Related Venue

Rossini’s

Opens Weekdays: 12:00 - 14:00 hrs

Opens Everyday: 18:30 - 22:30 hrs


 

 

Related Articles:

Weinstube at Bei Otto

Weinstube at Bei Otto

German Wine and Tapas

Chef Mikko’s Nightly Menu

Chef Mikko’s Nightly Menu

Red Sky, Centara Grand at Central World

Bento Box Lunches

Bento Box Lunches

Anantara Bangkok Riverside Resort & Spa

Kensai Specialities

Kensai Specialities

The Okura Prestige Bangkok

Valentine’s Rendezvous

Valentine’s Rendezvous

Celebrate at Le Meridien Bangkok

 

Recent Articles:

Tory Burch Store Opening

Tory Burch Store Opening

High Fashion at The Emporium

Pam and Arch Fashion Show

Pam and Arch Fashion Show

From London to Bangkok at Zen Central World

Illamasqua for Sophie Lancaster

Illamasqua for Sophie Lancaster

Sophie Blush and Pencil arrives in Banglok

85 Years in 85 Movies

85 Years in 85 Movies

Leading Hotels of the World in Film

Accademia Italiana

Accademia Italiana

International Fashion and Design at Siam Paragon

Weinstube at Bei Otto

Weinstube at Bei Otto

German Wine and Tapas

Chef Mikko’s Nightly Menu

Chef Mikko’s Nightly Menu

Red Sky, Centara Grand at Central World

The Continent Opening

The Continent Opening

Video: The Continent Hotel Opening

Bento Box Lunches

Bento Box Lunches

Anantara Bangkok Riverside Resort & Spa

 

 

Gnocchi by Chef Alfredo Russo



Tao Chulasak for "Who in Dining"
February 11, 2011

| Photos by Pam Thien of W5 Magazine | When it comes to impressing your special someone this Valentine's Day, nothing beats a home cooked meal.  Here's a heart-melting recipe from Michelin Starred Chef Alfredo Russo for a rustic cheese Gnocchi with Speck Ham that'll take no time at all. All ingredients can be purchased at your nearest gourmet market.


[Pictured above: Michelin Star Chef Alfredo Russo (left) and Chef Stefano Merlo (right) at Rossini's Italian Restaurant at the Sheraton Grande Sukhumvit.]


Ingredients:
600 grams of potatoes
140 grams of flour
1 egg
100 grams parmesan cheese
Nutmeg, Salt, and Pepper to taste
200 grams fresh cream
80 grams Toma Cheese or Fontina Cheese
40 grams Speck Ham
10 ml Olive Oil

Instructions:
Tip: Boil and mash potatoes ahead of time, and cooking should take less than an hour.  Serves 2.

Step1: Boil potatoes (with skin) in salted water, when they turn soft, drain and allow to cool.  Peel off the skin and mash potatoes, parmesan cheese, and season with nutmeg, salt, and pepper.  Combine well.  You can do this step earlier in the day and store the potatoes or proceed to step 2.
Step2: Combine potatoes with 1 egg, and flour.  Mix quickly.  Roll potato-mixture into gnocchi size tube sand cut into the desired length.  Allow to cool in place
Step3: Slice speck ham and cut into strips, then pan-fry gently with a small amount of oil.

Step4: Place fresh cream into sauce pan and bring to a boil, reduce heat and cool cream to approximately 70 C.  Add diced Toma cheese and combine well, cover with film and rest for 20 minutes in a warm place.  Pour the cheese "fondue" through a fine strainer and keep warm.
Step5: Cook the gnocchi in salted boiling water.  Once the gnocchi float to the top, remove from pot and them cool slightly—draining of excess water.  Pan fry the gnocchi until they become slightly crispy and roasted.
Step6: Arrange the plate by pouring the toma cheese fondue over the roasted gnocchi.  Place the pan-fried spec ham over the top.  Bon Appetito!