Smoked Potato Gnocchi with...Smoked Potato Gnocchi with Sea Urchin and Amalfi Lemon

An exquisite, Michelin-caliber Italian masterpiece pairing light-as-air cold-smoked potato gnocchi with a rich, briny emulsion of fresh sea urchin, bright Amalfi lemon, and shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   Bake the potatoes whole on a bed of coarse sea salt at 200°C (390°F) for approximately 50-60 minutes until completely tender inside.

2. 02

   While hot, peel the potatoes and pass them immediately through a fine potato ricer onto a clean, cold marble work surface. Let the steam dissipate for 3 minutes.

3. 03

   Sift the '00' flour over the potatoes, add the egg yolk and smoked sea salt. Gently fold the ingredients together using a bench scraper until a light, pillowy dough forms. Do not overwork.

4. 04

   Roll the dough into long ropes about 1.5cm thick, and cut into 2cm pillow-shaped gnocchi. Place them on a tray dusted with flour.

5. 05

   Optional Michelin Technique: Use a handheld smoking gun filled with cherrywood chips to cold-smoke the uncooked gnocchi under a sealed cloche for 10 minutes to infuse a delicate smoky aroma.

6. 06

   In a wide, shallow sauté pan, bring the white wine to a simmer and reduce by half. Turn the heat to low and whisk in the cold, cubed butter one piece at a time to create a glossy emulsion.

7. 07

   Off the heat, gently whisk in 70g of the sea urchin tongues until they melt into the butter emulsion, creating a luxurious, vibrant orange sauce. Whisk in 15ml of fresh Amalfi lemon juice and keep warm (do not boil).

8. 08

   Cook the gnocchi in a large pot of gently boiling, salted water. As soon as they rise to the surface, let them cook for 30 seconds more, then carefully transfer them using a slotted spoon directly into the sea urchin emulsion.

9. 09

   Gently spoon the sauce over the gnocchi to coat. Divide the gnocchi elegantly among four warm shallow bowls.

10. 10

    Garnish each plate with the remaining whole sea urchin tongues, finely grated fresh Amalfi lemon zest, shaved Bottarga, and micro bronze fennel. Serve immediately.