Smoked Potato Gnocchi with...Smoked Potato Gnocchi with Red Prawn Tartare and Pistachio Crema

Light-as-air smoked potato gnocchi served over a vibrant Sicilian pistachio crema, topped with pristine red prawn tartare, finger lime, and a drizzle of aromatic lemon verbena oil.

Ingredients

Cooking Instructions

1. 01

   Bake the potatoes whole on a bed of coarse sea salt at 200°C (390°F) for 45 minutes until tender. Peel and pass through a potato ricer while hot.

2. 02

   Cold-smoke the riced potato for 10 minutes using a smoking gun with applewood chips, or proceed directly to step 3 if a smoker is unavailable.

3. 03

   Incorporate the egg yolk, smoked sea salt, and Type 00 flour into the warm potato. Gently work into a soft dough without over-kneading. Roll into thin ropes, cut into 2cm gnocchi pillow shapes, and dust with flour.

4. 04

   To make the pistachio crema, blend the blanched pistachios with the cream, Parmigiano-Reggiano, and 50ml of warm water or light vegetable stock in a high-speed blender until silky smooth. Strain through a fine-mesh chinois and season to taste.

5. 05

   To make the lemon verbena oil, blanch the verbena leaves in boiling water for 10 seconds, shock in ice water, squeeze dry, and blend with grapeseed oil. Strain through a coffee filter to yield a vibrant green oil.

6. 06

   Finely dice the raw red prawns. Toss gently in a small bowl with a splash of olive oil, the finger lime pearls, and a pinch of flaky sea salt. Keep chilled.

7. 07

   Cook the gnocchi in salted boiling water. Once they float to the surface, let them cook for 1 additional minute, then lift out gently using a slotted spoon.

8. 08

   To plate: Spoon a pool of warm pistachio crema onto the base of each shallow dish. Arrange the warm gnocchi on top, spoon a quenelle of the cold red prawn tartare over the gnocchi, and finish with drops of the green lemon verbena oil.