These might be the tastiest gnocchi you've ever had, glazed with tomato reduction and garnished with a velvety egg foam. Shall we prepare them together?
POTATO GNOCCHI, TOMATO WATER, EGG FOAM
Ingredients for 4 servings
For the gnocchi
- 400 g of boiled potatoes, mashed through a potato ricer
- 1 egg
- 30 g of potato starch
- 5 g of salt
- Nutmeg to taste
Method
Knead and shape the gnocchi into round pieces, working them until smooth.
For the tomato water
- 600 g of cherry tomatoes
- 10 g of basil
- 1 clove of garlic
- 30 g of lemon juice
- 1 shallot
- 2 g of salt
Method
Dice the cherry tomatoes and season them with the remaining ingredients. Let it all marinate for 4 hours, then pass it through a mixer or extractor.
Separate the water from the pulp and strain it.
Reduce the tomato water to obtain a reduction, heat it in a sauté pan, and thicken it with a knob of butter.
For the egg foam
- 250 g of cream
- 50 g grated Grana Padano cheese
- 100 g of butter
- Salt to taste
Method
Heat everything to 87°C, strain it, and let it cool. If available, put it in a siphon with 2 charges, or serve it simply as a creamy sauce.
Plate composition
- Basil sprouts
Method
Cook the gnocchi, glazing them with the tomato reduction.
Place the gnocchi in a bowl and garnish with the creamy egg foam, adding basil sprouts for the finishing touch.
Address
Casa Perbellini 12 Apostoli
Vicolo Corticella San Marco 3, 37121 Verona
