Chef Augusto Pasini Ristorante Hill Colle
INGREDIENTS FOR 8 PEOPLE
For the gnocchi:
750g red potatoes
30 g 00 flour
25 g cornstarch
1 egg yolk
5g salt
2.5 g white pepper
10 g grated Parmesan cheese
salt to taste
For the Franciacorta Sauce:
275 g Franciacorta Brut
700 g fresh cream
25g shallots
55g butter
90g Parmesan cheese
Cook the potatoes in salt at 200°c for 1 hour and 30 minutes. Peel them, sieve them hot and then cool them. Combine the other ingredients and mix until a smooth mixture is obtained.
Prepare gnocchi of about 15g each and then roll them on a fork so they are grooved.
Blanch the gnocchi in salted boiling water and cool them in water and ice.
Dry them carefully and transfer them to the 220° grill with a drizzle of extra virgin olive oil until they are golden brown on both sides. Put them on a tray lined with baking paper and bake at 200° C for 6 min.
Reduce the Franciacorta and shallot in a saucepan, then add the cream and reduce to 1/3 . Whip with butter and parmesan cheese.
Presentation:
Pour the Franciacorta sauce onto a deep plate then arrange 6 gnoochi on it and using a fine grater (better if microplane) grate 1g of “Calvisius ” caviar onto each gnocco. Serve hot.
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