Cooking with Caterina: Semolina Gnocci Primavera

The place -- La Morra, the hot, new restaurant in Brookline featuring Northern Italian cuisine. The dish -- Semolina Gnocci Primavera.

Chef and owner Josh Ziskin…

Josh Ziskin, La Morra Owner
"In the winter… all hand made pasta."

The ingredients for the gnocci -- semolina, butter, parmesan cheese.

Caterina Bandini
"Lets talk about ingredients…

Josh Ziskin, La Morra Owner
"All spring vegetables."

For the primavera the chef has selected asparagus, fava beans, which are blanched first, English peas, baby artichokes, ramps, which are wild leeks and chopped tomatoes.

First the gnocci, he brings a pot filled with half water, half milk to a boil. Then we add the semolina. It turns into the consistency of mashed potatoes. Then the butter goes in and the parmesan cheese, salt and pepper.

Josh Ziskin, La Morra Owner
"Incorporate everything and smooth it out."

The mixture is poured into a shallow pan and refrigerated to set. The vegetables are julienned and then put into a hot pan with olive oil.

Josh Ziskin, La Morra Owner
"Just like four minutes, probably, to release the flavor."

The beans and tomatoes go in last, then a little water or chicken stock to add to a sauce.

Chef Ziskin then cuts the semolina gnocci into squares and sautés it in a pan with olive oil for just a few minutes until its brown on both sides.

Josh Ziskin, La Morra Owner
"Want to get crispy on top, nice and creamy on the inside."

Then it's time for the final creation.

Josh Ziskin, La Morra Owner
"Tomatoes and ramps created nice flavor sauce."

The semolina gnocci goes in the middle of the vegetables, a little olive oil and then the best part, a taste test.

Caterina Bandini
"Semolina Gnocci… highly recommend it."

Here’s the recipe:

Josh Ziskin, Chef/Owner
La Morra Restaurant
48 Boylson Street
Brookline, MA

Gnocci

• 4 Cups Milk
• 4 Cups Water
• 2 Cups coarse semolina
• 6 tbsp. Butter
• 1 cup parmeggiano Cheese
• Salt to taste

Vegitable Ragu

• 4 spears of asparagus (per person)
• 1/4 cup of peas per person
• 1/4 cup of fiddle heads
• 1/4 cup of fava beans
• 1 tablespoon of diced tomatoes (fresh or canned)
• 1 ramp (substitute shallot and garlic 1 each)

Bring milk and water to a boil. Vigorously whisk semolina at a slow steady stream in to milk/water. Allow mixture to boil for 1 minute. Turn down to simmer, cook for 10 minutes, Stirring every minute or so. After the 10 minutes add butter and parmeggiano, cook until incorporated. Immediately pour mixture onto a sheetpan cool.

Clean and chop ramp. Slice asparagus on bias as thin as possible, 1 1/2 inch Blanch peas, favas and fiddle heads separately in boiling water until tender and immerse in ice water until cool. Sauté ramp until tender, then add the rest of vegetables sauté for 2 minutes then add water or chicken stock to create sauce.

When gnocci is cool cut into 3-inch squares.

Heat sauté pan until very hot, add oil heat until smokes, add gnocci (don’t crowd pan) turn down heat to med-high cook until crust forms. Flip gnocci over and put in oven for 5 minutes.

Pour vegetable ragu on warm plates place gnocci on top, spread cheese and drizzle extra virgin olive oil.