herald

Friday 15 December 2017

Some award-winning ingredients worth trying

instructions

INGREDIENTS

For the gnocchi:

1 egg yolk

50g parmesan

50g olive oil

1/2 bunch fresh sage

250g mashed potato

75g pasta flour

oil, for frying

For the purée:

2 bulbs garlic

500ml milk

For the nettle pesto cream:

500ml cream

3 tbsp of Wild About Nettle Pesto

Serves 4

METHOD

To make the gnocchi, blend the egg yolk, parmesan cheese, olive oil and sage in a food processor.

Mix the potato mash and pasta flour together. Bring together the egg mix and potato mix and knead to form a smooth dough. Divide the dough into three and roll each piece into a long cylinder, roughly 2cm in diameter, cover and leave in the fridge to chill for 30 minutes.

Cut into thick slices and poach in simmering water until the gnocchi float to the top of the water. Remove with a slotted spoon and plunge into iced water, pat dry.

To make the garlic purée, peel the garlic cloves and place in cold water, bring to boil and strain. Repeat this process two more times, then place the garlic in the milk, simmer until the garlic is tender. Strain and blend in a food processor. Add a little more of the milk if the purée is too thick.

To make the nettle pesto cream, pour the cream into a small pan and reduce cream by half over a medium heat, remove and add Wild About Nettle Pesto, season.

To serve, heat a small frying pan, add a little oil and brown the gnocchi on both sides. Serve the gnocchi in a pool of nettle pesto cream and dot some garlic purée to the side.

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