Chef Paul, 29, is from Illinois, where he spent most of the last decade cooking at restaurants in Chicago. He studied philosophy at the University of Illinois, where he got his start at a local brewery. He moved to the Inland Northwest last year to be near family and to enjoy a beautiful change of scenery.
GNOCCHI
» 16 oz pizza flour
» 16 oz ricotta cheese
» 2 tbsp olive oil
» 1 tsp salt
» 3 eggs
Mix all ingredients together in stand mixer until a loose (not sticky) dough forms, adding a bit of flour or water if needed if too sticky or dry. Lightly flour a countertop or cutting board and roll out dough to ¼” thickness and cut into 1-inch by 1-inch squares with a pasta wheel / pizza cutter. Using a gnocchi board, roll out gnocchi one at a time onto a lightly floured sheet tray. Gnocchi can be cooked immediately or frozen for later use.
PESTO
» 1 cup roasted walnuts
» 2 cups arugula, packed
» 4 cloves garlic
» 1 cup grated parmesan cheese
» 1 cup basil leaves
» ¼ cup olive oil
» 1 tbsp lemon juice
» 1 tbsp salt Combine all ingredients in a food processor until a smooth pesto forms. Check for seasoning.
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Pasta
» 2 cups gnocchi
» ¼ cup chicken stock
» ½ cup pesto
» 3 tbsp spanish chorizo, small dice
» 1 tbsp butter
» 2 tbsp parmesan
» 2 cups pea shoots
Garnish (optional):
» ½ tsp lemon zest
» 1 tbsp parmesan
» 1 tbsp basil, chiffonade
» 1 tsp extra virgin olive oil
Place gnocchi in salted, boiling water. Once gnocchi is cooked (about 2-3 minutes, 3-4 minutes if frozen) transfer to sauce pan on medium heat. Add chicken stock, pesto, and chorizo. Keep the pan moving over the heat, and the sauce will begin to form. Add butter and parmesan cheese, toss to combine. When ready to plate, place pea shoots in pan and toss to combine. Garnish and serve immediately.
Photography By Joel Riner
As Featured In: 2018 Summer/Fall CDA Edition
