Parisian Gnocchi with Tomato and Plum Sake Reduction


Parisian gnocchi with tomato and plum sake reduction

Parisian gnocchi is different from Italian gnocchi. You will find that Parisian gnocchi is more delicate and less chewy. The method of making Parisian gnocchi is time consuming, but well worth it!

INGREDIENTS

Gnocchi Batter

1 cup (120g) all-purpose flour
1 tsp (4g) sugar
1 stick (112g) butter
1 cup (237g) water
4 (200g) egg
½ tsp (3g) salt
½ oz (14g) tarragon, fresh, finely chopped
½ oz (14g) parsley, fresh, finely chopped
½ tsp (1g) thyme, fresh leaves
½ tsp (1g) lavender, dry
½ oz (14g) chervil, fresh, finely chopped

Tomato and Plum Sake Reduction

5 (620g) tomato, diced
2 cups (468g) porcini mushroom, sliced
5 cups (1185g) vegetable stock
1 cup (240g) plum sake
1 sprig (2g) thyme, fresh
1 cup (200g) onion, diced
5 (25g) garlic, thinly sliced
1 stick (112g) butter

INSTRUCTIONS

  1. To make the gnocchi batter, bring the water to a boil and allow the thyme and lavender to seep for 5 minutes.
  2. Strain the thyme and lavender and discard. Reheat the water and melt the butter with it.
  3. Bring the butter and water to a boil and lower to medium heat.
  4. Add the flour, sugar and salt. Stir with a wooden spoon for a couple of minutes. The dough should come away from the pot and a layer of film will form on the pot.
  5. Place the dough in your electric mixer with a paddle attachment.
  6. Mix on low speed to allow the dough to cool down and release steam.
  7. While the mixer is running, beat the eggs with a whisk. Also, prepare a large pot of boiling water.
  8. Once the dough is no longer hot, slowly add the beaten egg, to the dough paste.
  9. Continue mixing until you have a smooth batter. You may need to scrape the sides of your mixer bowl.
  10. Once the gnocchi batter is ready, Scoop it into a pastry bag fitted with a 3/8" or 1/2" tip.
  11. In batches, pipe 1" lengths of gnocchi batter into the boiling water. Use a knife to cut the batter as you pipe it out over the large pot.
  12. The gnocchi is ready when it floats. Take it out immediately and place in trays for freezing. If you are eating the gnocchi right away, you do not need to freeze it.
  13. Prepare the tomato and plum sake reduction. Heat 1/2 stick of butter on high heat and saute the aromatics.
  14. Add the mushroom and saute for another 2-4 minutes.
  15. Add the stock and reduce to half its volume.
  16. Add the plum sake, then reduce to half the volume again.
  17. Once the reduction has thickened and coats a spoon, add the tomato and cook for a bit more to reduce the tomato moisture.
  18. When the sauce is ready, turn off heat and set aside.
  19. Using the remaining 1/2 stick of butter, pan fry the gnocchi to reheat and crisp both sides.
  20. When the gnocchi is ready, add the sauce and toss. Serve immediately on a warm dinner plate,
Parisian gnocchi with tomato and plum sake reduction ndata

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