One thing I've learned to love is Gnocchi! I was watching top chef masters today and Chef Michael Chiarello made this gnocchi as a memory to him. It sounds fabulous decided I would share! I hope to make this soon! My mouth was watering as I watched the show!
Yield
Serves 4
Ingredients
RICOTTA GNOCCHI
- 6 pound ricotta cheese-drained overnight and pushed through tamis or ricer
- 11 egg yolks
- 2 cups all purpose flour
- Gray salt
OLD HEN TOMATO SAUCE AND PECORINO
- 1/4 cup extra virgin olive oil
- 2 chicken thighs, preferably from a large roaster hen
- Gray salt
- Freshly ground black pepper
- 1/4 cup small diced carrot
- 1/4 cup small diced celery
- 1/2 cup small diced onion
- 1 teaspoon minced garlic
- 1 teaspoon minced rosemary
- 1 bay leaf
- 1/2 cup red wine
- 2 each- 28 ounce cans Italian San Marzano roma tomatoes, milled
- 1/4 cup torn basil
- 1/2 cup grated Italian Pecorino Cheese
CRISPY POTATO GNOCCHI WITH FONDUTA
- Kosher salt?
- 1 pound russet potatoes
- 3 or 4 large egg yolks
- 1/2 cup freshly grated parmesan cheese?
- 1/4 teaspoon freshly grated nutmeg?
- 1/2 teaspoon gray salt?
- 1/4 teaspoon freshly ground pepper
- 1 cup all-purpose flour, plus more for dusting board and dough
- 3 tablespoons whole sweet butter (used for "crispy gnocchi)
TALLEGIO CHEESE AND BLACK TRUFFLE FONDUTA
- 1 quart heavy cream
- 1 tablespoon fresh black truffles, finely minced
- 2 pounds Tallegio cheese, rind removed
Spring Vegetables in Butter Fonduta: BUTTER FONDUTA
- 1 pound Plugra, or other European style butter, small diced
- 1 cup white wine
- 1 fresh bay leaf
- 2 shallots, peeled and thinly sliced
Spring Vegetables in Butter Fonduta: SPRING VEGETABLES
- 1/2 cup fava beans, blanched and peeled
- 1/2 cup English peas, blanched
- 1/4 cup spring onions, blanched thinly sliced
- 1/2 cup blanched baby carrots, sliced crosswise into small coins
- Pinch of freshly minced thyme
- Pinch of freshly minced parsley
Directions
RICOTTA GNOCCHI
Mix together egg and cheese. Gently fold in flour so as not to overwork. Let the dough rest chilled for 30 minutes. Roll out as for regular gnocchi. Cut the gnocchi and toss them gently in flour to coat them evenly. Allow to set up chilled on a sheet tray lined with parchment paper. Freeze the raw gnocchi and cook in boiling salted water from frozen.
OLD HEN TOMATO SAUCE AND PECORINO
Heat the olive oil in a medium saucepan over medium-high heat. Season the chicken thighs with salt and pepper. Lightly brown the chicken and remove from the pan. Add the carrot, celery, onion and garlic and sweat until soft. Add the rosemary, bay leaf and red wine, as well as the chicken thighs back to the pan. Reduce the wine until just about dry. Add the milled tomato and cook slowly for about 1 hour. Remove the chicken pieces and reserve for another use. Finish the sauce with the torn basil and spoon over the cooked ricotta gnocchi. Sprinkle with Pecorino Cheese and serve.
CRISPY POTATO GNOCCHI WITH FONDUTA
Preheat the oven to 450 degrees F. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top. Bake until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. ?Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.
In a large bowl, whisk together 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Add the potatoes and mix well. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together.
Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2 inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again. Keeping your work surface and the dough lightly floured, cut the dough into 4 to 6 pieces. ?Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.
You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down.
Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45-degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper.
Cover with a kitchen towel and set aside until ready to cook, up to several hours (unless the room is very humid).
Poach them in salted simmering water until they float on the top. Remove with a skimmer then carefully toss the gnocchi with a little olive oil, let cool, then refrigerate several hours or overnight.
To crisp the gnocchi:
Heat two tablespoons of the butter in a large sauté pan on medium heat until the butter stops foaming and turns light brown.
Add the gnocchi to the pan in a single layer and cook, without moving them until brown on one side.
Add the remaining butter if needed. Carefully turn and toss the gnocchi until brown on all sides, about ten minutes total. Regulate the heat so the butter does not burn. Carefully remove and hold warm.
TALLEGIO CHEESE AND BLACK TRUFFLE FONDUTA
Heat the cream and the minced truffle to a simmer over medium high heat in a heavy bottom sauce pot. Separate the Tallegio into about 8 pieces and whisk into the truffle cream. Lower the heat to medium low and slowly reduce the cream by about 1/3 of its original volume. Cover and reserve.
Spring Vegetables in Butter Fonduta: BUTTER FONDUTA
Combine the shallots, bay leaf and wine in a medium sauce pot. Reduce until about 2 tablespoons of wine are remaining. Slowly whisk the butter into the wine reduction and strain through a chioise to remove all of the shallot and bay leaf.
Spring Vegetables in Butter Fonduta: SPRING VEGETABLES
In a sauté pan heat the mixture of spring vegetables in a small amount of water, until the water is almost cooked dry.
Add some of the butter fonduta to the vegetables and simmer gently until they are just hot throughout…remember they are already all cooked and just need to be heated in the butter. Finish the vegetables with the thyme and parsley.
FINAL SERVING: Pour 4 ounces of Cheese sauce on the bottom of each plate. Top with Browned Gnocchi and top with Spring vegetables in butter fonduta.
by: Chef Michael Chiarello
Mix together egg and cheese. Gently fold in flour so as not to overwork. Let the dough rest chilled for 30 minutes. Roll out as for regular gnocchi. Cut the gnocchi and toss them gently in flour to coat them evenly. Allow to set up chilled on a sheet tray lined with parchment paper. Freeze the raw gnocchi and cook in boiling salted water from frozen.
OLD HEN TOMATO SAUCE AND PECORINO
Heat the olive oil in a medium saucepan over medium-high heat. Season the chicken thighs with salt and pepper. Lightly brown the chicken and remove from the pan. Add the carrot, celery, onion and garlic and sweat until soft. Add the rosemary, bay leaf and red wine, as well as the chicken thighs back to the pan. Reduce the wine until just about dry. Add the milled tomato and cook slowly for about 1 hour. Remove the chicken pieces and reserve for another use. Finish the sauce with the torn basil and spoon over the cooked ricotta gnocchi. Sprinkle with Pecorino Cheese and serve.
CRISPY POTATO GNOCCHI WITH FONDUTA
Preheat the oven to 450 degrees F. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top. Bake until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. ?Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.
In a large bowl, whisk together 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Add the potatoes and mix well. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together.
Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2 inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again. Keeping your work surface and the dough lightly floured, cut the dough into 4 to 6 pieces. ?Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.
You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down.
Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45-degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper.
Cover with a kitchen towel and set aside until ready to cook, up to several hours (unless the room is very humid).
Poach them in salted simmering water until they float on the top. Remove with a skimmer then carefully toss the gnocchi with a little olive oil, let cool, then refrigerate several hours or overnight.
To crisp the gnocchi:
Heat two tablespoons of the butter in a large sauté pan on medium heat until the butter stops foaming and turns light brown.
Add the gnocchi to the pan in a single layer and cook, without moving them until brown on one side.
Add the remaining butter if needed. Carefully turn and toss the gnocchi until brown on all sides, about ten minutes total. Regulate the heat so the butter does not burn. Carefully remove and hold warm.
TALLEGIO CHEESE AND BLACK TRUFFLE FONDUTA
Heat the cream and the minced truffle to a simmer over medium high heat in a heavy bottom sauce pot. Separate the Tallegio into about 8 pieces and whisk into the truffle cream. Lower the heat to medium low and slowly reduce the cream by about 1/3 of its original volume. Cover and reserve.
Spring Vegetables in Butter Fonduta: BUTTER FONDUTA
Combine the shallots, bay leaf and wine in a medium sauce pot. Reduce until about 2 tablespoons of wine are remaining. Slowly whisk the butter into the wine reduction and strain through a chioise to remove all of the shallot and bay leaf.
Spring Vegetables in Butter Fonduta: SPRING VEGETABLES
In a sauté pan heat the mixture of spring vegetables in a small amount of water, until the water is almost cooked dry.
Add some of the butter fonduta to the vegetables and simmer gently until they are just hot throughout…remember they are already all cooked and just need to be heated in the butter. Finish the vegetables with the thyme and parsley.
FINAL SERVING: Pour 4 ounces of Cheese sauce on the bottom of each plate. Top with Browned Gnocchi and top with Spring vegetables in butter fonduta.
by: Chef Michael Chiarello
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