Recipe for: Gnocchi with rhubarb sauce - photo 1
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Recipe for: Gnocchi with rhubarb sauce

Main Dishes Fusion cuisine 45 min Medium 6 wyświetleń ~35.12 PLN * - (0)
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Description

Delicate gnocchi made from potatoes and Polish twaróg, served with a slightly sour sauce of rhubarb, caramelized sugar, balsamic vinegar, and sage butter. The dish combines Italian gnocchi with Polish seasonal ingredients in a fusion style: rhubarb adds fresh acidity, twaróg brings lightness, while toasted nuts and arugula provide a contrast of textures. Perfect as a main course for spring gatherings when rhubarb is young and juicy. Serve immediately, warm, with fresh sage and possibly arugula for a bitter-spicy contrast.

Ingredients Used

Ingredients (16)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 200 g
  • Cottage cheese 200 g
  • Chicken egg 1 szt. (~60 g)
  • Rhubarb 400 g
  • Sugar 50 g
  • Butter 50 g
  • Balsamic vinegar 15 ml
  • Sage 30 g
  • Rapeseed oil 15 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey 30 ml
  • Arugula 40 g
💰 Szacowany koszt dania: ~35.12 PLN (8.78 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Wash the potatoes, dry them, and place them in a large pot. Cover with cold water so that the water covers the potatoes by about 2 cm. Add 5 g of salt. Bring to a boil over high heat, then reduce the heat and cook for 20-25 minutes (depending on size) until the potatoes are soft — check with a fork: the fork should go in smoothly without resistance.

Ingredients: Salt
Use a large pot with a lid; cook the potatoes in their skins to absorb as little water as possible. Do not cook them too long, or they will become watery.
2

Drain the hot potatoes and set aside to cool for 5-10 minutes. When they are cool enough to handle, peel the skin off — you can do this with your fingers or a small knife. Pass the potatoes through a ricer into a bowl or mash them thoroughly with a potato masher, ensuring there are no lumps. Warm potatoes make it easier to combine with the cheese.

Use a potato ricer for a smooth consistency; if you don't have one, mash well with a potato masher and pass through a sieve.
3

To the still warm potatoes, add the cottage cheese and the beaten egg. Sprinkle in 3 g of salt and gently mix with a wooden spoon, then gradually add the wheat flour — start with 150 g and add more by the tablespoon if the mixture is too sticky. Knead the ingredients together until the dough starts to come together into a uniform mass. Do not knead for too long — it should be soft and slightly sticky, but cohesive.

Ingredients: Cottage cheese, Wheat flour, Salt
Use a large bowl and a wooden spoon or a mixer with a dough hook. If the dough is too wet, add a little flour (up to an additional 30-40 g). The dough is ready when it can be shaped into rolls without sticking too much to your hands.
4

Transfer the dough to a lightly floured surface. Divide it into 4 equal parts. From each part, shape a roll about 2 cm thick. Use a dough knife or a sharp spatula to cut the rolls into pieces about 2 cm long. If you want a classic gnocchi appearance, press each piece with a fork, sliding it slightly to create grooves.

Ingredients: Wheat flour
Use a cutting board and a small amount of flour to prevent the gnocchi from tearing. Do not press too hard — gentle grooves help hold the sauce.

Cooking gnocchi

5

In a large pot, bring water to a boil with 10 g of salt. Add the gnocchi in batches — no more than 30-40 pieces at a time, to avoid sticking together. The gnocchi are cooked when they float to the surface; once they float, count an additional 30-45 seconds, then remove them with a slotted spoon.

Ingredients: Salt, Rapeseed oil
Use a large pot with a wide surface. Keep the cooked gnocchi on a plate lined with paper towels if you plan to sauté them later.

Rhubarb sauce

6

Cut the rhubarb into 2 cm pieces. In a wide skillet, melt 25 g of butter over medium heat. Add the rhubarb and 50 g of sugar, stirring until the sugar begins to dissolve and the rhubarb releases its juice (3-5 minutes). Increase the heat for a moment to let the sauce start to reduce slightly; be careful not to let the rhubarb break down completely — it should retain pieces.

Ingredients: Rhubarb, Sugar, Butter
Use a wide stainless steel or cast iron skillet to ensure the sugar caramelizes evenly. If the rhubarb starts to burn, reduce the heat.
7

Add 15 g of balsamic vinegar and the zest, along with 10-15 g of lemon juice, to the rhubarb. Cook over low heat for 2-3 minutes until the sauce thickens slightly. Taste and adjust the sweetness – if you prefer a milder flavor, you can add 30 g of honey (optional). Season with 2 g of black pepper and optionally 1 g of salt.

Ingredients: Balsamic vinegar, Lemon, Black pepper, Honey
Vinegar and lemon will enhance the flavor of the rhubarb; add gradually and taste to ensure the sauce doesn't become too sour.

Sautéing and Serving

8

In a separate small pan, heat the remaining 25 g of butter with 15 g of canola oil. When the butter starts to foam slightly, add the sage leaves and fry for 30-60 seconds until they become crispy. Turn off the heat and transfer the sage to a paper towel. In the same pan, you can briefly sauté the cooked gnocchi (for 1-2 minutes on each side) to achieve a golden color — this will give them an appetizing crust.

Ingredients: Butter, Rapeseed oil, sage
Use a pan with a diameter of 24-28 cm. Don't overdo it with browning the gnocchi — 1-2 minutes is enough to achieve a golden crust without falling apart.

Assembly

9

On a plate, arrange a portion of gnocchi, drizzle with 2-3 tablespoons of warm rhubarb sauce. Add a few crispy sage leaves and sprinkle with finely chopped toasted walnuts (optional). Finally, drizzle with olive oil or the remaining butter from the pan and add a few arugula leaves (optional) for a fresh contrast.

Ingredients: Arugula, sage, Rhubarb
Serve immediately after preparation — gnocchi taste best hot and freshly sautéed. Use flat plates with a diameter of 24 cm for an aesthetic presentation.

Final tips

10

If the sauce is too thin, simmer it for a shorter time; if it is too thick, add a little water. Store the remaining gnocchi in the refrigerator for no longer than 24 hours. To reheat, use a pan over medium heat with a drop of butter; avoid the microwave, as they will become rubbery.

If you plan to freeze the gnocchi, arrange them individually on a baking sheet before cooking, freeze them, then transfer to a bag. Cook frozen gnocchi without thawing — add a few seconds to the cooking time.

Fun Fact

💡

Rhubarb was initially used in Europe as a medicinal plant; it only later became popular in sweet and sour cuisine, and combining it with cheeses and butter is a modern fusion twist.

Best for

wiosenne spotkanie obiad dla gości kolacja romantyczna

Tips

🍽️ Serving

Serve the gnocchi immediately after preparation, hot. Spread the sauce in a thin layer, and place the gnocchi on top – this prevents them from becoming soggy. For guests, prepare an additional mini basket with arugula and nuts so they can season the dish themselves.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours. To reheat, use a skillet: sauté over low heat with a little butter until hot and slightly crispy. Long-term storage of rhubarb sauce in the refrigerator is not recommended – best used within 48 hours.

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