RECIPE: Award Winning Gnocchi Poutine @ GFC

Recently Chef Jessica Joyce of Confluence Bistro (which closed Dec. 31st, 2009) in Bellevue NE won the Comfort Food Classic challenge for the ultimate potato dish. With a special thanks to chef Joyce, here's the recipe for her award winning dish. If you make this, take pictures and share them with us on our Facebook Fan page.

Gnocchi Poutine

Ingredients for Gnocchi

2 pounds russet potatoes
2 cups all-purpose flour
1 pound ricotta cheese
1 cup Parmesan cheese
2 eggs
1 healthy pinch of salt
1 healthy pinch of ground tellicherry pepper

Directions

Roast the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through food mill. Fold potatoes into cheeses, 2/3 of the flour, salt and pepper. Place on clean flat surface. Make well in center of potato mixture. Place eggs in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Cut ½ inch uniform pieces with a bench scraper until dowel is finished. Press the center of the ½ pieces with the tip of your pinky finger (allows the gravy to pool). Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and imprinting with finger. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Finishing Ingredients

Duck fat
Truffle oil
Demi-glace
(we used both lamb and beef bones for the competition dish)
Cheese Curds – Thank you Branched Oak Farm!
(look for fresh curds with a good squeak, first 12 hours)
Malt vinegar reduction
(reduce malt vinegar over medium heat until syrup consistency)
Heirloom tomato emulsion
(puree tomatoes in blender with salt, pepper, sugar and apple cider vinegar, strain into bowl. Slowly add oil to the tomato mixture and egg while mixing with an immersion blender)

Finishing Directions

Add a teaspoon of duck fat to a warm sautee pan. Place a serving of gnocchi in pan and cook until brown on both sides. Place in bowl and toss in truffle oil, add hot demi, fresh curds and continue to toss until the curds soften slightly. Place poutine on plate. Add an ounce or so of demi-glace. Garnish with malt vinegar reduction and heirloom tomato emulsion. You can always sub the reduction and emulsion for straight up ketchup and malt vinegar. RELATED LINKS: Gourmet Mac-n-Cheese Recipe Other Recipes on GFC