Hard2Believe
11-07-2003, 06:13 PM
Sage Potato Gnocchi With Butternut Squash
Yield: 15 portions
PLATE COMPONENTS
Gnocchi (see base recipe) - 4lb.
Butternut squash, roasted medium dice - 4lb.
Extra virgin olive oil - 2Cups
Chicken stock - 1qt.
Granna, grated - 2Cups
Pumpkin seeds, toasted - 1Cup
Sage chopped - 1Cup
Butter - 1lb.
GNOCCHI
Yield: 12 portions
Russet potatoes ,cooked, riced - 3lb. EP (start with 5#)
Salt - t.t.
Black pepper, finely ground - t.t.
Parmesan cheese - 1Cup
Nutmeg - t.t.
Eggs - 3ea.
Farina “00” flour - 1lb.
Extra virgin olive oil - 2Tbsp.
Fresh sage, minced - ¼Cup
Basic Ratio
3 parts of cooked potatoes
1 part of flour
Method
1. Boil potatoes (skin off and quartered) starting with cold water until fully cooked.
2. Strain and dry potatoes in 350°F oven for 15 minutes.
3. Pass through the food-mill while still hot and spread out on the granite counter top to cool.
4. Make a well with the potatoes, surrounded by the flour add salt and pepper. Add herbs and in the middle of the well whisk in eggs, oil and Parmesan cheese, knead the dough without overworking. Break off into small handful and roll out (chef demo) on floured surface and cut as per chef’s demo.
5. Test by cooking gnocchi in boiling water. Drop the gnocchi in the simmering water, when they float for 2 minutes, remove shock in a ice bath and then check for consistency by taste.
6. Cook gnocchi as specified as above (cook and shock toss with olive oil) Portion out gnocchi before service to four-ounce portions.
Note: Appetizer size: 4 ounces, cooked ;2.5 raw; main course size: eight ounces, cooked (5 oz raw).
BUTTERNUT SQUASH
Butternut Squash - 5lb.
Olive oil - as needed
Salt and pepper - as needed
Method
1. Peel and remove the seed from the squash.
2. Cut the squash into medium dice.
3. Toss the squash in olive oil, salt and pepper.
4. Pan Roast in olive oil until golden brown.
5. Cool and hold for service.
ASSEMBLY OF PLATE
1. In a sauté pan heat 1-ounce of olive oil, add cooked gnocchi and caramelize slightly.
2. Once gnocchi is caramelized add one tsp. Butter, 2 tbsp. Butternut squash, and one pinch of sage.
3. Once butter is melted and squash is warmed add 1 oz. Chicken stock and emulsify.
4. Plate and garnish with pumpkin seeds and Parmesan cheese. Serve immediately.
Yield: 15 portions
PLATE COMPONENTS
Gnocchi (see base recipe) - 4lb.
Butternut squash, roasted medium dice - 4lb.
Extra virgin olive oil - 2Cups
Chicken stock - 1qt.
Granna, grated - 2Cups
Pumpkin seeds, toasted - 1Cup
Sage chopped - 1Cup
Butter - 1lb.
GNOCCHI
Yield: 12 portions
Russet potatoes ,cooked, riced - 3lb. EP (start with 5#)
Salt - t.t.
Black pepper, finely ground - t.t.
Parmesan cheese - 1Cup
Nutmeg - t.t.
Eggs - 3ea.
Farina “00” flour - 1lb.
Extra virgin olive oil - 2Tbsp.
Fresh sage, minced - ¼Cup
Basic Ratio
3 parts of cooked potatoes
1 part of flour
Method
1. Boil potatoes (skin off and quartered) starting with cold water until fully cooked.
2. Strain and dry potatoes in 350°F oven for 15 minutes.
3. Pass through the food-mill while still hot and spread out on the granite counter top to cool.
4. Make a well with the potatoes, surrounded by the flour add salt and pepper. Add herbs and in the middle of the well whisk in eggs, oil and Parmesan cheese, knead the dough without overworking. Break off into small handful and roll out (chef demo) on floured surface and cut as per chef’s demo.
5. Test by cooking gnocchi in boiling water. Drop the gnocchi in the simmering water, when they float for 2 minutes, remove shock in a ice bath and then check for consistency by taste.
6. Cook gnocchi as specified as above (cook and shock toss with olive oil) Portion out gnocchi before service to four-ounce portions.
Note: Appetizer size: 4 ounces, cooked ;2.5 raw; main course size: eight ounces, cooked (5 oz raw).
BUTTERNUT SQUASH
Butternut Squash - 5lb.
Olive oil - as needed
Salt and pepper - as needed
Method
1. Peel and remove the seed from the squash.
2. Cut the squash into medium dice.
3. Toss the squash in olive oil, salt and pepper.
4. Pan Roast in olive oil until golden brown.
5. Cool and hold for service.
ASSEMBLY OF PLATE
1. In a sauté pan heat 1-ounce of olive oil, add cooked gnocchi and caramelize slightly.
2. Once gnocchi is caramelized add one tsp. Butter, 2 tbsp. Butternut squash, and one pinch of sage.
3. Once butter is melted and squash is warmed add 1 oz. Chicken stock and emulsify.
4. Plate and garnish with pumpkin seeds and Parmesan cheese. Serve immediately.