It seems apropos that with the tide turning away from using hydrocolloids, we would be diving back in the water. The problem with cooking these days is that trends are trends and reactions are reactionary. It is essential to look at ingredients, skill sets, ideas, and end goals and then blaze a path. These gnocchi are made with a potato puree base that is enriched with butter. We added 20% water and 1% Methocel A4C, by weight, and then pureed it all together. Then we folded in 25 grams of parmesan cheese for an additional flavor boost. We cooled the puree down to 50°C and then transferred the puree to a piping bag and extruded and cut individual gnocchi into simmering water. The Methcoel firms the potato mixture and the result is a mashed potato gnocchi that is light and full of flavor. These were served with melted butter, grated parmesan and cracked black pepper. The ease of execution and delicious flavor make this a gnocchi recipe that we will continue to cook and share with others.
Years Past
