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