All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Photos: Axel Gromer
Axel Gromer joined the American Vintage team a few months ago. Today, this recruitment manager shares a warm and hearty recipe with us: “I made this a lot when I lived in Montreal with a bunch of roommates. It was a great Sunday night dinner for the whole gang. Gnocchi are always a hit.”
Ingredients for the gnocchi
1 kg floury potatoes (Agatha or Bintje)
500 g flour (to adjust, depending on the texture of the dough)
2 egg yolks
Salt and pepper
Nutmeg
Ingredients for the pistachio sauce
100 g unsweetened ground pistachio powder
25 cl heavy whipping cream (full fat)
30 g grated parmesan
Salt and pepper
Optional: a few fresh basil leaves
Ingredients for the plating
A creamy burrata cheese
A drizzle of olive oil
Some parmesan shavings
Optional: some crushed pistachios
Preparation
First, make the gnocchi.
1 — Cook the potatoes: add whole unpeeled potatoes to a pot of cold salted water. Bring to a boil and cook until very soft (about 40 minutes).
2 — Make the purée: drain and peel the potatoes while they are still hot. Pass through a potato ricer or mash until obtaining a very smooth texture. Let cool slightly.
3 — Prepare the gnocchi dough: put the purée on a floured work surface. Add 2 egg yolks, a pinch of salt, some ground pepper, and a dash of grated nutmeg. Then, gradually add the flour. Knead until obtaining a soft, even-textured and non-sticky dough.
4 — Shape the gnocchi: cut the dough into four pieces. Roll them into ropes about 2 cm in diameter. Cut these into 2-cm pieces. To make the grooves, roll the gnocchi over the back of a fork.
5 — Cook the gnocchi: put the gnocchi in a pot of salted boiling water. They are ready when they float to the surface (1 to 2 minutes). Gently remove and drain with a slotted spoon.
Then, make the pistachio sauce.
1 — Put the pistachio powder in a blender with 25 cl of heavy whipping cream.
2 — Mix, then add a little bit of salt and pepper, the parmesan and 3-4 basil leaves if possible.
3 — Mix gently to obtain a creamy, even sauce.
Finally, dress the plate.
1 — Add the parmesan shavings.
2 — Sauté the gnocchi in a pan with a drizzle of olive oil to brown them slightly (optional, but delicious).
3 — Add the pistachio sauce and coat the gnocchi with it over low heat.
4 — Dress the plate: put the sauce-covered gnocchi on a plate, add some burrata in the centre, and then a drizzle of olive oil, some ground pepper and crushed pistachios on top.
A tip when making this recipe at home? “I’d like to test this recipe with pine nuts, which would go perfectly with the pistachios!”
AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.