[RECIPE] | How I Turned Instant Packet Ramen, Into Gourmet Gnocchi!
This is a story of redemption, of persistence, and, OF RAMEN.--
The challenge: Use my in-kitchen wizardry to convert the humble instant ramen packet, into GNOCCHI. Call me crazy, 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…
And TRY I DID.. and I also failed, HARD. I regrouped, grabbed a HUGE coffee, and set forth with a renewed resolve, come-at-me-bro style. Made a few tweaks and BOOM. SUCCESS.
Here’s how I pulled off the IMPOSSIBLE.
INGREDIENTS ASSEMBLE!!! Milk, eggs, two packets of ramen WITHOUT the flavor packets, parsley, tarragon, scallions and PARM. Because…
EVERYTHING IS BETTER WITH PARM.
(full recipe below)
Heat milk until it comes to a boil.
Remove from heat and let ramen soften in milk, about 1-2 minutes. .
Drain ramen, reserving 1 cup of “ramen milk” (mmm) and blend with 4 egg yolks
You’re looking for a smooth custardy, cake battery, puddingish, consistency… except its ramen slime. DON’T WORRY! Here comes the cool part!
When 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.
Next cool your little guys in the fridge until fully cooled and firm. Then, into the pan go the Butter and Pillows of deliciousness, GO!
While 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.
Feel 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.
Drops cheese grater. Walks away.
*A note about this recipe. It’s tricky, and not at all practical. But if you’re up for a challenge, it’s SO worth the effort. You can do it. Breathe. Remember, “You’re a Wizard Harry…”
Let me know what you think! [FULL RECIPE BELOW!]*
Until Next Time