Potato gnocchi, waterblommetjies, parmesan custard
Preparation info
Serves
8
Starter PortionsDifficulty
Easy
Appears in
Mile 8
By David Higgs
Published 2018
Gnocchi is one of my all-time favourite foods to eat, especially with pesto. Waterblommetjies, native to the Western Cape, were farmed extensively by Danie van Tubbergh in the Worcester area, close to where I went to school. I haven’t met too many people that passionate about their product. I’m very grateful to him for organising these for me while the Cape was suffering the worst drought in many years. It also has to be said that waterblommetjies will cook better on the stove in a pot with lamb bones and mirepoix (diced vegetables). They are delicious when eaten straight out of the pot, really tender, with fresh lemon juice squeezed onto them.
Ingredients
Waterblommetjies
24 80 ml 20 g 10 ml 5 g - ice bath – to chill
48 32 32 8 - lime zest – to finish
- pea shoots – to finish
Method
Place the waterblommetjies in a vacuum bag with the remaining ingredients. Vacuum seal and
To assemble, arrange each plate as you like or as per the photo. Place 6 hot golden gnocchi dumplings on each hot plate. Add 3 hot waterblommetjies. Onto each plate pipe 4 dots of parmesan custard and add 4 parmesan shavings, and finish with 1 black lime slice, a sprinkling of lime zest and pea shoots.
© 2018 All rights reserved. Published by Marble Restaurant Group.