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dante demagistris
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September 2002 BOSTON
Potato Gnocchi in Celery Broth with Sautéed Fava Beans, Fiddleheads, Asparagus and Pecorino Romano
Dante deMagistris, blu-Boston, MA
Adapted by StarChefs

Yield: 8 servings

Gnocchi:

  • 2 pounds Idaho potatoes
  • Kosher salt to cover potatoes plus 11/2 Tbs for gnocchi
  • 9 ounces flour, plus more if needed
  • 3 ounces semolina
  • 4 egg yolks
  • 3 Tablespoons extra virgin olive oil
  • 1/4 cup Parmigiano Reggiano, grated
  • Pinch nutmeg

Preheat oven to 350ºF.

Set the potatoes in roasting pan. Cover completely with coarse salt. Bake until tender, about 40 minutes. While the potatoes are still warm, scoop out the flesh and rice into a large bowl and let cool.

Dust a workspace with flour. Spread out the riced potatoes and sprinkle all the other ingredients on top. With your hands knead the ingredients together just enough for all ingredients to come together. If you knead too much the gnocchi will become gummy.

Using a chef knife, cut the logs into strips 1/2 inch thick. Sprinkle a little more flour on the cut pieces.

Now you are ready to put the dimple and lines on each gnocchi. Place one piece of gnocchi at a time on the tip of your thumb and gently press on the back of a fork. This will form the lines on one side and a dimple on the other. The idea behind the lines and dimples on the gnocchi is to hold the sauce. When all the gnocchi are made, place them in a single layer on a floured surface. Don't pile them on top of each other or they will stick together. The gnocchi can be kept refrigerated for up to 3 days or even frozen for use later on down the road.

Sauce

Ingredients:

  • 5 cups Celery stock (in a large pot cover 2 heads of sliced celery with water and simmer for 20 minutes, strain)
  • Fine sea salt
  • Freshly ground black pepper
  • 2 Tablespoons extra virgin olive oil
  • 1 cup asparagus (cut into 1 inch pieces)
  • 1 cup cleaned fiddleheads
  • 1 cup shucked and peeled fava beans
  • 1/2 cup tomato concasse (About 4 plum tomatoes, peeled, seeded and diced tomatoes)
  • 1/4 cup unsalted butter
  • 2 cups fresh grated Pecorino Romano cheese

Method

1. Heat the celery stock, season with salt and pepper and keep warm over low heat.

2. Heat the extra virgin olive oil in a large sauté pan over medium heat. Add the asparagus, fiddleheads and fava beans and sauté until the vegetables are tender. Now add the tomato concase and season with salt and pepper to taste. Keep warm.

3. In a large pot of boiling salted water poach the gnocchi for about 3-4 minutes or about 1 minute after the gnocchi float to the top of the water.

4. In a separate large sauté pan melt the butter over low heat. Gently scoop the gnocchi out of the water with a strainer and toss with the butter, a little pasta water and 1/2 cup of the pecorino cheese. Season with salt and pepper to taste.

5. Serve the gnocchi in a warm bowl with about 1/2 cup of celery broth in each bowl. Finish with the sautéed vegetables and an abundance of freshly grated pecorino cheese on top.

 
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