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