Recipe by Giancarlo Perbellini: Potato gnocchi, potato cream and tuna roe.

Ingredients for 4 people

For the potato gnocchi

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

Procedure

Boil the potatoes and sieve them, mix them with flour, starch, salt and a pinch of nutmeg. Once the dough is obtained, add the slightly whipped egg white. Give the gnocco a round, unflattened shape with a fork to lay the potato cream on top to be fluffed on the side.

For the potato cream

100 g cream
80 g potato pulp
30 g butter
Salt to taste

Procedure

Boil the potatoes, pass them through a sieve and add the boiled cream with the help of a whisk. At the last, stirring well to prevent lumps from forming, add the butter and adjust for salt. This will result in a liquid mixture that you will go to siphon. As an alternative to siphoning, you follow the same procedure for the cream, potatoes and butter, but instead of all 100 grams of cream, you will boil only 70 grams. The remaining 30 is whipped and added to the mash left warm.