Ramen Gnocchi by David Chang

I had reported earlier that PBS was doing a 16 part series on the “Mind of a Chef.”  In this particular case, the chef is David Chang.

We watched the first 30-minute program – which goes by in a flash – with our daughter Abigail “Drama Queen.”   This segment focused on Ramen and how it has been perfected in Japan.  As an illustration of the versatility of the Ramen noodle, David makes both Parisian-style Gnocchi and  Cacio e Pepe pasta from the dry Ramen noodle.  They both looked delicious.  Click here for a video of David preparing Cacio e Pepe from Jimmy Fallon:

Found below is an ad lib recipe from the Dormét which I quote in its entirety (with minor revisions).

Here’s the recipe we handed out:

  • 2 Cups 2% or whole milk
  • 2 pkg ramen (store the flavoring for when you’re too lazy to make broth – like for the sauce!)
  • 4 egg yolks
  • 3 Tbs butter
  • salt to taste

Preparation

  • Bring milk to a boil, turn off heat.
  • Add the ramen and break it apart with a fork.
  • Steep 1 minute, then strain, keeping the milk. Noodles should still be firm.
  • Blend the ramen with 1 C milk – you might need to push the mixture down into the blade so it doesn’t overheat!
  • When the mixture is cool enough that it won’t cook the eggs (comfortable to touch), add the yolks one at a time
  • Blend in the salt and 1 Tbs butter while you’re at it!
  • Start boiling a pot of water. While it’s heating, put the pate a choux you’ve just made into a pastry or sandwich bag.
  • Use a pastry scraper, cheese grater, or straightedge to push the pate a choux into the corner with the hole.
  • Squeeze the dough out into the water, cutting it into about 1/2” segments.
  • Scoop the noodles out when they float to the top with preferably a screen, but anything with holes.
  • Make sure as much water is shaken off as possible.

Place on a greased plate or tray and chill to room temp in the fridge or freezer – just make sure that the gnocchi is room temp when you go to saute it!

Get the skillet real hot – enough that the butter foams when you add it, but doesn’t evaporate. Spread the gnocchi out over the pan so none are stacked.
Stare at them til they turn golden delicious.
Give em a flip to cook the other side, and plate em with coconut curry or parm and herbs.

I think I might give this a try!

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