Gnocchi ala Batali

Let me cut to the chase. I'm still bitter that the Food Network, in all their infinite wisdom, is canceling Molto Mario. Sure, he doesn't make everyday food but I don't care. I don't care that he uses all kinds of meats I can't find at the market (ask a supermarket fishmonger for his best cuttlefish or fresh sardines and see where that gets you). I don't care that I can't pronounce half the dishes he makes. Heck, I don't even care that he uses enough olive oil to support a small Tuscan village.

Why? Because the man is a culinary god and my favorite TV chef. I could spend all day watching him cook. To see him whip up a three course meal for his buddies is like watching a fine craftsman at work. He's the Food Network equivalent of that crazy guy on PBS who uses all those old tools to make furniture. You know, the one with the hat...

Several months ago, I made the following comment on my post about the current state of the Food Network:

I could rant on an on about how I'm tired of shows like "Easy Food" or "Food Something Made Easy". I want to see stuff that's hard to make! Show me how to roast a whole pig, or how to make a perfect beef wellington! I guess I'm just one of those rare FN viewers who has more than a basic knowledge of cooking and craves more.

You know, after all this time I stick by my comment and then some. Maybe I'm just angry because he's the only Food Network chef I've seen cook tripe (which, curiously, I can get in abundance at my supermarket) and the only one who really knows charcuterie (the highest eschelon of culinary artistry).

So when time came for my annual Valentine's Day ritual, I asked myself "what would Batali do?" and I made my love some real gnocchi.

I've used the store-bought vacuum-packed stuff before but I've always found it lacking. I decided to keep it simple and use a basic gnocchi recipe. To dress it, I improvised a creamy alfredo sauce with peas and prosciutto. It's a little heavy for everyday eating, but fantastic for a special occasion and an entirely appropriate homage to Batali.

The part Iron Chef Batali always glosses over is the two-hour baking time for the potatoes. Plan accordingly. Here are the potatoes peeled thoroughly and riced. I always seem to think my potato ricer is a little excessive until I need it and find that it's absolutely indispensable.

First off, forget about making the gnocchi dough and putting off the forming and boiling for later. That isn't such a good idea as the dough disintegrates with time. You'd be surprised how fast you get a feel for proper dough consistency when you make the recipe twice.

Second, be forewarned that this recipe makes a crapload of gnocchi. In fact, Jenny and I had to get a two-person assembly line going to make sure that everything made it through the hot tub before going all soft on us. I recommend making half a recipe (using 1 small egg for 1 extra-large).

Third, it's critical to not use too much flour. The dough should be slightly sticky. A bench scraper goes a long way towards this goal.

Finally, don't think for one second that all the effort isn't worth it. Pillowy-soft goodness accented by the salty creaminess of the prosciutto and sauce...holy cow, what a meal.

Gnocchi Alfredo with Peas and Prosciutto

1 tablespoon Butter
2 cloves Garlic, thinly sliced
1 cup Heavy Cream
1 pinch Red Pepper Flakes
2 oz. Pecorino Romano, freshly grated
2 oz. Prosciutto, thinly sliced and shredded
1/2 cup Frozen Peas
Fresh Ground Black Pepper, to taste

1/2 recipe Batali Gnocchi, cooked but not tossed in oil
Parsley, chopped
Grated Romano cheese, to taste

Melt butter in a non-stick skillet. Saute the garlic in the butter until it just starts to turn brown. Add the cream and pepper flakes and bring to a boil. Add the cheese and stir until melted. Add the prosciutto and peas and cooked until everything is back up to a boil.

Add the gnocchi and toss to coat. Serve with a little parsley, a little extra cheese and some candlelight. Save room for dessert...

This sauce doesn't reheat well. Best to make just enough for fresh consumption.

Makes 4 servings (enough for a normal meal, maybe a little small for an indulgent special occasion). Each serving is a whopping 14 points. Note that the gnocchi without sauce is 5 points per serving. Pair it with a lighter tomato sauce for a great low-point meal.