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Katie Quinn defies the rules and makes an irresistible, buttery dessert gnocchi with Speculoos cookies. Nothing short of genius indeed!
Check out Katie’s friend Clotilde’s site (who created this recipe): http://chocolateandzucchini.com/
Clotilde’s version of the recipe: http://taste.md/201sgDN
Subscribe to Katie’s channel: http://taste.md/1Pc96Vi
INGREDIENTS
50 grams (1 3/4 ounces) Speculoos cookies (you can substitute with graham crackers, ginger snaps, or other such crispy, spice-rich cookie)
30 grams unrefined cane sugar
1/4 teaspoon salt
1 large egg
30 grams (2 tablespoons) crème fraîche or mascarpone cheese
90 grams (3/4 cup) all-purpose flour
2 teaspoons unsalted butter
To serve:
Cinnamon
Crème fraîche or vanilla ice cream
RECIPE
Grind the speculoos finely in a food processor, or just put the cookies in a freezer bag and run a rolling pin over them until finely ground. You should get about 1/2 cup of crumbs.
In a medium mixing bowl, combine the crumbs with the sugar and salt. Add the egg and crème fraîche, and whisk together well.
Add the flour and blend it in with a fork; the batter will be thick.
Pour the batter into a pastry bag with a straight 1-cm (1/3-inch) tip, or a thick freezer bag on which you’ll snip a 1-cm (1/3-inch) opening in one corner. This can be prepared up to a day ahead; keep refrigerated.
Bring water to a simmer in a wide saucepan. Squeeze the pastry bag gently over the simmering water and, using a paring knife, cut off little logs of dough so they’ll fall into the simmering water as you go. Be careful not to burn yourself.
As the gnocchi fall into the water, some will stick to the bottom of the pan. Nudge them gently with the knife to loosen.
Cook the gnocchi for about 4 minutes; they’re ready about 2 minutes after they’ve bobbed up to the surface.
Remove from the pan with a slotted spoon and drain thoroughly in a colander.
Melt the butter in a skillet. Add in the gnocchi and sauté for a few minutes, tossing the gnocchi every minute or so, until golden all over.
Divide among 4 bowls, add a dollop of crème fraîche to each bowl, and grate a little fresh cinnamon on top. Serve warm.
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