Truffle Gnocchi with Cauliflower Puree, Stuffed Tomatoes, Parmesan and Pancetta

Lily Stock

Lily Stock from Westminster Kingsway College in London 2017 finalist

I have recently been intrested in Italian cuisine so thought this dish would be something different to create. It is a winter warmer dish full of complimenting flavours and bold colours. It is relatively cheap to create, whilst still having a striking impact on the palate. It contains many components which all come together to create one flavoursome dish.

Method

1. Heat the oven to 180°C.
2. Bring to boil in salted water the poatoes and allow to simmer until cooked.
3. At the same time, cook and refresh the cauliflower.
4. Whilst cooking, blend together all ingredients for the herb pesto until a green paste forms. Leave to one side for later.
5. Prepare the mushrooms by thinly slicing half of them, and the other half, cut into quarters and halves.
6. On a sheet of silicon paper, finely grate the parmesan into 8cm diameter circles and allow to cook in the oven for 7 minutes or until golden. Allow to cool before removing from paper.
7. Once the cauliflower has cooled, blend with the cream, water, garlic and season. It should form a smooth puree.
8. Once the potatoes are cooked, mash and season well.
9. Mix well with the egg and flour.
10. On a floured surface, knead the potato mixture for 2 minutes.
11. Roll into 2 small cylinders and wrap in cling film.
12. Drop the cylinders into boiling water and allow to cook for 5 minutes, or until the rolls float.
13. Once cooked, remove the clingfilm and cut each roll into 5 euqal pieces.
14. Heat the truffle oil in a pan.
15. Cook the gnocchi and mushrooms until golden.
16. Serve everything together with some pancetta and micro cress.

Ingredients

For 2 Portions
Gnocchi:
1 large potato
1 egg
10ml truffle oil
100g plain flour
Salt
1 clove of garlic

Cauliflower Puree:
1/2 cauliflower
1/2 clove garlic
10ml double cream
10ml water
Salt
Pepper

Herb Pesto:
10g parsely
10g rocket
40ml sunflower oil
1 clove garlic

Stuffed tomatoes:
5 cherry tomatoes
50g white breadcrumbs
1 clove garlic
10g parsely
Rock salt
Olive oil

50g chestnut mushrooms
4 pieces pancetta
Micro cress
20g parmesan