Recipe:Semolina Gnocchetti with Sausage

St Lucian born Chef Nina Compton-Miller has been creating havoc on top chef season 11, as she is seemingly winning every challenge.

In this week Episode 7, Elimination Challenge, the chefs were asked to collaborate on a potluck-style meal, to serve to a bunch of leading New Orleans musicians in Kermit’s restaurant.

Below is the recipe to one Nina’s Elimination Challenge

Semolina Gnocchetti with Sausage

Info

Course: Appetizer, Main Course

Total Time: Half Day

Skill Level: Challenging

Ingredients

Nduja Sausage:

5 lbs. pork belly
6 tsp. smoked paprika
1 onion, minced
2 cloves garlic, minced
8 chilies, chopped finely
2 onions, minced
2 bulbs fennel, minced
4 carrots, brunoised
1 can tomato paste
2 cans diced tomatoes
1/2 bottle white wine
4 qts. beef stock
4 tbsp. sage, chopped
4 tbsp. oregano, chopped

Gnocchi a la Romana:

3 c. semolina
1/2 gal whole milk
Salt
6 egg yolks
3 c. '00' flour
1/2 c. Parmesan, Shredded

Basil Breadcrumbs:

1/2 bunch basil
1 c. panko
1 bunch parsley

Liver Butter:
1 lb. chicken livers, rinsed
1/4 lb. butter

Garnish
5 bunches broccoli rabe, chopped and blanched
1 bunch basil, chiffonade
1/2 bunch oregano, chopped
1/2 bunch sage, chopped
Shaved parmesan

Directions

1. Dice the pork and season with paprika, one minced onion, and garlic.

2. In a hot roudeau, sear the pork. Add all the vegetables. Cook for 5 minutes.

3. Add tomato paste and diced tomatoes and cook out the liquid for 8 minutes.

4. Deglaze with white wine, then reduce to demiglaze. Add the stock and simmer for 1 hour. Season to taste.

To make the gnocchi:

1. Heat the milk and whisk in the semolina. Reduce heat and cook for 45 minutes. Remove from heat and let cool.

2. Incorporate the cooked semolina with egg yolks and cheese. Add 00 flour and place mixture in a piping bag. Pipe out the gnocchi in one-inch chunks. Cook until tender.

To make basil breadcrumbs:

1. Pulse panko and parsley together in food processor. Add basil and pulse three times.

To make liver butter:

1. Puree all ingredients until smooth. Chill and reserve.

To plate:

1. Warm the sausage ragu. Add the broccoli rab and gnocchi.

2. Remove from heat and add the liver butter. Finish with cheese and herbs.

3. Top with basil breadcrumbs and shaved parmesan.

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Photo by: Top Chef Season 11, Episode 7, Elimination Challenge

Source: Bravo

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