Ingredients
- 2 Idaho potatoes
- Salt
- 1 bunch spinach, cleaned
- 3 cups all-purpose flour
- 3 pounds pancetta, sliced
- 2 pounds salted butter
- 3 lemons, juiced
- 1 cup reduced chicken stock
- 3 Roma tomatoes, diced
- 3 leeks, cleaned well and diced
- 1/2 cup capers
- 1 bunch fresh sage, chopped
- 2 pounds chanterelle mushrooms
- 1/4 cup brandy
- 1 cup freshly grated Parmesan
Directions
Peel potatoes and then boil them in plenty of salted water until just tender and falling apart. Cool and the put potatoes through a ricer.
Blanch spinach and then puree it with a little bit of water. Pour the puree on top of the riced potatoes. Add 3 cups flour on top and carefully kneed the mixture until a soft ball is achieved. Allow the dough to rest 20 to 30 minutes. Cut into 12 equal portions and roll into the shape of a rope, approximately 1/2-inch in diameter.
Cut the rolled pasta into 1/2-inch dumplings. Blanch the gnocchi in boiling salted water and then immediately shock the pasta in an ice water bath.
Render and crisp the pancetta in a large, deep saute pan and then reserve the meat and save the fat separately (save the fat for use in the turkey recipe). When pancetta has cooled, dice it.
Wipe pan clean and then add 3/4 of the butter. Melt butter over medium-high heat and continue cooking until the butter separates and begins to brown in tiny specks. Add lemon juice, then reduced chicken stock, diced Roma tomatoes, diced leeks, capers and chopped sage. Keep warm.
Saute the Chanterelle mushrooms in the remaining butter. When mushrooms are tender, deglaze the pan with brandy.
Before serving, reheat the gnocchi in the warm sauce. Toss gnocchi and sauce with mushrooms, diced pancetta, and Parmesan and serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By ualaw2004_4567900
oneonta, AL
on March 24, 2009
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I cooked this for my wife's birthday, and it was just for the two of us. Thus, I halved the recipe since there was no need to feed the number of folks for which it was designed. If, you are fixing the whole recipe, FYI it will be very expensive (relatively speaking. The pancetta alone is over $10 a pound. I could not find fresh chantrelles, therefore I used some dried chantrelles and a gourmet mushroom mix (portabellos, button, shittake, lobster that Publix carries. The sauce calls for 2 pounds of butter (1 lb in my modified version, but I only used 1/4 pound, which was more than enough. The sauce was very well balanced, and the butter cuts the saltiness of the pancetta and capers. The sage did not overpower. I used a whole bag of spinach for my modified recipe, thus the gnochhi was spinach heavy - but my wife and I can't get enough spinach. If you have never made homemade gnochhi, my suggestion is that when the gnochhi is cooking in the boiling water, leave it in the water until it floats. Also, I recommend cooking this with a friend. I tried to do it all myself, and found it difficult to manage cooking the gnochhi and sauce at the same time (i.e. club hand. Despite my improvisations, I strongly recommend this recipe, and recommend tinkering with it if you want. My wife and I will definitely be making it again.
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