Finished directly on the grill before serving, they combine the creaminess of stracchino with the persistence of venison bottarga. Will you try them? The folks at Grow guide us through the execution secrets step by step!

Grilled Gnocchi with Ancient Stracchino and Venison

For the potato gnocchi

200 g potatoes
10 g cornstarch
8 g flour
20 g semi-whipped egg white

Boil the potatoes and mash them, knead with flour, cornstarch, salt, and a pinch of nutmeg. Once the dough is obtained, add the slightly whipped egg white. Shape the gnocchi into round, unpressed forms with a fork. Cook them in water, drain, and grill them on a hot grill just before serving.

For the Venison Bottarga from the Woods

100 g venison belly scraps
Salt and sugar 1:1
Pepper and herbs

Marinate the venison scraps with balanced sugar and herbs for 24 hours. Rinse the meat and let it dry. Blend to obtain a similar bottarga.

For the Pine Bud Oil

50 g pine buds
150 g vegetable oil

Use a blender to mix all the ingredients at 90°C for about 15 minutes. Filter using a fine mesh strainer to obtain green oil.

For the Ancient Stracchino Cream

200 g ancient Stracchino Marco Previtali
100 g milk

Cut the ancient Stracchino into pieces, combine with milk in a blender. Set to 45°C and let it work until smooth. Filter and keep warm.

Plate Composition

Place the grilled gnocchi at the base of the plate, cover with the stracchino cream. Arrange the pine bud oil, venison reduction sauce, and venison bottarga.