HUNTER DUDLEY BY BRETT VIBBER &
Ingredients
Gnocchi Dough
- 2. 2 lbs. of huge, roughly 4 to 5 lbs.
- 2 cups of high-gluten flour
- 2 egg yolks
- 1 3 4 cups of kosher salt
Sage Cream and Prosciutto Sauce
- 2 cups of thick cream
- 1 cup of chopped prosciutto
- 2 teaspoons of chiffonade and sage
- 14 cups of warm butter that has been sliced in smaller pieces
- 14 cups of clean white wine
- To taste, lemon zest
- Salt and light pepper to taste
- 2 tablespoons of finely grated Parmesan cheese
Directions
Gnocchi Dough
Preheat the oven to 400 degrees. Place potatoes on top of the salt on a sheet of salt and place the salt on the tray. Bake for approximately 75 minutes until fork tender throughout. Pass potatoes through a ricer or sieve until potatoes are easy, acceptable. Make a nicely and add egg yolk by spreading potatoes onto a floured surface. Work in the flour by adding egg to the mixture. Knead the dough until you have a good, easy dough. Allow dough to rest for about 30 minutes before the gluten develops completely. Roll each of the six balls into dress ropes, dusting as necessary to prevent them from sticking to the work surface. Cut ropes into dumplings that are about 1-inch long. To add texture, roll dumplings on the back of a fork or macaroni board.
Sage Cream and Prosciutto
Bring a huge pot of salted water to the boil. Add prosciutto to a medium-heated saucepan, cook until some of the fat is somewhat crispy, then deglaze the pan with white wine, and cook until almost dry. Add sage, a pinch of salt, and a pinch of pale pepper. Add some heavy cream, bring to a boil, and simmer until the mixture reduces by about half. Put your gnocchi in the boiling water at this point, but do not stir. When they begin to float, strain and keep a small amount of pasta water in your hands. Remove the sauce from the heat and substitute lemon zest for your liking along with cool butter. Butter should be emulsified in the pan sauce with a swirl. Gnocchi are added to the sauce and tossed softly, taking care not to disturb the dumplings. If necessary, sprinkle some sauce water on top. Seasoning should be used; if necessary, add salt and white pepper. Garnish with freshly grated Parmesan in showers.
