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
- 7 oz sheep's milk ricotta strained and firm
- 2 oz potato baked with skin on
- 1 oz all purpose flour
- 1 pinch salt
- ¼ lb Brussels sprouts baby
- 1 tablespoon butter unsalted
- 4 tablespoon breadcrumbs Italian or panko
- 3 tablespoon olive oil extra virgin
- 12 grams fresh Black Truffle chopped
- 1 shallot minced
- 2 tablespoon dry white wine
- ½ cup heavy cream
- Parmesan cheese grated, to top
- Bake the potato in foil at 375° F 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.
- 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.
- 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.
- 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.
- 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.
- 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 Brussels sprouts and grated Parmesan.