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Jasmine Rice Gnocchi with Red Pepper Puree
1 h 15 m
1 h 25 m
EatingWell Test Kitchen
“This may look like Italian potato gnocchi with red sauce, but one bite reveals more Japanese than Italian influence, because the "gnocchi" in this healthy dinner recipe are made with jasmine rice. To make sure they hold together, form them while the rice is still quite warm and use glutinous sweet rice flour. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.”
2⅔ cups water
1½ cups brown jasmine rice
¼ cup sliced fresh ginger
1 (3 inch) stalk lemongrass, halved lengthwise
¾ cup sweet rice flour (mochiko), plus more for rolling
½ teaspoon salt
¼ cup canola oil, divided
Red Pepper Puree
3 large red bell peppers (about 1½ pounds)
2 tablespoons canola oil
1¼ cups diced yellow onion
⅓ cup cherry tomatoes, halved
3 tablespoons dry white wine
1½ tablespoons red-wine vinegar
¼ cup water
½ teaspoon salt
¼ cup shaved Pecorino cheese
1To prepare rice for gnocchi: Combine water, rice, ginger and lemongrass in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the rice is tender and most of the liquid has been absorbed, about 35 minutes. Discard the ginger and lemongrass.
2Meanwhile, prepare pepper puree: Position rack in upper third of oven; preheat broiler.
3Place bell peppers on a baking sheet and broil, turning every 5 minutes, until charred and softened, 15 to 20 minutes. Transfer to a large bowl, cover and steam for 10 minutes.
4Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and tomatoes; cook, stirring occasionally and reducing the heat if necessary, until the onion is golden brown, 8 to 10 minutes. Add wine and cook, scraping up any browned bits, until it has evaporated, about 1 minute. Remove from heat and add vinegar.
5Peel, seed and chop the peppers. Transfer to a blender along with the onion mixture, water and salt; puree until smooth. Transfer to a medium saucepan; set aside.
6To prepare gnocchi: Transfer the hot rice to a stand mixer with a paddle attachment. Add ¾ cup rice flour and salt; beat on medium speed until the mixture begins to clump and come together as a sticky dough. Transfer the dough to a cutting board lightly dusted with rice flour. Shape into a 10-by-4 inch rectangle about 1 inch thick. Using a sharp chef's knife or pastry cutter, cut the dough crosswise into 1-inch strips. Dust your hands lightly with rice flour and roll each strip into a 6-inch-long log about 1 inch wide. Cut the logs into 1-inch pieces. Place the gnocchi on a baking sheet lightly dusted with rice flour.
7Heat the sauce over low heat, stirring occasionally.
8Wash and dry the skillet. Heat 2 tablespoons oil in the skillet over medium heat. Cook half of the gnocchi, stirring occasionally, until browned, about 5 minutes total. Transfer to a plate. Repeat with the remaining oil and gnocchi. Serve the gnocchi with the pepper puree and Pecorino.