GOLDEN VALLEY, Minn. -- Big changes for Minneapolis popular Corner Table restaurant. Nick Rancone is the new owner and Thomas Boemer is his executive chef. Boemer appeared on KARE 11 Today to share their vision of collaboration and a great recipe for gnocchi.
For more information about Corner Table, visit cornertablerestaurant.com.
Spring Parisienne Gnocchi & Fiddlehead Ferns
from Chef Thomas Boemer of Corner Table Restaurant
Tomato Confit (can be subbed for sun dried tomato)
Flour all purpose is fine, unbleached preferred
Sartori Farms "Sarvecchio"
2 oz verjus (vinegar-like unfemented white wine)
2 oz toasted pumpkin seed oil
1 ramp white part finely diced (wild spring leek)
tsp kosher salt
3 farm fresh eggs (large)
1oz grated Sarvecchio
Combine water butter and salt and bring to boil, then add flour to pot, stir until it forms a soft dough and begins to pull away from the sides of the pan. remove from heat. remove dough from pan and transfer to stand mixer. add eggs one at a time, until fully absorbed, and then add cheese until fully incorporated.
Transfer to a piping bag, and cut in 1" segments, and then drop in boiling water. when Gnocchi floats, remove from water. Make sure gnocchi is dry, then sauté gnocchi in butter and add spring vegetables, sauteéd. Toast gnocchi, transfer to plate, finish with sarvecchio and the vinaigrette from above.
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