Recipe Image
Servings
6
Directions
In an oven safe pan, add oil and set to medium-high.
Sautee shallots and garlic, stirring and frequently tossing to avoid burning.
Add 1 cup of Oat Flour Parisian Gnocchi to the pan and sear. Tossing frequently to get even light browning and avoid burning.
Toss in sliced tomatoes and feta.
Place in a 400°F until tomatoes start to blister and feta starts to brown. (3-4min.)
Garnish with basil and chive.
Enjoy!
[title]Parisian Gnocchi
We took inspiration from J. Kenji López-Alt and Serious Eats. We made some changes to the recipe to create an Oat Flour version, but the methods and techniques are the same ones Chef Kenji López-Alt described.
Bring water, butter, and salt to a boil in a medium saucepan over high heat. Add all flour and stir with a wooden spoon until a smooth dough forms.
Reduce heat to medium-low and stir, beating dough forcefully and rapidly to prevent it from sticking to the pot. Continue cooking until dough pulls away from the sides of the pot, leaving a thin layer, and steams slightly.
Remove pot from the heat and beat the mixture with a wooden spoon until homogenous.
Add eggs one at a time, beating vigorously with each addition to prevent eggs from curdling and allowing the dough to fully incorporate egg before adding the next one.
When the final egg has been added, add herbs and beat to combine.
Transfer the mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip.
[title]Cooking the Oat Flour Parisian Gnocchi:
Let mixture rest 15 to 25 minutes at room temperature.
Meanwhile, bring a large pot of salted water to a simmer and have a rimmed baking sheet. If using a zipper-lock bag, cut off a 1/2-inch opening in one corner.
Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife into 1-inch lengths
a. We tied some butcher’s twine across the pot to each handle, with enough tension to be used to scrape and cut the dough as we squeezed it out of the bag.
a. We tied some butcher’s twine across the pot to each handle, with enough tension to be used to scrape and cut the dough as we squeezed it out of the bag.
Let them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.
When all gnocchi have floated to the top, continue cooking until gnocchi are fully cooked to the center, about 3 minutes longer.
Lift gnocchi with a fine mesh strainer or a metal spider and transfer to a rimmed baking sheet. Drizzle with a little bit of olive oil and toss to coat.
Repeat with remaining dough.
Nutrition Facts
Fact Name
Calories
Fact Value
330
Fact Section
1
Fact Name
Total Fat
Fact Value
26g
Fact Section
1
Fact Name
Saturated Fat
Fact Value
14g
Fact Section
1
Fact Name
Trans Fat
Fact Value
0.5g
Fact Section
1
Fact Name
Cholesterol
Fact Value
150mg
Fact Section
1
Fact Name
Sodium
Fact Value
510mg
Fact Section
1
Fact Name
Total Carbohydrate
Fact Value
16g
Fact Section
1
Fact Name
Dietary Fiber
Fact Value
2g
Fact Section
1
Fact Name
Total Sugars
Fact Value
2g
Fact Section
1
Fact Name
Added Sugars
Fact Value
0g
Fact Section
1
Fact Name
Protein
Fact Value
9g
Fact Section
1
Fact Name
Vitamin D
Fact Value
6%
Fact Section
2
Fact Name
Calcium
Fact Value
10%
Fact Section
2
Fact Name
Iron
Fact Value
10%
Fact Section
2
Fact Name
Potassium
Fact Value
4%
Fact Section
2
Recipe Unique ID
quaker-new-7239-en
Recipe Filters
Recipe Ingredients
Ingredient Amount
1 Cup
Ingredient Value
Oat Parisian Gnocchi
Ingredient Amount
1 Tbsp
Ingredient Value
Olive Oil
Ingredient Amount
3
Ingredient Value
cloves Sliced Garlic
Ingredient Amount
1
Ingredient Value
Large Shallot, quartered
Ingredient Amount
1/2 Cup
Ingredient Value
Cherry/grape sliced Tomatoes
Ingredient Amount
4 oz
Ingredient Value
Feta (low fat feta)
Ingredient Value
To taste Chive
Ingredient Value
To taste Torn Basil leaves
Ingredient Value
[title]Parisian Gnocchi
Ingredient Amount
1 Cup | 8 oz
Ingredient Value
Water
Ingredient Amount
1/2 stick | 2 oz
Ingredient Value
Unsalted Butter
Ingredient Amount
3/4 tsp
Ingredient Value
Kosher Salt
Ingredient Amount
1 1/2 C | 6.62 oz
Ingredient Product
Ingredient Product Title
Quaker® Oat Flour
Ingredient Amount
3
Ingredient Value
Large Eggs
Ingredient Amount
2 Tbsp
Ingredient Value
Chives
Related Recipes
Recipe Category
BazaarVoice ID
7239
Recipe Last PDF Generation
2023-09-20T06:56:24
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/tomato-feta-oat-flour-parisian-gnocchi.pdf
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