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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Friday, September 19, 2014

Gnocchi in Mushroom Broth by Steven Dolby















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(Serves 2 people)

BROTH

30g Dried porcini mushrooms
1 Cup boiling water
1 Medium shallot (finely diced)
1 Stalk of celery (finely diced)
1 Garlic clove (finely diced)
140g Mushrooms (your choice)
1 Tbsp olive oil
1 Star anise
1 Dried bay leaf
3-4 Sprigs of thyme
3 Cups water
Salt & ground black pepper (to taste)

GNOCCHI

375g Potatoes (russet)
120g Button mushrooms (blitzed or finely chopped)
100g Italian 00 flour
1 Egg (beaten)
1/2 Tsp thyme leaves
Salt (good pinch)

Directions
MAKING

For Broth:

1. Add boiling water to dried mushroom and blanch for 5 minutes. Then, strain the liquid and set aside.

2. Rinse the mushrooms under cold water and pat dry.

3. In a pan, heat olive oil, add shallots, celery, dried blanched mushroom, mushroom of choice, garlic, star anise, bay leaf, and thyme. Stir and cook for 10 minutes.

4. Pour water and strained mushroom liquid. Bring to a light boil and simmer for 1 hour.

For Gnocchi:

5. In a pot of boiling salted water, place the potatoes and cook until tender.

6. Into a hot pan, add the mushroom and cook until liquid evaporates. Transfer to a bowl and set aside.

7. While the potato is still warm, peel, add to a potato ricer and squeeze. Add flour, make a small well into the center of the potato, add egg, mushroom, thyme and salt. Mix well and knead into dough.

8. Slice and roll dough into a rope and then cut into 1-inch long pieces.

9. Drop into simmering water and cook until they float. Drain.

FINALIZING

10. Remove and discard the star anise and thyme from the broth. Season with salt, pepper and add cooked gnocchi.

SERVING

11. Garnish with sliced green onion and serve hot!

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© STEVEN DOLBY




















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