AUTUMN TRUFFLE BAKED GNOCCHI
SERVES 1
PREP TIME 30MINS
COOKING TIME 10 MINS
*Allergens: Egg, Wheat, Milk, Sulphites
INGREDIENTS 135g
METHOD To Make the Camembert Mornay:
Camembert Mornay
250g 165g
Gnocchi
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 mushrooms 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.
Mushroom mix
5g 5g 2g 2g
Rocket
Pickled shallots
Chives
Olive oil Pinch of flaked salt Camembert Mornay: 75g
Cricket St Thomas Camembert Whole milk (warm)
250g
30g 30g
Unsalted butter
Plain flour Table salt
2g
1 Large egg yolk Pickled Shallots (see p.19): Mushroom Mix: 250g Mixed mushrooms 60g Shallot (Diced) 20g Unsalted buter 18g Truffle oil 3g Table salt 5g Garlic 3g Parsley ½ Lemon (juice only)
Available in 220g
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