Last night, I made gnocchi and tarragon pork and it was my VERY first time making gnocchi and using fresh tarragon. I was so exited to try both!!
First, I baked1 1/2 lb. potatoes to make gnocchi. The recipe I followed call russet potatoes but I had only Yukon so I just used what I had. 375 degrees 50 minutes.
While potatoes are cooling a bit, floured a surface to knead gnocchi dough.
Peel the potatoes, and press the flesh through a ricer.
Let it cool enough to handle, then add 1 beaten egg, salt, 1 cup of flour, knead. Add 1/2 more flour if you need.
Cover with kitchen towel/paper towel, let it rest for 10 minutes.
While the dough is resting, I started prepare for tarragon Pork.
Original recipe is chicken breast but I couldn’t get organic chicken today, so I just substitute with pork loin.
First, in a skillet/wide pot has a lid, add grape seed oil, and crushed whole garlic cloves. The original recipe calls garlic oil, but I didn’t have it so I just used fresh garlic. Which is worked beautifully!
Chopped 2 green onions, and tarragon…!!
Tarragon.. when I smelled it, I was so surprised how strongly aromatic it is!
It is so strong, almost like liquorice!
I didn’t know how it’s gonna work, I was so scared and same time SO-EXCITED!
In the garlic infused oil, add chopped green onion and chopped tarragon.
Saute until fragrance, 1 minute.
Lay pork loins/chicken breast. And cook 5 minutes. Flip over and add white wine. Cover, reduce heat to low and cook for 10 minutes. If you using pork loin like me, should cook only 6 to 7 minutes because it cooks faster.
While it’s simmering, let’s shape the gnocchi!
I divided the dough into half, and kept the half in the refrigerator for later.
I’m so sorry for these ugly gnocchi!! lol
I used fork to shape those, but I didn’t know how. I guess the half I saved, I will practice shaping!!
I bring a large pot of water to boil, and mean while, I took out my pork loins. And add heavy cream to the pan to finish the sauce. Tarragon pork is ready to serve and now let’s cook gnocchi!!
Add gnocchi into boiling water, wait until they float to the surface, then simmer 30 more seconds.
Meanwhile, make brown butter sauce.
In a skillet, add butter, sage(I added sage now because I used dried sage. If using fresh, add at the end when you add cheese.) and salt.
Cook until the butter turned to brown and smell nutty.
Add cooked gnocchi into brown butter sauce, toss to the brown butter coat the gnocchi evenly.
Add parmigiana if you like and toss again. 🙂 Never enough cheese? Then put some more on top right before you serve!!
Then Tarraaaannnnnn~ there you have it! Gncchi with brown sage butter!
Ah, it was so SO-DELICIOUS!
Next time, I will make those smaller though. I liked smaller bites. 🙂
Now I need to practice how to shape gnocchi pretty! lol
I really really loved it!! Creamy, delicate, heavenly delicious pork loin!
I serve with spinach salad with balsamic to balance.
Man, let me tell ya, it was a delicious dinner!
Thank you so much reading my blog!!
Love you all♥
What is a ingredients that you never cook before?
Gnocchi recipe I follow in this post –
Tarragon Chicken Recipe I follow in this post – http://www.foodnetwork.com/recipes/nigella-lawson/tarragon-chicken-recipe/index.html