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WHITEHOUSE'S TAKE ON POLITICAL
ISSUES, HEAD TO WPRI.COM.
THIS MORNING IN THE RHODE
SHOW KITCHEN WE ARE COOKING WITH
GO PROVIDENCE.
CHEF NEMO JOINS US FROM THE
PUBLIC HOUSE TO MAKE A HEARTY
DISH FOR PEOPLE STAYING HOME
DEFINITELY.
WHAT ARE WE MAKING?
GNOCCHI.
YUM, SOUNDS GREAT.
IT'S REALLY GREAT.
IT USES LOCAL PRODUCT,
NARRAGANSETT CREAMERY RICOTTA,
WHICH IS EXTREMELY FRESH, REALLY
LIGHT, CLEAN-TASTING.
THIS IS A LITTLE BIT DIFFERENT
THAN YOUR KIND OF STANDARD
POTATO GNOCCHIY, A LITTLE BIT
LIGHTER.
IT'S PRETTY RICH, BUT IT'S
MAKE.
WHAT ELSE DO WE NEED?
WE HAVE THE RICOTTA, A LITTLE
BIT OF ALL PURPOSE FLOUR.
ONE EGG AND SALT.
BASICALLY THAT'S THE WHOLE
RECIPE FOR THE GNOCCHI ITSELF.
OKAY.
I'M SURE YOU'RE GOING TO SHOW US
HOW TO DO THAT LATER, BUT I'M
CURIOUS.
WE'LL WHIP IT UP.
IT'S KIND OF, IF YOU MAKE IT AT
HOME, YOU CAN ALMOST EYEBALL IT.
WE'LL GIVE THE MEASUREMENTS, BUT
FOR THE MOST PART YOU WANT JUST
ENOUGH FLOUR TO HOLD IT
LIGHT.
EXCELLENT.
THEN JUST SOME SEASONAL
ACCOMPANIMENTS WITH IT, SWEET
POTATO PUREE, BRAISED GREENS, A
LITTLE BIT OF PUMPKIN SEEDS AND
BREAD CRUMBS.
AND THEN WE JUST USE SOME OLIVE
OIL AND BUTTER TO FINISH IT.
COMING TOGETHER.
AND IF YOU'RE AT HOME, IF YOU
FOR NOW WE'RE HEADING TO THAT
COMFY COZY KITCHEN.
HOW'S IT GOING, WILL?
VERY WELL, YES, WE ARE BACK
IN THE RHODE SHOW KITCHEN.
CHEF NEMO IS HERE FROM
COOK & BROWN AND WE ARE GETTING
READY TO PREPARE SOME?
NARRAGANSETT CREAMERY RICOTTA
GNOCCHI.
THAT'S WHAT WE'LL DO NOW,
TAKE US THROUGH THE STEPS.
SO KIND OF A EYEBALL RECIPE,
YOU SEE WE HAVE A COUPLE CUPS OF
OKAY.
RIGHT INTO OUR FOOD
PROCESSOR.
AND JUST A SINGLE LARGE EGG.
DROP THAT IN THERE.
DROP IT IN THERE.
PINCH OF SALT.
WE'LL ADJUST LATER.
[ LAUGHTER ]
ALL RIGHT.
YEAH.
THIS IS MORE LIKE A
GRANDMOTHER'S RECIPE.
THAT'S OKAY, GRANDMOTHER'S
RECIPES ARE ALWAYS GOOD.
WHICH WE REALLY LIKE.
SO ALL PURPOSE FLOUR.
ABOUT HOW MUCH, A ROUGH
GUESS?
IT'S ABOUT A HALF A CUP TO
START, AND THEN WE'LL SEE.
SOMETIMES WITH THE FRESHNESS OF
THE RICOTTA THERE'S A LITTLE BIT
MORE LIQUID.
A LITTLE MORE MOISTURE.
SO YOU KIND OF HAVE TO EYEBALL
IT.
BY PUTTING IN THE EXTRA FLOUR
THAT WILL ADJUST FOR IT, DRY IT
UP.
EXACTLY.
WHAT WE'RE GOING TO DO IS KIND
OF BRING IT TOGETHER UNTIL IT
FORMS A BALL, BUT YOU WANT IT TO
BE REALLY LIGHT SO NOTHING --
RIGHT.
MIX THAT TOGETHER?
MIX IT TOGETHER, AND THEN
JUST KIND OF WIPE IT DOWN AND
MAKE SURE THERE'S NO STREAKS OF
FLOUR STILL IN THERE.
MAKE SURE SEVERING COMPLETELY
MIXED IN TOGETHER.
COMPLETELY MIXED IN.
IF YOU'RE LIKE ME, TAKE A LITTLE
RIGHT.
GIVE IT A TASTE.
GREAT.
WHAT WE'VE DONE IS TRANSFERRED
IT INTO A PIPING BAG, A PASTRY
BAG.
WE'LL USE THAT LATER.
WE'LL USE THAT LATER AND FORM
THE GNOCCHI FROM THAT.
WE ARE COOKING AWAY HERE, THE
[ Brown ] I'M SCOTT BROWN
WE'RE BACK IN THE RHODE SHOW
COOK & BROWN.
EVEN THOUGH THE STORM IS COMING,
NOTHING IS STOPPING YOU.
HE'S A BRAVE SOUL.
CHEF, YOU GUYS JUST MADE THE
GNOCCHI, RIGHT?
YEAH, WE PUT TOGETHER THE
PIPING BACK.
IF YOU WANTED YOU COULD USE A
COUPLE SPOONS AND MAKE THEM
REALLY RUSTIC, BUT --
IT.
WE THINK SO, LIP FOR A CROWD.
SO WITH A WE DO IS I'M GOING TO
HAVE YOU DO THIS.
WE'RE GOING TO CUT THEM.
WE WARM THE KNIFE UP TO MAKE A
CLEAN CUT.
DROP THEM?
WATER.
WE END UP USING SIMMERING WATER
INSTEAD OF A HARD BOIL.
LIGHT.
HOW ABOUT THIS?
JUST EYEBALL IT.
THAT'S GOOD, ALL RIGHT.
IT WILL END UP EXPANDING JUST
A LITTLE BIT IN THE WATER AND
GETTING A LITTLE BIT LARGERMENT
EVERY ONCE IN A WHILE IF IT GET
DOUGH ON THE KNIFE YOU CAN DIP
IT BACK IN THE WATER.
DO YOU ADD ANYTHING ELSE TO
THE WATER, FOR FLAVORING, OR
TOGETHER?
OKAY.
THE OUTSIDE.
IT'S JUST SALT AND WATER.
WE'RE HIGHLIGHTING THE FLAVOR OF
THE LOCAL RICOTTA.
YOU GOT THAT IN.
JUST STICK IN IT THERE FOR A
COUPLE MINUTES, FIGURE IT OUT.
AND THEN TODAY, WE'RE USING
FALL INGREDIENTS, TO FINISH THE
DISH.
BUT REALLY THIS WORKS, I THINK
YEAR AROUND.
OKAY.
SO FOR TODAY IT'S RAINBOW
CHARRED, ANY BRAISED GREENS,
THAT.
WE WENT WITH SWEET POTATO PUREE,
BUS YOU CAN USE PUMPKIN, BUTTER
BUTTERNUT SQUASH, ANYTHING THAT
ADDS NATURAL SWEETNESS, AND THE
GREENS ARE IRON-RICH AND HEARTY.
LOOK AT THAT DISH.
WE'LL FINISH WITH SOME FRESH
GREMOLATA.
IS THAT THIS HERE?
IT IS.
IT HAS SOME PARSLEY, LEMON ZEST,
A LITTLE BIT OF GARLIC, AND WE
ADD SOME RUSTIC BREAD CRUMBS
TOASTED IN OLIVE OIL.
AND THEN SOME PUMPKIN SEEDS WE
DELICIOUS.
WHAT THAT'S GOING TO DO IS
ADD A LITTLE BIT OF TEXTURE ON
THE TOP.
WE DON'T FINISH THIS WITH
CHEESE, PARMESAN, SOMETHING LIKE
THAT BECAUSE IT'S MADE OUT OF
CHEESE.
BUT OF COURSE, IF YOU WANT TO,
RIGHT.
IN THE SUMMERTIME WE USE, YOU
KNOW, LIGHT PESTOS AND THINGS
LIKE THAT WITH GNOCCHI, IT'S
GREAT AS WELL.
HOW LONG DO THEY TAKE TO
COOK?
THEY'RE COMING TO THE TOP.
THEY START TO FLOAT, BUT IT
TAKES A COUPLE MINUTES LONGER,
BOIL.
AND WHAT WILL HAPPEN OFTENTIMES
IF YOU PULL IT OUT EARLY, IT
MIDDLE.
YOU DON'T WANT RAW DOUGH.
THESE ACTUALLY HAVE ENOUGH
STRUCTURE THAT THEY CAN COOK A
COUPLE MINUTES AND NOT BE
OVERCOOKED.
OH, OKAY.
IT'S NOT LIKE TRADITIONAL
PASTA WHERE I IT WILL START TO
FALL APART, WHICH IS NICE.
IN THE HOME KITCHEN IF YOU HAVE
TO WALK AWAY FOR A SECOND.
THAT.
YEAH, DUKE THAT.
ONCE THEY ARE COOKED, YOU PUT
THEM IN THE PAN HERE?
PUT THEM IN A PAN.
WE ADD A LITTLE BIT OF WATER.
WHAT'S ACTUALLY REALLY NICE TO
WATER.
AND WHAT IT WILL DO IS BASICALLY
THICKENS UP NATURALLY AND
CREATES A SAUCE WITH THE GREENS.
THESE ARE JUST BLANCHED, BUT YOU
COULD BRAISE THEM, YOU COULD ADD
A LITTLE BIT OF WHITE WINE OR
SOMETHING FOR FLAVORING IF YOU
WANT.
THROUGH.
WE ADDED A LITTLE BIT OF BUTTER.
YOU CAN ADD A LOT OF BUTTER IF
YOU WANT.
ON A COLD DAY LIKE THIS.
IN THE WINTER.
AND THEN THIS IS BASICALLY SWEET
POTATO THAT WE'VE JUST COOKED
DOWN IN A LITTLE BIT OF WATER
YUM.
SO IF YOU WANT IT SMOOTH YOU
CAN HAVE IT LIKE THAT.
IF YOU WANT IT RUSTIC YOU COULD
POTATO.
AND MIX IT ALL TOGETHER.
YEAH, MIX IT ALL TOGETHER.
FOR PLATING WE BASICALLY JUST
PUT THIS DOWN ON THE BOTTOM.
THIS ACTS AS LIKE A SAUCE.
OH, OKAY.
NICE.
AND QUICKLY BEFORE YOU GO, WHERE
ARE YOU LOCATE 1234-D.
959 HOPE STREET ON THE EAST
SIDE OF PROVIDENCE.
BY THE PARK.