Thomas Keller of Bouchon Makes Herb Gnocchi

Chef Thomas Keller of Bouchon, French Laundry, and Per Se demonstrates how to make delicious Herb Gnocchi with fresh herbs and Dijon mustard that can be cooked and frozen for later use.

Released on 10/20/2013

Credits

Starring: Thomas Keller

Transcript

00:01
In the pot which we have simmering here right now
00:04
is just water and our, and butter.
00:06
To that I'm going to add our flour.
00:13
What I want to be able to do here
00:14
is cook the flour and butter
00:16
until the flour begins to pull away from the side.
00:19
As you can see it's starting to do there right now.
00:22
One of the great things about this recipe
00:24
is it allows us to prepare something
00:26
that we can actually put in the freezer.
00:28
Our IQF to use at a later time
00:32
and it's a wonderful technique, individual quick frozen.
00:34
What we'll do is once we make our mixture
00:37
we can then pipe it out,
00:41
cook it, freeze it.
00:43
It's a wonderful convenience food
00:44
and I'll show you that as we proceed.
00:46
What you can see here, we have our dough,
00:48
which is pulled completely away from the sides.
00:50
Going to put a little bit of salt.
00:52
Now you know there's pinches of salt now.
00:54
How many pinches of salt or how many fingers
00:56
is more important.
00:57
We have the two pinch.
00:59
We have the three pinch.
01:01
And then we have the four pinch.
01:04
This is about a two pinch.
01:05
I'm going to add our eggs.
01:08
Few at a time.
01:10
This can also be done in a small mixture.
01:13
If you have one at home I would just take this out
01:15
at this time, put it in your mixture
01:17
with the paddle attachment.
01:20
Turn it onto a low medium speed
01:23
and begin to add your eggs one at a time.
01:24
Be careful that those eggs don't fly back up at you
01:27
as you're mixing in.
01:28
Some of the other ingredients
01:29
that we're going to be adding to this
01:30
is going to be dijon mustard.
01:32
I'll just go ahead and put some of that in here right now
01:36
as we're working that.
01:41
Here you go.
01:44
Can see each time I'm working it
01:45
how the eggs become
01:48
incorporated into the mixture.
01:51
It's also called an apprentice called an puree,
01:54
which is mixture in English, a puree.
01:55
If you see a puree written somewhere
01:57
it's exactly what we're doing here.
01:59
We're making a puree.
02:03
Looking beautiful, looking beautiful.
02:07
We're going to add our cheese.
02:08
Our grated gruyere cheese.
02:16
I just love the smell of gruyere cheese.
02:19
I have here chopped parsley, chopped chervil,
02:22
some tarragon leaves chopped and some chives chopped.
02:25
Now of course you can use any herbs that you'd like in this
02:28
and of course different herbs at different times of the year
02:30
also are appropriate.
02:32
For example, in the summertime you may want to use basil.
02:35
In the wintertime you may want to use
02:36
some of the hard stemmed herbs,
02:39
like a rosemary or thyme.
02:42
Remember you don't want to put the stems in there
02:43
you just want to take the leaves and chop them
02:45
as we've done here.
02:46
You take the leaves off of all the herbs
02:48
and just chop the leaf.
02:54
Get that nice four pinch in there.
03:00
And there we have it.
03:02
That simple.
03:03
Now we're going to show you how to cook it.
03:06
We have our puree in our pastry bag.
03:08
We use disposable pastry bags.
03:11
A little more sanitary.
03:13
We have a number eight tip here,
03:16
which is a five eighth inch diameter hole.
03:20
You can use a bigger or smaller
03:21
depending on the size of the gnocchi.
03:23
We have our simmering water here.
03:24
It's slightly simmering.
03:25
We don't want to have it going too rapidly.
03:28
And you can just, we're just going to squeeze it,
03:31
very simply, the length we want and cut it.
03:34
Of course if you have a ambitious young daughter or son
03:37
who loves to cook this is a wonderful thing for them to do.
03:41
Now remember gnocchi is a dumpling and
03:45
dumplings are cooked, are cooked when they come to the top.
03:51
So you can see them already starting to surface.
03:57
You can make hundreds of these.
04:01
Gnocchi is Italian is little lumps.
04:06
We like to call them little pillows.
04:08
And of course the Italian version,
04:09
this is the French version, bushong.
04:11
We do the French version which is done with the patachou.
04:15
In Italy you will all know gnocchi is
04:18
traditionally made with potatoes,
04:19
also sometimes with ricotta cheese.
04:22
Again, part of cooking is realizing
04:24
the flavors that you enjoy.
04:26
I love the taste or gruyere cheese
04:28
and mustard and herbs together.
04:30
Of course if you don't like those
04:31
then you certainly don't have to use them.
04:32
You can adapt this recipe
04:34
and that's the wonderful thing about cooking
04:35
is you can adapt the recipes to your flavor profiles
04:38
that you enjoy.
04:41
So now we have our gnocchi cooked.
04:43
We get to that point I spoke of earlier
04:44
of IQFing, or individually quick freezing these.
04:48
We're just going to drain those as well as we can.
04:50
Once we've drained them and the excess moisture
04:54
we would take them
04:59
and then we'd put these in the freezer
05:00
until they were frozen.
05:03
At that point we can put them in a Ziploc bag
05:05
and just store them and they can stay there for.
05:07
Well hopefully they won't stay there for long
05:08
because they're going to be whispering to you all the time,
05:12
cook me, come cook me.