Chef Luc Jean - September 2017
Ingredients (Yield: 6 portions)
- 4 Russet potatoes
- 4 Egg yolks
- 2 cups Flour
- 1/4 cup Parsley (chopped fine)
- TT Salt
- 125 ml Parmesan Cheese
Method
- Boil potatoes with skin on in salted water until fully cooked
- Drain and peel them
- Pass the potatoes through a potato ricer and into a stainless mixing bowl.
- Add the flour, parsley, egg and pinch of slat.
- Mix until you form a nice pliable dough.
- Dust work survace with flour.
- Roll and cut the gnocchi.
- Bring a pot of salted water to a boil.
- Boil the gnocchi until they come up to the top of the water.
- Remove with a slotted spoon and cool in ice bath
Champagne Butter Ingredients (Yield: 300 ml)
- 1 Shallots
- 1 tsp Black peppercorns
- 250 ml Champagne or sparkling wine
- 1 Lemon juice
- 1 Lemon zest
- 1 tsp Honey
- 1/2 cup Heavy cream
- 1 cup Butter (cubed)
Method
- Put the shallots, peppercorns, lemon juice, lemon zest and honey in a stainless steel pot
- Reduce mixture by 3/4
- Add the heavy cream and reduce mixture again
- Cook mixture down until thickened
- Strain mixture into another pot or pan
- For every 1 cup of reduction, add 1 cup of cold cubed butter
- Once emulsified do not boil again