Dutch Cream Potato Gnocchi - Chef Recipe by Jayden Casinelli

Ingredients

Gnocchi:

2 kg Dutch cream potatoes, washed
1 kg Italian pasta flour
10 g fine salt

Parmesan crisp:

100 g Grana Padano (Parmesan)

Mushroom crumb:

250 g Swiss brown mushrooms
50 g ghee

Sauce:

250mL duck or chicken stock
300mL boiling water
500 g mascarpone
50 g dried forest mushrooms

Method

Gnocchi:

Roast potatoes, whole and in skins at 180 C for 75 minutes.

While the potatoes are cooking, make the sauce, crumb and crisps.

Onto a floured bench, half and mash potatoes with a ‘potato ricer’.

Add salt and 500 g of the flour.

On the bench, mix with hands and a metal spatula to make a dough ball.

The dough should be firm to the touch and not sticky. If sticky, add more flour.

Cut the dough into quarters then roll into 1 cm thick logs.

Chop the logs into 2 cm gnocchi pieces then place on a clean tray or plate.

Refrigerate until ready to cook.

Parmesan crisp:

Finely microplane Grana Padano into a bowl.

Arrange a 5 mm thick layer in 5 cm circles on a lined baking tray.

Bake in oven or grill until golden, allow to cool. Reserve.

Mushroom crumb:

Finely dice the Swiss brown mushrooms then add to a frypan with the ghee.

Lightly fry, not smoking, until all the moisture has been removed, for approximately 30-60 seconds.

Strain mushrooms then place on a paper towel to dry. Optional – place in a 50 C oven or air fryer to assist with the drying process.

Sauce:

Rehydrate mushrooms with 300mL of boiling water then stand for 10 minutes.

Strain mushroom stock then add to a medium saucepan with duck stock. Bring to a boil.

Add mascarpone and simmer for 20 minutes. Allow to thicken slightly.

Slice the rehydrated mushrooms and add to sauce, season with salt and pepper.

To assemble:

Boil a large pot of salted water.

Warm the mascarpone sauce to a simmer.

Stir the water to make a whirlpool then gently drop the gnocchi into the water.

Do not touch the gnocchi until it starts to float then gently scoop each gnocchi piece off the top of the water and place into the sauce.

When all of the gnocchi are in the sauce, allow to simmer for 1 minute before serving.

Top with mushroom crumb and Parmesan crisps.

Optional: pair with a sliced pear and walnut salad and enjoy with a glass of lightly oaked Hunter Valley Chardonnay.

Recipe provided by eRemo Restaurant