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Heirloom Carrot Gnocchi by Ryan Clift

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
33H 0MIN

Ingredients

Carrots: 2 k, grated

Olive oil: 100 ml

Scallion: 1 each, sliced

Garlic: 5 cloves

Salt

Pepper

Ultratex: 4 each

Apples: 500 g, pomme nature

Methylcellulose: 28 g

Texturas Metil: f50

Carrot juice: 5 l

Pistachios: 200 g

Avocado: 200 ml, oil

Pumpernickel: 50 g, bread

Vinegar: 30 g, Jerez

Chervil: 30 g, tops

Salt

Pepper

Carrots: 500 ml, juice

Juice: 100 ml, purple carrot

Guar gum: 5,5 g, guar

Lemon juice: 30 ml

Vinegar: 20 ml, malt

Salt

Pepper

Try this exclusive gnocchi recipe by famous chef Ryan Clift with Iranian salsa and carrots.

Method
01.

Place all except the ultra Tex in a sous vide bag and steam at 100 degrees until tender, blend until smooth add ultra Tex 4.

02.

Blend in thermo-mix until smooth 2, spread evenly on to a tray cover and chill for 24hours.

03.

Pass the juice through a fine muslin clothe 2, place in the Roto-vap @ 180 rpm 40oC bath temp 3, roto-vap mix until you are left with 250ml liquid 4, reserve in the fridge until required.

04.

Blend in the thermo-mix, place mix in piping bag and store at 4oc for 6 hours before using to make the gnocchi pipe mix into 75 oC carrot juice and hold for 5 minutes remove and season with salt and olive oil.

05.
Iranian salsa:

Blend every thing together with a stick blender but be careful not to over blend, you still want to retain some texture.
 

06.
Carrot Stock:

Bring all to 75oC whisking constantly until thickened 2, season to taste and reserve until needed To finish Garnish with compressed heirloom carrots and chervil stems.

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