We asked Ethan Kostbar, Executive Chef of country-chic hot spot, Moderne Barn, in Armonk if he would share a recipe with us. We asked that it be simple (read: unitimidating) and potentially kid-friendly. Known for his globally influenced dishes, Ethan chose to share his seasonal dish of gnocchi with 2 different summer sauces (you choose!) that sound a-maz-ing — and you can make all of it from scratch (including the gnocchi) in less than an hour.
Ricotta Gnocchi
4 cups all purpose flour 3 cups grated parmesan
6 eggs
2 tablespoons salt
1 quart ricotta cheese
Fold all of the ingredients together, but be sure not to over mix. It should come together like bread dough, and not stick to your hands.
Roll into long thin logs and cut into ½ inch pieces.
In a pot of boiling salted water, gently place the gnocchi in. The gnocchi will be ready in about 3 minuties or until they float to the top.
Drain gnocchi in a colinder and add your desired summer sauce (see below).
Basil Pesto
2 cups basil chopped
3 garlic cloves
3 tablespoons toasted pinenuts
½ extra-virgin olive oil
½ cup parmigiano-reggiano cheese
2 tablespoons romano cheese
Place in food processor, adding water to adjust to desired consistency.
Cherry Tomato Pomodoro Sauce
2 Quarts Cherry Tomatoes (washed, no stems)
1 cup white wine
2 tablespoons extra virgin olive oil
2 garlic cloves crushed
10 basil leave roughly chopped
In a large saute pan on medium heat, add extra virgin olive oil and cook the garlic until it’s colorless. Add the cherry tomatoes and white wine. As it is cooking down, use a whisk to crush up the tomatoes while cooking. Once there is little liquid left in the pan, add basil leaves.
Not in the mood to cook but still craving home-grown veggies? Moderne Barn is now taking food from the garden straight to your plate. Just harvested this season, Ethan is now growing fresh produce on the rooftop of the restaurant (including beets, radishes, tomatoes, eggplant, greens and more) and using it in numerous dishes and even cocktails at the bar.
Moderne Bar is open for dinner 7 days/week, lunch Monday thru Friday, and Sunday for brunch. 430 Bedford Road, Armonk; 914-730-0001.
