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Vic shows Rachael Ray how to make Potato Gnocchi

Ingredients

4 large russet potatoes, 2 1/2 pounds
4 large egg yolks
Salt and pepper
Freshly grated nutmeg
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
2 to 2 1/2 cups “00” flour or all-purpose flour (all-purpose has more of a bite)
1 fat tablespoon butter
Nutmeg, a few grates, to taste

Roast potatoes 45 minutes at 425°F or boil them in their jackets/skins until very tender, 25-30 minutes. Cool potatoes completely.    Remove potatoes from their skins and pass them through a ricer. Arrange the riced potatoes on a large work surface with a well at the center. Place egg yolks in well with the cheese.  Season the potatoes with salt, pepper and a little nutmeg. Work eggs and cheese into potatoes then sprinkle 2 cups flour over the potatoes and work it into the potatoes. If dough is sticky, sprinkle in a little more flour until the dough is firm enough to roll into ropes on a floured surface. Cut ropes into 1-inch pieces or pillows for basic dumplings or use a gnocchi tool to roll and mark the dumplings. Transfer gnocchi to a parchment-lined baking sheet.    Boil in small batches of 2-3 portions in salted water until gnocchi floats and is cooked through. Carefully remove with a spider or slotted spoon to a warm serving bowl and repeat if necessary. Dress the gnocchi with butter and a little nutmeg and serve with sauce of choice.

Gnocchi is “gno” big deal to make. I’ve read countless recipes that warn cooks and make the process sound daunting, difficult and only for skilled cooks—it’s all hype. You’ll make it once or twice and get the feel for the right amount of flour for you but even first time out it will work, it will take less time than you imagined and the time will pass fast as the repetitive nature of rolling and pinching or cutting the gnocchi is so relaxing it becomes Italian Zen. These little pillows are a hug from inside out. –

See more at: Rachael Ray 

Zagat lists Birravino as one of the 10 Hottest Restaurants on the Jersey Shore

We are excited to have been chosen by Zagat as one of the Jersey Shore’s hottest restaurants. Jump into the spring season and celebrate with this Italian tradition.

May 14 we will be promoting a Italian spring tradition.  We will have a wine manager walking around the dining room and bar pouring glasses of Frascati.  A crisp white wine from the small town of Frascati in Lazio right outside of Rome.

In the spring they drink the frascati with fresh pecorino cheese and fava beans.  For $8 you will get a glass of Frascati and our Prosciutto and Fava plate from our menu.  A $24 value for $8 to celebrate spring!