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