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Ivana Raca

Gnocchi
S17E6 Italian · 2018
Where to find them
● @chefivanaraca

Ivana Raca runs Resto Boemo inside Assembly Chef's Hall in Toronto. On the menu, in writing, is a dish called The Boho Truffle Gnoc — The Gnocchi that Beat Bobby Flay. The flex is on the printed menu. The receipts are framed by the kitchen.

Gnocchi is the second gnocchi defeat in this batch and the third Italian dumpling on the list. The pattern repeats because the dish punishes shortcuts and rewards exactly the kind of patience that doesn't read well on television. Raca's were pillowy. Truffled. Cooked exactly to the moment the dumplings floated.

Bobby cooked his to a moment earlier than that.

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Gnocchi

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 2 lbs russet potatoes, unpeeled
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 large egg yolk, room temperature
  • 1 oz Parmigiano-Reggiano, finely grated
  • 1 tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp freshly grated nutmeg
  • 6 tbsp unsalted butter
  • 4 fresh sage leaves
  • 2 cloves garlic, thinly sliced
  • 2 oz aged provolone, shaved
  • Fleur de sel for finishing
Instructions
  1. Boil unpeeled russet potatoes in salted water at a rolling boil for 18-20 minutes until a fork pierces the center with slight resistance—do not overcook. Drain and cool until barely warm (5 minutes). Peel carefully while still warm, then press through a ricer into a mound on a clean work surface.
  2. Create a well in the center of the riced potatoes. Add egg yolk, Parmigiano-Reggiano, sea salt, black pepper, and nutmeg into the well. Using a fork, gently incorporate the egg mixture, then fold in flour gradually until a soft, slightly sticky dough forms—work quickly and do not overwork.
  3. Dust work surface with flour. Divide dough into 4 portions. Roll each portion into a ½-inch-thick rope with floured hands. Cut into ¾-inch pieces. Press each piece against a fork tines or gnocchi board with your thumb to create ridges, allowing the gnocchi to curl slightly.
  4. Bring a large pot of salted water (1 tbsp salt per quart) to a rolling boil at 212°F. Working in batches, add gnocchi carefully and stir gently. Cook until gnocchi rise to the surface (1-2 minutes after rising), then continue cooking for exactly 1 additional minute. Remove with a slotted spoon to a plate.
  5. In a large skillet, melt butter over medium heat and add sage leaves and garlic slices. Cook for 2-3 minutes, swirling occasionally until butter turns golden brown and fragrant, watching carefully to prevent burning (butter should reach 350°F).
  6. Add cooked gnocchi to the brown butter and sage, gently tossing to coat completely, about 1-2 minutes. Transfer to a warm serving platter and top with shaved provolone, a crack of fleur de sel, and an extra grind of black pepper. Serve immediately.
Inspired by Ivana Raca’s winning gnocchi. This is a plausible recreation, not the chef’s original recipe.
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