My mom does not care for gnocchi. Well, she doesn't like the gummy little nuggets that a lot of mediocre Italian restaurants serve. Thus, when I geared up to cook the Herb Gnocchi in the Bouchon cookbook, I was a tad nervous about the response to the resulting dish. I felt it in my bones that Thomas Keller would not lead me astray. I mean, I dream about the guy's food and I've never actually eaten any of it (except in the form of preparing his recipes). Not surprisingly, this gnocchi was scrumptious, and didn't even resemble the traditional potato dumplings that are so often ill-prepared. This gnocchi is light and airy and tastes like little herb speckled pillows. See the process below...
Fresh herbs: Chives, Chervil, Tarragon and Parsley
Make the pâte à choux...
Don't be nervous. It will come together perfectly. Keller and his team are really good recipe writers.
Then, transfer the dough to a stand mixer and add herbs, salt, and eggs...
I didn't take a picture of the next step (terrible, I know!), but it requires putting the dough into a piping bag and piping out little gnocchi. It's not difficult. I promise! Anyways, boil the gnocchi and let it sit for 30 minutes or so. Then, sauté butternut squash/mushrooms/whatever is being served with the gnocchi.
Brown the gnocchi.
Mix it together with the other ingredients. In this case, those ingredients were shiitake mushrooms, butternut squash and sage leaves.
Then, top it with a citrusy brown butter sauce or just a squeeze of lemon will do too. The acid really brightens up the dish.
This was a huge hit and my mom even proclaimed, "This is the best gnocchi I've ever had." Success, thanks to TK. What a shock.