The Cellar
Chef Adam Hegsted comes with a passion for creativity in the kitchen. He wants people to recognize that “we are creating great food” in Coeur d’Alene. Chef Adam chose this recipe “because it’s a great fall comfort food using seasonal fall ingredients.”
Gnocchi
» 1.5 pounds Russet potato
» 6 each Egg Yolks
» 3/4 cups Parmesan cheese, grated
» pinch Nutmeg
» pinch Sea Salt
» pinch Black Pepper
» 1.5 cups All Purpose Flour
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1. Bake potatoes at 425 degrees until a bit overcooked. You should be able to stick a knife in without the potato sticking when you remove it. Approx. 45 minutes, cut a slip in the potato to let excess moisture out. The drier the potato, the better the gnocchi. Then scoop out the flesh, try to leave as much brown as you can.
2. Pass the potatoes through a potato ricer or grate them into smaller pieces. Make a mound of potatoes on the counter with a well in the middle, add the egg yolks, the grated cheese, nutmeg, salt, and pepper.
3. Mix in the potatoes and mix well with hands starting in center and swirling around, eventually gradually folding mass onto each other only until incorporated. Sprinkle some of the flour over the potatoes and, using your knuckles, press it into the potatoes. The goal is to use as little flour as possible. Fold the mass over on itself and press down again. Again, not over kneading. This will produce a gummy texture
4. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, and only until mixed. If the mixture is too dry, add another egg yolk or a little water. It will feel firm but yielding. To test if the dough is the right consistency, take a piece and roll it with your hands on a well-floured board into a rope approx. 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times
5. Cut the dough into 2 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them or they might stick together. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper. Set gnocchi to dry at room temperature for about 1/2 hour.
Poach gnocchi in salted boiling water. The water should be salty as the sea. Do not overcrowd the pot either, only cook a few gnocchi so the water only loses the boil for a few seconds and returns. Anymore than that will create heavy gnocchi. They are finished cooking when they float to the top, then cook for an additional two minutes. Bigger the gnocchi, or smaller, is the amount of cooking time needed. When cooked toss in olive oil and cool to use later, or strain and toss right into you sauce.
Pears & Brussel Sprouts
» 1 tbsp Butter or Oil
» 1 tbsp Garlic(chopped)
» 1 cup Brussels Sprouts (halved and blanched or roasted)
» 1/2 cup Diced Pear
» 1/2 cup White Wine
» 1 pint Heavy Cream
» 1/2 cup Shaved Parmesan
» 1 tsp Kosher Salt
» 1 tsp Black Pepper (ground fresh)
Saute garlic in butter or vegetable oil until garlic blooms and starts to turn light brown. Add brussel sprouts and diced pear. Saute lightly. Deglaze with white wine, reduce by half. Add heavy cream, season with salt and pepper. Reduce by half. Blanch Gnocchi to reheat, add to sauce and toss or stir lightly. Plate Gnocchi in bowls with parmesan cheese on top to garnish.
Photography By Ellie Grey
As Featured In: Winter/Spring 2016