Soneva Cooking Class LIVE – Getting ready for the cooking class by Giancarlo Pebellini

Potato gnocchi, pumpkin puree, chives oil & crispy Grana Padano

Recipe for about 4 people

⚠️ To be prepared in advance:
-Cook 400g firm-fleshed potatoes in salted water (30 to 45 min)

-400g firm-fleshed potatoes, already cooked in salted water
-20g Maïzena (corn starch)
-15g flour
-40g egg white

Pumpkin puree:
-1 shallot
-1/4 pumpkin
-Vegetable stock, garlic, rosemary, olive oil

Chives oil:
-35g chives
-35g spinach
-35g parsley
-250g extra virgin olive oil

Crispy Grana Padano
-125g grated Grana Padano

Salted Pumpkin seeds
-1 egg white, barely mounted
-1 teaspoon of salt
-3 drops of red Tabasco

-Ground Pepper
-Vegetable stock (either freshly homemade or good quality ready-to-use)
-Some ice to cool down the oil
-Truffle (Optional): to make the recipe more festive, you can add some Truffle. Around 6g per person for White Truffle and 8g for Black Truffle.

Material needed:

-a Thermomix or a hand blender
-a Sieve
-a whisk
-2 pans and frying pans
-1 or 2 oven dishes

Step by Step preparation:

  1. For the puree: Peel the pumpkin, cut it into small cubes, peel the shallots and chop them, then fry them into olive oil with a broken clove of garlic and a twig of rosemary. Add the pumpkin, the vegetable stock up to the level and cook until melted. Remove the garlic and rosemary then mix. Adjust seasoning.
  2. Start warming up your oven at 90°C.

  3. For the Gnocchi: Whisk the egg whites and then mix all the ingredient cold – the flour, Maïzena and the potatoes. Shape the gnocchi between 8-12 grams, roll them on a fork and poach them in salted water for about 2 minutes.

  4. For the salted seeds: Whisk the egg white, add the salt and then the pumpkin seeds. Bake it all at 90°C for 35 minutes.

  5. For the Chives oil: heat up the oil at 70°C and mix it with all herbs (chives, spinach, parsley), with a robot like a Thermomix or with a Hand blender. Sieve the mixture and cool it on ice immediately.

  6. Roast with a pan or microwave the grated Grana Padano until it is cooked golden (crispy). Once cold, break it into small pieces.

  7. Set the plating, according to the Chef’s tips or your own taste, adding some Truffle for example.

Enjoy !