Aug
17
2015
0
By jacob burton
Description
A flavorful, French style gnocchi that is made from a savory pâte à choux base instead of the traditional potato, egg and flour mixture.
Ingredients
220 g
Butter 400 g
Water 20 g
Chicken Base (Minors) 450 g
Flour, AP 8 g
Truffle Oil 40 g
Pecorino (Micro Planed) 10 g
Salt 8
Eggs 100 g
Dijon MustardInstructions
- Combine butter, water and chicken base in a medium sized sauce pot and bring to a simmer.
- Stir in flour using a wooden spoon and continue to cook over medium heat for another 30 seconds.
- Stir in truffle oil, Dijon, pecorino and salt.
- Transfer to a table top mixer equipped with a paddle attachment.
- Mix on speed #4, adding in one whole egg at a time until all the eggs are combined into a batter. If a stand top mixer is not available, you can hand mix in the eggs using a wooden spatula.
- Once eggs are combined, turn mixer speed to #6 and continue to mix for another 2 minutes.
- Place in a disposable pastry bag and allow to cool overnight in refrigerator.
- When ready to make gnocchi, snip off the tip of the pastry bag using a sharp pair of scissors, creating a 1/4" opening.
- Squeeze gnocchi through tip of bag into boiling water, cutting gnocchi batter into 1/4"-1/2" lengths as it extrudes from the tip of the bag.
- Simmer for about 3-5 minutes, or until the gnocchi begins to float and firms up in texture.
- Skim gnocchi out of water using a "spider," and place into a pan with lots of butter heating over high heat.
- Sauté gnocchi in butter until a rich golden brown color is achieved.