{"id":2248,"date":"2017-02-07T14:57:50","date_gmt":"2017-02-07T21:57:50","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=2248"},"modified":"2017-02-07T14:57:50","modified_gmt":"2017-02-07T21:57:50","slug":"gnocchi-with-roasted-squash-bacon-and-sage","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/gnocchi-with-roasted-squash-bacon-and-sage","title":{"rendered":"Pan-fried Gnocchi with Roasted Squash, Bacon, and Sage"},"content":{"rendered":"

\"Pan-fried<\/p>\n

I\u2019ve never succeeded at making gnocchi from a recipe. They would usually turn out\u00a0too dense and\u00a0firm, or sometimes just the opposite – so soft that they would almost dissolve\u00a0as I boiled them in water.<\/p>\n

I recently came across\u00a0this article<\/a>\u00a0from The Lucky Peach. It\u2019s a step-by-step gnocchi guide\u00a0by Marco Canora, the\u00a0chef at Hearth restaurant in New York, who\u00a0claims to have made gnocchi some-forty thousand times. He doesn’t\u00a0include a recipe, which is a good thing, but he does eloquently\u00a0curse his way through a very detailed gnocchi making process, which may either scare you to death or slowly\u00a0start to convince you\u00a0that really\u00a0good home-made gnocchi is not totally out of reach.<\/p>\n

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Gnocchi are just potato dumplings, made out of two of the simplest ingredients,\u00a0potatoes and flour. But sometimes simple things can be the most intricate.\u00a0In the context of\u00a0gnocchi, not\u00a0only do different potato varieties behave differently, but their age matters, the way they\u2019re cooked matters, the temperature at which they\u2019re mixed with flour matters. I can go on. This is why recipes have failed me in the past\u00a0and this is exactly where Marco\u2019s guide gave me hope. It doesn\u2019t offer\u00a0specific quantities, but has\u00a0all the little steps and bits of sensory guidance that\u00a0you will need.<\/p>\n

For today\u2019s recipe I decided to give Marco\u2019s gnocchi a shot.\u00a0Mine didn\u2019t turn out\u00a0perfect but I have faith that with practice and my new-found understanding of the process, they will improve.\u00a0They were, however,\u00a0much better than anything I\u2019ve made in the past or bought at the supermarket. I would encourage you to try them out as well, but I won\u2019t insist. You\u00a0can certainly\u00a0make this recipe with store bought gnocchi, but I hope to have sparked a little bit of curiosity about the process.<\/p>\n

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Let\u2019s move on to today\u2019s\u00a0super hearty mid-winter treat. Sweet roasted acorn squash and\u00a0pan-fried gnocchi are\u00a0complemented with crispy bacon and sage leaves on a family-style platter, with hopes that everyone around the table can enjoy a few indulgent bites. You can easily make it vegetarian by\u00a0substituting bacon with some grated parmesan cheese and adding some toasted pine nuts on top.<\/p>\n

\"Pan-fried
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