Parisian Gnocchi & Bone In Pork Chops | Recipeish | Gustus Vitae

by Frankie Scanlon February 25, 2024

Yield: Make 4 generous main portions.
Time Estimate: 3 Hours, including 2 hours unattended.
Storage Notes: Best if enjoyed immediately. Can be stored, refrigerated, for up to 2 days.
Difficulty: Easy.

Make a French Bistro classic at home with this decent supper for 4: light, pillowy, cheesy Parisian gnocchi (made with flour, not potatoes), hard seared cherry tomatoes for a zing of acidity, and luscious sous vide Frenched pork chops.

Ingredients

4 Bone-in, Frenched pork chops
3 Sticks unsalted butter
8 Tbs Bang Bang Flavor Gang Seasoning
2 Sprigs fresh rosemary
1 Large handful cherry tomatoes
1 Cup marinara or red sauce of your choosing
A few healthy sprays of duck fat
5 Eggs
2 Cups bread flour
3 Cups grated Parmesan cheese
2 Cups whole milk
2 1/2 Tbs Rosemary Sea Sea Salt
3 Tbs Herbed Truffle Seasoning
1 Small handful parsley
8 Cloves garlic

Directions

In a mixing bowl, combine chops, 1 stick of room temperature butter, and Bang Bang Flavor Gang Seasoning, coating well. Vacuum seal along with rosemary sprigs, and pop in a 140F sous vide bath for 2 hours.
Bring a large cast iron pot up to high heat, and render 1 stick of butter. Stir in milk, and when bubbling, gradually whisk in flour.
Reduce heat to medium, stirring constantly, and cook for 3 more minutes to get the raw flour taste out.
Transfer to a stand mixer with a paddle attachment, adding eggs, Parmesan, and Rosemary Sea Salt. Mix on low for about 4 minutes, until well combined.
Transfer mixture to a fine sieve suspended over a large bowl, and use a flexible spatula to push the flour mixture through, periodically scraping off the strained mixture below. It's tedious work, but the silky smooth dough makes it all worth it.
Transfer mixture to a piping bag, and reserve until needed.
When the chops have been cooking for two hours, remove from bath, strain, and pat dry.
Return the cast iron pot to high heat, and give it a couple good sprays with the duck fat. Sear the chops, 1-2 minutes per side, then tent under aluminium foil to reset.
Toss in cherry tomatoes and cook for 3-3 minutes, rolling about the pan as you do, until they burst from the heat and have some nice brown splotches on them. Remove and reserve.
Bring a large pot of water to a rolling boil, and tie a string taught as you can from handle to handle - this will be your gnocchi slicer.
In a small pot, bring marinara or red sauce up to a warm temperature.
Use the piping bag to squeeze out 1 1/2" gnocchi bits at a time, using the taught string to cut the gnocchi as they drop into the boiling water. Working in batches, cook each batch for about 2 minutes, removing all the gnocchi with a spider or slotted spoon when all gnocchi has floated to the surface, and then moving on to the next batch.
Transfer cooked gnocchi to a large plate or bowl lined with paper towels. When all the gnocchi has been cooked, briefly transfer to the freezer to lower their temperature and further dry the gnocchi.
Finely mince garlic, and rough chop parsley, reserving both.
Return the large cast iron pot to high heat, and spray down with duck fat.
Add 1/2 a stick of butter along with 1/2 of the minced garlic, and begin cooking gnocchi. Be as gentle as you can with them while cooking for about 2 minutes per batch, transferring them to plate once well browned.
At the halfway point, add remaining half stick of butter and the minced garlic, continuing to sear the gnocchi in batches.
Finally, return all the gnocchi to the pot, stirring in parsley and Herbed Truffle Seasoning. Give it all a final spray with duck fat, gently tossing everything to combine.
To plate, spoon on marinara before topping with pork chops. Ring with cherry tomatoes, and finally add several generous large spoonfuls of your Parisian gnocchi. Give the plate a final dust of Bang Bang Flavor Gang, serve, and devour.