i recently had a 'liquid' gnocchi while in spain. it is basically a very delicate shell with the inside consisting of a soft creamy liquit. i had some last year as well at tru in chicago- does anyone know how this is done?
If the creamy, soft, liquid like center had some kind of 'cheesy' flavor to it, it sounds a lot like a gnocchi fonduta, which I learned to make from Chef Jamie Adams on a Great Chefs episode several years ago. Since you had it in Spain, I suppose the cheese could be Manchego, Cantabria or any other of the wonderful cheeses made in Spain. How they fill it is written out in the recipe below. Like I previously mentioned, you could substitite most any cheese that isn't oily and melts well, for the fontina in the recipe. Also, the base for the gnocchi you had could
have been made with something other than potato, but give this one a try and see if it's close to what you had.Gnocchi Stuffed with Fonduta in Parmesan Cheese Cream Sauce
1 pound Italian fontina cheese, rind removed, diced, soaked in 1 cup milk
3 egg yolks
2 tablespoons all-purpose flour
4 pounds Idaho potatoes
1/2 teaspoon salt
1 tablespoon olive oil
3/4 cup all-purpose flour (approximately)
1 tablespoon butter
1 cup heavy cream
1/2 cup grated Parmigiano-Regiano cheese
pinch of salt and pepper
pepper to taste
1 truffle peeled and thinly sliced
To make the fonduta: In a double boiler or a metal bowl set over a pan of simmering water, melt the fontina with its soaking milk until smooth. Whisk in the egg yolks and flour and cook, stirring constantly with a whisk, about 7 minutes until smooth and thickened slightly. Be careful not to overcook, as the eggs will curdle and the mixture will separate. Remove the pan from the heat and remove the bowl from the pan. Stir the sauce for 1 minute while the water in the pan cools slightly. Transfer the mixture to a clean bowl and allow to cool for 30 minutes.
When the cheese is cooled enough to handle, but still slightly warm, transfer to a lightly floured work surface and roll into pencil-width strips.
To make the gnocchi: Bring a large pot of lightly salted water to boil over high heat. Add the potatoes and cook about 35 minutes until very tender. Remove the potatoes from the water and peel. While potatoes are still warm, pass them through a food mill. Allow the potatoes to cool completely.
Spread the milled potatoes on a board and make a well in the center. Put the eggs, salt, and olive oil in the well. Little by little mix in the flour, incorporating it into the potatoes and liquids. Add the minimum amount of flour possible. When a solid dough is formed, start kneading. Gently knead for about 5 minutes, being careful not to overknead, as this will develop the gluten in the flour, making the gnocchi tough.
Remove a small piece of the gnocchi and roll out into a strip the same width but slightly thicker than the fonduta strips. Press a fonduta strip into the gnocchi dough and roll out into a strip. Repeat with the remaining gnocchi and fonduta. Cut the strips crosswise into 1/2-inch pieces. (Be careful not to place the strips too close together when cutting into pieces, as they will stick to each other.)
Bring a large pot containing a large quantity of salted water to a boil over high heat. While the water is coming to a boil, make the sauce.
To make the sauce: In a medium saucepan melt the butter over medium heat until golden. Add the cream and bring the mixture to a simmer. Cook until reduced slightly. Add the cheese, salt and pepper to taste and cook until the cheese has melted and the sauce is smooth. Keep the sauce warm on the back of the stove while completing the dish. If necessary, reheat over very low heat.
When the water is boiling, quickly drop all the gnocchi into the pot. Lightly stir the water with a wooden spoon to keep the gnocchi from sticking. After a few seconds, they will come to the surface of the water; let them cook for 1 minute longer. With a strainer, remove the gnocchi to the pan containing the sauce. Toss them briefly in the sauce to coat, and transfer to a serving dish. Garnish with the truffle.
Edited by Lisa2k, 29 April 2008 - 11:55 AM.