8/21/08

French Laundry's Potato Gnocchi

I received a package on Mother's Day weekend. It was just sitting on my front porch all innocent looking. I wasn't sure if I should open it because, well, I didn't order anything and maybe I had a stalker or something. Come to find out the package was from Todd and Diane . I now owe them my first and second born child for all the help, encouragement, and one French Laundry cookbook they have given me. I really wasn't holding out on on sharing my food porn with you all but I was so embarrassed and stunned by their generosity I was left speechless. [cough cough... that's hard to do]
Since I was hosting, I wanted to make a special dish for The Potato Ho Down. I looked no further than to my French Laundry Cookbook and anyways gnocchi is much better than beet ice cream.

*I call this picture French Laundry Cookbook and Mise en Place Noir.

French Laundry Potato Gnocchi:( by Keller, Ruhlman and Heller Publisher: Artisan)

2 pounds of russet potatoes
1 1/4 to 1 1/2 all-purpose flour
3 large egg yolks
2 tablespoons kosher salt
First bake your potatoes at 350 degrees for an hour or until done.

Split cooked potatoes and scoop out the insides and run through a potato ricer. Put the riced potatoes on a cutting board or counter and make a well in the center. Place a layer of about 1/2 cup flour in the well, add eggs, then another 1/2 cup layer of flour and salt. Chop up the potatoes, eggs, and flour with a dough scraper. Do it quick. The cookbook says it should only take 15 to 30 seconds. If you overwork the dough it will become like little lead balloons in your tummy.

Shape the dough into a ball and roll lightly in flour.

*no, it's not an albino penis but very phallic! shut up, you know you were thinking that.

Pull off a section of the dough and roll it by hand on a slightly floured surface. Roll it into a snake about 1/2 inch thick.

Cut into 1/2 inch pieces.

Ready to roll?

Using the back of a fork lightly press and roll until you get a nice oval shape with indentations. It takes practice.

They should look similar to these.

In batches, place gnocchi in a pot of boiling water that's been lightly salted. The gnocchi are cooked when they rise to the surface. Use a slotted spoon to remove them from the pot and let drain on a paper towel.

Serve with you favorite sauce. This time I sauteed the gnocchi with some mushrooms in butter with white wine, shallots and splash of cream.

Tasting Notes: I have made gnocchi before using different recipes but this was by far the easiest recipe I had ever used. Go figure.

First, let's say a little prayer for the culinary sin I am about to tell you.

You know what makes gnocchi better? Deep fry them. Yes, I said it. Deep. Fry. Them. At Christmas dinner last year my family said, "these would be even better if you fried them." I was horrified and shocked that they would even mention it. The horror! I did it just prove them wrong and shut them up but guess who had to eat some humble pie for dessert? I did.

Bless me Mr. Keller for I have sinned...


This is Christina Shane's FL Potato Gnocchi.




33 comments:

[eatingclub] vancouver || js said...

Gnocchi from the French Laundry. I'm impressed!

And sinning is what we hos do. ;)

katie said...

Wow, that actually doesn't look that hard! Gnocchi is not generally one of my favorites but that looks and sounds delicious. Is it wrong to want to try to make them just to try them deep fried?

Mental P Mama said...

You are such a ho!

Cheryl said...

I can't live without YOU! I am now inspired to make gnocci or however the hell ya spell it! I love to eat them and of course anything fried is good with me!

Magpie said...

Oh man, that looks good. Salivating here and it's not even lunchtime.

rachel said...

Love your blog! Just visited for the first time and will definitely return. I kinda know what it's like to want to create culinary masterpieces with a bunch of kids underfoot. The gnocchi looks fantabulous- you obviously will not be thwarted. Good for you!

noble pig said...

Easy, really? I'll have to check it out. It looks like an amazing meal but hey it's FL, need we say more?

ntsc said...

I don't like gnocchi, but may ask my wife to try these. I splurged on that book soon after meeting Ruhlman.

It won't be for a while though, next week is a food trial as we are having serious foodie house guests.

Menu should be up this afternoon, semi final version that is: http://menu.vldyson.com

phillygirl64 said...

this reminds me of what we call plushki(sp?) or, when I was growing up, 'worms'...we made them longer and fatter...and after boiling them, we'd serve them with sour cream and breadcrumbs fried in butter

and my family wonders why I have weight issues...lol...OTOH, Mom celebrates 85 today - Happy B'day, Mom!

phillygirl64 said...

this reminds me of what we call plushki(sp?) or, when I was growing up, 'worms'...we made them longer and fatter...and after boiling them, we'd serve them with sour cream and breadcrumbs fried in butter

and my family wonders why I have weight issues...lol...OTOH, Mom celebrates 85 today - Happy B'day, Mom!

Jack said...

I enjoyed browsing your site and thanks for the props over on that other food site.I doubt I'll be getting invited to dinner at her house!LOL Her kitchen probably gets a little crowded with with both her and her ego anyway. Thornless blackberries suck! What a Rookie thing to do!

The Yummy Mummy said...

Fried gnocchi? You get a gonzo thumbs up from me, but Thomas Keller will smite you with his mighty sword.

Or maybe not. The guy seems to have a sense of humor.

Love that your cooking from the FLC. You rock the kitchen, baby!

Kim

Lisa said...

Aren't Todd & Diane just the best? I have been the gracious receipent of several pacakages and let me tell you, those two have hearts of gold. Your gnocchi looks kick ass!

Grace said...

ah, such generosity. makes me smile. :)
would you believe i've never tried gnocchi? i do like to say it, though, and i like to subtly correct people when they say it wrong... :)

Asthmagirl said...

I think I had this once in Little Italy in a marinara sauce... yum! That was so wonderful to recieve the cook book as a gift. I'm looking forward to seeing how you interpret some of their recipes! Or are we not supposed to do that?

Thanks for the hand off... I can't wait to see what folks come up with next month!

cook eat FRET said...

well if it isn't jack - fancy meeting you here...

moving on....

ECM - you did it again! you broke out THE BOOK. nice work. gnocchi is one of the best things one can put on a plate. and i've never made them. but now i must. someday. soon.

Psychgrad said...

Impressive. the whole - working quickly thing kind of stresses me out.

If I don't have a potato ricer, can I just use a fine grater?

SaintTigerlily said...

I have that potato ricer! Does that mean I can make gnocchi as pretty as yours??? The Boss tried to make pasta once and...um...it got seriously ugly.

Mrs. L said...

Your family suggested you deep fry the gnocchi? Can I adopt your family?

melissa said...

Krysta, you make these seem so easy. I'm still scared though. =\ Can you just come down and make them for me?

shut up, you know you were thinking that.

You know, for the first time in my whole life, I have to say no I wasn't. Hahahaha. You perv.

Mayberry Magpie said...

You know I'm not a serious cook -- just a total dabbler -- but I am a serious bibliophile and that cookbook is so beautiful I want to buy one just to have it sitting around.

Maybe I could get Mr. Mom to make the gnocchi -- the deep-fried kind!

MrOrph said...

shut up, you know you were thinking that.

um...no...no I wasn't. And I resemble that remark! :-)

That process looked almost effortless, really. Easier than making pizza dough. I have to give this a go. And how's the rest of the book? I usually stay away from French cooking.

You gotta love T&D, they are the best!

And so...are we all up for a Claudia and Jack MMA match?

sista #2 said...

We eat the EYEtalian gnocchi....ricotta cheese, flour with red gravy :).

I have never had the potato.

peace
#2

Leah said...

Krysta, I just read through all the ho-down entries, that must have taken you forever to write and organize -- you are my idol.

I've always been intimidated by gnocchi from scratch but you made it look easy -- I'd love some right now with that creamy mushroom sauce.

Well done, as usual!

Neen said...

Gnocchi is so damn hard to make well. Do you remember a few months ago there was a NYtimes article about food phobias? Words that will prompt a home cook to throw in the towel without a second thought? Yeah, gnocchi. That's one of mine. And pie crust. Too damn hard to get the texture right. I'm glad these worked for you!

Familia said...

How did you do it so perfectly? Are you perfect??:)

Lorraine E said...

That gnocchi is making my mouth water. I love the photo of it with the slice of mushroom-gorgeous!

Cakespy said...

I laughed so hard reading the end of this!!! Go you, adding your own unique take on it. Especially a unique take which involves oil and increased deliciousness. I mean come on, it's not like Mr. Keller invented gnocchi anyway! :-) xoxo

Anonymous said...

a deep fried gnocchi has other names, more commonly a french fry, or if you take into effect that it is an actual dough, something similar to a hush puppy. if your family wasnt enthralled in the fact they were eating homemade gnocchi that they were distracted to say deep fry them, either a, you make bad gnocchi, or b your family has a palette that stretches as far as mcdonalds

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Anonymous said...

i guess i'm confused. it looks like the gnocchi here was made to "par" and compared to the final step of deep frying.

"par" needs to be taking at least one more step to be completed. like the recipe on page 90. this was preparing the gnocchi to then be used immediately or at a later time. of course if the "par" was compared to a deep fried it would obviously taste better, it's cooked.

maybe i'm wrong, but where you comparing a version of the gnocchi that used: a heated saute pan with enough oil to coat, cook for 2 mins until golden brown, add stock, vinegar and butter, then reduce and add tomato diamonds, s/p tt. vs. the deep fried?

YOU NEVER FINISHED COOKING THEM. THATS WHY THE DEEP FRIED ONES TASTED BETTER, THE PROCESS COMPLETES THE LAST STEP. SERVE "PAR" COOKED FOOD WITH WHATEVER SAUCE YOU WANT, IT'S STILL ONLY PAR COOKED.

Krysta said...

dear anon... hey how are you? good. that's great...i see you didn't really read the post. and i love getting these comments first thing in the morning thye make my day all sunshiny and happy. let's reread the post shall we.

"This time I sauteed some mushrooms in butter with white wine, shallots and splash of cream." see that... i finished them off they weren't quote unfucking unquote par. they were cooked and they were great. what i was talking about was how at one dinner a long time ago that my step dad said these would be better deep fried and how i was horrified that he would mention it. horrifed because umm we have always eaten gnocchi that my italian uncle has always made with a duck ragu. and he's italian, not 3rd generation italian or anything like that. my step dad is from arkansas so everything is deep fried... he's a hi tech red neck and proud of it. i was and still horrifed to gnocchi like that. but like anything cooked to a deep fried golden brown, it was good. not kosher, not proper... but good. so if i offended you, look on the internet and you'll be fucking surprised how many deep fried gnocchi recipes there are. get a life and go find someone else to pick on. and if you had any cajones you'd post your name. instead of hiding under anonomous.

if you are thomas keller... then everything i just said, i take back. and i'm sorry... really, really sorry.

Krysta said...

anon...and i want to clarify two things...

1. i spelled the word 'they' wrong and if i am going to respond back to you, i'm sure you'll call me out on that.

2. i boiled them per instructions then sauteed them... maybe that wasn't clear in the initial writing of that post. so in the immortal words of steve martin..."well excuuuuuuuuse me."