Sunday, December 11, 2011

St. Jorge Gnocchi Soufflés

American chefs are riffing on this Italian classic far beyond its humble beginnings. And I’m happy they are, because scratch-made gnocchi seems a little daunting at first. Watching youtube videos will glean very little tips for success.

No worries though, this recipe does not require fancy tools or dying anything with squid ink. St. Jorge Gnocchi Soufflés are matched up with my personal favorite: SarVecchio Parmesan and the versatile: Matos St. George. Be fearless and have fun!

6 Soufflé or gratin dishes (4 oz)
1 cup all-purpose flour, sifted
3/4 cup plus 2 tablespoons whole milk
3/4 stick unsalted butter, cut into pieces
4 oz SarVecchio Parmesan, finely grated (1 cup)
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
3 cloves garlic, finely minced
3 large eggs
1/2 cup heavy cream
4 oz Matos St. George, thinly sliced
White truffle oil

Sift flour into a large mixing bowl. In a 3-quart heavy saucepan, bring milk and butter just to a boil, stirring until butter is melted. Reduce heat, when mixture is at a simmer add flour all at once. Keep on low heat and stir vigorously with a wooden spoon, until mixture forms a ball in the center of pan, 1 to 2 minutes. Transfer to a mixing bowl and stir in SarVecchio Parmesan, salt, nutmeg and garlic. Add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth. Transfer dough to pastry bag. If you do not have a pastry bag, use a large zip-loc bag with a 1/2 in hole cut.

Center oven rack and preheat to 375.

Working in batches, pipe 1/2-inch lengths of dough directly into a 6-quart pot of boiling salted water. Use a paring knife or kitchen scissors to cut off dough at tip. Cook gnocchi until they rise to surface, carefully transfer with a slotted spoon to a large bowl of ice water to stop cooking. When all gnocchi are cooked and cooled, drain well in a colander.

Divide cream among individual dishes and arrange gnocchi in 1 layer over cream. Top with thinly shaved Matos St. George. I use a vegetable peeler; I’ve never been a fan of cheese planes. Place dishes in a shallow baking pan and bake until golden and bubbling, 18 to 20 minutes. Turn oven to broil the last 2 to 3 minutes to brown. 

Drizzle a dash of truffle oil over baked soufflés and serve immediately. Enjoy with sautéed collard greens and baked fish.

* Want to learn more about gnocchi, or soufflé, or how to even pronounce it? On Food and Cooking is a riveting source for any food lover. Fallen soufflé will rise again!

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