LOUISVILLE, Ky. (WDRB) -- Making hand-made gnocchi doesn't have to be difficult or time consuming. Volare Ristorante's Chef Josh Moore shows the steps to creating the potato dumplings along with a spicy beef tenderloin that includes horseradish, shallots and banana peppers.
Gnocchi Con Bistecca ~ certified Angus tenderloin, banana peppers, caramelized shallots, stone ground mustard & horseradish cream
Makes 4 servings
1 ounce extra virgin olive oil
Salt & pepper
20 ounces Certified Angus beef tenderloin, cubed
4 Tablespoons unsalted butter
2 cups heavy cream
2 Tablespoons prepared horseradish
½ cup banana peppers
¼ cup caramelized shallots
Salt & pepper
2 teaspoon chopped herbs (½ basil & ½ parsley)
¼ teaspoon fresh thyme
½ cup grated parmesan cheese
1 recipe potato gnocchi (see below)
2 Tablespoons veal glace
2 teaspoons whole grain mustard
In a sauté pan, combine shallots, banana peppers, butter and herbs. Cook until butter is melted and add cream and horseradish. Bring to a simmer and add parmesan cheese. Let simmer for a few minutes. Meanwhile heat the extra virgin olive oil in another pan, season the beef with salt and pepper. Sear the beef and cook to desired temperature. Next add the beef to the cream. Toss with gnocchi and place into serving bowls.
Combine the demi glace and whole grain mustard in a sauté pan. Once hot, drizzle
over the gnocchi.
Serve immediately and enjoy!
makes 4 servings
1 potato, diced & peeled
1 egg, beaten
Salt & pepper
1 ½ - 2 cups pasta flour
1 Tablespoon oil
Boil potato until tender. Drain very well and run through a ricer. In a mixer, equipped with a dough hook, combine potato, egg, salt and pepper, oil and ½ of the flour.
Mix on medium speed until dough starts to form. Add flour, as needed, until dough ball is formed. Allow dough to rest for 30 minutes.
Roll into a ½ inch thick square. Cut into ¾ inch cubes. Roll each cube over a gnocchi board.
To cook gnocchi, drop into a pot of boiling salted water until they float.
2300 Frankfort Avenue
Louisville, KY 40206
Year-Round Indoor and outdoor seating is available.
About Josh Moore:
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
Volare Ristorante on Facebook and Twitter.
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