Some finely chopped rosemary and garlic, mixed with some fleur de sel is under the skin of this organic chicken leg and thigh. Seared on medium-high heat and finished in the oven to develop a nice crispy and deeply caramelized skin.
The gnocchi recipe is a slightly modified and scaled back version of the gnocchi di zucca I used to make at a local Italian restaurant.
In the background is a salad of thinly sliced fennel, flat-leaf parsley, fennel fronds, ground fennel seeds, evo oil, salt, pepper and lemon juice. It helps cut through the richness of the gnocchi and cheese sauce.
Gnocchi di Zucca
8 oz delicata squash
1 ½ oz parmigiano-reggiano
5 T all purpose flour
salt, to taste
pepper, to taste
Cut open the squash, remove the seeds, and roast in a 400°F oven until soft. You can use butternut squash also, but it seems to have more water content, and you will need to drain the roasted butternut squash in a colander, with a weight on top, preferrably overnight. Otherwise you need to add more flour to combat the water and end up with a heavier gnocchi.
Take the roasted delicata squash, and remove the flesh to a mixing bowl. Add the egg, and mix until smooth. (An electric mixer helps here. Or to get a smoother consistency push the squash through a food mill or strainer.) Add the parm-reg, and enough flour to bind the ingredients. Try 5 tablespoons of flour, but you may need a bit more. Mix in the salt, pepper, sugar and a few gratings of fresh nutmeg.
Have a pot of boiling salted water at the ready. Using 2 small spoons, form quenelles of the gnocchi batter and drop the formed dough into the water. After the gnocchi have floated to the surface and been there for about a minute, remove them to an oiled sheet pan with a slotted spoon. Repeat with the remaining gnocchi. Alternatively, you can place the gnocchi on a terry cloth towel. The cloth forms slight indentations which will allow a sauce to cling to the gnocchi better.
When the gnocchi have cooled, carefully remove them to a container for later use. In a restaurant setting that’s what you would do. If you are using the gnocchi immediately you could just cook them through in the previous step and remove them into a pan of cheese sauce, or whatever sauce you like. Usually, I will take the pre-cooked gnocchi, put them in a pot of boiling salted water, wait until they float and then add them to some melted taleggio that has some heavy cream added. You could also take the gnocchi and instead of re-boiling them, pan fry them in some butter and fresh herbs. Sage works well here.