Skip to main content

Indigo Challenge : Gnocchi in Leek Cream

What's the deal : I am cooking my way through the dinner menu of Indigo restaurant. These are not Indigo recipes; I haven't eaten or even seen any of these dishes. This is my interpretation based only on the name of the dish.

Indigo menu says: Chive Gnocchi Leek Saffron Cream


Gnocchi, a name that terrifies most Italian cooks. Easy recipe that's extremely hard to get right, gnocchi has been the undoing of several good Italian restaurants for me. Traditionally made with potatoes, gnocchi should be light and flavorful. You wish! The ones I've had so far have been heavy and not worth it. But then, a few months back, the daring cooks did a ricotta gnocchi. Even first time gnocchi makers were all praises, so that's the one I decided to do.

If life was so easy...I've been unable to buy chives anywhere this past month. So, instead of going on looking, I decided to replace it with sage. Oh! and there's no saffron. Nor is there likely to be any saffron in any other dish calling for it. Call it blasphemy, but I just can't stand the smell of saffron.

I'm glad we got all these changes sorted so I can now tell you about one of the best dishes I've ever cooked.

First the gnocchi. You buy or make 110 grams of ricotta. I bought paneer and then wrapped it in cheesecloth overnight to drain away any excess moisture. A day later, I mashed this cheese until it was very smooth. Lightly beat a cold egg and add half of it to the cheese (that's the peril of doing 1/4th of a recipe; it invariably calls for half eggs!). Mix well. In a small saucepan, melt a tsp of butter. Finely chop 4-5 sage leaves, add to melted butter, then add the whole thing to the ricotta egg mixture. Now add 2 tbsp of grated parmesan cheese and a pinch of salt. Beat until everything's mixed together into a nice fluffy batter.

Make a bed of flour in a shallow bowl. Using a spoon, scoop out roughly 2 tsp of batter and drop it into the flour. Coat the gnocchi with flour, then gently roll it to make an oval. My batter gave me 10 gnocchi which went into the fridge for half an hour.

Right around this time, start making your leek cream sauce. First, wash and clean a leek. Chop the white and the light green parts finely. Heat a tbsp of butter, add the leeks and let them soften for a minute or two. Remove a tsp of these leeks for garnish and let others cook a little bit more. Add 1/4 cup wine and 1/2 cup water. Bring to a boil, then let the leeks simmer until the wine and water are almost all absorbed.

At this stage, boil a pot of water and salt it. Once it is simmering, drop in the gnocchi. They will sink, then pop back up. From this point, you cook them for 4-5 minutes until they are just firm. They will also get to about double the size from where they started. Remove from the water with a slotted spoon.

Back to the sauce. Add 2 tbsp cream to the leeks. Once it is heated through and about to come to a boil, reduce the heat to a simmer. Add salt, pepper and herbs de provence. Mix well and pour your sauce in your serving dish. Arrange the gnocchi and garnish with the reserved leeks.

Comments

poonam,,, said…
Gnocchi is one of my favs,,your dish looks so good!!
notyet100 said…
looks so yum,..:-)
ANd you were scared about doing this. You did fabulous!!
Curry Leaf said…
Looks great and delish.
Ann said…
Wow, hats off to you ma'am, creating dishes off a menu just like that. Your dish looks perfect. I'm too chicken to try gnocchi, DB or not, but that pasta cream you whipped up looks mighty decadent.

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…