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Receta Potato Gnocchi With Smoked Sturgeon And Watermelon Radish

Name: Potato Gnocchi With Smoked Sturgeon And Watermelon Radish
Ingredients: 4 lrg russet potatoes; 2 x egg yolks; 1 pch nutmeg; 1 Tbsp. salt; 1 Tbsp. mascarpone cheese; 2 c. flour; 4 x shallots, diced; 1 c. white wine; 1 Tbsp. white wine vinegar; 2 x bay leaves; 4 sprg thyme; 1 tsp peppercorns; 1 Tbsp. heavy cream; 1 lb (4 cubes) cool butter; 1/2 c. (about 4 ounces) diced smoked sturgeon; 1/2 c. julienned watermelon radish (about 4 to 6 radishes, depending on; size), rinsed under cool running water; 1 bn chives, optional

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Ingredientes

4 lrg russet potatoes
2 x egg yolks
1 pch nutmeg
1 Tbsp. salt
1 Tbsp. mascarpone cheese
2 c. flour
4 x shallots, diced
1 c. white wine
1 Tbsp. white wine vinegar
2 x bay leaves
4 sprg thyme
1 tsp peppercorns
1 Tbsp. heavy cream
1 lb (4 cubes) cool butter
1/2 c. (about 4 ounces) diced smoked sturgeon
1/2 c. julienned watermelon radish (about 4 to 6 radishes, depending on
Â Â size), rinsed under cool running water
1 bn chives, optional

Direcciones

To make gnocchi: Poke potatoes with a fork and roast 1 hour at 400 degrees till very tender. Slice potatoes in half lengthwise and squeeze to release steam. Put only the tender white of the potato through a ricer or possibly food mill while potatoes are still very warm. Immediately add in egg yolks, nutmeg, salt and mascarpone. Combine quickly. While mix is still warm, sift half of flour in and knead till smooth. The dough should feel like a dry baby's bottom. If dough is moist, add in more flour.
Cut dough into quarters and roll into long snakes on a floured surface. Line up rolls of dough and proportionately cut them into 1/2 inch increments. Healthy pinch each piece gently with forefinger and thumb to make a nice pocket for sauce to stick to.
Place on a floured cookie sheet. When finished pinching all gnocchi, freeze immediately.
To make sauce: Combine shallots, wine, vinegar, herbs and peppercorns in a saucepan. Reduce over medium heat till almost dry. Add in cream and reduce heat to low. Slowly stir in chilled butter, 2 ounces at a time. When all butter is incorporated, strain sauce through a fine mesh strainer and keep covered in a hot place.
Bring 1 gallon of salted water to a boil. Add in frzn gnocchi to rapidly boiling water. Meantime, in a room temperature bowl or possibly saute/fry pan, add in beurre blanc, smoked sturgeon, radish and chives.
When gnocchi float to surface of the water, remove them with a slotted spoon, and add in to sauce; toss gently. Portion gnocchi into hot bowls and garnish with chive tips.