SERVES (4) (28 GNOCCHI)
5 EA. POTATOES (LA RATTE DE PARIS) 4- 6 LBS (UNIQUE BOUTIQISH NUTTY FLAVOR)
½ CUP FLOUR 00’ FARINA
SALT TO TASTE & WATER (CAN ADD NUTMEG, BASIL)
PROCEDURE
PEEL BOIL & DRAIN (PBD METHOD)
PASS POTATOES FOOD MILL
MIX FLOUR UNTIL DOUGH BALL CONSISTENCY
ROLL EACH OUT INTO DESIRED THICKNESS & LENGTH
CUT INTO SMALL CUBES. CUT ON SLANT TO GIVE BIAS APPEARANCE
ROLL ON FORK- causes indentations to hold the sauce
BOIL IN SALTED WATER UNTIL THEY RISE TO THE TOP OF WATER
DRAIN IMMEDIATELY
SUGO
EXTRA VIRGIN OLIVE OIL 4 OZ. ACADEMIA BARILLA
LOBSTER MEAT 8 OZ. SMALL PIECES
GARLIC ½ TBL.
SAFFRON 2 TSP.
PEPPERONCINI 1 TSP.
HEAVY CREAM 3 C.
PROCEDURE
LIGHTLY SAUTEE GARLIC in extra virgin olive oil
ADD LOBSTER MEAT, SAFFRON, PEPPERONCINI AND LAST HEAVY WHIPPING CREAM…
ADD GNOCCHI AND SAUTÉ UNTIL DESIRED CONSISTENCY….