Back
Gnocchi With The Lot
Recipe by Julie Goodwin
This heartwarming gnocchi dish is packed with goodness.
- Steps
- Ingredients
Steps
- For the Freekeh, place the freekeh in a small saucepan and cover with salted water. Boil for around 40 minutes, topping up the water as necessary, or until cooked through but still a little al dente. Drain thoroughly and pat dry.
- In another small saucepan, heat some oil to 170-180°C and fry the freekeh until puffed and crisp. Remove from the oil and set aside on paper towel. Sprinkle with a little salt.
- For the Gnocchi, peel the potatoes and cut in halves or even sized pieces. Place in a large saucepan of salted water with 1 teaspoon of shio koji and bring to the boil. Boil until tender, about 10-15 minutes, depending on the size of the potatoes.
- Drain the potatoes in a colander, (reserve a little cooking water for later use), making sure they are very dry. Pass potatoes through a potato ricer into a bowl. Scatter the flour over the potatoes, add half of the egg and the milk, and stir with a wooden spoon until it comes together in a dough.
- Flour a work surface and turn the dough out. If it is very sticky, add a little more flour. Gently knead the dough for only as long as is necessary to bring it together in a smooth mass. Roll the dough into a large sausage and cut it into quarters. Roll one piece into a sausage about the thickness of your thumb and cut into 2cm lengths. Place the gnocchi onto a heavily floured tray. Repeat this process with the remaining pieces of dough. Set aside until ready to cook.
- When ready to serve, bring a large pot of heavily salted water to a rolling boil. Add another teaspoon of shio koji. Drop the gnocchi into the water in batches. Remove with a slotted spoon once they float. Lift very gently out of the water with a wooden spoon and drain.
- In the meantime, place a chef pan over high heat. Add a splash of olive oil and 1 tablespoon of butter. Add the gnocchi and toss until coated. Season with salt and pepper.
- For the Watercress Sauce, using tongs, blanch the watercress into boiling water for about 15 seconds. Place into a food processor with the peppercorns, 1 tablespoon butter, 1 tablespoon potato water, salt and freshly ground white pepper. Process until smooth. Add vinegar and salt to balance the sauce.
- For the Mushrooms, heat 1 tablespoon butter and oil in a frypan over medium frypan. Add the mushrooms and shio koji and sauté until golden brown. Season with salt and set aside.
- For the Tommy Ruff, fillet each fish, leaving the skin on. Place a large frypan over medium high heat. Add oil and butter and when hot, season the fish and place skin side down into the pan. Cook for 1 minute then turn over and cook for 30 seconds.
- To serve, spread the watercress sauce over the plates. Arrange the gnocchi and fish over the top. Arrange the mushrooms and fresh watercress sprigs in among the gnocchi and fish. Finish with a sprinkle of crispy puffed freekeh.
