Most everyone agrees that young executive chef Matt Accarrino is doing great work at SPQR, performing old-school magic with simple ingredients and giving new twists to rustic Italian dishes that have complex flavor profiles. Today, he shows Grub Street how to make the delicate, melt-in-your mouth spinach and ricotta gnocchi with sage brown butter that often appears on his menu, and he credits the lightness of the otherwise rich dish to the gnocchi dough that’s much like they make it in Friuli, with very little flour.
The resulting mixture isn’t dense enough to roll out like other gnocchis, so Matt makes quenelles using two spoons instead.
Incidentally, you can also find Matt this weekend hosting the first annual Lamb Jam at Fort Mason.
Earlier: Chef Sho Kamio Shows Us How to Slice Sashimi [Grub Street]
Fifth Floor’s Jennie Lorenzo Puts a Spring Twist on Foie Gras [Grub Street]
How to Break Down a Chicken Like Chef Jennifer Puccio at Marlowe [Grub Street]