GR US

Greek gnocchi: (goggizes)

By Michelin star chef Nick Poulmentis      
greek gnocchi: (goggizes)

For the gnocchi

  • 1/2 cup goat cheese
  • 1-1/2 cup AP flour
  • Salt / pepper by taste
  • 1 tsp EVOO
  • 1 hole egg

For the sauce

  • 1 shallot brunoise
  • 1/4 cup butter
  • 3 tbsp white wine
  • 1/3 cup Heavy cream
  • Salt by taste
  • 1 tbsp Aji Amarillo paste (spicy)
  • 1 tbsp Bacon brunoise cut
  • 1 Brazilian lobster tail
  • Spanish Smoked paprika

We start with the beurre blanc by sweeting the shallots then flambé with the white wine add the butter and melt it with out overcooking it add salt and then heavy cream and aji Amarillo paste, we bring to a simmer and let it reduce for approximately 12 min. We pass from Sinuous and set aside.

For the gnocchi we add all ingredients together and we mix with the hands only till combined and become a not very sticky dough if needed we add flour. Then we roll them and cut them diagonally 1 inc thick and set aside.

The bacon we will sauté lightly to get the flavor and from the lobster tail that we have already poach for 7 min we take half and cut in 4-5 chunks and we will add in the beurre blanc bacon and 1/2 lobster tail. The other half lobster tail will be the garnish at the end.

We dip in boiling water the the gnocchi about 20 pieces and when they float means that they are ready and we put them in the sauce that we have ready and start sauté all together for 5-7 min till the sauce is reduced and thicker ( very carefully not to break the sauce ) We plate in a dip plate add the lobster tail on top and then finish with smoked paprika.

greek gnocchi: (goggizes)

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