Chef Bertrand Chemel’s Ricotta Gnocchi Recipe

March 3, 2008 3 Comments

Chef Bertrand Chemel's Ricotta Gnocchi Recipe

Ricotta Gnocchi Recipe

I am thrilled to have just posted an exciting new Novice2Pro interview with Executive Chef Bertrand Chemel. It’s a great read for anyone interested in food especially if you are thinking of going to culinary arts school to start a career in the food industry.

Chef Chemel, previously executive chef at Café Boulud in New York City, and now executive chef of 2941 Restaurant in Falls Church, VA. He answers my questions about where he learned his craft, what he looks for in hiring new cooks, favorite cookbooks and a lot more. You can read the entire interview here.

I asked Chef Chemel if he had a signature dish or favorite recipe and here is how he responded:

I don’t have a signature dish, because I like my recipes to remain fresh for both my clients and myself. I do happen to favor some ingredients however – for instance, I love to prepare dishes with black truffles, because they have a very intense and interesting flavor. I am happy to share the following recipe for Ricotta Gnocchi, which features black truffles and is simple to make at home.

Chef Bertrand Chemel’s Ricotta Gnocchi

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Chef Bertrand Chemel’s Ricotta Gnocchi

Ingredients

7 oz. sheep's milk ricotta - strained and firm

2 oz. potato - baked (skin on)

1 oz. all purpose flour

pinch of salt

¼ lb baby Brussels sprouts

1 tablespoon butter (unsalted)

4 tablespoon breadcrumbs (Italian or panko)

3 tablespoon extra virgin olive oil

3 teaspoon (12 grams) fresh Black Truffle (or quality canned) - chopped

1 shallot - minced

2 tablespoon dry white wine

1/2 cup of heavy cream

How To Prepare At Home

1. Bake the potato in foil at 375 degrees until soft, about 45 minutes, and while still hot, pass through a potato ricer into a mixing bowl to get rid of the skin. Measure the amount of potato you need based on the scale of recipe you are making, add the strained ricotta while still warm and sprinkle mixture with the flour and salt.

2. Mix gently to combine and using a lightly floured work surface roll the mixture into ¼ inch logs about 12 inches in length. Cut into ½-inch rectangles, place gently onto floured parchment lined sheet pan, and refrigerate until ready to cook.

3. Bring 6 quarts of heavily salted water to a rapid boil and cut the brussel sprouts into fourths and drop into the water and blanch in boiling water for 3 minutes until soft, remove and place in bowl of ice water to shock and stop cooking, then drain and reserve.

4. Meanwhile, bring a sauté pan to high heat and once the sprouts are dry, add olive oil, and sauté them until slightly brown, add the bread crumbs, sauté 2 minutes more, then add the butter and let brown for 1 minute and take off heat.

5. In a medium saucepan, sweat the shallot, and black truffle in a little olive oil over low heat for 3 minutes, add the white wine, reduce until the shallots and truffles are glazed, then add the heavy cream and simmer over medium heat for 2-3 minutes, or until the sauce is just slightly thick in consistency.

6. Drop the gnocchi in the same pot of water used to cook the brussel sprouts, making sure that the water is boiling rapidly and cook for 1-2 minutes or until the gnocchi rise to the top of the water, remove with a strainer and add to the cream mixture, stir and serve. Top with the brussel sprouts and grated Parmesan.

Last modified on Wed 16 July 2014 8:50 am

Filed in: Pasta Recipes

Comments (3)

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  1. Alayna says:

    How much heavy cream do you use? The recipe does not say?

    Thanks,
    Alayna

  2. RG says:

    Great question and thanks for catching this mistake. I went back and looked at the recipe sent to me from Chef Bertrand Chemel thinking I must have left the cream out but it wasn’t there. So I did a search for the recipe and found it on his restaurant web site and it wasn’t there either so it must have been left out by mistake. I will try to contact Chef Chemel and see if I can find the exact amount, but after looking at the rest of the ingredients, I would try about 1/4 cup of cream. If it is too much, just reduce the sauce to the right consistency. If too little, add a little more.

  3. RG says:

    I contacted Chef Bertrand and was told the missing amount of heavy cream is 1/2 cup. Thanks again for bringing this to my attention. RG

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