Last week on Top Chef, the cheftestants competed both with cranberries and had to upscale indigenous foods. You may remember that I’ve actually posted a TCT Indigenous Food post a few years ago. For those who weren’t quite up to the challenge, Last Chance Kitchen awaited and that’s where I pulled my inspiration from this week. Chef Kévin D’Andrea made something that instantly intrigued my curiosity: basil oil. I’ve made chili oil before but never thought about an herb-infused oil. It’s very simple and extremely delicious, especially when you serve it up with some fluffy potato gnocchi. Watch the full episode here so you can get tips and tricks on making herb-infused oil and gnocchi preparation.
Potato Gnocchi with Basil Oil
Gnocchi
2 large russet potatoes
1 egg, lightly scrambled
~⅓ cup AP flour
Salt and white pepper
1 stick of butter
Parmigiano-Reggiano cheese
Basil oil
1 bunch of basil
~1/2 cup Grapeseed oil
Bake your potatoes at 400 degrees for about an hour. Let cool slightly, then peel and process through a potato ricer (or press through a colander). Spread out the potatoes and let them cool for a few minutes.
Meanwhile, place the basil in boiling water for 30 seconds, then in ice water for 30 seconds. Remove the leaves from the stems and pat dry. Add the leaves to a blender and add in ¼ cups of grapeseed oil. Blend until just combined and it looks like a pesto.
Add the herb-oil to a small saucepan, adding another 3 or 4 tablespoons of oil and bring to a simmer over medium heat. Once boiling, reduce the heat to medium-low and cook until the basil gets just crisped. Pour out through a fine-mesh strainer into a bowl and set the bowl in the ice bath to chill. Transfer to an oil bottle or squeezy bottle.
Once the potatoes have cooled, add in the egg, most of the flour and some salt and pepper.
Mix until combined, adding more flour as necessary to allow the dough to form in a heavy ball. It should no longer leave a residue on your work surface and just resist slightly when rolling around.
Clean the board and your hands and dust the work surface with a little more flour. Divide the dough into quarters and roll out until about an inch thick. Then, cut into inch-wide portions.
Toss half of the gnocchi into salted boiling water and cook for about a minute (once the gnocchi all come to the surface).
Meanwhile, melt half of the butter in a saucepans and then toss in the drained gnocchi and cook for about 2 minutes until just crisped on the exterior.
Transfer to a plate and drizzle with the oil and top with freshly grated Parmigiano-Reggiano cheese. Repeat with the remaining gnocchi and butter.
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