Sometimes, simple ingredients create the most flavorful dishes and Panheads' gnocchi proves that perfectly. "That gnocchi right there, I'll take against anybody's.
"The bacon butter sauce is sweet and a little salty, the Parmesan adds perfectly, and the fresh basil kind of blooms." "That's fantastic you look forward to biting into these tender little pillows," Fieri said. Lastly, fresh focaccia bread is paired with the dish to soak up all the bacon goodness. This simple sauce tops off the gnocchi with Parmesan and fresh basil. The diced onions are then cooked in the bacon grease and butter. Ross begins by rendering out the fat from the bacon.
The gnocchi is tossed into Grandma Mabel's butter bacon sauce the name of this sauce alone has me hungry. The dough is cut into small, squarish pieces that are then dropped into salted boiling water. The gnocchi is prepared by combining eggs, salt, riced russet potatoes (breaking the potato into rice-size pieces to create a lump-free, smooth texture) and high-gluten pizza flour that is all worked together until combined well. "This is so mindful and so cheffed," Fieri said, complimenting the not-overly smoked brisket, perfectly balanced horseradish sauce and creamy Alfredo, and tender dough with a good chew. "Outstanding." Grandma Mabel's Gnocchi Lastly, it is topped with sour cream, horseradish, Worcestershire and salt blend with fresh basil. Ross assembles the pizza in the order of dough, Alfredo sauce, the dry rub seasoning, mozzarella, provolone, brisket and caramelized onions on top of the brisket to help deter the beef from drying out and is baked at 500 degrees for 10 minutes. He then pokes tiny holes into the dough, known as docking, which allows steam to escape, creating a desirable crust. Ross ensures not to over-roll it, which causes a clay-like texture. Of course, he hand-rolls the dough using his grandma's roller. Once brought to a simmer, Ross adds in Parmesan cheese. He makes a roux with butter, garlic and flour that is then deglazed with white wine and finished with heavy cream, half-and-half, and a house season blend of kosher salt, white pepper and granulated onion. Ross goes with an Alfredo instead of the classic marinara. Ross believes using a mixing bowl "beats the dough to death" hardening the gluten and giving it a chewier texture, not ideal for pizza dough. Creating the dough by hand results in the delicate crust Panheads is known for. The restaurant makes 300 pounds of dough a day, taking Ross about three hours to prepare now that's dedication. Chef Eric Ross uses his Grandma Mabel's recipe composed of 80-degree water, salt, sugar, yeast, olive oil and high-gluten flour which is hand-kneaded for five to six minutes then proofed overnight and again before cooking. With the brisket ready to go, the dough preparation begins, but without a mixer.
Now I know this isn't a barbecue joint episode, but I think I could have eaten the brisket alone and been satisfied. The meat is then wrapped in foil and put back in for another six hours. To begin, a dry rub of salt, granulated onion, paprika, black pepper, cayenne pepper, granulated garlic and brown sugar is rubbed onto the brisket, which is then smoked for four hours, cooking low and slow at about 270/300 degrees. The first step to this pizza is not the dough, but the brisket topping.
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