Holly
Smith
Café Juanita
9702 NE 120th Place
Kirkland, WA 98034
425.823.1505
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Preparing Gnocchi
Chef Holly Smith of Café Juanita - Kirkland, WA
As demonstrated at the
Northwest Foodservice Show
Despite the modern interpretations of classic favorites, high
quality Italian flours - such as "Tipo 00" and semolina
- plus hand mixing are the keys to success with gnocchi.
STEP 1: Roll out 1-inch round of dough and place
filling in center.
STEP 2: With well-floured hands, fold dough around
the filling like a bow, pinching and rollingto seal.
STEP 3: Blanch gnocchi in salted boiling water
for 45 seconds, or until they float. Remove from water and drain.
STEP 4: Heat unsalted butter and olive oil in
a pan. Add gnocchi to hot pan and fry until nicely browned.
Stuffed Potato Gnocchi
Chef Holly Smith of Café Juanita -
Kirkland, WA
Adapted by StarChefs.com and demonstrated
at the
Northwest Foodservice Show
Ingredients:
Note: Recipe amounts are not a guarantee as weather,
raw ingredients and the mood of the gods affect everything!
Gnocchi dough:
- 4-6 Yukon Gold potatoes, baked until very tender
- Kosher salt to taste
- 1-2 eggs, as needed
- 1 cup "Tipo 00" Italian flour, or as needed
Filling:
- The filling is up to you. At Café Juanita we make foie
gras gnocchi with dates and almonds. We also prepare sweet versions
with Gianduja, pear, or Amarena cherry. The possibilities are
limitless!
Method:
For gnocchi dough:
Cool potatoes completely, peel, and pass them through a ricer.
Add a liberal amount of salt to potatoes. Add 1 egg and mix well
by hand. Begin adding flour 1/4 cup at a time. Continue mixing
by hand. Dough should just come together and not be too sticky.
Continue adding flour little by little until dough does not stick
to a clean, dry part of your hand. Have a large pot of boiling,
salted water ready. Drop a small piece of dough into the water.
Look for tender pillows that hold their shape. If the gnocchi
are too feathery in the water, add a pinch more flour to dough
and mix well. (Some extra flour is naturally incorporated when
rolling and shaping).
For stuffed gnocchi, the dough should be a tad sturdier. Ideally
these would be cooked within the hour, but the dough can be cut
and used for up to 24 hours. Gnocchi can also be shaped and frozen.
They are ready to cook straight from the freezer.
For stuffed gnocchi:
Dust cutting board with "Tipo 00" flour. Roll out a
1-inch round of dough, approximately 1/8-inch thick, and place
filling in center. With well-floured hands, fold dough around
filling like a bow, pinching and rolling to seal. Blanch in salted
boiling water for 45 seconds, or until they float. Drain. Heat
unsalted butter and olive oil in a pan. Add gnocchi to pan and
fry until browned.
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