Cooked Russet Potato, riced 700 g
Egg yolks 50 g
Flour 100 g
Self-Rising Flour 50 g
Fiore Sardo P.D.O., grated 50 g
Kosher Salt 10 g
Nutmeg, grated 3 g
White Pepper, ground fine 2 g
Apple Wood Chips for smoking
Fiore Sardo Brodo
Langoustine Broth, reduced to taste 500 g
Fennel trimmings 100 g
Sherry, fino 50 g
Sherry Vinegar 5 g
Fiore Sardo Rind 100 g
Spicy Langoustine Oil
Langoustine tails, poached in butter
For the Gnocchi:
Cold smoke cooked, riced potatoes for 45 minutes, using the apple wood chips (20% humidity)
In a Kitchen Aide mixer, with paddle, combine all ingredients on low speed, for 4 minutes.
Cook Gnocchi in boiling water until tender.
Drain Gnocchi, allow to cool/air dry.
Refrigerate covered until service.
For the Brodo:
Combine ingredients, and simmer until flavors are combined. Skim as needed.
Strain, and reserve for service.
Did you know? Fiore Sardo P.D.O. has always been considered the cheese of Sardinian sheep farmers. The use of raw milk and local milk enzymes ensures the development of the natural milk microflora and thermolabile compounds such as vitamins and enzymes. The use of rennet enzymes (lamb or kid rennet, often handcrafted by the shepherd) gives to the cheese
Recipe by: Dan Kish