POTATO GNOCCHI WITH ROASTED CARROTS, PEDRO XIMENEZ VINEGAR,RAISINS AND TARRAGON 4 SERVES

January 12, 2018

1KG BRUSHED POTATO WITH SKIN

FLOUR

EGGS

PARMESAN GRATED SALT

20 BABY CARROTS

1 LARGE CARROT1/2 CUP RAISINS

20 TARRAGON LEAVES

BUTTER

60ML PEDRO VINEGAR

 

 

PUT POTATO ON TRAY IN OVEN, ROAST AT 180 DEG CELSIUS TILL SOFT(APPROX 1 HOUR).

WHEN SOFT, CUT IN HALF AND SCOOP OUT. PUSH THROUGH A SIEVE TO GET RID OF ALL LUMPS. FOR EVERY 500G OF PASSED POTATO THROUGH SIEVE YOU WILL NEED 125G PLAIN FLOUR, 2 EGG YOLKS, 60G PARMESAN.

MIX ALTOGETHER, BE CAREFUL IT WILL STILL BE HOT, SPRINKLE WITH SALT TO TASTE.

ROLL OUT ON BENCH WITH A LITTLE BIT OF FLOUR. CUT INTO 2 CM PIECES.

DROP INTO POT OF BOILING WATER AND COOK UNTIL THE GNOCCHI FLOAT, SCOOP OUT AND DROP INTO ICE WATER. WHEN GNOCCHI IS COOLED DRAIN AND COAT IN OLIVE OIL. WASH AND TRIM BABY CARROTS, BLANCH AND REFRESH IN ICE WATER FOR LATER.

PEEL LARGE CARROT. USE PEELER TO SHAVE CARROT. STORE FOR LATER.

PAN FRY GNOCCHI TILL GOLDEN BROWN ON ALL SIDES, DE GLAZE WITH VINEGAR AND ADD 1 TABLESPOON OF BUTTER PER SERVE OF GNOCCHI. ADD CHOPPED TARRAGON LEAVES. SPOON ONTO PLATE.

IN ANOTHER PAN, ADD BABY CARROTS, SEASON AND FRY UNTIL CARAMELISED. PLACE ON TO GNOCCHI.

DRIZZLE CARROT SHAVINGS WITH OLIVE OIL AND SQEEZE SOME LEMON JIUCE ON. FINISH GNOCCHI WITH THE SHAVED CARROT.

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