Smoked Potato Gnocchi with...Smoked Potato Gnocchi with Porcini Essence and Parmigiano Foam

Artisanal pecan-smoked potato gnocchi served over a concentrated porcini mushroom reduction, finished with an airy Parmigiano-Reggiano foam and freshly shaved black truffles.

Ingredients

Cooking Instructions

1. 01

   Bake the russet potatoes on a bed of sea salt at 200°C (400°F) for 45 minutes until tender. Peel while hot, pass through a potato ricer, and spread onto a tray. Cold-smoke the riced potato using a smoking gun with pecan wood chips for 10 minutes.

2. 02

   On a clean work surface, gently combine the smoked potato, Type 00 flour, egg yolk, and a pinch of salt. Lightly knead just until a cohesive dough forms; do not overwork to avoid developing gluten.

3. 03

   Roll the dough into long ropes about 1.5cm thick, then cut into 2cm pillows. Dust lightly with flour and set aside on a parchment-lined tray.

4. 04

   Rehydrate the dried porcini in 250ml of hot water for 20 minutes. Strain, reserving the rich mushroom liquid. Finely chop the rehydrated porcini.

5. 05

   In a saucepan, sauté the minced shallot and fresh chanterelles in 20g of butter. Add the chopped porcini, deglaze with white wine, and reduce by half. Add the reserved mushroom liquid and simmer until reduced to a syrupy glaze. Strain and whisk in the remaining butter; keep warm.

6. 06

   To make the foam, heat the milk and heavy cream to 80°C (175°F). Whisk in the grated Parmigiano-Reggiano until melted. Strain through a fine-mesh sieve, stir in the lecithin powder, and use an immersion blender at the surface to build a dense, airy foam.

7. 07

   Cook the gnocchi in a large pot of gently boiling salted water. Once they float to the surface, cook for an additional 60 seconds, then transfer them directly into the warm porcini glaze to coat.

8. 08

   Plate by arranging the glazed gnocchi in a shallow heated bowl. Pour a small pool of the porcini essence around them. Spoon the Parmigiano foam over the gnocchi, shave fresh black truffle generously over the top, and serve immediately.