Peter Brunel’s Potato Gnocchi & Blue of Bagnoli Cheese

Ingredients

For the Gnocchi

• 1 kg white fleshed potatoes
• 200 g flour 00
• 80 g Parmesan 24 months
• 10 g extra virgin olive oil
• 4 egg yolks
• 10 g of salt

For the Acidic Blackberry Sauce

• 260g shallot
• 2L white wine
• 2L of fresh cream
• 10 fresh blackberries

For The Tapioca

• 100g tapioca
• 500g water

To Finish

• 5 pieces dehydrated black truffle
• 4 pieces dehydrated blue cheese
• 2 blackberries cut in half
• 3 petals of purple chrysanthemum
• 3 pieces of afilla cress
• 3 leaves of baby sorrel

Method

For the Gnocchi

1. Cook the potatoes for 45 minutes, staring with cold water.
2. Peel and pass the potatoes through a masher.
3. Mix all the ingredients everything using two spatulas, not the hands to avoid overheating the dough.
4. Form small gnocchi of 10g each (try to cook a couple of gnocchi as a test before portioning all of the dough).
5. Freeze and store
6. Cook gnocchi from frozen, in hot salted water for 4 min (4minutes counted from when they come to the surface).
7. Strain and pass in a pan with butter.

For the Acidic Blackberry Sauce

1. In a pot reduce the wine wine with the chopped shallots to 50% of the original weight.
2. Add the fresh cream and reduce again by 50%.
3. Strain the liquid from the shallots and adjust flavor with salt and the consistency with some cornflour.
4. Blend 140g of sauce with 10 blackberries.
5. Strain through a Chinois.

For the Tapioca

1. Cook the tapioca in boiling water until it becomes transparent
2. Drain and cool down under running water.
3. In service regenerate with a drop of hot water.

To Serve

1. In the bottom of a plate put 8 pieces of gnocchi and fill in the gaps with tapioca.
2. Finish with 3-4 pieces blue cheese, 5 pieces truffle, fresh blackberries, 3 leaves of sorrel, 3 tips of afilla cress and 3 petals of purple chrysanthemum.
3. Serve with the sauce on the side.

Recipe Courtesy of Peter Brunel of Peter Brunel Ristorante Gourmet.