AUTUMN TRUFFLE BAKED GNOCCHI
SERVES: 1
PREP/COOKING TIME: 50 MINS
*Allergens: Egg, Wheat (Gluten), Milk, Sulphites
INGREDIENTS Camembert Mornay (3 portions): 75g Cricket St Thomas Camembert 250ml Whole milk (warm) 30g Unsalted butter 30g Plain flour 2g Table salt 1 Large egg yolk Pickled Shallots (see p.19): Mushroom Mix: 250g Mixed mushrooms 60g Shallot (diced) 20g Unsalted butter 18ml Truffle oil 3g Table salt 1 Garlic clove (chopped) 3g Parsley (finely chopped) ½ Lemon (juice only) To Finish: 135g Camembert Mornay 250g Gnocchi 165g Mushroom mix 5g Rocket 5g Pickled shallots 2g Chives (finely chopped) 2ml Olive oil Pinch of flaked salt
METHOD To Make the Camembert Mornay:
1. Melt butter in a saucepan, then add flour and salt. Cook on low heat, stirring constantly for 3 minutes to form a roux. 2. Gradually add one-third of the milk, mixing until smooth and combined. Repeat with the remaining milk in thirds, ensuring a lump-free mixture. 3. Stir in Cricket St Thomas Camembert and cook on low heat for 2 minutes, stirring until fully melted. 4. Remove from heat, season with salt, and blend with a hand blender for 30 seconds until smooth. 5. Mix in yolks and set aside. To Make the Pickled Shallots (see p.19) To Make the Mushroom Mix: 1. Melt butter in a saucepan until lightly foaming. 2. Add shallots and garlic, then sweat for 5 minutes. 3. Add the mushroom mix and cook for 10–12 minutes until softened and lightly browned. 4. Remove from heat and mix in truffle oil, lemon juice, salt and chopped parsley. 5. Leave to chill, transfer to a container, then refrigerate. To Finish: 1. Bring a saucepan of water to a rolling boil. 2. Add gnocchi and cook until they float. Drain, reserving 30ml pasta water. 3. In the same pan, heat pasta water and mushroom mix on high heat. 4. When hot, add gnocchi and mix gently. 5. Transfer to a cast iron dish and top with Cricket St Thomas Camembert Mornay. 6. Bake at 220°C for 5 minutes. 7. Remove from the oven and top with chopped chives. 8. In a bowl, toss the rocket, pickled shallots, olive oil, and flaked salt together. 9. Place the salad as a small ball on top of the gnocchi, in the middle of the pan.
Available in 220g
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