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.
Water (3/4 cup)
Unsalted Butter (1 Tbsp)
Salt (1/2 Tbsp)
in a large pot and bring to a simmer over medium-low heat to prevent too much water-evaporation before the butter melts.
Once the butter has completely melted, add the
All-Purpose Flour (1 cup)
all at once, and stir with a wooden spoon until the mixture is even and comes into a glossy and smooth dough.
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).
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.
Dijon Mustard (1 Tbsp)
Fresh Chives (1 Tbsp)
Fennel Leaves (1/2 Tbsp)
Fresh Cilantro (1/2 Tbsp)
, then mix evenly with a wooden spoon. Add
Emmental Cheese (1/2 cup)
and mix evenly again.
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.
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.
Transfer the dough into a piping-bag and let rest at room-temperature for 30 min.
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.
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.
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.
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).
Fatty Ground Pork (5 oz)
with the Corn Starch until even, set aside. Rinse the
Dried Shiitake Mushrooms (1/3 cup)
in water to rid of any sands and dirt, then soak in 3 tablespoons of hot water for 15 minutes.
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.
Heat up a large, flat skillet over medium-high heat (use non-stick if in doubt), then add the
Unsalted Butter (1 Tbsp)
. Once it starts to brown slightly, add the gnocchi and pan-toast them until nicely browned on both sides. Transfer to a plate.
Extra-Virgin Olive Oil (2 Tbsp)
in the skillet and the
, 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.
mushrooms, season with
Salt (to taste)
Ground Black Pepper (to taste)
, and cook until the shallots have soften.
Add the sliced kale leaves, season again with salt and ground black pepper, and cook until slightly wilted. Add
Green Peas (1/4 cup)
, reserved mushroom water, and
Chicken Stock (1/3 cup)
Parmigiano-Reggiano (1/4 cup)
Sour Cream (1 Tbsp)
and let melt into the sauce, then taste and re-season again.
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.
Serve immediately with more grated Parmigiano cheese.