Making Potato Gnocchi with Chef Corey Siegel

CHARLOTTE, N.C. (QC LIFE) - We’re getting ready to enjoy the perfect fall food!

Chef Corey Siegel, a member of the American Culinary Federation, is stepping into the QC Kitchen to prepare potato gnocchi with shrimp and asparagus.

Here’s what you need to make it at home:

Ingredients:

Finishing:

Directions:

Preheat the oven to 375F
Bake the potatoes for 1 hour
Remove the skin and grate the inside of the potato onto a tray
Mix the egg yolks and pour them as evenly as you can over the potatoes
Sift the flour straight onto the potatoes and gently mix together to form the dough
With your hands, roll out into 1/2 inch round logs using a little extra flour if necessary to prevent sticking
Sprinkle a light amount of flour onto the top of the log to help cut neatly.
Cut into square pieces and cook in boiling salted water until they float
In a pan add the butter and brown the gnocchi.
Season the shrimp with a pinch of salt and black pepper. Add to the pan followed by the shallots , garlic and asparagus.
Once the shrimp are cooked, add about 6oz of pasta cooking water, lemon juice and dill, letting it reduce slightly
Off the heat, swirl the butter and serve

QC Kitchen gets a recipe from a chef who has won multiple national and international medals.