Monthly Archives: January 2014

Chocolate Hazelnut Surprises

These cookies are the perfect Valentine’s Day treat! Don’t forget to check out our other recipes and cooking classes.

Chocolate Hazelnut Surprises

Chocolate Hazelnut Surprises

Yield: 2 dozen cookies

3 cups Nutella, divided
2 cups Unbleached All-Purpose Flour
1 teaspoon instant espresso powder
1 teaspoon ground cinnamon
2 large eggs
melted white (or dark) chocolate, garnish (optional)

  • Do the night before baking: For the surprise filling- Take 1 cup of Nutella and spoon 24 small balls onto a waxed paper or parchment-lined cookie sheet. Don’t worry if not perfectly round, you can shape them better once they are frozen. Freeze overnight
  • Preheat your oven to 350°F.
  • Line 2 cooking sheets with a Silpat liner (see note below) or parchment paper
  • In a bowl of stand-up mixer, with paddle attachment, mix together remaining flour, espresso powder and cinnamon until combined. Add the Nutella and eggs, continue to mix until blended. Don’t over mix.
  • Scoop out cookies by a heaping spoonful of the dough onto your prepared cookie sheets. (You should aim for 24 cookies/ 12 per cookie sheet.)
  • With the bottom of a large drinking glass, flatten each dough ball. Place frozen Nutella balls in the center of each flattened dough piece. Wrap cookie dough around the Nutella, enclosing it completely. Roll the ball of dough to seal any openings. Repeat.
  • Bake cookies for 8 – 10 minutes.
  • Once out of the oven, drizzle melted chocolate in a ‘zig zag’ design over cookies
  • Serve these surprises warm with a big glass of milk. YUMMO!!!!!!

Chef Steffani’s Note: If you don’t serve the cookies while they are warm, the centers solidify. Nuke them for about 6-8 seconds in a microwave to get the centers gooey. Parchment paper isn’t the only thing (nor, IMO, the best) that you can use to line a sheet pan for baking. Silpat liners are non-stick baking sheets made of a blend of food-safe silicone and a fiberglass mesh. They’re versatile because nothing sticks to them. They never wear out and work at a very wide temperature range. Parchment paper, by contrast, can only be used a limited number of times and start to burn at very high temperatures. Silpat products are great for working with sticky materials such as gooey batter, taffy, caramel, doughs and more.

Yes! I am a BIG FAN of Silpat liners. No! This is not a paid endorsement. : )

You can find Silpat liners at most culinary supply shops. Locally, you can find them at Sawyer River Knife & Trading Co in North Conway.

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Potato Gnocchi with Prosciutto, Spinachi & Asiago Cream

Potato Gnocchi with Prosciutto, Spinachi & Asiago Cream
Serves: 6
Chef Steffani Adaska

Potato Gnocchi

  • 1-1/4 pounds Idaho potatoes (about 2 medium)
  • 1/3 cup Parmagiano Reggiano cheese, grated
  • 1 large egg
  • 2-1/2 teaspoons kosher salt
  • 1/2 tablespoon black pepper
  • 1 cup flour
  • 3 tablespoons butter
  • 1/4 cup red onion, sliced
  • 2 tablespoons garlic, minced
  • 1/4 cup parsley
  • 1 cup white wine
  • 2 cups heavy cream
  • 2 ounces prosciutto, cut in 1″ thin strips
  • 1 cup fresh spinach leaves, chopped
  • 1/4 cup grated Asiago (or Parmesan)
  • pinch of nutmeg
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons parsley, chopped


To make the gnocchi:

  • Boil potatoes in salted water to cover until tender. While still warm, peel potatoes and rice onto an even layer on a large cookie sheet. Do not handle potatoes. Cool 15 minutes in refrigerator.
  • Heap cooled potatoes in a mound.  Create a well in the center of potatoes add cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and a pinch of nutmeg. Mix with fingers to form rough dough. Sprinkle flour over dough and knead until smooth, uniformly colored, and elastic, about 8-10 minutes.
  • Form dough into rectangle 8×4 and slice into 8 pieces and roll each piece into an 18 inch cylinder as think as an index finger. Cut each cylinder into 1-1/4 inch dumplings. Shape into traditional gnocchi crescent with ribs on one side and a slight pocket on the other. Refrigerate on a cookie sheet until ready to cook.


For the sauce:

  • In half of the butter, sauté the onions, garlic, and parsley. Cook until wilted, about 4 minutes.
  • Add the wine and reduce by 2/3. Add the heavy cream and reduce until it coats the back of a spoon.
  • To the cream sauce add prosciutto, chopped spinach and half the Asiago cheese. Cook over medium heat 3-4 minutes and season with 1/2 teaspoon salt and the pepper, add a pinch of nutmeg.
  • Bring 4 quarts of water and 1 tablespoon salt. Gently, add the gnocchi. As they float to the surface, remove the gnocchi and place in a warm dish. When the gnocchi are all cooked and drained, cover them with the warm cream sauce. Sprinkle with chopped parsley and the remaining cheese.


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