Michelin Gnocchi
Gnocchi can be dense and chewy, but at Per Se in New York, we ate a gnocchi dish so light it felt borderline impossible. This video is us bringing that idea home and recreating the legendary Thomas Keller gnocchi: fluffy, delicate and refined enough for a 3-Michelin-star restaurant.Video Chapters
00:00 - Intro
00:57 - Potato prep
02:25 - Making the dough
03:46 - Making Duxelle
05:22 - Pumpkin
06:09 - Cutting out Gnocchi
07:29 - Cooking Gnocchi
07:58 - The sauce
09:19 - Tasting
Gnocchi
1 kg Maris Pipers
8g Salt
25g Egg yolks
125g 00 Flour
Sauce
100g Chestnut mushrooms
50g Unsalted butter
1 Clove garlic
1 Butternut squash or pumpkin
200ml Brown Chicken stock
50g Butter
White Wine vinegar
5g Chopped Parsley
20g Parmesan (grated)
Method
Set your oven to 180C Fan
Generously cover a small roasting tray with coarse sea salt.
Prick each potato all over with a fork, place them on the bed of salt and bake for 45 minutes or until completely cooked through
While the potatoes are still warm, halve each potato, scoop out the insides and push through a fun ricer or drum sieve.
Tip the mashed potato onto a clean work surface, Make a well in the middle and add the egg yolks, salt and the flour to the middle.
Using a dough scraper or spatula, gently start to bring everything together by folding and chopping through rather than kneading.
Once all the ingredients are mixed together, gently push the dough together, making sure you don’t over work it.
Using your fingers rather than palms, roll the dough into a long, even sausage shape with minimal pressure until you have the thickness of gnocchi you want.
Using the dough scraper, spatula or a sharp knife, cut the dough into gnocchi pieces.
Lightly roll each gnocchi into a small cylinder and set aside on a tray of semolina
Bring a pan of salted water to a lively simmer, setting up a bowl of iced water next to it if making in advance
Test one of the gnocchi first to make sure it doesn’t disintegrate - If this does happen, very gently bring the dough back together and chop through a little more flour.
Tip all the gnocchi into the pan and remove them one by one once they rise to the surface
Drain the gnocchi and pat dry.
If your making the gnocchi ahead of time, remove the gnocchi from the simmer water, and transfer toa bowl of iced water.
After around a minute, drain, pat dry and store in the fridge or freezer until ready to use.
Sauce
Set you oven to 180C
Prick the squash or pumpkin well and then roast whole for 45mins to 1 hour.
Finely chop the chestnut mushrooms until you have a duxelle
Pour a splash of oil along with the butter into a non stick pan and begin to saute on a high heat
Push a fork half way through the garlic clove and rub it around the base of the non stick pan.
Finally add some fresh thyme and continue to fry the mushroom duxelle until golden. Remove from the pan and set aside.
Once the Squash is cooked through, divide into 4, slice off the skin and dice a small amount into cubes
To Finish
On a medium heat, add another splash of olive oil to the frying pan, tip in the gnocchi and shake the pan so they are spread out evenly.
Turn the gnocchi every 30 seconds or so, until you have built up a lightly golden crust.
Pour in the chicken stock, bring to a lively simmer and reduce by half.
Stir through the mushroom duxelle and squash.
Add the butter and a splash of white wine vinegar, swirling the pan to emulsify with the chicken stock
Finely turn the heat to low and gently fold through the grated parmesan and chopped parsley
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