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Currently Playing: Michelin Gnocchi at Home

Gnocchi can be dense and chewy, but at Per Se in New York, we ate a gnocchi dish so light it felt borderline impossible. This video is us bringing that idea home and recreating the legendary Thomas Keller gnocchi: fluffy, delicate and refined enough for a 3-Michelin-star restaurant. Video Chapters 00:00 - Intro 00:57 - Potato prep 02:25 - Making the dough 03:46 - Making Duxelle 05:22 - Pumpkin 06:09 - Cutting out Gnocchi 07:29 - Cooking Gnocchi 07:58 - The sauce 09:19 - Tasting *Gnocchi* 1 kg Maris Pipers 8g Salt 25g Egg yolks 125g 00 Flour *Sauce* 100g Chestnut mushrooms 50g Unsalted butter 1 Clove garlic 1 Butternut squash or pumpkin 200ml Brown Chicken stock 50g Butter White Wine vinegar 5g Chopped Parsley 20g Parmesan (grated) *Method* Set your oven to 180C Fan Generously cover a small roasting tray with coarse sea salt. Prick each potato all over with a fork, place them on the bed of salt and bake for 45 minutes or until completely cooked through While the potatoes are still warm, halve each potato, scoop out the insides and push through a fun ricer or drum sieve. Tip the mashed potato onto a clean work surface, Make a well in the middle and add the egg yolks, salt and the flour to the middle. Using a dough scraper or spatula, gently start to bring everything together by folding and chopping through rather than kneading. Once all the ingredients are mixed together, gently push the dough together, making sure you don’t over work it. Using your fingers rather than palms, roll the dough into a long, even sausage shape with minimal pressure until you have the thickness of gnocchi you want. Using the dough scraper, spatula or a sharp knife, cut the dough into gnocchi pieces. Lightly roll each gnocchi into a small cylinder and set aside on a tray of semolina Bring a pan of salted water to a lively simmer, setting up a bowl of iced water next to it if making in advance Test one of the gnocchi first to make sure it doesn’t disintegrate - If this does happen, very gently bring the dough back together and chop through a little more flour. Tip all the gnocchi into the pan and remove them one by one once they rise to the surface Drain the gnocchi and pat dry. If your making the gnocchi ahead of time, remove the gnocchi from the simmer water, and transfer toa bowl of iced water. After around a minute, drain, pat dry and store in the fridge or freezer until ready to use. *Sauce* Set you oven to 180C Prick the squash or pumpkin well and then roast whole for 45mins to 1 hour. Finely chop the chestnut mushrooms until you have a duxelle Pour a splash of oil along with the butter into a non stick pan and begin to saute on a high heat Push a fork half way through the garlic clove and rub it around the base of the non stick pan. Finally add some fresh thyme and continue to fry the mushroom duxelle until golden. Remove from the pan and set aside. Once the Squash is cooked through, divide into 4, slice off the skin and dice a small amount into cubes *To Finish* On a medium heat, add another splash of olive oil to the frying pan, tip in the gnocchi and shake the pan so they are spread out evenly. Turn the gnocchi every 30 seconds or so, until you have built up a lightly golden crust. Pour in the chicken stock, bring to a lively simmer and reduce by half. Stir through the mushroom duxelle and squash. Add the butter and a splash of white wine vinegar, swirling the pan to emulsify with the chicken stock Finely turn the heat to low and gently fold through the grated parmesan and chopped parsley