Fresh Herb Gnocchi
A basic pate choux recipe, prepared as an entree or flash seared and used as a crouton on a salad. Maybe a little bit more labor intensive than normal but with worthy results. Paired with a vermouth cream and farmers market vegetables or pending season, vegetable ribbons and caramelized cauliflower.
Fresh Herb Gnocchi (makes 12 orders)
3 cups h2o
12 oz butter
2 tbsp kosher salt
4 cups asp. flour
4 tbsp Dijon
½ cup each fine chopped chervil, chives, parsley, tarragon
2 cups grated manchego
10-12 eggs
Method:
Sift flour, in a heavy bottom pot bring h2o, butter, and salt to a boil, reduce heat and whisk in flour, find a sturdy
rubber spatula and incorporate thoroughly, stirring constantly for 5-7 minutes, making sure to cook out the raw flour
taste.
Transfer to mixing bowl and beat with the paddle on low speed.
Add mustard and cheese and incorporate.
Then add eggs one at a time, scraping down the sides often, fold in the herbs.
You must use a piping bag when molding these gnocchi, dropping into salted water of temp 160 degrees using a tall
pot, let them sink to the bottom and rise again before removing. Cool in 200 pan with extra virgin olive oil.
Chef John Brand 