Cooking Instructions
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Step 1
Have all the ingredients prepared and ready to go on the side. Make sure all the herbs are super-finely minced so the gnocchi can be cut neatly later.
Step 2
Combine
Water (180 mL)
,
Unsalted Butter (15 g)
, and
Salt (10 g)
in a large pot and bring to a simmer over medium-low heat to prevent too much water-evaporation before the butter melts.
Step 3
Once the butter has completely melted, add the
All-Purpose Flour (125 g)
all at once, and stir with a wooden spoon until the mixture is even and comes into a glossy and smooth dough.
Step 4
Continue to cook the dough over medium-low heat for a couple min, until a thin coating starts to form at the bottom of the pot (but not browning).
Step 5
Remove the pot and cool it inside the sink filled with shallow, cold water - make sure the water doesn’t overflow into the pot. Once the pot is cool enough to touch, move it back to the counter over a clean towel.
Step 6
Add
Dijon Mustard (15 g)
,
Fresh Chives (3 g)
,
Fennel Leaves (1 g)
,
Fresh Cilantro (as needed)
, then mix evenly with a wooden spoon. Add
Emmental Cheese (75 g)
and mix evenly again.
Step 7
Add the
Eggs (2)
one at a time, and mix it into the dough until completely smooth before adding the next. Add the yolk and mix until smooth, and check the consistency.
Step 8
If consistency is right, a scoop of the dough on a tilted wooden spoon should fall down very very slowly. If it doesn’t move and seems too stiff or dry, add just 1 tablespoon of the separated egg white to adjust.
Step 9
Transfer the dough into a piping-bag and let rest at room-temperature for 30 min.
Step 10
Bring a pot of water with a good pinch of salt to simmer. If you are using disposable piping-bag like me, cut a 3/4″ (2 cm) opening at the tip, or fit a reusable piping-bag with a plain-tip.
Step 11
Keep the water at a very gentle simmer, then squeeze the dough out of the piping-bag while “cutting” it into the water with a small knife. If the dough is sticking to the knife, just dip the knife in the hot water then continue.
Step 12
Poach the gnocchi for another 1 - 2 min after they’ve floated to the surface of the water, remove with a slotted spoon and do the next batch.
Step 13
Evenly scatter the gnocchi on a parchment-lined sheet and refrigerate until needed or up to 1 day, or flash-freeze them until hard and keep in an air-tight container in the freezer (thaw for a couple hours before using).
Step 14
Mix the
Fatty Ground Pork (135 g)
with the Corn Starch until even, set aside. Rinse the
Dried Shiitake Mushrooms (25 g)
in water to rid of any sands and dirt, then soak in 3 tablespoons of hot water for 15 minutes.
Step 15
Then remove the mushrooms, set aside, and reserve the soaking-water. Trim off the stems of
Kale (2 handfuls)
, using the green leaves only and finely slice them.
Step 16
Heat up a large, flat skillet over medium-high heat (use non-stick if in doubt), then add the
Unsalted Butter (15 g)
. Once it starts to brown slightly, add the gnocchi and pan-toast them until nicely browned on both sides. Transfer to a plate.
Step 17
Add
Extra-Virgin Olive Oil (30 mL)
in the skillet and the
Anchovies (2)
, break it up with a wooden spoon until it melts into the oil. Add ground pork, breaking it up with a wooden spoon and cook until evenly browned.
Step 18
Add the
Shallots (2)
mushrooms, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and cook until the shallots have soften.
Step 19
Add the sliced kale leaves, season again with salt and ground black pepper, and cook until slightly wilted. Add
Green Peas (35 g)
, reserved mushroom water, and
Chicken Stock (80 mL)
.
Step 20
Add the
Parmigiano-Reggiano (25 g)
and
Sour Cream (15 g)
and let melt into the sauce, then taste and re-season again.
Step 21
Finally, add the pan-toasted gnocchi and toss to combine. Cook over high heat for a few more seconds to reduce/thicken the sauce if needed.
Step 22
Serve immediately with more grated Parmigiano cheese.
