AT A GLANCE
"I am obsessed with Analiese Gregory's gnocchi at Bar Brosé. Would you ask for the recipe?"
Carol Richards, Crows Nest, NSW
REQUEST A RECIPE
To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Preheat oven to 180C. Wash, dry and score potatoes and bake on a tray until tender when pierced with a skewer (1¼-1½ hours).|
|02||Meanwhile, for kombu butter, place shio kombu in 1½ tbsp water in a bowl and stand to rehydrate (5 minutes), then combine with butter, wakame and white soy sauce.|
|03||For chilli dressing, mix ingredients in a bowl and set aside.|
|04||Halve potatoes and scoop out flesh with a spoon (discard skins), press through a fine sieve into a bowl, then mix in parmesan and egg yolks, and season to taste with sea salt. Gently fold in flour, being careful not to overmix. Pinch off an eighth of the dough and roll on a lightly floured bench into a thin log, about 1.5cm wide, then cut into 2cm lengths. Transfer to trays lined with floured sheets of baking paper and repeat with remaining dough.|
|05||Cook gnocchi in a large saucepan of simmering salted water until they float (1-1½ minutes), then cook for a further 30 seconds. Drain, refresh in iced water, drain again, then toss with olive oil in a bowl.|
|06||Heat a large non-stick frying pan over high heat and pan-fry gnocchi in 2 batches, turning occasionally with a flat spatula, until golden brown (3-5 minutes). Return all gnocchi to saucepan, add lap cheong, kombu butter and gai lan, season with salt and lemon juice, then toss to combine until leaves just wilt (30 seconds to 1 minute). Serve drizzled with chilli dressing.|