Serves 1
Directions
- 1Boil the whole potatoes, then peel them.
- 2Mash the potatoes.
- 3Add the flour, egg yolks, salt, and pepper.
- 4Add butter to the pan.
- 5Add the gnocchi to the pan.
- 6Add the mushroom juice.
- 7Add the pureed garlic.
- 8Add a pinch of salt.
- 9The butter and broth begin to emulsify.
- 10On a plate, spread the roasted eggplant puree with a little clarified butter.
- 11Send it to the rational plate warmer.
- 12In a pot with boiling water, add the gnocchi.
- 13Drain the gnocchi.
- 14Add the gnocchi to the pan.
- 15Let the gnocchi get creamy.
- 16Pour the gnocchi in the plate with eggplant puree.
- 17Add creamy burrata on top.
- 18Add grated sardo.
- 19Add a few grains of pepper.
Ingredients
- 1 kg potato
- 270 grams flour
- 3 egg yolks
- a little salt
- a little pepper
- butter
- mushroom juice
- eggplant puree
- clarified butter
- burrata
- sardo
- pepper grains
Equipment
panfine sieveladlecalientaplatos rational
Tips
- If you want the gnocchi to be impeccable, pass the puree through a fine sieve to leave it very smooth.
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