GNOCCHI, PEAS, JAMBON DE PARIS, PARMIGIANO-REGGIANO

Dovetail_Gnocchi with _opt

DOVETAIL – Chef John Fraser

INGREDIENTS
1 tablespoon olive oil
16 pieces cooked gnocchi (recipe at right)
6 ounces chicken stock
2 tablespoons butter
1 tablespoon parmigiano-reggiano
2 cups English peas, shucked, blanched, and peeled
6 pieces jambon de paris, sliced thin and punched
1 each meyer lemon
6 each snap peas, blanched and halved
6 pieces pea leaves

METHOD
Heat oil in a small sauté pan. Add gnocchi and sear both sides. Add chicken stock, butter, and parmigiano to the pan. Let cook for about 3 to 4 minutes until gnocchi are cooked through. Add English peas and ham. Season with salt and lemon juice to taste. Transfer gnocchi, peas, and ham to a bowl. Zest meyer lemon on top of the gnocchi. Dress snap peas and pea leaves with salt and olive oil. Garnish gnocchi with snap peas and pea leaves.

GNOCCHI
2 large russet potatoes
100 grams (nearly 2 cups) all- purpose flour
1 egg yolk
Salt to taste

METHOD
Preheat oven to 350°F. Line half sheet tray with salt. Poke holes in potato with small paring knife. Line the potatoes on the salt and bake for 1 1/2 hours or until fork tender. While the potatoes are still warm, skin and pass through a rice mill. Spread the potato evenly on a sheet tray lined with parchment. Let potato dry for about 15 to 20 minutes.
Sprinkle flour on a clean work surface. Then sprinkle a layer of potato on top of the flour. Season the potato lightly with salt and mix. Then sprinkle more flour on top, and repeat this process until all the potatoes are mixed. Drizzle the egg yolk on top of the potato and flour mixture, and mix very gently until the eggs are incorporated. Take care not to overwork the dough. Divide the dough into smaller pieces and roll it out into a log shape. Cut even-size pieces with a bench scraper. Roll each piece into a ball, then roll it lightly on the back of a fork to create an indentation.

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