VideoGist - No. 9 Park's Creamy Gnocchi with Peas and Mushrooms

No. 9 Park's Creamy Gnocchi with Peas and Mushrooms

J. Kenji López-Alt

17 min, 23 sec

Kenji demonstrates how to make a potato gnocchi dish with roasted mushrooms and peas in a cream sauce, using the recipe from his old boss Barbara Lynch and sharing stories from his restaurant experience.

Summary

Kenji starts by reducing heavy cream with garlic for the sauce, which can be stored for future use.
He shares anecdotes from his restaurant days while preparing the mushrooms, emphasizing the importance of working with a sense of urgency.
Instead of making gnocchi from scratch, Kenji opts for store-bought potato gnocchi for convenience without significantly compromising on flavor.
The dish is assembled by cooking gnocchi and peas, then tossing them in the reduced cream with roasted mushrooms, and garnished with chives.
Kenji highlights the benefits of preparing and storing individual components of a dish, which allows for quick assembly and flexibility.

Chapter 1

Introduction and Starting the Cream Sauce

0:01 - 1 min, 8 sec

Kenji introduces the gnocchi recipe and begins by preparing the cream sauce for the dish.

Kenji introduces himself and mentions he is making his old boss Barbara Lynch's gnocchi recipe.
He starts by reducing heavy cream with a couple of lightly crushed garlic cloves in it.

Chapter 2

Anecdotes and Preparing Roasted Mushrooms

1:09 - 4 min, 46 sec

Kenji shares stories from his first restaurant job while preparing roasted mushrooms for the gnocchi dish.

Kenji reflects on his experience at Barbara Lynch's restaurant, Number9 Park, where he cooked on the pasta station.
He recalls learning to work efficiently in the kitchen, sharing a lesson on cutting mushrooms quickly.
Kenji tosses mushrooms with olive oil, salt, and pepper, tops them with thyme sprigs, and roasts them in a 400°F oven.

Chapter 3

Chopping Chives and Assembling Components

5:55 - 5 min, 34 sec

Kenji chops chives for garnish and discusses assembling the dish components.

Using overgrown chives from a community garden, Kenji shares another lesson about flavor over appearance from his restaurant days.
He explains the benefits of preparing separate components for a dish, which offers flexibility and efficiency.
Frozen peas are selected for convenience and quality, and Kenji prepares to assemble the dish.

Chapter 4

Finishing the Cream Sauce and Roasting Mushrooms

11:29 - 1 min, 35 sec

Kenji finishes the cream sauce, roasts the mushrooms, and prepares to cook the gnocchi.

He removes the garlic from the reduced cream and transfers it to a container for storage or immediate use.
The roasted mushrooms are ready, browned but still juicy, and Kenji picks off the thyme stems.
A warm serving plate is placed in the turned-off oven to keep the final dish warm.

Chapter 5

Cooking Gnocchi and Assembling the Dish

13:04 - 3 min, 58 sec

Kenji cooks the gnocchi with peas, combines them with the cream sauce and mushrooms, and serves the dish.

Kenji cooks a portion of gnocchi in boiling water, adding peas for the last 30 seconds.
The cooked gnocchi and peas are tossed in the cream sauce with the roasted mushrooms and seasoned with salt.
The completed dish is garnished with chives and served in the warm bowl.

Chapter 6

Closing Remarks and Shoutouts

17:02 - 19 sec

Kenji gives shoutouts to his mentors and friends from his time at the restaurant, and concludes the video.

Kenji thanks his past mentors and colleagues for their influence on his cooking career.
He wraps up the video by feeding a piece of gnocchi to his dog and saying goodbye to the viewers.

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