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  • Chef James Oakley

Smoked paprika gnocchi


Smoked paprika gnocchi


90g Potato skins (washed)

430g potato (peeled and diced)

10g garlic

3g fresh thyme

2g smoked paprika

40g egg yolk

9g sea salt

50g flour

Flour for dusting

Extra virgin Olive oil

Butter


(1) Roast potato skins at 140oC for 20 minutes or until crisp and golden

(2) Place diced potato, garlic, thyme into a pan and cover with water, bring to boil and cook until potato is tender

(3) Remove potato, garlic, thyme from the water and pass all together through a sieve to make a fine mash

(4) Grind the crisp potato skins until very fine and mix evenly through the mash potato

(5) Add the paprika and sea salt and incorporate evenly

(6) Add the egg yolk and incorporate evenly

(7) Mix the flour evenly into the mix, cover and refrigerate for 20 minutes

(8) Remove dough from the chiller, lightly dust with flour and roll into desired shape and size

(9) Place a pan of well-seasoned water with a splash of extra virgin olive oil onto the heat and bring up to simmer

(10) Place gnocchi in the water, when the gnocchi starts to float remove it from the water and place onto a tray lined with baking paper and allow to cool

(11) Once cool lightly coat the gnocchi with extra virgin olive oil to prevent it from sticking together during storage and store in the chiller

(12) Upon serving heat some butter in a pan until nut brown and foaming, add gnocchi and cook in the butter continuously moving until the gnocchi is slightly crisp and golden

(13) Drain excess butter and serve

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