“I love French gnocchi because it’s quick and easy to make and it’s much lighter than the potato counter part. It’s delicious with the beurre blanc sauce with mushrooms and of course fresh Manjimup black truffle shaved on top.”Tony Howell, executive chef, Cape Lodge (Margaret River)
For French gnocchi
Tbsp Dijon mustard
Pinch sea salt
125g plain flour
For beurre blanc
100ml white wine vinegar
2 cups cream
150g butter (firm)
salt and pepper to taste
3 big field mushrooms
½ bunch kale
handful of parsley
small bunch of sage (enough for 5 crisp leaves per serve)
Parmesan cheese (grated) to serve
Put 250ml milk, 60g butter, a tablespoon of dijon mustard and a pinch sea salt in a saucepan. Bring to a simmer over medium heat, melting the butter.
Reduce to a low heat. Add 125g plain flour. Beat continuously with a wooden spoon until a smooth, non-sticky dough forms and pulls away from the sides of pan (1-2 minutes).
Remove from heat and add eggs one at a time, beating continuously until incorporated (Mix slowly to start and then faster as each eggs starts to incorporate). Let mixture cool. Transfer to a piping bag with 2cm plain nozzle.
Squeeze dough into salted boiling water, cutting off in 2cm intervals. Cook in batches until gnocchi float to top (3-4minutes) - check the texture with your finger. Remove with a slotted spoon. Drain well.
Fry mushrooms in olive oil and clarified butter. Blanch some thinly sliced kale. Make a beurre blanc (For the beurre blanc sauté a shallot in olive oil (don’t let it brown), then cover with 100ml White wine vinegar, and reduce. Add 2 cups of cream, bring to simmer. Take off the heat and blend 150-200g firm butter until thick, and adjust the seasoning).
Put the gnocchi in a bowl and add mushrooms, kale, chopped parsley and Parmesan. Add several spoons of beurre blanc sauce. Add microplaned truffle. Toss to combine.
Serve on plate. Top with crispy sage and more microplaned truffle.