Toasted Gnocchi With Herb Brown Butter Food

TOASTED GNOCCHI WITH HERB BROWN BUTTER

Steps:

• Cook the gnocchi according to the package directions, shaving about 1 minute off the cook time. Yes, this means they will only cook for about 2 minutes! Drain the gnocchi and drizzle a bit of olive oil over it and toss so it doens't stick together.
• Heat a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once it's hot, add the gnocchi in a single layer (you might have to do this in batches depending on your skillet size) and toast on both sides until golden and crispy. Remove the gnocchi with a slotted spoon and place it on a paper towel to drain any excess oil.
• To serve, place the gnocchi in bowls or on plates and drizzle with the herb brown butter. Sprinkle with parmesan cheese and add a few fresh herbs on top. Eat up!

HERBED GNOCCHI AND MUSHROOMS IN BROWN BUTTER

Steps:

• Cook the Gnocchi in salted water as package directs. When almost done add the peas to the pot. Bring back to a boil and simmer for two minutes. Drain peas and Gnocchi.
• In a large frying pan melt butter on medium heat and gently cook until it browns. (about two minutes).
• Add mushrooms,and thyme. Cook till mushrooms are slightly golden.
• Stir in garlic and marsala.
• Add greens, pasta, and peas.
• Toss gently to coat with brown butter.
• Increase heat slightly to lightly brown edges of gnocchi. (do not stir at this point).
• After about two minutes check to make sure there is some browning, flip mixture over and brown the other side. Again do not stir.
• Serve immediately with salt and lots of fresh ground pepper, and lots of freshly grated Parmesan cheese.

GORDON RAMSAY'S ROASTED CHICKEN WITH HERB GNOCCHI AND MUSHROOMS.

Steps:

• 3 lbs large Idaho potatoes, a scant 2/3 cup (not quite 2/3 cup) of pasta flour, 2 eggs,3/4 to 1 cup of soft blue cheese,3 tbsp chopped mixed herbs (chervil, parsley, chives, basil),Salt and pepper,olive oil, to drizzle and fry.
• 1 tbsp butter Bake the potatoes in the oven until the skin is crisp on the outside and the potato is soft and fluffy in the middle. Scoop out the flesh then pass through a mouli until completely smooth and there are no lumps (a food mill would also work for this).
• Lay the potatoes out on the work surface and dust with flour. Mix together.
• Make a well in the middle of the potato and flour mix. Beat the eggs and cheese together and pour into the well. Gradually fold together the potato and flour mix into the wet ingredients then add the herbs and seasoning to taste.
• Scoop the mixture into a bowl and cool until firm. Shape the mixture into long sausages, about 1.5cm thick on a lightly floured surface. Cut into 2-3 cm lengths with the back of a knife so the ends are blunted a little.
• Bring a large pan of salted water to the boil. Add the gnocchi. As soon as they float to the surface, give them another 30 seconds then fish out with a slotted spoon into a bowl of ice-cold water. Repeat with the rest. Drain then dry completely with kitchen paper or in a clean tea towel. Toss in a little olive oil.
• Heat some oil and the butter in a frying pan and brown the blanched gnocchi for a few minutes, turning them, until nicely caramelized all over.
• To cook chicken, 2 chickens (both chicken breasts, bone in),Small bunch of thyme,2 sprigs of rosemary, 1 bay leaf,1 head of garlic, halved horizontally,2 lemons, sliced,1 tsp white peppercorns,1 tsp coriander seeds,sea salt and black pepper,2 tbsp olive oil,2 tbsp butter.
• Season the chicken with salt and pepper. In a baking dish, combine all other ingredients and then add the chicken on top. Place in a 375ºF oven and roast for 20-25 minutes. Remove from oven and let rest for 10 minutes.
• Garnish per plate, 2 baby carrots,1 salsify baton,1 baby leek, A few white mushrooms (or other seasonal variety), chopped, Olive oil, A few truffle slices, if available
• Blanch the carrots, parsnip and carrots in boiling water for 1-2 minutes then dip in ice and water bath to stop the cooking process. Then sauté them with the mushrooms in olive oil and check for seasoning.
• To serve, carve the breast meat from the bone and arrange the chicken with the herb gnocchi, pan-roasted baby carrots, leek, parsnip and mushrooms then scatter with a few slices of truffle, if available.