Ricotta Gnocchi: The Secret Behind the Staple Dish at FIG
This savory, well-known appetizer is a crowd favorite well worth discovering.
The Foundation
Three-times James Beard award winning chef, Mike Lata, brings his cutting-edge take on southern cuisine to a small corner bistro, forming a culinary imperium that is nestled in the heart of downtown Charleston, SC.
The menu fluctuates daily, but since FIG's introduction in 2003, the philosophy has remained constant: serve local, honest ingredients in a modest setting. Once a humble corner bistro, FIG has blossomed into one of the Southeast's top culinary destinations, although its size has remained the same. Only 23 tables surround the dining room, making this restaurant so well-sought-after, you have to make reservations a month in advance.
The ricotta gnocchi is no exception in that it is a creative staple menu item. Throughout the year, you may find gnocchi paired with fresh mint and peas in the spring and hints of nutmeg in the fall, but it remains a year-round crowd favorite. Chef Lata describes the daily offerings as a "relentless pursuit of the freshest products, which are constantly inspiring and defining our work."
The Technique
While gnocchi is a elegant embrace on traditional pasta, Chef Mike Lata takes the dish up a notch, keeping the concept familiar while "elevating its execution." While the components in the dish change seasonly, the essence of the dish has stayed the same: Each bowl is served directly from pan to dish and garnished with local herbs and vegetables. FIG's gnocchi is vastly different from the run-of-the-mill dish you buy prepackaged in the grocery store. Chef Lata's gnocchi is crafted from scratch as early as 7am to be served to guests starting at 5pm.
So what's the coveted secret? Preparation. By 9am, there is flour lightly dusted on a flat metal surface welcoming a bowl of homemade dough to its surface. The carefully curated dough has already been whipped together and chilled for an hour. The perfectly risen dough is carefully rolled out in a tubular shape by hand, approximately 3-feet long, then cut at a precise length and width - about 1/2 inch in diameter. Then, each pillow-shaped piece is hand-embellished by the chef with ridges from a gnocchi paddle. Why? The indentations help the savory sauces cling to the exterior. Finally, the delicate gnocchi is placed on a baking sheet lined with parchment paper until it's ready to be cooked in boiling water.
You can typically find the gnocchi atop a modest pool of flavorful Bolognese sauce, curated from local, heirloom tomatoes. While accompaniments are seasonal, gnocchi typically features a garnish of fresh mint and shaved parmesan. Today, the feature is ricotta gnocchi alla bolognese.
The Recreation
Try recreating this delectable innovative classic dish at home, barring in mind that using fresh ingredients from ethical sources and giving yourself ample preparation time are key factors. Perhaps crafting the dough with your favorite gluten-free flour blend and embedding the gnocchi in your family's sauce that has been handed down for generations will speak to you. Let the flavors sing and work in concert with other components to yield a genuine dish.
