The G is Silent

Gnocchi, pronounced n-yo-key. This dish reminds me of one of my favorite places on earth - Castelletto di Montebenchi, the heart of this small medieval city in the Tuscany Region. One of my chef friends, Antonio from Northern Italy makes the best gnocchi ever! When I can't connect with Antonio, I just make my own.

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Gnocchi are excellent accompaniments for meat and poultry dishes. When prepared right they are light as pillows. The secret is not to over mix the dough and to use just the right amount of flour. There are so many ways to make gnocchi, I prefer to bake the potatoes instead of steaming to make a softer dough.

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Potato Gnocchi

chefgeorgehirsch.comGeorge Hirsch Lifestyle 

2 pounds russets (baking potatoes)

Approximately 2 cups flour (variable) 

1 large egg

A pinch of sea salt

Pre heat oven to 350 degrees. Bake potatoes until easily pierced with a fork or a paring knife will easy slip through potatoes. Cool slightly, then peel the potatoes. 

Mash them while they’re still warm (a potato ricer or food mill works best). Season the potatoes with a pinch of salt and slowly knead in enough flour to obtain a fairly firm, smooth, non-sticky dough; exactly how much flour depends on the moisture from the potatoes. Add the egg, and enough flour so the dough does not stick to your hands. 

Knead the dough for 4-5 minutes, as it will resemble regular pasta dough. Divide the dough into four pieces.

Roll the dough out into a rope shape about 2/3 of an inch thick, cut the rope into one-inch pieces, and gently score the pieces crosswise with a fork to obtain slight ridges. With your finger, gently roll the pressed doughback off the fork. This may take a little practice. If the dough sticks to the fork, dip the fork in flour before you press the dough against it. Making this shape will help the gnocchi grab on to the tasty sauce it’s served with. 

Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain them well and serve them with a few leaves of sage, melted unsalted butter and Parmesan, or meat sauce, or pesto sauce. 

Serve immediately while they are full of steam. The gnocchi are wonderfully light when hot. Once they cool off they become dense like a tire without air.

Make ahead Tip: Place any remaining uncooked Gnocchi in a container, dust with corn meal and freeze until you are ready to boil.

George's Spicy Tomato Sauce

Makes 4 cups |chefgeorgehirsch.com

2 Tablespoons olive oil

1/4 cup chopped pancetta

10 cloves garlic, chopped fine

1/2 chopped onion, chopped fine

1/4 cup prosciutto, chopped fine

2 cups canned plum San Marzano tomatoes, crushed

1/4 cup dry white wine

2-4 teaspoons hot pepper flakes

10-12 fresh basil leaves, lightly torn

Grated Parmesan cheese

Heat a saucepan and heat the olive oil.  Add the pancetta and cook until it becomes light brown.  Add the garlic, onion and prosciutto and cook 2-3 minutes.  Add the tomatoes, white wine, hot pepper flakes, basil and black pepper, stir well and bring to a boil.  Lower heat and simmer for 10 minutes.  You can regulate the spiciness of the dish by adding more or less hot pepper flakes.

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Lamb Osso Buco with Mousseline Potatoes as seen on George Hirsch Lifestyle

Osso buco is a traditional Milanese dish made with veal shanks, and is just as good or even better when prepared with lamb. Cooking with a low and slow braise is the key to a good tender lamb shank. And, while the lamb slowly cooks you can improve on the osso buco by preparing my Mousseline Potatoes as a side. Both are warm and comforting! 

George Hirsch's Lamb Osso Buco

Lamb Osso Buco with Mousseline Potatoes

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV Series

4 whole lamb shanks 

2 Tablespoons olive oil

1/4 cup carrots, chopped

1/4 cup onion, chopped

1/4 cup celery, chopped

10 cloves garlic, peeled and sliced

1/4 cup Balsamic vinegar

1/4 cup tomato sauce

2 cups chicken broth

1 Tablespoon rosemary

1 teaspoon thyme

Pinch of fresh ground black pepper and sea salt

Click For Mousseline Potatoes Recipe

Preheat large saucepan.  

Add olive oil and brown meat on all sides.  Add onions, garlic, carrots, celery and cook until light brown.  

Add vinegar and reduce for two minutes.  Add tomato sauce, broth, rosemary and thyme.  Cover and cook meat for two hours at a gentle simmer. The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add fresh ground black pepper and sea salt to taste.

Mousseline Potatoes from George Hirsch Lifestyle TV Series

Serve the cooked lamb shanks with sauce and vegetables on top of hot, steamy mousseline potatoes. 

13 EPISODES on 4 HD-DVD Disk Set
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