Michael Symon: Crispy Gnocchi with Peas and Favas

Michael Symon: Chef, Restaurateur, Author and TV Personality

Michael Symon: Chef, Restaurateur, Author and TV Personality

Read the transcript of this video
[BLANK_AUDIO] gnocchi is made two ways with potato or the ricotta version the thing that I love about these is that you can put them together incredible fast. First thing is I just add some all purpose flour to the bowl. I am going to add some parmesan reggiano, egg. And to brighten this whole thing up I'm going to add a little bit of lemon zest, pinch of salt, a little bit of cracked black pepper. We mix up the egg and the flour so in goes the ricotta. You want it to be wet but not completely sticking to your hands. You really just want enough flour and eggs to hold the whole thing together and we're just going to roll this out to a little log. And then I just cut them into these little, cute little dumplings. A little bit of flour. A little bit of Parmesan Reggiano. And then you can just store them in the refrigerator while you're getting everything ready. For the sauce, I have some shallot and some garlic. And then I'm gonna add some butter to a medium heat pan. So our butter is starting to brown. To this, I'm gonna add my shallots first. With what do you guys think I should add now? No, not garlic. Salt. It pulls the moisture and sweetness and all the flavor out of the shallots. If I wait to season at the end I end up with salty food. If I season as I go I end up with properly seasoned food. The garlic, take our favas and our peas. And throw them in there just for a quick blanche. And they're gonna get tender very quick. And to kinda stop the butter from browning, we add a little bit of lemon juice. The peas and favas go in. And now the next thing that I'm gonna drop is my gnocchi. So we wait until our little gnocchis float. We've got our brown butter going, here. So the gnocchis are floating. I'm going to put those gnocchis right in there. Take a little bit of the pasta water, we add it to the sauce. I hit this with a little bit of the parmesan, then flat leaf parsley. So let's taste. That's pretty damn good.
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Michael Symon: Crispy Gnocchi with Peas and Favas


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