Day #363 Gnocchi of Broccoli Rabe with Ginger Cream Sauce, Concord Grape Chutney, Manchego Paper, and Dust of Three Leaves pg. 76 entertaining in the raw
July 22, 2010
This recipe is one of the BEST elegant desserts I have made. I will make these again. The gnocchi worked out perfect after 7 hours of dehydration. I thought it was too runny and I would have a problem but it was exactly perfect overnight. They stayed in dehydrator until the evening and they were perfectly warm after the Chutney was done.
Chutney Ingredients
Concord Grapes
Red Grapes
Lime juice
ground pepper
ginger
Crush the Concord grapes through a strainer and reserve juice. In a food processor, pulse the grape juice, lime seconds, but not to fully puree. Dehydrate in a shallow pan for 2 hours and let cool.
Jason and I both fell in LOVE with this meal. If you have this book, entertaining in the raw, MAKE THIS ONE! This will be one that I will make over and over again.
Assembly: Sauce the gnocchi with enough ginger cream to lightly coat. On one side, garnish with grape chutney. Lay the manchego paper across the top and make three lines of herb (dehydrated basil leaves, dehydrated mint leaves, dehydrated parsley leaves) dust across the top of that.
“The Sun, with all the planets revolving around it, and depending on it, can still ripen a bunch of grapes as though it had nothing else in the Universe to do.”~Galileo Galilei