Chef Chris Picek started cooking locally before working nationally and internationally for a number of years. He returned to Vancouver last year to a very different outfit than what he's used to. Now Picek is chef of Nicli Antica Pizzeria and Vicino Pastaria. He is in the CTV Morning Live kitchen showing us why a contemporary approach to a very traditional craft can be a very tasty affair.
Ricotta Gnocchi with Smoked Bacon, Chestnuts, Sage and Maple
For the gnocchi:
- 1.5 kg Santa Lucia Ricotta
- 3 Cups all-purpose flour or pasta flour + extra for adjusting consistency
- 3 large eggs
- 2 Tsp sea salt
-mix the ricotta in a Robot-Coupe or blender with the eggs and salt until very, very smooth
-using a spatula, turn out the ricotta into a large bowl
-add the flour and using a large spatula, mix in the flour; once it begins to clump, turn the whole mix out onto a table top and continue to mix by hand.
-if the mix is wet, continue adding more flour until the dough forms a homogenous ball
-cover the dough and refrigerate for half and hour or overnight
-on a tabletop, roll out the gnocchi to the desired size and freeze until ready to cook
For the rest:
- 1 can Clement Faugier chestnuts
- 250g smoked bacon, diced
- A handful of fresh sage leaves, chiffonade
- 100g unsalted butter
- Maple Syrup to taste
- Salt and Pepper to taste
