Courtesy of Chef Gordon Bailey of Lot 30 Restaurant, Charlottetown, PEI
Yields approx. 40 pieces, or 6-8 servings.
|2||Large Yukon Gold Potatoes|
|1.5||Cups of Water|
|6 oz.||unsalted Butter|
|1 Tbsp + 1 Tsp||Salt|
|2 Cups||All-Purpose Flour|
|2 Tbsp||Dijon Mustard|
|4 Tbsp||fresh herbs chopped (chives, parsley, tarragon)|
|1 Cup||shredded cheese (ie. Sharp White Cheddar)|
|5 or 6||Large Eggs|
Peel the potatoes and place in pot. Fill the pot with cold water until potatoes are covered by at least 2 inches and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Pass the potatoes through a ricer and set aside. Have ready a mixer with paddle attachment.
Combine the 1 ½ cups of water, butter and the 1 tsp of salt in a medium sauce pan/pot over medium-high heat and bring to a simmer. Reduce the heat to medium and add the flour (all at one) while stirring rapidly until the dough pulls away from the sides and the bottom of the pot is clean. The dough should be smooth and moist. In order to have the proper consistency when the eggs are added some moisture must be removed from the dough. To do this, reduce heat and continue to stir for about 5 minutes. A thin coating will form on the bottom and sides of the pot. Immediately transfer the dough to the mixing bowl and add the potatoes, mustard, herbs and 1 Tbls of salt. Mix for a few minutes then add the cheese. With mixer on lowest speed add 3 eggs, one at a time, mixing well between each one. Increase the speed and add 2 more eggs. Turn mixer off to test dough consistency (scoop dough onto spatula and turn. It should move down the spatula slowly. If it is very dry or drops off in a clump add one more egg).
Place the dough in a large pastry bag and let it rest for about 30 minutes at room temperature.
Bring a large pot of lightly salted water to a simmer. Hold the pastry bag over the water with one hand and have a small knife in the other. Squeeze the pastry bag and cut off one inch portions of dough, allowing the gnocchi to drop into the water. Cut off about 2 dozen pieces. The gnocchi will first sink to the bottom of the pot. Once they float to the top, leave them for another 1 ½ minutes then remove with a slotted spoon and place them on a parchment lined tray. Repeat process with remaining dough. If not preparing/serving right away, cover with plastic wrap and place in the refrigerator. They can be refrigerated for up 24 hours.
Pour a light coating of oil into a large pan and place on medium-high heat. Add 1 Tbls of butter and allow to brown. Add the gnocchi and season to taste with salt and pepper. Turn and flip the gnocchi until they are brown and crisp on all sides.
Swipe a dollop of crème fraiche on a plate and place the cooked gnocchi as desired. Gnocchi is very versatile. It can be served as a side dish, appetizer or sauté with other ingredients to create a main course.