Lunchbreak: Eduardo’s Enoteca chef Jordan Himmel makes gnocci

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Valentine’s Day Night of Romance

Dinner, Drinks and a Movie

February 14, 2013

Seatings at 5:30pm, 7:30pm, and 9:30pm.

Eduardo’s Enoteca
1212 North Dearborn Street



16 oz of gnocci
2.5 Tablespoons of unsalted butter
10 sage leaves (whole leaves, remove from stems)
3 oz of diced pancetta
2 whole eggs (prepared over easy)
2 oz shaved Parmesan cheese
2 Tablespoons chopped parsley

Melt unsalted butter in a pan over medium heat. Add whole sage leaves to melted butter along with the diced Pancetta. Cook until the butter is browned and pancetta is crunchy. Bring a pot of lightly salted water to a boil and add Gnocci. If Gnocci is fresh, boil approxiametly 3-4 minutes or until pasta begins floating to the top. Crack two eggs into a nonstick pan over medium to high temperature. Cook egg to Sunnyside up and flip for light sear on other side. Place your Gnocci into the brown butter sauce and toss for thirty seconds. Place pasta into a bowl and top with over easy egg. Garnish the top with shaved Parmesan and fresh Parsley. When serving crack runny yoke and mix into the pasta dish.


Jordan Himmel is an Operations Manager for Bravo Restaurants Inc., General Manager and Chef of Eduardo’s Enoteca and the 3rd generation of Himmels to represent a number of iconic Chicago brands such as Gino’s East, Ed Debevic’s, Edwardo’s Pizza, Mitchell’s Ice Cream, Eduardo’s Enoteca and the newest installment, Gino’s East Sports Bar in Chicago’s South Loop.


Jordan grew up in downtown Chicago and graduated from the Latin School of Chicago High School in 2006.  He continued his education in the Midwest at the University of Wisconsin-Madison.  He loves exploring the Chicago dining scene, Chicago sports, traveling, and involving himself in Chicago’s charitable community.  His restaurants work with local nonprofit organizations including Lurie’s Children’s Hospital and the Israel Idonije Foundation.



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