Entreé
Potato Gnocchi
with Gorgonzola Sauce with Asparagus
INGREDIENTS
GNOCCHI
- 1 t Black Pepper, ground
- 2 Egg
- 3 T Extra Virgin Olive Oil
- 8 oz Flour
- 1 T Nutmeg
- 1 ½ lb Potatoes, skin on
- 1 t Salt
GORGONZOLA SAUCE
- 3 T Extra Virgin Olive Oil
- 1 c Gorgonzola Cheese
- Ground Black Pepper, to taste
- ½ q Heavy Cream
- Kosher Salt, to taste
- 3 Shallots
- ½ q White Wine
ASPARAGUS
- 2 spears Asparagus
- Ground Black Pepper, to taste
- Kosher Salt, to taste
GARNISH
- 3 spears Asparagus
- 3 Cherry Tomato
- 3 clvs Garlic, roasted
- 1 T Tarragon, finely chopped
INSTRUCTIONS
FOR THE GNOCCHI
- Cook Potatoes-(skin on). Once cooked, remove from the water and remove skin.
- Place the pulp into a bowl.
- Mix in the eggs and flour.
- Season with Kosher Salt, Black Pepper and Nutmeg.
- Stand for 30 minutes to rest.
- Take 1/3rd of the dough and roll 20 inches long and 1/2" diameter.
- Cut into 1" long pieces.
- Mark with fork.
- Bring salted water and Olive Oil to a boil.
- Cook Gnocchi until they float to the top.
- Spoon the Gnocchi into ice water.
- Drain and store in hotel pan with Olive Oil
FOR THE GORGONZOLA SAUCE
- Saute the Shallots in Olive Oil, Deglaze with White Wine, reduce by half.
- Add Heavy Cream. Reduce by 1/3rd.
- Crumble in the Gorgonzola Cheese.
- Add Kosher Salt and Black Pepper to taste.
FOR THE ASPARAGUS
- Cut 3 Asparagus Spears and save tips for Garnish.
- Use the remainder of the Asparagus and cut on the bias. Sauté in a pan until tender.
- Toss in with the Gnocchi and add the Gorgonzola Sauce
FOR THE GARNISH
- Spoon the Gnocchi into the center of the bowl.
- Garnish as per picture.
- Top with chopped Tarragon.
This entreé has been found at Palo. The Potato Gnocchi has been offered on the Palo menu.
Source: DCL Shared Menu
Created 2023-01-13 11:02:11 – Last Modified 2024-02-02 09:31:55