Gnocchi with Pesto Alfredo Sauce (liquid eggs)

Gnocchi with Pesto Alfredo Sauce (liquid eggs)

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Yield: 48, 1 cup (200g) servings



Part 1 - Gnocchi

Ingredients Percent (%) Grams Volume
Potato, cooked, riced 79.30 5709.82 12.5 lbs.
Egg yolk, liquid 5.00 360.01 12 3/4 oz.
Flour, all-purpose 15.60 1123.42 9 cups
Salt 0.10 6.75 1 1/4 tsp.
Total 100.00 7200.00

 Method of Production:

  1. Scrub, peel, and cube potatoes and place in a pot with cold water.
  2. Bring potatoes to a boil and cook for approximately 15 minutes, until fork tender. Drain.
  3. Using a ricer, mill the potatoes while hot onto a sheet tray spreading out in a thin layer. Allow the potatoes to cool completely.
  4. Whisk egg yolk and salt together and drizzle over cooled riced potatoes.
  5. Sift the flour evenly over the egg yolks and potatoes.
  6. Using a bench scraper, cut the flour and egg yolk into the potato until uniform and crumbly. Knead for 3 minutes, adding more flour if the dough is too wet and sticky.
  7. Pat the dough into a log and dust with flour to prevent sticking. Allow the dough to rest for 5 minutes.
  8. Using a clean bench scraper, slice off a 2-inch thick portion and roll into a small log, 1/2-inch thick.
  9. Cut the log into 1-inch gnocchi and roll over the back of a fork to create small ridges.
  10. Continue shaping the gnocchi until all the dough is used. Place shaped gnocchi onto a well-floured baking sheet and cover until ready to cook.
  11. Bring large pot of water to boil. Drop in gnocchi and cook until they float to the top, about 2-3 minutes. Use a slotted spoon to remove the gnocchi gently draining excess water.
  12. Place gnocchi into a bowl or sheet pan and toss with a drizzle of olive oil if not using immediately. Keep refrigerated until ready to proceed with saucing. Alternatively, un-sauced cooked gnocchi can be frozen on sheet trays and then stored in sealed plastic bags for up to 1 month.

 

Part 2 - Pesto

Ingredients Percent (%) Grams Volume
Basil leaves, fresh 33.78 135.13 5 1/2 cups
Pine nuts, toasted 14.07 56.30 1/2 cup
Garlic, fresh peeled cloves 3.94 15.76 5 cloves
Salt 2.04 8.15 1 1/4 tsp.
Olive oil, extra virgin 46.17 184.66 6 1/2 fl. oz.
Total 100.00 400.00

  Method of Production:

  1. Rinse the basil well and dry thoroughly.
  2. In a food processor, pulse the garlic and salt together, then add the basil and pine nuts.
  3. Gradually add the olive oil with the machine running to form a thick paste of sauce-like consistency.
  4. Set aside. Store covered in the refrigerator until ready to use.


Part 3 - Pesto Alfredo Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 20.77 456.83 2 cups
Heavy cream (Part 1) 10.93 240.44 1 cup
Heavy cream (Part 2) 32.42 713.30 3 cups
Egg yolk, liquid 3.10 68.12 2 1/2 oz.
Parmesan cheese, grated 18.21 400.73 4 cups
Pesto (Part 2) 14.57 320.58 1 1/2 cups
Total 100.00 2200.00

Method of Production:

  1. In bowl whisk together heavy cream Part 1 and egg yolk.
  2. Heat remaining heavy cream Part 2 and butter in saucepan, when at a simmer, slowly whisk in egg yolk/cream mixture, then Parmesan cheese. Cook until thickened.
  3. Remove from heat and whisk prepared pesto into Alfredo sauce.
  4. If not using immediately, allow to cool, then cover and store refrigerated.

 

Assembly – To serve immediately

  1. Dress the cooked gnocchi with the pesto Alfredo sauce and top with toasted pine nuts and Parmesan cheese. Serve immediately.

 

Assembly – To store frozen

  1. Dress the cooked gnocchi with the pesto Alfredo sauce, portion into freezer safe containers and store frozen for up to 2 months.
  2. To reheat from frozen: heat for 2.5-3 minutes in microwave set to 50% power, stirring every 30 seconds. Top with toasted pine nuts and Parmesan cheese.

 

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