Roy Brett’s Gnoc­chi

On­dine’s Roy Brett pre­pares a Scot­tish-Ital­ian seafood treat

The Herald on Sunday - Sunday Herald Life - - Food + Drink -

The joy of be­ing a chef is that you’re never fin­ished learn­ing. Ev­ery time I eat in a restau­rant and ev­ery time I travel to an­other coun­try, it makes me looks at in­gre­di­ents and dishes in a new light. I first came across this com­bi­na­tion on a jour­ney of dis­cov­ery in Si­cily.

I re­call the won­der­ful tex­ture of the soft pil­lows of gnoc­chi coated with the salty min­eral broth from the cook­ing juices of the cock­les. It’s a sim­ple and el­e­gant dish that lets the flavours of the in­gre­di­ents shine through.

This is a great ex­am­ple of recipes that use the best in­gre­di­ents and tech­niques from two dif­fer­ent coun­tries. The tra­di­tional Ital­ian gnoc­chi works so well with Scot­tish seafood that it’s a match made in culi­nary heaven. We’re sur­rounded by such fan­tas­tic pro­duce in Scot­land, whether it’s from the sea or the land and it’s im­por­tant we al­ways make the most of lo­cal in­gre­di­ents and savour them.

The gnoc­chi dish has stuck in my mem­ory and this recipe is the ver­sion we now make at On­dine. By adding the girolles and mak­ing a marinière style sauce, it’s our take on this clas­sic dish. The fresh pars­ley and grated wal­nut lifts the dish to a point of true sat­is­fac­tion. For me, it’s a re­minder of the joy of cook­ing and poignancy of sim­plic­ity when cre­at­ing a dish.

Re­mem­ber that gnoc­chi is a labour of love. The time and pa­tience put into the dish will be worth it and the re­sults war­rant the ef­fort.

It’s im­por­tant to work with a dry potato mix. My top tip is to work with

small batches of the dough. Keep the dough that you’re not us­ing cov­ered so that a skin can’t form. It can take a lit­tle time to get used to the tech­nique but once you do, you’ll never buy gnoc­chi again.

You can buy cock­les from your lo­cal fish­mon­gers. When you cook them, it’s re­ally im­por­tant to make sure you wash the cock­les well in cold run­ning wa­ter with a gen­er­ous pinch of salt. This will al­low any ex­cess sand to be re­leased. It’s worth tak­ing a bit of time on this step, as you don’t want any sand to ruin the eat­ing ex­pe­ri­ence.

GNOC­CHI, GIROLLES AND BARRA COCK­LES

Serves 12 In­gre­di­ents: For the gnoc­chi:

1kg Maris Piper pota­toes, baked, peeled and finely mashed or put through a potato ricer

320g 00 flour or strong flour

2 eggs, whisked

Salt and pep­per to season

For the cock­les:

1tbsp olive oil

500g cock­les

200g girolles

2 sprigs of thyme

1 shal­lot, finely diced 6 gar­lic cloves, finely diced 1 glass of white wine 100ml fish stock 2tbsp un­salted but­ter Small bunch pars­ley, finely chopped

Salt and pep­per to season

To serve:

Small bunch pars­ley, finely chopped 20g wal­nuts

Method:

1. First, make the gnoc­chi. Mix the flour, eggs and pota­toes to­gether in a bowl. Season well at this point then work it to­gether to make the dough. Roll into thin sausage shapes and then cut evenly into lit­tle pil­lows. You can make th­ese what­ever size you like but I use­fully go for roughly 2.5cm wide and 2cm long. 2. Next, pre­pare the sauce. Heat a thick­bot­tomed pan to a mod­er­ate heat, add a good splash of olive oil and al­low to warm through be­fore adding the thyme, shal­lots and gar­lic. Cook for a few min­utes un­til soft but with­out colour­ing.

3. Now, cook the gnoc­chi. Bring a medium-sized pan of wa­ter to the boil then re­duce to a sim­mer and add the gnoc­chi. The dumplings will nat­u­rally float to the top when they are ready. Once they are cooked, re­move from the wa­ter and set aside.

4. Add the girolles to the sauce and cook for a minute be­fore adding the cock­les. Af­ter two to three min­utes add the white wine and the fish stock. Cover with a tight lid for a fur­ther five min­utes or un­til all the cock­les have opened. Add the diced but­ter and pars­ley to en­rich the sauce. Season with salt and pep­per.

5. Add the cooked gnoc­chi to the pan. The cook­ing liquor will coat the dumplings per­fectly.

6. To serve, sprin­kle over the pars­ley and check the sea­son­ing. Fi­nally, grate over the wal­nuts and serve im­me­di­ately.

To find out more about On­dine, visit www.ondiner­estau­rant.co.uk

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.