search
Loading
|  home | feedback | help          
StarChefs
Archive





Chef Eric and Spohie Bahn of Monsoon on StarChefs.com

Holly Smith

Café Juanita

9702 NE 120th Place
Kirkland, WA 98034
425.823.1505

   Made possible by funding from Pernod on StarChefs.com

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.


  • Rising Star Chef Holly Smith
  • Norman Van Aken's Word on Food
  • Forum: Seattle

  •    Published: January 2006
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy