Thomas Keller’s Potato Gnocchi – The Kids Cook Monday

I love gnocchi and when I saw this recipe in Thomas Keller’s French Laundry cookbook I wanted to give it a try. The strange thing, it’s incredibly easy to make and it’s a good recipe to let your kids cook with you. Here is the list of ingredients you will need, and it’s important to note that all of these ingredients are common pantry staples.

French Laundry Potato Gnocchi: ( by Keller, Ruhlman and Heller Publisher: Artisan)
2 pounds of russet potatoes
1 1/4 to 1 1/2 all-purpose flour (I used slightly less)
3 large egg yolks (bring to room temperature)
2 tablespoons kosher salt
The first step is to bake the potatoes at 350 degrees for an hour or until done. If you are able to poke holes into the potato with ease they are ready. Let them cool slightly, and scoop out the potato from the peel and you will then press them through a tamis or a potato mill. The former being a cheaper kitchen accessory.
Mound the milled potatoes into a mound, and place 1/2 of the flour into the mound then the eggs, followed by the remaining flour. Chop up the potatoes, eggs, and flour with a dough scraper. Do it quick, 15 to 30 seconds, because if you overwork the dough it will become very dense. Gather some of the mixture and roll it lightly on a floured surface to make a log. You will then cut small pieces off the log to make your gnocchi!! This is a good place to have your toddler practice some knife skills.
Once you get your little army in-line, you can also have your child place little indention marks on the gnocchi. To cook, place them in boiling salted water until they float and use a slotted spoon to take the gnocchi out of the water and dry them on a paper towel. You can then eat them or they refrigerate well.
I am still shocked at the simplicity of this recipe, but this shows you why Thomas Keller is so amazing. He wants the food to taste good and refined, not necessarily to complicate it.
Our first dish with them was cooking bacon with some collard green and tossing them with the gnocchi.
Our second use of the gnocchi was a sous-vided rump roast with sausage, mushrooms, and gnocchi. My daughter ate four servings.

Where Has Gourmet Dad Been?

I am so sorry for being so remiss and unable to write anything about my cooking. There has been many days of cooking with Alessandra, but I have also been dreaming of the ultimate cooking experience. Before I mention my dream, I will say that Alessandra and I have been cooking away and she recently took on a Ferran Adria recipe with grand style. It’s from the book “The Family Meal” and it’s a great book for any family. I will write on that for tomorrow’s The Kids Cook Monday.

Now, I want to explain my dream. For the longest time I have always wanted to cook for people on a regular basis. If I had the money, I would probably cook every Saturday for 20 people, but I just cannot afford to do it. That’s when the “light bulb” came on, and the realization of having an underground restaurant would be perfect. Now, this isn’t to make a ton of money but it will help supplement each meal. We have called it, La Bombilla. In Spanish that means the light bulb. The goal is have many courses, treat each course with equal importance, and use local and organic ingredients to provide a great dinner experience at an affordable price.

Our first dinner will be December 3. You can see the sister blog at La Bombilla

I hope you take a look at the menu and hopefully I can have the ultimate honor of serving you dinner.

Loren