Autumn potato gnocchi with Andiamo chef Jim Oppat

- It's time to go outside the box with some unique fall-inspired ingredients.

Joining us in the FOX 2 studios is Andiamo Executive Chef Jim Oppat making an autumn potato gnocchi.


2 lb gnocchi fresh pasta par-cooked
2 tbl unsalted butter
2 ea baby red beets par-cooked
2 cup heirloom tomatoes diced
4 oz smoked salmon thin slices
2 fl oz chardonnay wine
4 fl oz vegetable stock
2 fl oz heavy cream
1 tbl fresh thyme chopped fine
1 tbl Italian parsley chopped fine
2 cup kale chopped
2 cup radicchio chopped
½  cup ground pistachios toasted
2  tbl parmesan cheese grated
1 cup ricotta cheese
2 tbl whole milk
salt and pepper to taste


Cook the gnocchi in boiling salted water until they float to the top, drain and rinse with cold water, allow to dry on kitchen towel

Peel and dice the beets, boil in salted water until tender and reserve warm

Whip together the ricotta cheese and whole milk, reserve for smearing on the plates

Heat the butter in skillet until just golden

Add the gnocchi and cook like a hash brown, do not stir too much, try to flip once

Once the gnocchi are crisp, add the beets, tomatoes and smoked salmon

Saute just briefly

Deglaze with the white wine and reduce by half

Add the stock and creme and allow to reduce again by half

Add the fresh herbs, kale, radicchio and parmesan cheese, then remove from the flame

Toss just to combine and slightly wilt the kale

Among 4 dinner plates, smear the ricotta cheese mixture around the edge of half of the plate, making a streak from say 12:00-6:00 on the round plate

Divide the gnocchi evenly among the four plates, placing it more on the left side of the plate, leaving the cheese partially exposed

Garnish with the toasted pistachio and serve immediately

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