Recipes

Potato gnocchi with truffle and walnuts

By chef Mr. Jonathan Harnett

Ingredients

  • 1 kg potatoes of Neurokopi
  • ~200 g gluten-free flour
  • 4 egg yolks
  • 150 g crumbled goat/sheep cheese of Pelechras
  • 3 tbsp Menoikio goat butter
  • 1 tbsp Sidironero truffle butter
  • 50 g of finely chopped organic Drama walnuts
  • Salt and black pepper
  • Maleas Estate Olive Oil

Method

  • Wash the potatoes with cold water
  • Bake the whole potatoes with their skin on at 180 degrees C until they soften ~ 30 minutes depending on the size.
  • Let the potatoes cool enough to handle, but not too cold
  • Remove the skin and mash the potatoes in a large bowl until smooth. For this step, a potato masher is ideal.
  • Add the egg yolks, flour and salt and black pepper to taste. Mix well with a wooden spoon or with your hands until a dough begins to form.
  • Add the crumbled cheese and continue mixing. If necessary, add more flour, one spoon at a time, so that the dough becomes soft but does not stick to the hands. Cover with plastic wrap and set aside.
  • Put a pot of salted water to boil on low heat.
  • With a spoon, place the dough in a large pastry bag, cut off the edge of the bag and press the dough, using kitchen scissors to cut it into small pieces directly into the hot water. When the gnocchi float to the surface they are ready, ~2-3 minutes at most. Alternatively, we can cut the dough on a baking sheet lined with baking paper and freeze it uncovered overnight. Place the gnocchi in bags and keep them frozen for up to 2 months. To prepare them, add to hot water directly from the freezer and boil as usual, until they float.
  • In a medium-sized saucepan, melt the butter and truffle butter over a low temperature with a pinch of salt.
  • Working quickly, remove the gnocchi from the water with a slotted spoon or a small strainer, place in a bowl and quickly toss with the truffle butter mixture.
  • Serve in shallow bowls with chopped walnuts and a little olive oil.

Pairs perfectly with:

  • Idisma Dryos Chardonnay 2021,
  • Wine Art Estate
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