Recipes
Potato gnocchi with black garlic and salted yolk
30 minutes plus cooling and curing time Preparation time
3 hours 30 minutes Cooking time
6-8 serves Serves
Ingredients
Cured duck yolks (prepare 4 days ahead)
1½ cup salt flakes
1½ cup white sugar
3 duck yolks
Potato gnocchi
1.5 kg Agria potatoes
150 g parmesan, finely grated
3 egg yolks
100 g corn starch, plus extra for dusting
2 tbsp olive oil
1 tbsp lemon juice, or to taste
Potato skins
500 ml grapeseed oil
Reserved potato skins from potato gnocchi recipe
Black garlic dressing
4 cloves black garlic, crushed
2 ½ tbsp peanut oil
2 tsp black vinegar
1½ tsp honey
To serve
½ cup chopped parsley, chives and mustard leaf
½ cup pea shoots
Method
Cured duck yolks
- Combine the salt and sugar together and transfer half the mixture onto a Baking tray. Using a whole egg as a mould, create 3 indentations large enough to fit the duck egg yolk.
- Place egg yolk gently into each indent and cover the yolks with the remaining salt and sugar mixture. Place in the Refrigerator, uncovered for 4 days.
- Once firm, remove and clean off the excess mixture.
- Preheat the oven on Fan Plus at 80°C and bake for approximately 1½ hours to dry out.
Potato gnocchi
- Wash and dry the potatoes. Select Fan Plus at 160°C, and Bake for 1½ hours, or until tender.
- Halve the potatoes and scoop the flesh out with a spoon, reserving the skins to fry for the garnish. You will need 1kg of potato flesh for this recipe.
- Press the cooked potato through a Mouli grater into a bowl and mix in parmesan and egg yolks. Gently fold in flour, being careful not to overmix.
- Place the mixture into a large vacuum sealing bag and Seal on Vacuum setting 3, Sealing setting 3. flatten the mixture to 1½ cm thickness.
- Place the mixture on a Perforated steam tray and Steam at 100°C for 30 minutes. Cool slightly and then place into the fridge cool.
- When cold, remove from the vacuum sealing bag and cut the gnocchi into 2cm x 3cm rectangles.
- Heat the oil in a large non-stick frying pan on high heat, Induction setting 8 and fry the gnocchi in 2 batches until golden brown (approximately 3 – 5 minutes), turning occasionally with a flat spatula. Season to taste with the lemon juice.
Potato skins
1. Line a medium-sized bowl with paper towel.
2. Heat the grapeseed oil in a saucepan on medium high heat, Induction setting 7.
3. Add the potato skins, 4 at a time and fry until golden. Remove, drain and place in the paper towel-lined bowl.
Black garlic dressing
1. Mix all the ingredients in a bowl and set aside.
To serve
1. Serve gnocchi drizzled with black garlic dressing, shavings of cured egg yolk, crumbled potato skins, herbs and pea shoots.
Applicance Functions
