Gnocchi with Pesto Alfredo Sauce (dried 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, dried |
1.25 |
90.00 |
1 1/3 cup |
Water |
3.75 |
270.01 |
9.1 fl. oz. |
Flour, all-purpose (Part 1) |
15.60 |
1123.42 |
9 cups |
Salt |
0.10 |
6.75 |
1 1/4 tsp |
Total |
100.00 |
7200.00 |
|
Method of Production:
- Scrub, peel and cube potatoes and place in a pot with cold water.
- Bring potatoes to a boil and cook for approximately 15 minutes, until fork tender. Drain.
- Using a ricer, mill the potatoes while hot onto a sheet tray spreading out in a thin layer. Allow the potatoes to cool completely.
- Whisk the dried egg yolk, water and salt together; drizzle over cooled riced potatoes.
- Sift the flour evenly over the egg yolks and potatoes.
- 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.
- Pat the dough into a log and dust with flour to prevent sticking. Allow the dough to rest for 5 minutes.
- Using a clean bench scraper, slice off a 2-inch thick portion and roll into a small log, ½ -inch thick.
- Cut the log into 1-inch gnocchi and roll over the back of a fork to create small ridges.
- 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.
- 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.
- 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 tps. |
Olive oil, extra virgin |
46.17 |
184.66 |
6 1/2 fl. oz. |
Total |
100.00 |
400.00 |
|
Method of Production:
- Rinse the basil well and dry thoroughly.
- In a food processor, pulse the garlic and salt together, then add the basil and pine nuts.
- Gradually add the olive oil with the machine running to form a thick paste of sauce-like consistency.
- 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, dried |
0.77 |
17.03 |
1/4 cup |
Water |
2.32 |
51.09 |
1.7 fl. 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:
- In bowl whisk together heavy cream Part 1, dried egg yolk, and water.
- Heat remaining heavy cream Part 2 and butter in saucepan, when at a simmer, slowly whisk in egg yolk/cream mixture, then add the Parmesan cheese. Cook until thickened.
- Remove from heat and whisk prepared pesto into Alfredo sauce.
- If not using immediately, allow to cool, then cover and store refrigerated.
Assembly – To serve immediately
- Dress the cooked gnocchi with the pesto Alfredo sauce and top with toasted pine nuts and Parmesan cheese. Serve immediately.
Assembly – To store frozen
- Dress the cooked gnocchi with the pesto Alfredo sauce, portion into freezer safe containers and store frozen for up to 2 months.
- 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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