Potato gnocchi with lemon and toasted sesame
Chef: Paolo Lopriore
Country: Italia
City: 53100 Siena
Address: Strada di Certosa, 82
(+39) 0577288180info@certosadimaggiano.it
Through this dish, Paolo Lopriore expresses his immense personality and some of the qualities that set him apart. His philosophy, for example, “less is more”; two elements, lemon and toasted sesame, are sufficient to paint a splendid rainbow of flavors. Strong, contrasted sensations that converge in the gnocchi, which temper them. An electrifying combination that creates sparks on the palate, with a strong Italian charge. Humility, nature, essence, boldness… a formula that resides above time and tastes. Nothingness converted into everything. Brilliant.
The Recipe
Ingredients
- 6 large potatoes
- 1kg coarse salt
- 1 salted lemon
- 240g toasted cumin
- 150g fresh cream
- Salt and pepper
- Extra virgin olive oil
- 50g flour
- 80g starch
- 1 egg yolk
Method
Once thoroughly washed, place the potatoes on a sheet lined with coarse salt and bake in the oven at 180ºC for 20 minutes.
After peeling them and passing the pulp through a fine puree sieve, divide the resulting paste into 3 parts. Knead two thirds of the potato with the flour, starch and egg yolk. Season the remaining third with salt, pepper, cream and extra virgin oil.
Spread the gnocchi dough with a roller to a thickness of ½cm. Place small mounds of the other dough on top and make 24 medium ravioli.
Separate the lemon peel from the pulp, wash it in running water and finely chop.
Fill a large pot with salted water, bring to a boil and add the ravioli. Cook them until they have all risen to the surface.
Transfer them to a bowl and season with salt, pepper, lemon and toasted cumin, to taste.
Serve in 6 plates and garnish with a few herb leaves.
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