Cep and Parmesan soup and Parmesan Gnocchi

The Culinary Project “Assi nella Manica”

The Culinary Project “Assi nella Manica”

Standard Supplier 10th February 2016

Cep and Parmesan soup and Parmesan Gnocchi

Limewood Hotel's head chef, Luke Holder shares his recipe for cep and parmesan soup and parmesan gnocchi

Ingredients

  • Cep and Parmesan soup:
  • 500g fresh porcinni – keep 4 aside for garnish
  • 150 peeled potato
  • 50 peeled garlic
  • 200g peeled onion
  • 250g butter
  • 200g 36 month parmesan
  • 1.5 ltr chicken stock
  • 100ml olive oil
  • Parmesan Gnocchi:
  • 1 kg of potato
  • 200g strong flour (00)
  • 2 whole eggs
  • 220g parmesan
  • 1 bunch sage
  • 80g butter
  • 25ml olive oil

Method

Cep and Parmesan soup:

Slice the porcini

Slice the potato into 1 cm pieces

Slice the garlic into thin strips

Slice the onions

Warm 200g of butter with the olive oil

Add the onions and season with salt

Sweat the onions down for 15 minutes before adding the potato and porcicni

Turn the heat up and hard fry for about 8 minutes turning continuously

Add the garlic cook for a further 3 minutes

Cover with chicken stock and simmer for a further 45 minutes until the potato and mushrooms are thoroughly cooked

Blend for 6 minutes on high speed

Before serving

Heat the soup

Burn the remaining butter

Add the parmesan and burnt butter and blend using a hand blender then serve immediately.

Parmesan Gnocchi:

Boil the potatoes whole until cooked (about 40mins)

Once cooked pass through a ricer and allow to steam off and cool

Once cool grate 200g of parmesan

Cover the potato mix with the flour, parmesan and egg mix

Using a scraper cut the mix together until it forms a rough dough – do not knead as this will make the mix gloopy

Once the dough has formed wrap in cling film and leave to set for 1 hr

Once rested roll the dough out into long sausages about 1.5cm thick

Cut the sausages into 2 cm pieces

Add the butter and olive oil to a pan and allow the butter to start to foam before adding the gnocchi

Keep the pan moving while you roast the gnocchi

Once golden brown add the sage.

Remove from the heat and then add plate up and grate fresh aged parmesan over the top