Soft herb and Parmesan gnocchi

Andrew ClArke

Soft herb and Parmesan gnocchi,

roasted baby vine tomatoes, 

beetroot purée, goats cheese and

a polenta crusted cauliflower, 

hazelnut busse noisette

Serves 4

Gnocchi

250 ml milk

100g butter

50g flour

2 eggs

500g plain mash

Salt and pepper

100g grated parmesan cheese

2 tbsp each, chopped chervil, parsley,

Sage

Boil milk and butter, add flour, and

Combine over heat. Add eggs one at a

Time. Add rest of ingredients and mix.

Roll into disks and chill, then blanch for 5

Minutes.

Drain and dry. Pan fry to serve.

Beetroot puree

4 tbsp olive oil

500g beetroot, diced

½ cup red wine

½ cup red wine vinegar

½ cup sugar

2 star anise

1 red onion

2 cloves garlic

2 cups water

Place all ingredients in a saucepan.

Cover and simmer for 1 hour. Drain and

Puree.

Polenta crusted cauliflower

½ head cauliflower

½ cup flour

1 egg

½ cup polenta

Cut cauliflower into florets and slice.

Flour, egg and crumb with polenta. Deep

Fry.

Tomatoes

12 small vine tomatoes

Blanch and peel, season with salt and

Sugar. Dry in oven at 130°c for 2 hours.

To serve

50g goats cheese

20g parmesan cheese, sliced

1 radish, sliced

Hazelnuts, roasted

Swipe puree on plate, add gnocchi and

Top with cauliflower, add goats cheese

And tomatoes. Garnish with radish,

Parmesan and hazelnuts.

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