"Recipes from the Chef's Kitchen"

Show 1018

Evening Star Cafe

2000 Mt. Vernon Ave.
Alexandria, Virgnia


Jonathan Till - Executive Chef

Parisian Style Gnocchi

1)   1 cup (8 ounces) water
2)   8 tablespoons (1 stick, 4 ounces) unsalted butter
3)   3/4 teaspoon (about .15 ounces) kosher salt
4)   1 1/4 cups (6.25 ounces) all-purpose flour
5)   1 tablespoon Dijon mustard
6)   1/2 cup (about 1 ounce) freshly grated Parmesan cheese
7)   3 large eggs

1)   Bring water, butter, and salt to a boil in a medium saucepan over high heat.
2)   Add flour all at once and stir with a wooden spoon until a smooth dough forms.
3)   Reduce heat to medium-low and continue to stir, beating dough forcefully and
       rapidly to prevent it from sticking to the pot.
4)   Continue cooking until dough pulls away from sides of pot leaving a thin layer
       and steams slightly.
5)   To Finish with Stand Mixer: Transfer hot dough to the bowl of a stand mixer
       fitted with a paddle attachment.
6)   Add mustard and cheese and beat on medium-low speed.
7)   Add eggs one at a time, allowing dough to fully incorporate egg before adding
       the next one. When final egg has been added, add herbs and beat to combine.
8)   Transfer mixture to a pastry bag, cut to make desired size gnocchi.
9)   Let mixture rest 15 to 25 minutes at room temperature.
10) Meanwhile, bring a large pot of salted water to a simmer and have a rimmed
       baking sheet.
11) If using a zipper-lock bag, cut off a 1/2-inch opening in one corner.
12) 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 and letting them fall directly
       into the simmering water. Continue cutting off as many as you can in one
       minute, then stop.
13) When all gnocchi have floated to the top, continue cooking until gnocchi are
       fully cooked to the center, about 3 minutes longer.
14) Lift gnocchi with a fine mesh strainer or a metal spider and transfer to rimmed
       baking sheet.
15) Drizzle with a little bit of olive oil and toss to coat.
16) Repeat with remaining dough.

Good Eating!!!