The pure mountain air, the snowy mountains, the blue skies, the pines and lakes greet you. The passion for local food completes an unforgettable experience for any family, big or small, wanting to escape to a place that has it all. While at Whistler, we learned from the locals about Araxi, known to everyone for its fabulous food and for how difficult it can be to get a reservation. While we weren’t able to dine with them this time around, I was inspired to bring their cuisine to our home. This very simple Gnocchi recipe is from them. My husband is part Italian, so he especially appreciates this recipe, which I have followed closely. Simple, very easy. Whistler fills one with a complete sense of relaxation that stays with you when you come back home. An unforgettable family getaway. We enjoyed the snow, skiing, breathing pure mountain air, and of course, the local restaurants and eateries that promote local products from the fertile soils of Pemberton Valley.
I leave you a this very simple gnocchi recipe that I hope you and yours get to try at home or during your trip to Whistler some day. We can’t wait to go back. During our school’s winter break we drove to Whistler, British Columbia to enjoy a few days off. A paradise away from home, that we hope to visit many times in the future.
- 1⅛ lbs/500 g ricotta cheese, strained overnight to remove moisture
- 1 large egg
- 1 ½ tsp / 7.5 mL kosher salt
- ¼ tsp / 1 mL freshly grated nutmeg
- 1 cup / 240 mL all-purpose flour
- 1 cup / 250 mL vegetable nage
- 2 Tbsp / 30 mL butter, cold
- 1 Tbsp / 15 mL chopped chives
- ¾ cup / 180 mL hazelnuts, toasted
- ¼ cup / 60 mL grated pecorino Romano cheese
- 20 sage leaves
- Combine the ricotta, egg, salt and nutmeg in a large bowl and mix well until all the ingredients are incorporated. Add the flour all at once and, with a fork or a pastry cutter, gently but swiftly work the mixture into a soft dough. Be careful not to overwork the dough, as it could become tough when cooked.
- Lightly dust a medium bowl with flour. Add the dough and cover with plastic wrap. Refrigerate for at least 30 minutes.
- Lightly flour a clean work surface and a large plate. Divide the dough into 3 or 4 parts, then roll each piece between your palms into a log ¾ inch/2 cm in diameter. Using a small knife or a pastry scraper, cut each log into ten to twelve 1-inch/2.5-cm pieces, then transfer these gnocchi to the plate and refrigerate them for 30 minutes, until chilled.
- Bring a large pot of salted water to a boil on high heat. Add the gnocchi and cook them until they float, about 1 to 2 minutes. Drain and rinse the gnocchi. Transfer the gnocchi to a sauté pan, add the vegetable nage and heat on medium heat until the nage has nearly reduced by half, about 5 minutes. Turn off the heat and stir in the butter, chives and hazelnuts. Add half the pecorino Romano and toss gently.
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