CIA Professional Recipes

Whether you're in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multi-course meal to family and friends, we have the perfect recipe for you.

The Culinary Institute of America's online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from.

  1. Home
  2. DVDs
  3. Books
  4. Podcasts
  5. Training on Demand
  6. Newsletter

CIA Recipes

Gnocchi with Shiitake, Oven-Dried Tomatoes, Zucchini, and Pesto – Print This Recipe

Gnocchi with Shiitake, Oven-Dried Tomatoes, Zucchini, and Pesto

Yield: 20 servings

  • 1 lb/450 g halved cherry tomatoes
  • 2 tsp/10 mL kosher salt
  • 6 lb/2.75 kg Gnocchi (recipe follows)
  • 1 tbsp/15 mL olive oil
  • 2 1/4 lb/1 kg zucchini batonnet
  • 1 lb 11 oz/765 g halved shiitake mushrooms
  • 10 oz/285 g Pesto (recipe follows)
  • 2 oz/55 g shaved Parmesan

 

 

 

 

 

  1. Place the tomatoes cut side up on a rack in a roasting pan. Salt the tomatoes and bake in a 250°F/121°C convection oven until they appear dry and have a deep red color, 1 hour.
  2. Simmer the gnocchi in water until they float to the surface and are cooked through.
  3. Heat the oil in a large sauté pan. Add the zucchini and sauté until tender. Remove from the pan and reserve. Return the pan to the heat, add the shiitakes, and sauté until tender. Remove from the pan and toss with the zucchini.
  4. For each portion: Add 5 oz/140 g gnocchi to a pan and sauté until lightly browned. Add 4 oz/115 g zucchini and shiitakes, 1/2 oz/14 g tomatoes, and 1/2 oz/14 g pesto. Toss to thoroughly mix and heat. Garnish with a few curls of shaved Parmesan

Gnocchi

Batch Yield: 6 lb/2.75 kg
Servings: 24

  • 4 1/2 lb/2 kg peeled Russet potatoes
  • 4 eggs, beaten
  • 1/2 oz/14 g kosher salt
  • 1 1/4 lb/570 g all-purpose flour
  1. Simmer the potatoes in water until tender. Drain and steam-dry the potatoes on a sheet pan in a warm oven, about 5 minutes. Purée the hot potatoes using a food mill. Allow to cool completely.
  2. Combine the potatoes with the eggs and salt. Gradually add the fl our to form a smooth ball of dough. Roll the dough into 1/2-in/1-cm-thick ropes and cut on the diagonal into 1/2-in/1-cmlong pieces.
  3. Simmer the gnocchi in water until the gnocchi fl oat to the surface and are cooked.

Pesto

Batch Yield: 5 oz/140 g
Servings: 10

  • 1 3/4 oz/50 g basil leaves, rinsed and dried
  • 1 1/4 oz/35 g toasted pine nuts
  • 1 1/2 fl oz/15 mL olive oil
  • 1 tsp/5 mL minced garlic
  • 1/2 fl oz/15 mL water
  • 1 oz/30 g grated Parmesan
  1. Combine the basil, pine nuts, oil, and garlic in a blender or food processor. Purée to make a coarse paste. Gradually add the water while processing until the paste is smooth. Fold in the cheese by hand.

Note: Pesto is best when it is prepared just before service. However, it can be stored in the refrigerator for up to 24 hours if necessary. To prevent the pesto from darkening during storage, press a piece of parchment or plastic wrap directly on the surface.

Recipe taken from: Techniques of Healthy Cooking