Most evenings from 7pm to 9pm you’ll find us at home, in front of the TV. First, it’s Jeopardy and dessert, and then it’s PBS and cooking shows. The 7:30 shows run the gamut from Julia Child and the original French Chef series to Hubert Keller – who we both think sucks – to Jacques Pepin.
I have always liked Jacques Pepin. I like his style, his passion for food, and his ability to change and adapt over the years while still staying true to to the food. His last show was a perfect example – store-bought gnocchi elevated to heights heretofore never seen. And ready in six minutes start-to-finish. He talks about taking shortcuts he never would have done in his youth. I can relate to that. I’ve finally realized I don’t really need to grind the wheat if I’m going to make a sandwich. On the other hand, I once embraced canned hollandaise sauce. Never again. But I make it in a blender.
It’s not often we see a recipe and immediately want to make it – as in immediately want to make it – but this one looked too good not to. And, as it turned out – it really was as good as we thought it would be.
I love it when that happens.
The only trick to the dish is whisking like mad when you add the eggs. You don’t want scrambled eggs – you want a soft, creamy egg sauce. I more or less got it right but even with a couple of egg curds, it was one hellava good dish!
Jacques topped his dish with shaved truffles and truffle oil – because he’s French and that’s what French chef’s do. I opted out of both but may drizzle with a walnut oil or something like that next time I make it – because there definitely will be a next time.
I mean… dinner in 6 minutes. C’mon!
Gnocchi with Eggs and Green Onions
- 5 eggs, beaten
- 1 lb package shelf-stable potato gnocchi
- 1 cup water
- 1 1/2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup minced green onions
- 3 tablespoons sour cream
- 2 tablespoons freshly grated parmesan cheese
- About 1 tablespoon flavored oil, such as truffle oil, basil oil or walnut oil (optional)
Spread the gnocchi in one layer in a large nonstick skillet and add the water, olive oil, butter, salt and pepper. Bring to a boil, cover and cook for about 3 minutes. Most of the water should be absorbed.
Add the green onions and continue cooking, uncovered, for 2 to 3 minutes longer, until the gnocchi and green onions start to sizzle and begin to brown lightly.
Add the eggs to the skillet and cook, stirring constantly with a whisk, for 45 seconds, to 1 minute at the very most. The eggs should be soft and loose. Add the sour cream to stop the cooking; mix it in well.
Divide the mixture among plates and sprinkle with the parmesan cheese and a few drops of flavored oil, if desired.
And this really is a serve immediately dish. It’s not going to sit around waiting for you.
Thanks, Jacques. And since we have most of your cook books, I’m sure there will be more fun food with your name on it!