I’ve been a Stan subscriber for the last couple of months, and I was lured onto it by the prospect of seeing that elusive Sherlock: The Abominable Bride episode that was only available via the online streaming service. With a free 30 day trial, I told myself that I would unsubscribe as soon as I had watched it, but then I discovered that noughtie’s show The L Word and I can hardly call myself a self-respecting member of the LGBTI community if I didn’t understand people’s nuances and references to that series (the name Jenny will forever make people roll their eyes). It was only recently that I realised I had drained my List of interesting shows in Stan and so I made the mistake of switching over to that other thing: Netflix.
Oh, Netflix. I’m actually surprised at how much Netflix doesn’t have, but considering it works out roughly to be about $11 a month it’s still cheaper than heading down to the local rentals machine only to get a scratched DVD that jams your Blu-Ray player. There’s also a huge variety of shows to watch other than movies, one of them being Mind of a Chef with David Chang (that Momofuku guy) and narrated by Anthony Bourdain. I’m particularly interested by his episodes featuring Japan – obviously due to my upcoming visit to that glorious country – and in his episode of Noodle he makes this mind-boggling dish: Instant Ramen Gnocchi Parissienne.
All you need is a pack of instant ramen, milk, fresh herbs, a lemon, butter, and Parmesan. This isn’t supposed to be like potato gnocchi but gnocchi parisienne made with pâte à choux, so in this case substituting the flour in pâte à choux for the modified, highly processed wheat in the instant ramen. The texture is quite uncanny, and when you fry it up the exterior of each gnocchi nugget has a crunchy texture from the ramen. Not quite a dish I recommend you eat on a regular basis, but the novelty of it is quite amazing and should be tried at least once.
Hint – don’t just buy any old ramen. Buy a flavour you really like and save the stock powder and oil satchels for flavouring soup next time you make it 😉
Instant Ramen Gnocchi Parissienne (recipe from luckypeach.com)
You will need:
- 1 cup milk;
- 1 packet instant ramen (reserve the seasoning packets);
- 2 egg yolks;
- 1 tablespoon butter;
- Fresh lemon juice;
- 1 tablespoon chopped fresh parsley;
- 2 teaspoons picked tarragon leaves;
- 2 teaspoons chives, sliced thinly;
- 1 tablespoon grated Parmesan.
Bring the milk to a boil in a small saucepan and remove from heat immediately. Add the ramen noodles and let them steep and soften in the milk for about one minute (still firm).
Strain the noodles, reserving the milk. Combine the noodles and 1/2 cup of the reserved milk in a blender, puree for half a minute, then add the egg yolks and process until the mixture is relatively smooth.
Transfer the batter to a pastry bag with a half-inch-wide tip, or use a sandwich bag with a half-inch triangle snipped off one of the bottom corners. Put in the fridge to chill while you bring a large pot of water to a steady boil. Lightly grease a plate or tray and set it aside.
Cook the gnocchi, working in batches. Pipe the dough directly into the water, using a knife or small spatula to cut one-inch logs as the dough comes out of the bag. After about a minute, the gnocchi will rise to the surface of the water. Scoop them with a slotted spoon out onto the greased tray.
Heat half the butter over medium-heat in a medium saute pan. When the butter foam subsides, add the gnocchi and cook them, stirring occasionally, until they are golden brown, for about three to four minutes. Add the rest of the butter to the pan. Once its melted, remove the pan from the heat. Add the lemon juice and toss well, plate the gnocchi. Garnish with the herbs and Parmesan before serving.
Sacrilegious? Most probably. Tasty? Absolutely.