Spinach Gnocchi Pancetta Beurre-Noisette
Chanterelles, sage, capers and Parmesan
Prep Time: 1 hour
Servings: 8 portions
Cooking Time: 2 minutes
2 Idaho potatoes
3 cups all purpose flour
1 bunch of picked, cleaned spinach
2 cups of flour
3 tbsp pancetta
2 tbsp chanterelle mushrooms
¼ cup Brandy
2 tbsp salted butter
3 Roma Tomatoes
1 cup reduced chicken stock
1 bunch fresh sage
½ cup capers
1 cup freshly grated Parmesan cheese
Peel and boil the potatoes in plenty of salted water until just tender and falling apart. Cool them and then rice them onto a clean tabletop. Blanch and puree the spinach with a little bit of water. Pour the puree on top of the riced potatoes. Add the flour on top and carefully kneed the mixture until a soft ball is achieved. Allow the dough to rest 20-30 minutes. Cut into 12 equal portions and roll into the shape of rope approximately ½ inch in diameter. Cut the rolled pasta into ½ inch dumplings. Immediately blanch and shock the pasta.
Render and crisp the pancetta and reserve the meat and save the fat separately. Render the butter and continue cooking until the butter separates and begins to brown in tiny specs. Deglaze the butter with lemon juice. Add reduced chicken stock, diced Roma tomatoes, diced leeks, capers and chopped sage. Sauté the chanterelle mushrooms and deglaze with brandy.
Before serving reheat the gnocchi in the warm sauce. Toss all together with Parmesan and chopped spinach and serve.
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