House-Made Potato Gnocchi with Sea Urchin, Citrus Coriander Cream, and Fresh Peas
+ Click image to enlarge

House-Made Potato Gnocchi with Sea Urchin, Citrus Coriander Cream, and Fresh Peas
Chef Damian Sansonetti of Bar Boulud – New York, NY
Adapted by
August 2009
Yield: 8 Serving


Kosher salt
3 pounds Idaho potatoes
1 egg, lightly beaten
2 ounces brown butter, room temperature
5½ ounces “00” pasta flour
Freshly ground white pepper

Citrus Coriander Cream:
1 tablespoon extra virgin olive oil
4 shallots, thinly sliced
2 teaspoons coriander seeds
1 teaspoon black peppercorns
6 sprigs fresh thyme
Zest of 1 lemon
1 quart heavy cream
Freshly ground white pepper

Assemble and Serve:
Kosher salt
1 tablespoon minced fresh Calabrian chili
½ cup shelled English peas, boiled
Freshly ground white pepper
24 pieces uni, cut into ½-inch pieces
Zest of 1 lemon
1/3 cup toasted breadcrumbs
10 snow peas, finely diced
½ bunch chives, finely diced


For the Gnocchi:
Preheat oven to 450° F. Spread a layer of kosher salt on a baking sheet and put potatoes on top. Transfer to the oven and bake until very tender, about 45 minutes. Cool the potatoes, slice in half, and scoop out the flesh. Pass the potatoes through a food mill. Make a well in the middle of the potatoes and add the egg and brown butter; thoroughly mix together by hand.

Sprinkle half of the flour over the top of the potatoes and season with salt and pepper. Press the flour into the potatoes and fold the mass over onto itself and press down again. Gradually continue adding flour, folding and pressing until it just holds together. The dough should be moist but not sticky, and also firm but yielding.

Cut the dough into four pieces and roll each piece into a rope on a well floured surface. Cut each rope into ½-inch long pieces. Dust a baking sheet with flour and transfer the dough to the sheet in a single layer. Lightly sprinkle the top of the dough with flour and cover loosely with plastic wrap. Refrigerate until ready to serve. 

For the Citrus Coriander Cream:
Heat the olive oil in a medium saucepot over medium-low heat. Add the shallots and cook until tender but not colored. Add the coriander seeds and peppercorn and increase the heat to medium. Stir for 3 minutes, or until the spices are fragrant. Add the thyme, lemon zest and cream and lightly simmer for 20 minutes. Strain the cream and season with salt and pepper.

To Assemble and Serve:
Bring a large pot of salted water to a slow simmer. Add the gnocchi in batches, cooking until the gnocchi floats to the surface. Transfer the cooked gnocchi with a slotted spoon to a large saucepan. Add coriander cream to coat. Add the Calabrian chili and English peas. Toss and season with salt and pepper. Divide the gnocchi and sauce into 8 pasta bowls and arrange uni pieces on top of each dish. Top with lemon zest, breadcrumbs, peas, and chives.