Chef Jim presents Pan Fried Gnocchi

Categories Menus
Locations A Riverfront, JVS
PLU 9132

Yield 1 ea            Prep           
Portion Size 1 ea Cook           
Num Portions 1    Finish           
                           Shelf           

Plate Pasta Bowl
Tools

Quantity      Unit               Ingredient
6½              oz                 gnocchi fresh pasta par-cooked
1                 tbl                 unsalted butter
1                 tsp                salt and pepper
2                 oz                 wild mushrooms
1½              oz                 smoked salmon
5                 ea                 heirloom grape tomatoes cut in half
1                 sprig             fresh thyme
1                 tbl                 fresh basil
1½              tsp                lemon juice
1                 fl oz              Chicken Stock Base
1½              fl oz              heavy cream
1                 oz                 kale
1                 tsp                parmesan cheese
1                 ea                 A Sides - Breadbasket
1                 ea                 A Sides - House Salad / Soup


Procedure

Method:

    Heat butter in teflon skillet and add the gnocchi
    Begin to brown over medium heat while seasoning with salt and pepper
    Add the mushrooms, grape tomatoes and herbs
    Once caramelized add the chicken stock, creme, lemon juice reduce slightly to sauce consistency
    Add the smoked salmon and heat briefly
    Remove from the fire, toss is the kale and season as needed with salt and pepper
    Plate in regular pasta bowl and garnish with parmesan cheese

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