HOW I TURNED INSTANT-RAMEN, INTO GNOCCHI.

HOW I TURNED INSTANT-RAMEN, INTO GNOCCHI.


This is a story of redemption, of persistence, and, OF RAMEN.

IMG_3344The challenge: Use my in-kitchen wizardry to convert the humble instant ramen packet, into GNOCCHI. Call me insane, but I could say the same of you for being here sooooo…. #CHECKMATE.

I first saw this done by the incomparable David Chang in Episode 1 of Mind of a Chef on Netflix. Of course for entertainment purposes, the segment is mega short and Mr. Chang pulls off the dish without a hitch. But could it be done in REAL LIFE!!? I decided to try…IMG_3350AND DID I TRY, and fail. HARD. I regrouped, grabbed a HUGE coffee, and set forth with a renewed resolve. #comeatmebro style. Made a few tweaks and BOOM. SUCCESS. Here’s how I pulled off the IMPOSSIBLE.IMG_3306INGREDIENTS ASSEMBLE!!! Milk, eggs, two packets of ramen WITHOUT the flavor packets, parsley, tarragon, scallions and PARM. Because… Everything is better with Parm. #fact Click To Tweet (full list in recipe below)IMG_3311Heat milk until it comes to a boil. IMG_3307Remove from heat and let ramen soften in milk, about 1-2 minutes. IMG_3308Drain ramen, reserving 1 cup of “ramen milk” (mmm) and blend with 4 egg yolks. 
IMG_3351You’re looking for a smooth custardy, cake battery, puddingish, consistency… except its ramen slime. DON’T WORRY! Here comes the cool part!IMG_3329When the mixture is cooled enough to handle and add ramen batter to a pastry bag and chill while you bring a large pot of water to a boil. WORK IN BATCHES. (I’m pretty sure this was my problem with attempt 1.) Slowly pipe 1 inch pieces into boiling water and use a knife to cut small pillowy pieces. Add 5-8 into the water and let them bob around until they float to the top. Collect with a slotted spoon and transfer to an oiled tray or pan.IMG_3348Next cool your little guys in the fridge until fully cooled and firm. Then, into the pan, Butter and Pillows of deliciousness, GO!IMG_3349While everyone is making friends in the pan, chop your herbs and grate your parm. When the little guys are golden brown, finish with a light drizzle of lemon juice, a little extra butter and season lightly. Then transfer to a plate or bowl and dress with herbs and parm. IMG_3338Boom. Done. IMG_3342Also… If you're the kind of person who measures out parmesan, we can't be friends Click To TweetIMG_3343Feel free to tweak the amount of herbs to your taste, and be careful with the salt, especially if you’re a Parm addict like me. 
IMG_3347#ANDTHECROWDGOESWILD
IMG_3345*Drops cheese grater. Walks away.*
IMG_3346A few things about this recipe. It’s tricky. But if you’re up for a challenge, it’s SO worth the effort. You can do it. Breathe. “You’re a Wizard Harry…”

Let me know what you think! [FULL RECIPE BELOW!]

AAAANDD of course if you’re curious about what I’m up to between blog posts you can follow me on…. TwitterFacebookInstagram AND BLAB.  

You can also click here to Join the Tribe of MakeStuff to stay updated! (don’t worry, spam is a 4 letter word in my book too)

blog_avatar

Dayle Dracy is a Food Blogger, seventh grade science fair winner, and self professed President of the United States of Pizza.

Instant-Ramen Gnocchi
Serves 2
They said it couldn't be done... you'll show them. *insert evil laugh*
Write a review
Print
Ingredients
  1. 2 Cups Milk
  2. 2 Packages instant ramen, (sans- seasoning packets)
  3. 4 Egg Yolks
  4. 3 Tbsp Unsalted Butter
  5. Lemon Juice
  6. 2 Tbsp Chopped Parsley
  7. 1 Tbsp Fresh Tarragon
  8. 1 Tbsp Chives, sliced thin
  9. Grated Parmesan
Instructions
  1. Bring the milk to a boil in a small saucepan and remove from heat. Add the ramen and let soak until just slightly softened, about one minute.
  2. Strain the noodles, reserving the milk. Combine the noodles and 1 cup of reserved milk in a blender, purée for half a minute, then add the egg yolks and process until the mixture is smooth.
  3. Once cooled enough to handle, transfer the batter to a pastry bag and put it in the fridge to chill for the amount of time it takes to bring a large pot of water to a steady boil.
  4. Lightly grease a plate or tray with olive oil and set it aside.
  5. Working in batches, pipe the dough out directly into the water, using a butter knife or small spatula to cut one-inch logs as dough comes out of the bag. After about a minute when the gnocchi has risen to the top of the water, scoop them up with a slotted spoon and transfer them to the greased tray.
  6. You can cool the gnocchi and store them, wrapped in plastic, as long as overnight in the refrigerator.
  7. Heat two tablespoons of the butter over medium-high heat in a wide sauté pan. When the butter foam subsides, add the gnocchi and cook them, stirring occasionally, until they’re golden brown (about 3 to 4 minutes.)
  8. Add the remaining tablespoon of butter to the pan; once it melts, remove the pan from the heat. Add the lemon juice, toss well, and divide the gnocchi between two plates.
  9. Garnish each with half the herbs and half the parmesan and serve at once.
  10. ENJOY.
Adapted from Mind of a Chef
Adapted from Mind of a Chef
ETMS https://eatthingsmakestuff.com/

+ There are no comments

Add yours