Gnocchi with Asparagus
A traditional comfort food, gnocchi, brightened with fresh asparagus and a hint of hazelnut and sage...
4 cups flour, plus extra for rolling
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1 1/2 sticks of butter, melted
3/4 cup dark brown sugar
3/4 cup molasses
1 tsp white vinegar
Zest of an orange
In a large mixing bowl, whisk together flour, baking powder, baking soda, ground ginger, salt, cinnamon and cloves. Set aside.
In a mixer, combine melted butter, brown sugar, molasses, vinegar and orange zest. Mix on medium speed until the mixture is well incorporated. Add in the egg and beat for another minute or two. Turn the mixer to its slowest speed and slowly add in the flour mixture in half-cup portions.
Turn the dough onto some plastic wrap. Wrap it tightly and chill in the fridge for at least 1 hour or overnight. Preheat oven to 180 C.
On a well-floured surface, roll the cookie dough out until about 1/8 inch thick. Cut the gingerbread men with a cookie cutter and place them on a parchment-lined sheet tray. Bake for 10 minutes.
Remove the gingerbread men from the oven and, while they’re still hot, remove them into a martini glass, mug or, if you’re making them for a crowd, a muffin pan. Allow them to cool. Once cool, decorate them accordingly.
When you’re ready to serve pour some eggnog over them and serve immediately.
Credits: Rachael Ray Show