Squid Ink Gnocchi & Forest Mushrooms
YieldMakes 1 180-ml serving.
- 15 ml GFS Extra Virgin/Canola Oil Blend
- 60 g Gourmet Mushroom Mix
- 15 g Shallots
- ¼ tsp. Markon Ready-Set-Serve Fresh Peeled Garlic
- ¼ tsp. Markon Fresh Thyme, minced
- 15 ml GFS Unsalted Butter
- 90 g Recipe: Squid Ink Parisienne Gnocchi
- 240 ml Water
- 80 g GFS Unsalted Butter Prints, cubed
- 5 ml Trade East Ground Nutmeg
- 10 ml Kosher Salt
- 30 ml Squid Ink
- 125 g GFS All Purpose Flour, sifted
- 4 ct. Gordon Choice Grade A Large Shell Eggs
- 30 ml Recipe: Bone Marrow Panna Cotta
- 300 ml Whole White Milk
- 7 g Unflavored Gelatin Powder
- 1 kg Canoe Cut Beef Bones
- 400 ml Gordon Choice Heavy Whipping Cream
- 5 ml Markon Fresh Thyme, minced
- ½ tsp. Kosher Salt
- 5 ml GFS Sunflower Seeds
- 10 g Heirloom Cherry Tomatoes, sliced in half
- ¼ tsp. Markon Sage, fried
Recipe: Squid Ink Parisienne Gnocchi
1. Combine water, butter, squid ink and seasonings in a sauce pot and bring to a boil.
2. Immediately add the sifted flour and beat vigorously with a wooden spoon or nonstick spatula. Ensure the squid ink fully blooms into the dough, removing any visible flour streaks.
3. Incorporate the mixture until it leaves the sides of the pot and thickens similar to a roux.
4. Mix the dough on low in a stand mixer fitted with a paddle attachment until the dough cools slightly.
5. Incorporate one egg at a time until it is fully absorbed into the dough. Continue mixing until the dough is smooth.
6. Bring a pot of boiling salted water to a simmer.
7. Remove the dough from the mixer and place it in a pastry bag with a plain ½" tip.
8. Pipe the dough and cut into 1" inch pieces, placing them in the water.
9. Poach until the pasta is firm, then shock in an ice bath until completely cooled.
10. Strain the water and dry the gnocchi with a paper towel.
11. Place in a 2" half-size hotel pan lined with paper towel in single rows. Cover, label, date and refrigerate until needed.
Recipe: Bone Marrow Panna Cotta
1. In a sauce pot, add the milk and whisk in the gelatin off the heat. Allow the gelatin to bloom for about 10 minutes.
2. While the gelatin is blooming, place 4 beef bones on a half-sheet tray fitted with a roasting rack. Roast in a 177℃ (350°F) oven for 10 minutes or until the marrow is just cooked through.
3. Spoon the marrow from the bones into a blender, adding the heavy cream.
4. Add the thyme to the milk and gelatin and bring to a simmer.
5. Remove from the heat and pour into the blender.
6. purée on high until smooth and strain through a chinois.
7. Allow the sauce to sit at room temperature or transfer to desire molds under refrigeration to congeal as panna cotta. Label, date and refrigerate until needed.
To prepare à la carte:
1. Add the oil to a sauté pan and heat until it starts to shimmer.
2. Add the mushrooms and quickly sauté until browned. Season with salt and pepper.
3. Add shallots, garlic and thyme and continue to sauté until the shallots are cooked and the mushrooms are tender and golden.
4. In a nonstick pan, melt the butter and then add the gnocchi.
5. Allow the gnocchi to brown or slightly crisp up one side. Season with salt and pepper, flip and brown the opposite side.
6. To plate, place the bone marrow sauce down, then top with the gnocchi and then the mushrooms.
7. Garnish with sunflower seeds, tomatoes and sage.