Thunderbird rolls out new menu

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Gnocchi and a cocktail…. yes and yes! We head to the kitchen with Thunderbird and learn about their new lunch menu, starting Dec. 5. Check it out!

Sweet Potato Gnocchi:

For the dough:

2 pounds of sweet potatoes
12 oz. of ricotta cheese
2 3/4-3 cups of AP flour
1 egg
1 tbsp salt
1/2 tsp cumin
1/2 tsp nutmeg
1/4 tsp cardamom

Strain ricotta in a fine mesh sieve, or a colander lined with cheese cloth. Allow to strain for two hours in fridge to remove excess moisture.

Preheat oven to 375°. Pierce sweet potatoes with a fork, place on a baking sheet and bake until fork-tender (about 35-40min). Allow to cool.

With a spoon, scrape the insides and discard the skin. Mash potatoes using a fork, or ricer if you have one. Add ricotta, egg, salt, and spices and blend well. Add flour in batches, a half cup or so at a time.

Knead until a soft dough forms.

Bring a pot of salted water to a boil. Roll dough into ropes on a floured surface and cut into 1 inch pieces. Drop into boiling water and boil 1-2 minutes.

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For the finished dish:

3 tbsp unsalted butter
2 tbsp sorghum syrup
1/2 cup fresh cranberries
6 oz baby kale
1/4 cup shelled pistachios
1 tbsp lemon juice
2 tbsp Parmesan cheese
Salt and pepper to taste

Heat a sauté pan over medium heat. Add the butter and allow to brown slightly. Add the gnocchi and fry until crispy. Add the sorghum syrup, cranberries and pistachios. Season and sauté for a minute or so. Add the baby kale all at once and kill the heat. Re-season and add a splash of lemon juice to help wilt the baby kale slightly. Plate and serve immediately topped with grated Parmesan cheese.

Link to Culinary Cult Classics: Edward Scissorhands Edition—
www.facebook.com/events/102280763592041/?ti=icl

Link to Thunderbird:
www.thunderbirdindy.com

– Lunch will be served from 11am-4pm, Tuesday-Sunday