Smoked Walnut Gnocchi by Chef Michael Voltaggio

[Reconstructed — classic proportions, not from the source]

This entry is a video-only clipping (Williams-Sonoma). The original page contained no written method — only the title "Smoked Walnut Gnocchi by Chef Michael Voltaggio", the note "Saturday, 5 June 2021, 16:52", and the linked video "How to Use The Smoking Gun™ with Chef Michael Voltaggio Part 3 | Williams-Sonoma" (see videoUrl). The method below is a faithful reconstruction of a classic smoked walnut gnocchi.

Ingredients

For the gnocchi:

• 500 g starchy potatoes (such as russet)
• 1 egg yolk
• 120–150 g plain flour, plus extra for dusting
• Salt, to taste
• Grated nutmeg, a pinch

For the walnut sauce:

• 100 g shelled walnuts
• 1 small garlic clove
• 30 g crustless bread, soaked in 3 tbsp milk
• 40 g grated Parmesan
• 3–4 tbsp extra-virgin olive oil
• 2–3 tbsp cream or reserved pasta water
• Salt and black pepper, to taste

To finish:

• Wood chips for the smoking gun (hickory or applewood)
• A few toasted walnut halves, to serve

1. Make the gnocchi. Boil the potatoes whole in their skins until tender, then peel while still warm and pass through a ricer onto a floured surface. Let the steam escape and cool slightly.
2. Season with salt and a little nutmeg, add the egg yolk and gradually work in just enough flour to form a soft, smooth dough — do not overwork it.
3. Roll the dough into ropes about 2 cm thick, cut into small pillows and, if you like, roll each over the tines of a fork to make ridges. Dust with flour.
4. Make the walnut sauce. Blanch the walnuts briefly and rub off any loose skins. Blend the walnuts, garlic, soaked bread, Parmesan and olive oil to a coarse paste, loosening with the cream or a little pasta water until spoonable and creamy. Season with salt and pepper.
5. Cook the gnocchi. Drop them into a large pot of well-salted boiling water. They are done a few seconds after they float to the surface; lift out with a slotted spoon, reserving a little of the cooking water.
6. Toss the hot gnocchi with the walnut sauce, adding splashes of the reserved water to keep it silky.
7. Smoke. Transfer the dressed gnocchi to a wide bowl and cover tightly with plastic wrap. Load the smoking gun with wood chips, slip its hose under the wrap and fill the bowl with dense smoke. Remove the hose, seal the wrap and let the gnocchi infuse in the smoke for 2–3 minutes.
8. Lift the wrap, stir gently and re-smoke once more for a stronger note if desired. Serve immediately, topped with toasted walnut halves.