Potato gnocchi, crème de parmesan and chestnut crisps, by chef Beatriz Gonzalez Potato gnocchi, crème de parmesan and chestnut crisps, by chef Beatriz Gonzalez
For the gnocchi :
1kg mashed potato
30g creamed butter
For the crème de parmesan:
200g single cream
Zest of 1 lemon
Juice from half a lemon
For the chestnut crisps:
100g roasted chestnuts
To make the gnocchi:
Wrap the unpeeled potatoes in aluminium foil.
Place them on a bed of coarsely ground salt in a gastronorm pan.
Bake them for 1 hour at 170°C (340°F).
The salt will absorb all the moisture, drying out the potato middles and making them easier to work with.
Peel the potatoes and put them in the Prep Chef with its puree-making accessory attached. This device’s fine mesh and ergonomics effortlessly provide airier mash three times quicker.
Put the resulting mash in a saucepan over a moderate heat to dry it out.
Add the creamed butter to soften the mash and cool it down slightly.
Take the pan off the heat and incorporate the egg and parmesan. Season and add the flour using an Exoglass® spatula.
Use the Exoglass® scraper to remove the mixture from the pan. The scraper’s flexible material allows you to get every bit of mash.
Use a fork to make the gnocchi.
To make the crème de parmesan:
Bring 200g of 30% fat crème fraîche to the boil.
Add 50g of grated parmesan, salt and pepper.
Once the cream has thoroughly absorbed the parmesan, add the zest of 1 lemon, which you have grated using a Microplane grater.
Leave it to cook on a low heat and add the juice of half a lemon, which will thicken your sauce.
Filter the mix out using an Exoglass® colander until it is completely smooth.
So that you know exactly how much zest to grate, hold your Microplane upside down. This way you can see how much more you need.
To cook the gnocchi:
Bring a large pan of salted water to the boil, then put in the gnocchi until they rise to the surface. Use a Skim’all to drain them, then cover them in ice water.
To make the chestnut crisps:
Finely grind the chestnuts in a blender, then spread out the resulting paste on a baking tray covered with a Silpat mat.
Bake for about 30 minutes at 70°C (160°F).
Heat up the gnocchi in the sauce, put them in the centre of the plate, add the chestnut chips and a ribbon of crème de parmesan, and finish off with a few parmesan shavings.
WHAT THE CHEF SAYS ABOUT THE UTENSILS USED
The Prep Chef is ideal for making the mashed potato, as its stability is better and it’s three times quicker than a grinder. In one swoop you get airier puree.
The Exoglass® spatula is perfect for mixing hot preparations or incorporating flour or eggs, as I do here. It’s handy and hard-wearing.
The scraper is ideal for getting out every last bit of your mixture.
Read our interview with chef Beatriz Gonzalez.