Welcome back to Chef in the Kitchen, a recurring Eater photo feature where we boldly go where few diners have gone before — into D.C. restaurant kitchens — to get a sneak peek of the chef du jour hard at work.
[Photos: R. Lopez]
In its brief time on the D.C. scene, Osteria Morini has gotten some positive buzz for its pastas, which are all made in-house. Here, just in time for spring, chef Matt Adler takes Eater through the process of making ricotta gnocchi with speck, sage, balsamico and sugar snap peas.
The restaurant always has some type of gnocchi on the menu, Adler told Eater, though the style changes with the season. He makes the dough with ricotta, flour, a little bit of nutmeg, black pepper, salt and Parmigiano-Reggiano. It's a pasta that comes together by hand — the restaurant also has a pasta extruder and an industrial pasta roller to assist with other types. On a busy night, the restaurant sends out about 30-35 orders of the gnocchi.