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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

MKT Restaurant And Bar San Francisco

Another hot spot in the Bay Area is the MKT Restaurant and Bar. Located in the Four Seasons Hotel at 757 Market Street. San Francisco, CA. 94103. My daughter, Melissa, recently had the opportunity to dine at this restaurant. She was really impressed. She sent me a couple of picture of what she ordered.

She had the potato soup, and for her main course, the gnocchi.  As you can see the presentation is awesome! Here’s a peek at the menu.

You can just click on the menu to enlarge the page. Here’s a couple of pictures from the inside.

If you visiting the Bay area, and want to be pampered with all the goes along with dining out, make this one of your destinations. For more information visit www.mktrestaurantandbar.com

 

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Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu

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Whenever I talk about a “ragù”  it’s usually a meat-based sauce served with some type of pasta. In this case, I thought that using the soft pillowy texture of a potato Gnocchi would be perfect. This is my Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu.

Let’s start with the ragù.

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Colander-Style Spoon

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes (re-hydrating mushrooms)
Cooking Time: 40 minutes (includes the cooking time for browning sausage)
Total Cook Time: 55 minutes
Yields: 4 servings
Equipment: 3-quart saucepan, 10-inch non-stick sauté pan, 12-inch rondeau pan, 6-quart saucepot, Microplane for grating

Ingredients:
1 pound of sweet Italian sausage, bulk style
1 4.5-ounce package of dried Porcini mushrooms
2 cups of unsalted beef broth
1 cup of mushroom stock (the liquid from the re-hydrated Porcini mushrooms)
1 tablespoon of olive oil
1 large sweet onion, diced
3 cloves of garlic, minced
1 teaspoon of fennel seeds (optional)
1 tablespoon of fresh thyme
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 package of store-bought potato gnocchi, (substitute homemade)
1-1/4 cups of crushed tomatoes
1/2 cup of heavy cream
1/4 cup of Italian flat-leaf parsley, chopped
1 cup of grated Parmigiano-Reggiano cheese (reserve 1/2 cup to sprinkle over each serving)

Directions:
Start by re-hydrating the Porcini mushrooms over medium-low heat with unsalted beef broth, 15 to 20 minutes until plump. Using a slotted spoon, remove the mushrooms and transfer them to a cutting board, reserving the mushroom liquid. Next, finely dice the mushrooms placing them into a small bowl.

In a rondeau pan (deep-sided frying pan) over medium heat add the Italian sausage to the pan breaking it up with the back of a wooden spoon. Cook and stir until sausage is completely brown, with no pink, about 10 to 12 minutes. Remove the skillet from the heat and drain the grease by using a strainer or a slotted spoon, transferring the sausage to a plate lined with a paper towel.

While the sausage is browning, dice up the onion and mince the garlic, set aside.

Using the same rondeau pan heat the olive oil over medium heat. Add the diced onion, Kosher salt, and fresh ground black pepper. Stir and let that soften and the onions become translucent 2 to 3 minutes. Next, add the chopped Porcini mushrooms, minced garlic, and the fresh thyme leaves, stir to combine.

At this point, add the gnocchi into a pot of boiling salted water.

Add the reserved mushroom stock to the pan. Allow the stock to simmer and reduce until there is only a couple of tablespoons of the liquid is left in the pan. Add the cooked sausage and crushed tomatoes, stir to combine, simmer for 3 to 5 minutes, stirring occasionally. Reduce the heat to low and add the heavy cream, stir through.

When it the Gnocchi begins floating they’re done. Using a colander-style spoon transfer the gnocchi into the pan with the ragù, stir gently to combine. Turn the heat to off. Add the grated Parmigiano-Reggiano cheese, again, stir to combine. Garnish with chopped Italian flat-leaf parsley.

Ladle the Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragù into individual porcelain serving bowls. Top with more of the grated Parmigiano-Reggiano cheese. Serve hot.

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Pan Seared Gnocchi

 

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Potato #gnocchi is a great side dish, but what about as the main dish. I wanted to rethink how I could make these delicious billowy cloud-like dumplings into something with a little more texture. I thought about changing the cooking process to a more Asian-style technique.

The traditional way to cook them is to drop them into boiling salted water. when they float to the surface they’re done.  When you cook with Asian dumplings they’re sometimes pan-fried, first to give that crunchy exterior, then a splash of water is added, the lid is placed on, and they finish by steaming. This allows for the inside to have a creamy texture.

I decided to give this technique a try with gnocchi. For this challenge, rather than making the gnocchi from scratch, I decided to buy a good store-bought brand. It turns out, most grocery stores today carry fresh potato gnocchi so easy it’s easily available. This is my Pan Seared Gnocchi.

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Prep Time: 5 minutes
Cook Time Total: 12 minutes
Total Time: 17 minutes
Yields: 2 servings
Equipment: 2 12-inch sauté pans, 1 tight-fitting glass lid, chef’s knife

Ingredients:
1 package of potato gnocchi
1/4 cup of red bell pepper, finely diced
1/4 cup of yellow bell pepper, finely diced
2 garlic cloves, freshly grated
1 tablespoon of olive oil
1 teaspoon of Kosher salt
1/2 a teaspoon of black pepper
pinch of red pepper flakes (more if you like it spicy)
1 stick of unsalted butter
1/4 cup water
1/4 cup of Parmigiano-Reggiano cheese, freshly grated (more if you like)
Italian flat-leaf parsley for garnish

Directions:
In a preheated sauté pan over medium heat add olive oil. Add the finely diced bell peppers, stirring frequently, cook for 2 to 3 minutes or until peppers soften.  Season with Kosher salt, fresh ground black pepper, and crushed red pepper flakes. Add in the grated garlic and continue cooking for another 1 to 2 minutes. Set aside.

This next stage goes pretty fast. In another large sauté pan, over medium heat, melt the butter. Add the entire package of gnocchi to the pan. Brown the gnocchi on the one side for 2 to 3 minutes. Don’t disturb them. The gnocchi needs a chance to brown and caramelize. Once that happens, using a spatula, flip the gnocchi and cook for another 1 to 2 minutes on the other side.

Next, add the water. The gnocchi will start to steam. Immediately cover with a tight-fitting lid (preferably a glass lid). Once all the water evaporates about 2 minutes, remove the gnocchi from the heat.

Transfer the gnocchi to a large serving bowl. Add the sautéed peppers, toss to combine. Grate Parmigiano-Reggiano cheese over the top and garnish with Italian flat-leaf parsley. Serve hot. There you have it my Pan Seared Gnocchi.

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