchi in the sauce and garnish with parsley before serving.
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1
Line a 10 1/2– by 5 1/2–inch loaf pan with a 9- by 13-inch sheet of parchment paper, or two 9- by 5-inch loaf pans with 7- by 13-inch sheets of parchment paper.
2
Adjust oven rack to lower-middle position and preheat to 350°F.
3
Peel bananas (for roughly 12 ounces or 340g fruit) and mash with Greek yogurt, eggs, and vanilla in a medium bowl.
4
If bananas are underripe, cover bowl with plastic and let mixture stand 30 minutes.
5
Combine flour, sugar, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle attachment.
6
Mix on low until coconut oil disappears into a mealy powder.
7
Add banana mash and continue mixing only until the floury bits disappear.
8
Fold in nuts with a flexible spatula, scrape into prepared pan(s), and spread into an even layer.
9
Bake until well risen and golden brown, or to an internal temperature of around 206°F (97°C), aboutfor a large loaf or 45 for small.
10
Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge.
11
Serve with Banana Whipped Cream, if desired.
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