Jul 15, 2011
Lucky Peach
If you haven’t picked up a copy of this new quarterly published by McSweeney’s from David Chang, and Peter Meehan do yourself a favor and get it. This issue is all about ramen, and there’s a recipe how to make ramen into gnocchi (after the jump).
Recipe ganked from Butter Tree where you can see finished pics and more.
Instant-Ramen Gnocchi Parisienne
Adapted from Lucky Peach, vol. 1
Pâte à choux:
2 cups milk
2 packages instant ramen, seasoning packets reserved for another use
4 egg yolks
2 tablespoons butter
The finish:
lemon juice
grated parmesan cheese
2 tablespoons gremolata butter (see below)
Make the pâte à choux. Bring the milk to a boil in a small saucepan and remove from heat immediately. Break up the ramen noodles and add them to the milk. Let them steep and soften in the milk for about 1 minute. The noodles should still be pretty firm.
Strain the noodles, reserving the milk. Combine the noodles and 1 cup of reserved milk in a blender and purée for half a minute. Then add the egg yolks and process until the mixture is smooth, homogenous, and has the consistency of loose toothpaste. (If for some inexplicable reason the mixture is dry, add more milk a tablespoon at a time to loosen it. This shouldn’t happen.)
Transfer the batter to a pastry bag fitted with a half-inch wide tip (try an Ateco no. 806). (Avoid spillage by first tucking a portion of the bag into the pastry tip–this blocks flow–and then twisting up the open end to push the batter towards the tip. Stand the bag up in a tall drinking glass for easy storage.) Put it in the fridge to chill for the amount of time it takes to bring a large pot of water to a steady boil. Lightly grease (olive oil, butter, or spray fat are fine) a half-sheet and set it aside.
Cook the gnocchi. Working in batches, pipe the dough out directly into the water, using a butter knife or small spatula to cut one-inch logs as dough comes out of the bag. After about a minute, the gnocchi will rise to the surface of the pot. Scoop them up with a slotted spoon and transfer them to the greased half-sheet. At this point, you can cool the gnocchi and store them, covered in plastic, as long as overnight in the refrigerator.
Heat a tablespoon of butter over medium heat in a wide sauté pan. When the butter foam subsides, add the gnocchi in batches and them, stirring occasionally, until they’re golden-brown and delicious looking, about 3 to 4 minutes. Add butter to the pan as needed for the remaining batches.
To finish. Heat the herb butter in the pan just until melted and pour it over the gnocchi. Toss to coat and divide between two plates. Finish with a generous squeeze of lemon juice, a sprinkle of the remaining herbs, and a dusting of parmesan.
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