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Herbed Gnocchi with Pomodoro Sauce & Red Wine Gastrique
Student Chef: Eric Nelson Eric Nelson, a recent graduate of Inland Northwest Culinary Academy in Spokane, wowed the judging panel with this spectacular variation on Gnocchi. He adds toasted fennel seeds, rosemary, Parmesan and red pepper flakes to the basic potato mixture, then tops it with a rich Pomodoro Sauce. His final garnish is a clever use of the potato peels – he deep fries them to make a crispy crown for the gnocchi. Eric, a former special ed teacher, is now Sous Chef at Spokane’s Italian Kitchen.
Servings
servings
Ingredients
Herbed Gnocchi:
Red Wine Gastrique:
Servings
servings
Ingredients
Herbed Gnocchi:
Red Wine Gastrique:
Instructions
Herbed Gnocchi:
  1. Scrub potatoes with vegetable brush under cold running water. Peel potatoes, reserving peels. Deep fry potato peels in 350°F. deep fryer until crisp. Sprinkle with salt and pepper and set aside for garnish.
  2. Cut peeled potatoes into 3-inch chunks. Place potatoes in large saucepan or pot and add cold water to cover completely.
  3. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 15 minutes. Meanwhile preheat oven to 275° F. Drain potatoes well. Cut potato pieces into 1-inch chunks, spread evenly on baking sheet and place in preheated 275° F. oven to dry, about 15 minutes.
  4. While potatoes are cooking and drying, in small skillet over medium-high heat, cook and stir fennel seeds until toasted, about 2 to 3 minutes. In food processor with metal blade, process fennel seeds, Parmesan, rosemary or oregano, salt, pepper and red pepper until well blended.
  5. Also while potatoes are cooking and drying, prepare Red Wine Gastrique and Pomodoro Sauce.
Red Wine Gastrique:
  1. In small saucepan or skillet over high heat, stir together sugar and water until sugar dissolves. Continue to cook until sugar mixture just begins to caramelize. Stir in vinegar until blended. Reduce heat and stir until mixture is reduced to a syrup. Set aside.
Pomodoro Sauce:
  1. In large skillet over medium-high heat, heat 2 teaspoons oil or clarified butter. Add celery, onion, carrot and garlic and sauté until onion and garlic are translucent. Add basil and nutmeg. Add vegetable stock to pan and stir to deglaze.
  2. Stir in tomato puree and 2 teaspoons Red Wine Gastrique. Pour into blender and blend until smooth. Set aside. In same skillet over medium-high heat, heat 2 teaspoons oil or clarified butter. Add mushrooms and diced tomato and sauté until mushrooms are tender. Stir in sauce from blender. Keep warm.
  3. Press potatoes through food mill or ricer onto cutting board or clean work surface. Make a well in the center of the potatoes.
  4. Add eggs and herb mixture and gently mix to blend with potatoes. With hands, gradually mix in flour until mixture holds together. Add additional flour, 1 tablespoon at a time, if necessary. Form into a rope about 1-inch in diameter. Cut in 1/2-inch sections.
  5. In large pot, heat salted water to boiling. Drop in gnocchi a few at a time (do not crowd) and cook just until done, about 3 to 5 minutes. Lift out with slotted spoon and drain on paper towels.
  6. In large skillet over medium-high heat, heat 1 tablespoon clarified butter. Add Gnocchi and sauté until browned at edges
  7. Plate 6 Herbed Gnocchi on each of 6 preheated plates. Top each with about 1/2 cup Pomodoro Sauce. Garnish with reserved fried potato skins and sprigs of fresh rosemary.
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