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anthony susi
rising stars
May 2003 BOSTON II

Potato Gnocchi in Horseradish Cream and Bolognese
Chef Anthony Susi of Sage - Boston, MA
Adapted by StarChefs


 

Yield: 6 servings

Ingredients:

    Gnocchi
  • 4 large Idaho potatoes, peeled and quartered
  • 8 cups all purpose flour (additional flour for dusting)
  • 3 large eggs
  • 2 Tablespoons Kosher salt
    Horseradish Cream
  • 1 pint heavy cream
  • 2 Tablespoons unsalted butter
  • ½ cup fresh grated horseradish
  • Kosher salt, to taste
    Classic Bolognese Sauce
  • ½ pound ground beef
  • ½ pound ground pork shoulder
  • ½ pound ground veal
  • 1 large carrot, diced
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 small can plum tomatoes
  • 2 cups veal or beef stock
  • 1/3 cup fresh parsley, coarsely chopped
  • 1/3 cup fresh basil, julienned
  • Kosher salt & pepper, to taste
  • ¼ cup vegetable oil
  • 1 cup red wine

Method:

For the gnocchi:
Simmer the potatoes in salted water until they are fork tender. Strain them and pass the potatoes through a food mill, then lay them out on a tray and let them cool at room temperature. When the potatoes are cool enough to handle, but still slightly warm, place them in a large bowl and sprinkle the flour over the potatoes. Gently mix the potato and flour together, add the eggs and salt and begin to fold together.

When the dough begins to form a mass, transfer it onto a floured work surface and gently kneed the dough until you have a semi smooth mass. The dough does not have to be totally smooth and overworking the dough can result in the gnocchi being too heavy.

Cut off a small section of dough and begin to roll it back and forth dusting it with flour as needed so it does not stick. Shape it into approximately 12 inches in length and a diameter about the size of your thumb. Cut the dough into one inch pieces and lay them onto a flour-dusted tray. You can cook them immediately in boiling water, refrigerate for up to one hour or freeze them indefinitely, (once frozen, they can be divided into freezer bags).

For the horseradish cream:
Place the heavy cream and butter in a saucepan on high heat and reduce by one third. Add the horseradish, simmer gently and season with salt. Toss the cream sauce in a large bowl with the gnocchi and add grated Parmesan if preferred.

For the Bolognese:
In a heavy skillet or saucepan heat the vegetable oil and lightly sprinkle with salt. In a larger bowl, mix all the meat products together and season generously with salt and pepper. When the oil begins to smoke, sear the meat in the pan on high heat, while in the pan, break the meat apart by using a wooden spoon. Sear the meat until it is crusty on the outside but still rare in the middle.

Remove the meat from the pan with a slotted spoon and transfer onto a plate lined wth paper towels leaving the oil in the pan. When the oil is hot again, add the carrot, celery, onion and garlic to the pan and sauté on high heat until they are caramelized. Strain off any excess oil, then add the tomatoes and red wine and reduce until almost a thick paste. Return the meat to the pan, add the veal or beef stock and simmer on medium heat until you have a thick consistency, add the basil and parsley and taste for seasoning.

Toss with the gnocchi and horseradish cream. Serve hot.




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