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Housemade potato gnocchi are a menu mainstay at Fish & Farm—so popular they’re rolled out by hand every day. The chef pairs them with local vegetables that change with the seasons. This fall, he’s blanching them, pan-searing them in olive oil to give them a lightly browned exterior, and then tossing them with fresh fava beans, butternut squash, romanesco and wild mushrooms. The dish is finished with butter, parsley and Parmesan, and then topped with a delicate Parmesan foam (made by aerating a blend of cream, butter, parmesan, white wine, shallots and lecithin in a syphon). “With one basic gnocchi recipe, I can create a beautiful vegetarian entrée that shows off whatever’s in season, all year long,” says Executive Chef Ix Yah.
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