Executive Chef Peter Sclafani cooks Stuffed Gnocchi in the Passe Partout kitchen

LAFAYETTE, La. (KLFY) – Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook Stuffed Gnocchi.

Here’s the full recipe:

Stuffed Gnocchi with crab and truffle

3 large Russet potatoes

7 Tablespoons butter, softened

5 egg yolks

⅓ cup Parmigiano Reggiano cheese, grated

1 Tablespoon sea salt

7 ounces “00” flour

2 pounds fontina cheese cut into ¼” cubes

1 cup strong crab stock

1 pound butter

¼ cup heavy cream

½ cup jumbo lump crabmeat

¼ cup green onion, sliced

1 teaspoon thyme, chopped

1 teaspoon white truffle oil

sea salt and white pepper to taste

Preheat oven to 350° F.  Bake the potatoes until cooked, about 1 hour.  Peel the potatoes while still hot and run the potatoes through a ricer into a mixing bowl.   Add the butter and melt into the hot potatoes while stirring.  Add the egg yolks, a few at a time, while stirring.  Add the cheese, salt and flour and stir until the dough just comes together.  Tear off a ball about the size of a fist and place on a floured cutting board.  Roll into a 1-inch log and cut into 2-inch pieces. When all of the dough is cut, press your thumb into the center of the dough to form and indention.  Place a piece of the fontina in the indention and fold the gnocchi dough around it.  Repeat with the remaining pieces of dough.  Drop the gnocchi into rapidly boiling salted water and cook for a couple of minutes until they float.  Remove from the water to a sheet pan to cool.

Cube the butter and place in a blender.  Bring the crab stock to a boil and pour over the butter and allow to sit for 1 minute.  Add the cream and puree until smooth.  Heat the crab butter over low heat.  Add the gnocchi, crabmeat, green onions, thyme, and truffle oil.  Heat until the gnocchi are hot, about 2 minutes.  Season with sea salt and pepper as necessary. Pour into hot bowls.

Photo Credit: KLFY
Photo Credit: KLFY

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