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Grated gnocchi with herbs, garlic sauce and black truffle

Gnocchi with herbs, garlic sauce and black truffle

PT1H30M

1
Preheat the oven to 180°C/gas mark 4
2
To make the gnocchi, cook the potatoes in the oven for 40–50 minutes. Once cooked, mash them immediately and add the other ingredients
  • 845g of potato
  • 170g of strong bread flour
  • 35g of egg yolk
  • nutmeg, to season
  • salt, to season
3
Knead until fully incorporated then roll the mix into cylinders. Cut into 2cm pieces and roll to make gnocchi. Cook the for 4–5 minutes in salted boiling water
4
For the garlic sauce, blanch the garlic five times in boiling water, changing the water each time
  • 100g of garlic cloves
5
Sauté the shallot over a low heat with the potatoes and extra virgin olive oil. Add the white wine and continue cooking. When the potatoes are perfectly cooked, add the garlic, salt and fresh cream, then bring everything to 80°C. Blend well until smooth and keep warm
  • 30g of shallots
  • 130g of potato
  • extra virgin olive oil, for cooking
  • 40g of white wine
  • 5g of salt
  • 186g of cream
6
In a mixer, blend the parsely, breadcrumbs, Parmesan and softened butter
  • 10g of parsley
  • 40g of breadcrumbs
  • 40g of Parmesan
  • 40g of butter, softened
7
Spread out on a silpat mat to a 2mm thickness and freeze. Once frozen, cut into small circles and place on top of the gnocchis
8
Place the gnocchis under a grill until the herb crust is golden brown
9
To serve, wilt the spinach in a saucepan and plate with the gnocchi, garlic sauce, black truffle shavings and edible flowers
  • 1 handful of spinach
  • black truffle, shavings
  • 1 handful of edible flowers

Ingredients

Metric

Imperial

  • Gnocchi

  • Garlic sauce

  • Herb crust

  • To serve

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