March 28: Lunchbreak - Potato Gnocchi with Crispy Pancetta, Ramps and English Peas


Spiaggia and Cafe Spiaggia
980 North Michigan Avenue
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Potato Gnocchi with Crispy Pancetta, Ramps and English Peas
Serves 8

Potato Gnocchi Recipe:
450 grams baked potato without skins, chilled over night
270 grams grated Parmigiano Reggiano cheese
200 grams all-purpose flour
2 egg yolks
1 pinch of kosher salt

Place all ingredients in a stand mixer, with the dough hook, mix well for about 5 minutes. Let the dough rest for 1 hour. The dough will seem dry and crumbling but will come together once rested. Roll baseball-sized ball of dough into 3/4-inch diameter ropes and cut each rope into 1-inch pieces. Continue with remaining dough. Place a piece of dough on your palm, then place your other palm on top and roll back and forth, until the dough is rolled with tapered ends. You can also roll the dough on a gnocchi board or a fork for a more traditional look. Place 8 quarts of water to boil in a large stock pot. Season with kosher salt. Set up ice bath with 6 cups ice and 6 cups water near boiling water. Drop these pieces into boiling water and cook until they float (about 30 seconds). As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

For the sauce:
2 Tbs extra virgin olive oil
3 oz pancetta or bacon, thick sliced and diced small
1/2 cup ramps, cleaned well and sliced thin
1 cup English peas, shucked from the pod
1 recipe of cooked and chilled gnocchi
1 cup dry white wine
4 Tbs butter, unsalted
6 Tbsp Parmigiano Reggiano cheese, grated finely
sea salt and freshly ground pepper, to taste

In a large non-stick 14 in sauté pan, add extra virgin olive oil and heat over medium heat. Add pancetta to the pan and let it render and turn golden brown, about 5 minutes. Add the ramps and sweat for 2 minutes, then add the fresh peas, cook for another minute. Add gnocchi and white wine, fold carefully, to warm through. Add butter and Parmigiano Reggiano and stir for 1 minute (add a 1 Tbs or 2 of cold water if pan is dry.) Season with a touch of sea salt and fresh ground black pepper, serve immediately.

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