POM Pomegranate Gnocchi with Pomegranate Chocolate Ganache A couple years ago, Christey and I ate at Thomas Keller’s Bouchon restaurant at the Venetian in Las Vegas. It was the first (and so far only) Keller restaurant we have visited. I had Keller’s gnocchi parisienne, which is a different way of making them from the more common potato or semolina versions. This recipe alone was the reason I bought his Bouchon cookbook, and I’ve since been inspired by several recipes.
Gnocchi parisienne are savory, but made from the more traditionally sweet pâte à choux dough. For the savory version, mustard, cheese, and herbs are added.
For June’s POM Pomegranate recipe, I decided to try to take the pâte à choux gnocchi back toward a sweet direction, and made a dessert gnocci with POM 100% pomegranate juice, served with a pomegranate and chocolate ganache.
I was expecting these to turn out more red, and the color blended into the flour and butter more than I expected. It didn’t matter, as the little gnocchi nuggets were pretty tasty — a little caramel on the outside and soft on the inside. The ganache was fantastic, and we’ve since had it on ice cream. Several times.
1 cup AP flour
3/4 cup POM 100% pomegranate juice
6 tbsp butter
1/2 tsp salt
1/2 cup chocolate chips
1/4 cup POM 100% pomegranate juice
1/2 cup heavy cream
For more pictures, and a step-by-step, please visit FotoCuisine.com