Chef: Jeff Mosher, Robert Mondavi Winery
Many people say that asparagus does not go with wine, but when asparagus is paired with silky gnocchi, umami laden parmesan, and zesty Meyer lemon it works quite well. Especially with a bright and lively white wine, such as the Robert Mondavi Winery 2010 Fume Blanc. Give it a try and enjoy.
*The recipe is scaled to weight not cups because grams is more accurate.
- 500 grams russet potato (Typically this is 4-5 large russet potatoes, though if you weigh it out, you will notice that you may need to discard a little)
- 1 each egg
- 1 each egg yolk
- 110 grams all purpose flour (or 3.88 oz)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 3 bunches asparagus (save tips for the garnish)
- 2 tablespoons butter
- 2 cups vegetable stock
- 2 cups cream
- Salt and pepper to taste
- ¼ pound Parmigiano Reggiano
- 2 tablespoons extra virgin olive oil
- 3 each Meyer lemons, zested
Gnocchi: Bake 4-5 large Russet potatoes on a bed of rock salt in an oven at 250 degrees for 40 minutes or until tender. Scoop out the potato and return to the oven for 2 minutes to dry it out. Pass the potato through a food mill. Then combine the potato with the egg, egg yolk, olive oil, flour, salt, and pepper. Cut the mixture with a bench scraper until combined. Then cut off small sections and roll into logs that are about one inch in diameter. Cut one inch pieces off the log and roll on the tines of a fork. Set asides the finished gnocchi on a tray dusted lightly with flour.
Whatever gnocchi you are not going to use right away can be frozen, and cooked right from the freezer.
Asparagus Chantilly: Cut the bottom two inches off the asparagus. Chop the remainder of the asparagus into one inch pieces and place in a saucepot with the butter, reserving the tips and the top 2" of the stalk for the garnish. Sauté on medium heat for 4 minutes, add the stock and ¼ cup of the cream. Season with salt and pepper and blend as soon as it comes up to a simmer. Strain and chill until ready to use. Whip the remaining cream with a pinch of salt until it forms soft peaks.
Garnish: Thinly slice the asparagus tips and top of the stalks and briefly sauté in butter. Season with salt and a little Meyer lemon juice.
Finishing: Bring a large pot of salted water to a boil and cook the gnocchi for about two minutes or until they float to the top. Transfer to a pan with 2 tablespoons of olive oil and keep warm in the pan. Warm the asparagus puree on the stove, but don't boil it. Once it is warm add the whip cream to it, but only fold it in. It will look broken. Spoon some of the asparagus Chantilly into the bowl and top with gnocchi. Garnish with the asparagus tips, Meyer lemon zest, and the shave Parmesan. Serve immediately.