Gnocchi with Gorgonzola & Tomato Pesto with Parsley Parmesan Tuille.

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Gnocchi is a potato based dumpling shaped like a knuckle filled with Gorgonzola, poached and fried in clarified butter and tossed in an oven dried tomato based paste including toasted garlic and pine nuts, Parmesan and olive oil. This is served with a parsley flavoured Parmesan tuille.

This is a vegetarian dish, usually served as an entree in Italian menus or may also be served as accompaniments to meat. The original version of the sauce is ground with mortar and pestle or may be blended in a blender.
Gnocchi flavoured with Gorgonzola with Oven-Dried Tomato Pesto and Parsley Parmesan Tuille

Yield: 1 portion

Ingredient                                               Quantity

Gnoochi

Potato                                                      150 gm

Egg yolk                                                   1 no

Nutmeg powder                                      ½ tsp

Durum semolina/all purpose flour   50 gm

Salted water                                            As required

Gorgonzola cheese                                25 gm

Pesto 

Oven dried tomato                               100 gm

Pinenuts                                                 10 gm

Roasted garlic                                       1 clove

Olive oil                                                  3 tbsp

Parsley parmesan Wafer

Grated parmesan                                   2 tbsp

Parsley leaf                                              1 leaf

Method:

  1. Prepare the oven dried tomato by placing quartered tomatoes marinated with olive oil, sea salt, a sprig of thyme in a preheated oven at 90°C for 4-5 hrs till dry.
  2. Toast pine nuts in a slow heat till golden brown colour.
  3. Pan-fry garlic clove to a golden brown colour to obtain a smoky flavour.
  4. Blend together all the above prepared components together along with olive oil to get a smooth paste.
  5. Boil potatoes starting with cold water till the potatoes are very soft.
  6. On a sanitized working table, peel the cooked potato, mash them very quickly without allowing them to cool down with a masher, when quite hot, add flour, egg yolk and nutmeg and combine together very quickly to a dough.
  7. Roll the dough to a long rope about 20mm thick and even.
  8. Cut at even lengths (app. 25mm.), dust some flour on the table, flour the back of the fork and place a knob of dumpling on the back of the fork and press the top edge, to create a space inside, place a small blob of gorgonzola and roll outwards to shape like a folded fist. The cheese should be stuffed in the dumpling.
  9. Preheat water to a poaching temperature, salt to season and then drop in the dumplings to the bottom of the pan.
  10. In a couple of minutes when the dumplings float on the surface of the water take them out with a slotted spoon on to a pan with clarified butter. Fry for about two minutes to get a golden brown colour.
  11. In another pan place two spoonfuls of pesto and add the cooked gnoochi and combine together.
  12. Present in a plate the gnoochi with tomato pesto with a garnish of deep fried basil and the parmesan wafer and serve warm.

Note: To make the wafer, spread a thin layer of grated parmesan on a silicon mat and place in a preheated oven at 160°C till the cheese melts and changes colour. This will take about 12 min. When the cheese has melted, place the leaf of parsley to give a design. Take it out of the oven and the wafer becomes crisp.

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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