Thomas Keller, the owner of Per Se, French Laundry, Bouchon and many other fantastic restaurants, is one of my favorite Chefs of all time. I love his cooking style - Classic French techniques but with a modern flair - and I think he is one of the most innovative Chefs of all time. I was lucky enough to spend some time in the Per Se kitchen back in the fall and thought it was such a magical place. The kitchen itself is stunning, unlike any typical kitchen you see at restaurants. It almost looked like a kitchen you’d find in Williams Sonoma….perfect, bright, and unique.
I own all of his cookbooks, and found a recipe the other day in the Bouchon cookbook that I wanted to try: Gnocchi with Summer Vegetables.
I changed it up a bit, both in the ingredients, and in some of the techniques:
- The recipe calls for Olives in the sauce, but I am not a fan of Olives so I omitted those
- I cooked the tomatoes with the Zucchini so that they would blister and in effect, when you bite into them, they just pop in your mouth (amazing)
- I also omitted some of the herbs he used in the Gnocchi and highlighted the Chives and Parsley instead
- In addition, I may have added just a litttttttllleee more butter than he calls for…whatever, I do what I want.
This dish is perfect for the Spring/Summer because the ingredients used (Zucchini, Yellow Squash, Tomatoes, Herbs) are all in season.
This is a super impressive meal to serve, and is great as a pasta course or as a main course.
Herbed Gnocchi made without potatoes
Gnocchi with Summer Vegetables
Herbed Gnocchi in a delicious Summer Vegetable "Sauce"