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Tuesday, 16 October 2012

Gaslights Gnocchi Fumee

This was my ask a chef.  I submitted it and after 5 months there is was!  In the news newspaper!  I had lost hope but it finally happened.  It was nice to see something other than a slice or deserts.  It didn't quite turn out how I would of liked it however it was good to give it a go!

Recipe from Gaslight via the ODT




Gnocchi dough
400g potatoes, boiled then mashed

2 whole eggs
2 egg yolks
250g flour (they use Dover premium bakers flour)
a pinch of salt



Fungi fumee

25g finely sliced red onion

25g finely sliced leek
50g button mushrooms
25g field mushrooms
25g prosciutto, finely sliced (they use Havoc fumee)
25g jowl bacon cut into fine lardons (they use Havoc jowl bacon from the pigs' cheeks)
salt and pepper to taste
1 tsp dried wild mushrooms (they use forestier) soaked and blended with water
fresh herb mix, finely chopped (they use chives, chervil and Italian flat-leafed parsley)
white truffle oil



Method

To make the gnocchi:
Boil the potatoes as if you are going to make mash, but keep them as dry as possible. Mix until they are a smooth mash. Beat in the eggs and yolks.
Add flour and combine to make a dough. You may need more flour depending on how wet the mix is. Wrap in cling film and rest in the fridge for 30 minutes.
Roll into sausages no thicker than your thumb. Pinch and cut the sausages into little pillow shapes.
To cook, drop into boiling water. When they float to the top they are done.
To make the sauce:
In a hot pan put a squirt of canola oil. Add the onion, leek, sliced mushrooms. Add the prosciutto and lardons and fry until golden brown.
Add the soaked wild mushrooms and your cooked gnocchi. Season to taste and finish with herbs and a drizzle of white truffle oil.



Recipe from Gaslight via the ODT



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