Ricotta Gnocchi Recipe - Gordon Food Service

Chicken-Ricotta Gnocchi
C omfort
food brings people together—especially when it’s in the form of an
Italian-inspired sharing plate. Lightly sautéed ricotta dumplings served with roast
chicken, mushrooms, and onions in a creamy sauce are perfect for passing around—
and who could pass that up?
38 Next Course by Gordon Food Service / www.gfs.com / Summer 2012
For step-by-step video instructions
on making the Chicken-Ricotta Gnocchi,
go to www.gfs.com/NextCourse
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Yield: 20 servings
Reorder No. Description Amount
110601 Gordon Signature ® Roasted Chicken Base,
No Added MSG 5 Tbsp.
Water 5 qts.
White Wine* 1 pt.
299405 GFS ® Unsalted Butter Prints 1 lb.
227528 GFS All-Purpose Flour 1 lb.
330132 Markon ® Mushrooms 1 oz.
432040 GFS Pan-and-Grill Oil 8 flz.
726790 GFS Chicken-Leg Quarters 10 lbs.
424307 Kosher Salt to taste
225061 Trade East ® Restaurant-Grind Black Pepper to taste
109620 Markon Jumbo Spanish Onions, diced 12 oz.
322164 Chopped Garlic 2 Tbsp.
442704 Kitchen Bouquet 2 tsp.
107891 GFS Pan-and-Grill Oil 10 flz.
705098 Primo Gusto ® Chicago-Style Ricotta Cheese 4 lbs.
478237 GFS Large Eggs 8 ct.
227528 GFS All-Purpose Flour 18 oz.
445401 Primo Gusto Grated Parmesan Cheese 12 oz.
424307 Kosher Salt 1¾ Tbsp.
225061 Trade East Restaurant-Grind Black Pepper 2 tsp.
107891 GFS Pan-and-Grill Oil 10 flz.
140560 Primo Gusto Shaved Parmesan Cheese 10 oz.
562769 Markon Fresh Italian Parsley, trimmed into sprigs ½ oz.
*Available through the retail market.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain
well. Add chicken base to boiling water. Mix thoroughly until base
has dissolved. Add the white wine. Bring to a simmer and keep
warm. Melt the butter in a saucepot over medium heat. Add 1 lb. of
flour all at once, whisking vigorously. When the mixture thins and
starts to bubble, reduce heat to low. Cook for 4–5 minutes, stirring
frequently, until you smell a toasty aroma. After the roux has cooled,
transfer any unused portion to an airtight container, cover and
refrigerate until needed for further use. CCP: Refrigerate at 41°F,
or below.
Remove the stems from the mushroom caps and reserve together in a
container. Place the oil, as needed, in a nonreactive rondeau. Season
the chicken with salt and pepper to taste. Brown the chicken on both
sides and place in 2, 4" stainless steel hotel pans.
Sauté the mushroom caps and stems in the rondeau until browned.
Top the chicken with the mushrooms and divide them equally
between the 2 pans. Sauté the onions and garlic in the heated
rondeau until browned and tender, then divide them equally between
the pans. Divide the stock and wine mixture equally between the pans.
Cover the pans tightly with foil. Bake at 350°F in a preheated oven
for 1 hour or until the leg bone can easily be removed from the thigh.
CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a
minimum of 15 seconds.
Remove the chicken and mushrooms from the pan. Cool. Strain the
braising liquid from the pans into a bain marie. Cool. Skim off any
excess oil. Place 5 qts. of the braising liquid in a large saucepot. Bring
to a boil. Thicken with 12 oz. of roux to desired consistency. Add
the Kitchen Bouquet. Simmer 2–3 minutes. Cool. Transfer to a
covered storage container, label, date, and refrigerate until needed,
up to 3 days. CCP: Refrigerate at 41°F, or below.
Remove the skin from the chicken and place it in a container. Remove
the bones from the chicken and hand-shred the meat into 1–2" pieces.
Transfer to a covered storage container, label, date, and refrigerate
until needed, up to 2 days. CCP: Refrigerate at 41°F, or below. Julienne
the chicken skin. Place a small amount of oil in a large heated sauté
pan. Add the skin. Sauté, stirring frequently, over medium heat until
crispy. Place on paper towel to drain. Transfer to a covered storage
container, label, date, and refrigerate until needed, up to 2 days.
CCP: Refrigerate at 41°F, or below.
Place the ricotta cheese in the stainless steel bowl of an electric mixer
fitted with a whipping attachment. Whip the cheese until smooth.
Add the eggs. Whip until blended and smooth. Transfer to a large
stainless steel mixing bowl. Sift 18 oz. of flour and 12 oz. of Parmesan
cheese over the whipped ricotta mixture, then sprinkle with 1¾ Tbsp.
salt and 2 tsp. black pepper.
Using a rubber spatula, gently fold the ricotta mixture just until
dough forms together. Do not overmix. Form dough into 2"-thick
squares. Scoop ½-oz.–¾-oz. portions of the dough mixture, using
2 teaspoons. Scoop from the first spoon with a second spoon. Place
the gnocchi on a parchment-lined sheet pan and cover with film wrap
until needed. Pasta may be cooked ahead of time or cooked to order
for service.
To prepare à la carte:
Bring a pot of salted water to boil. Reduce to a simmer over medium
heat. Place 4 oz. (8–10 gnocchi) in the water. Cook for 2–3 minutes,
or until the gnocchi float to the top. Scoop the gnocchi from the
water and place on paper towel. Drain.
Place 1 Tbsp. of oil in a heated sauté pan. Add the gnocchi. Sauté
until lightly browned. Season, to taste, with salt and pepper. Place
on a warmed plate. Add 3 oz. of chicken and 3 oz. of mushrooms to
the pan. Cook until just warmed through. Spoon the chicken and
mushrooms over the gnocchi. Ladle 4 oz. of warmed sauce over all
and top with ½ oz. of Parmesan cheese. Serve sprinkled with ½ tsp.
of warmed, crispy chicken skin and 5–6 parsley sprigs.
Costs:
Selling Price $8.00 Portion Cost $1.72
Profit $6.28 Food Cost 22%
Dinnerware: Steelite Flower Flat Plate, 12 5 ⁄8"
Next Course by Gordon Food Service / www.gfs.com / Summer 2012 39