Gnocchi

Gnocchi, rolled by hand for dinner service. Executive Chef Matt Brown shares the preparation details:

“The gnocchi are made using Burbank Idaho potatoes, imported Italian 00 flour, and egg. The potatoes must be perfectly baked before the dough is made to ensure the right texture and consistency.”

Italian 00 flour is prized for its ultra fine texture and balanced gluten, making it the gold standard for pasta. It creates a smooth, elastic dough that cooks into a light, tender bite.

“We prepare the dough while the potatoes are still warm for a pillow-like texture. After blanching, the gnocchi are pan-seared and finished in Plugrá butter until lightly browned, developing a rich, nutty flavor.”

Lobster Gnocchi

Served on our Lobster Gnocchi, featured as part of our Chef’s Cut enhancement Asado Magnifico, and alongside our pre-ordered Iberico Pork Milanese, all available for dinner service Thursday through Saturday.