Heirloom Carrot Gnocchi

Heirloom Carrot Gnocchi

Heirloom Carrot Gnocchi

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

February 21, 2013

serves for

8

total time

0 HR 0 MIN

ingredients

carrot
2 k, grated
Olive oil
100 ml
Scallion
1 each, sliced
Garlic
5 cloves
salt
Pepper
Ultra Tex
4 each
Apples
500 g, pomme nature
Methylcellulose
28 g
Texturase 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
carrot
500 ml, juice
Juice
100 ml, purple carrot
Gum
5,5 g, guar
Lemon juice
30 ml
Vinegar
20 ml, malt
salt
Pepper

Preparation

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.

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

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.

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.

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

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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