Epicurean Express: Thomas Keller

Digest

December 21, 2010 | BY Lynn Fung

The acclaimed chef takes time out of his whirlwind tour of Hong Kong to show our readers how to make gnocchi at home

On his recent visit to Hong Kong to cook at the Mandarin Grill, celebrated chef Thomas Keller of The French Laundry, Per Se, Bouchon and Ad Hoc took the time to create an exclusive video for Hong Kong Tatler Dining.

“This is a great recipe for home cooks,” says Keller. “Gnocchi is easy to make and it freezes really well, which means you always have a healthy, nutritious meal in the freezer”.

Watch our video below to see how the chef of three Michelin-starred restaurants prepare hand-rolled russet potatoes (his are from Idaho, but the chef allows that others can be substituted) gnocchi with broccolini and chanterelle mushrooms.

Ingredients for the gnocchi:

1 pound russet potatoes, unpeeled.
1 ½ egg yolks
¾ cup flour
1 pinch grated nutmeg
Salt and pepper, to taste

Ingredients for the sauce:

12 stems broccolini cooked
1 cup chanterelle mushrooms
Canola oil, to coat pan
3 tablespoons chicken stock
Champagne vinegar, to taste
2 tablespoons butter
Salt and pepper, to taste

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