Travel Reference
In-Depth Information
234
234
Gnocchi with Garlic,
Basil, and Tomato
GNOCCHI
Bring potatoes to a boil in cold salted water with
skins on.
GNOCCHI
2 potatoes
½ pound all-purpose flour
¾ pound Parmesan cheese, grated
Once potatoes are tender, carefully remove from water
and peel. Dry the potatoes out in the oven for a few
minutes.
1 egg
1 egg yolk
Pinch nutmeg
Meanwhile, bring a pot of water to a boil.
Salt and pepper
Olive oil
Pass hot, peeled potatoes through a food mill and place
on the counter or table. Sprinkle potatoes with one-
third of the flour and all of the cheese. Work potato
mix with a plastic scraper and continue to add flour
until it is in a firm dough consistency. Work in eggs
and seasonings. Once dough is complete, cut, roll, and
shape gnocchi. Keep gnocchi well floured.
FOR EACH SERVING
Olive oil, to sauté
Pinch shallot, diced
Pinch garlic, diced
2 Roma tomatoes, peeled, seeded,
rough cut
3 ounces Jus de Poulet
Cook gnocchi in boiling, salted water. When gnocchi
floats to the top, remove and shock in ice water. Drain
well and toss with olive oil. Store as needed.
Pinch mixed herbs, chef's choice
Pinch basil
Pat of butter
Parmesan cheese
FINAL DISH
Sauté gnocchi on the grill, dabbed with olive oil, on all
sides until golden brown. In a small sauté pan, sweat
garlic and shallots in olive oil. Add rough-cut Roma
tomatoes and allow to simmer. Deglaze with Jus de
Poulet; simmer. Add browned gnocchi to sauce.
Finish dish by adding mixed herbs, basil, and butter. Sea-
son with salt, pepper, and Parmesan cheese. Serve hot.
