This recipe was created by Chef Jody Adams (Rialto Restaurant, Cambridge, MA) courtesy of Pear Bureau Northwest.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- * * * * For the Gnocchi * * * *
- 2 cups milk
- 2 bay leaves
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- ½ cup semolina flour
- 1/3 cup freshly grated Parmesan
- 1 egg yolk
- 1½ tablespoons butter at room temperature
- * * * * For the Dish * * * *
- I2 Seckel pears
- 1 tablespoon unsalted butter
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh thyme
- 1 teaspoon freshly grated ginger
- ¼ teaspoon cracked black pepper
- 1 ounce watercress, after trimming tough stems washed, dried, or 1 ounce washed and dried arugula
- 1½ ounces gorgonzola, crumbled
- ½ ounce walnuts, toasted and coarsely chopped
- 2 paper thin slices Parma Prosciutto, cut into ¼-inch strips
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
Preparation:
For the Gnocchi:
Heat the milk with the bay leaves and thyme in a heavy saucepan over medium heat. Season with salt and pepper. When the milk is just about to boil, whisk in the semolina in a slow steady stream, beating constantly. Continue whisking until it is very thick, about 5 minutes. Remove from heat. Remove and discard the bay leaves. Stir ¼ cup of the cheese, the egg yolk and 1 tablespoon butter into the semolina mixture. Season the mixture with salt and pepper. Pour the mixture into an 8-inch glass pie plate, spread evenly with a wet spatula, and allow to cool and harden.
For the Dish:
Peel the pears, cut into eighths lengthwise and remove the cores. Heat the butter in a heavy sauté pan over medium heat. When the foam subsides, add the pears, cook, turning often, until golden brown and still holding their texture. When the pears are brown and tender, add the sugar and lemon juice and cook until the sugar has melted and the pears are coated with syrup. Add the thyme, ginger and pepper and toss well. Remove from the heat and allow to cool.Once the semolina mix has hardened, cut the gnocchi into 1½-inch rounds. Rub a clean glass or glazed pie plate with ½ tablespoon butter. Distribute the ragged gnocchi pieces evenly over the bottom of the pan. Arrange the gnocchi rounds and pear quarters in the dish in overlapping rows in a scallop shape. The pear quarters should sit, round side up, so they mimic the shape of the gnocchi. If not serving immediately, cover with plastic wrap and refrigerate.
If you’ve refrigerated the gnocchi, allow them to come up to room temperature. Preheat the oven to 450º.
Sprinkle the gnocchi with the remaining cheese and bake until golden brown, about 20 minutes. If the gnocchi aren’t a lovely golden brown after 20 minutes, run them under the broiler for a minute or two until they turn the proper color. Allow to rest 10 minutes before serving.
Combine the watercress, walnuts and prosciutto in a bowl, season with salt and pepper and toss well. Add the olive oil and vinegar and toss again.
