The Innocents Abroad on 06/04/2013
Heirloom Cafe

Recipe: Heirloom Café’s Gnocchi

How to make gnocchi
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The Innocents Abroad went behind the scenes at San Francisco‘s Heirloom Café to learn how to make the restaurant’s popular gnocchi. Let chef-owner Matt Strauss show you how it’s done in the above video, then use his recipe to make your own:

Heirloom Café’s Gnocchi

You Need:
Food mill
Pastry scraper
Baking sheet
Wide shallow pot

12 medium size Russet potatoes
1 quart all-purpose flour
1 pint grated parmesan cheese
2 eggs and 2 yolks, whisked
2 fat pinches of salt
flour as needed

Prick potatoes with a fork before roasting at 400 degrees, about one hour until soft

Remove potatoes from oven, halve and scoop flesh into food mill.

Process potatoes in food mill and then let cool until the milled potatoes are warm (not hot!) to the touch

Mix warm potatoes with AP flour, parmesan, eggs + yolks, do not over-mix, ingredients should be mixed just enough to blend. Gnocchi dough should pull away from sides of the bowl and should not stick to your fingers, if dough is too wet, gradually add more AP flour.

Sprinkle flour on a clean flat prep surface. Sprinkle dough with flour.

Taking roughly two handfuls of dough at a time, roll dough into ¾ inch rope.

Use pastry cutter and cut gnocchi into about 1” pieces.

Gently transfer gnocchi to sheet pan dusted with flour until you are ready to cook.

Poach gnocchi in gently boiling, heavily salted water.

Gnocchi will float when finished cooking—about 1 minute.

Remove gnocchi from water, sautée or sauce as desired.

  1. Lainie said on June 18, 2013

    This looks fantastic!

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