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Gnocchi Niçoise

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 Gnocchi Niçoise
Recipe for the week of March 18-22, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine French, Fusion, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Yield 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 4 ounces bacon diced
  • 4 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 3 shallots chopped
  • 1 cup Carrots peeled and diced
  • 1 stalk celery sliced
  • 1 tablespoon Tomato Paste
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 15- ounce can diced tomatoes
  • 1 cup vegetable broth
  • 1 bay leaf
  • 2/3 cup green olives pitted and chopped
Gnocchi
  • ½ cup potato flakes
  • 1 cup hot water add more as needed
  • 1 cup all purpose flour
  • 1 egg
  • Pinch salt
  • 1/3 cup olive oil – for boiling and to prevent sticking when gnocchi is cooked
MASTERS CLASS ONLY: Balsamic Glazed Caprese Salad
  • 1 cup balsamic vinegar
  • ¼ cup honey
  • 3 large tomatoes cut into 1/2-inch slices
  • 1 package shredded mozzarella cheese 16 ounce
  • ¼ teaspoon Salt
  • ¼ teaspoon black pepper
  • ½ cup fresh basil leaves
  • ¼ cup olive oil
Instructions
To Make Gnocchi
  1. Start by mixing water and potato flakes together and combine until a mashed potato consistency forms. Once potato flake mixture has been made. Make a well and add in egg, salt, and sprinkle the flour over the potatoes. Combine all ingredients until a dough starts to form. Knead gently until a dough ball forms and is dry to the touch.
  2. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch-long pieces. Flick pieces off the fork until the dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of the fork.
  3. As gnocchi float to top of boiling water, remove them to a bowl with oil to prevent them from sticking together. Continue the same process with the rest of the dough.
To Make the Sauce
  1. Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the vinegar, shallots, carrots, celery, and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.
  2. Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaves, and olives. Bring to a simmer and lower the heat; cover and cook for 20 minutes. Uncover, increase the heat, and bring to a boil to thicken the sauce.
  3. Remove the bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.
MASTERS CLASS ONLY
  1. Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.
  2. Combine mozzarella, tomatoes, and basil in a bowl. Season with salt and pepper and drizzle with olive oil and balsamic reduction.