Parmesan gnocchi

Parmesan gnocchi

By
From
Best Kitchen Basics
Serves
6
Photographer
Petrina Tinslay

Traditionalists would have me flagellated in the town square for calling this gnocchi. Open your minds people, it’s just a metaphor for deliciousness.

Kuzu root starch is an exceptional thickener, which can be used like cornflour or arrowroot, but it is far superior in gelling strength and texture. It is quality starch with a smooth texture, neutral flavour and gives a translucent result. Not only that, it’s gluten free! These are a perfect partner for a pumpkin consommé.

Ingredients

Quantity Ingredient
450g grated parmigiano reggiano
75g kuzu
5g table salt

Method

  1. Combine the parmesan and 600 ml water in a 1 litre saucepan and process using a hand-held blender. Cook over medium–low heat until the cheese has melted, then blend with the hand-held blender one more time. Transfer to a container and allow the ingredients to settle in the refrigerator for a minimum of 3 hours or overnight. The broth will separate into a cream on top, liquid in the centre and solids on the bottom.
  2. Carefully pour the parmesan cream and liquid into a saucepan. Discard the remaining solids.
  3. Whisk the kuzu and salt into the parmesan liquid over high heat until thick and elastic.
  4. Allow to cool slightly then transfer to a piping (icing) bag fitted with a 1 cm nozzle. While still hot, quickly pipe the mixture into an ice bath in 30 cm lengths.
  5. After 30 minutes, remove the parmesan gnocchi from the water and drain on a perforated tray. Cut into 2 cm and place on a tray lined with plastic wrap. The gnocchi can be kept for 1 day in the refrigerator. They can be served at room temperature or just warm them in a low oven for 5 minutes. Serve in a delicate broth or on top of a fine tomato sauce

Note

  • For the well-heeled and equipped, combine the parmesan and water in a Thermomix. Cook at speed 5 for 10 minutes at 80°C, until the cheese and water emulsify to a broth. This replaces step 1.
Tags:
best
kitchen
basics
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pei modern
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