Ricotta Gnocchi Recipe
I am thrilled to have just posted an exciting new Novice2Pro interview with Executive Chef Bertrand Chemel. It's an excellent read for anyone interested in food, especially if you are considering going to culinary arts school to start a career in the food industry.
Chef Chemel was previously executive chef at Café Boulud in New York City and is now executive chef at 2941 Restaurant in Falls Church, VA. He answers my questions about where he learned his craft, what he looks for in hiring new cooks, his favorite cookbooks, and 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 my clients and myself. I do happen to favor some ingredients; however, I love to prepare dishes with black truffles because they have a very intense and exciting flavor. I am happy to share the recipe for Ricotta Gnocchi, which features black truffles and is simple to make at home.
Some of My Favorite Pasta Recipes
- Discover the Rustic Charm of Tuscan Pici Pasta
- How to Make a Basic Orzo Salad
- This Is How to Make Spicy Ragu Sauce Over Pasta
- Cavatelli Pasta
- Cavatelli Pasta with Spring Peas and Pancetta Recipe
- Bucatini all'Amatriciana Recipe
- How to Make Strozzapreti Pasta with Guanciale Sauce
- Rigatoni with Mushroom Sauce Recipe
Alayna
How much heavy cream do you use? The recipe does not say?
Thanks,
Alayna
RG
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.
RG
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
Lynda Mckinlay
I just made this, well, I didn't use his recipe for gnocchi because I forgot to get my husband to bake the potato while I was out so I made another recipe in the food processor. I did make the sauce and other components, and it was spectacular. I couldn't get fresh truffles here in Malaysia, so I used black truffle paste and waited until the shallots were just about cooked before adding. My husband doesn't like cream sauces or truffles at all, so I gave him a small taste, and he loved it. He ate a huge plate of it. The brussels sprouts really worked. I will definitely be making this again.
G. Stephen Jones
Hi Lynda, thanks for letting me know you enjoyed it and how you used ingredients on hand for those you couldn't find.