William Lander, Daniel Morgenthau, Shaun Searley

Black Pepper Gnocchi

Name: Black Pepper Gnocchi
Yield: Serves 6
Ingredients: 2 tbsp pumpkin seeds; 2 tbsp buckwheat; 2 tbsp sunflower seeds; 2 tbsp flaked almonds; 1 tsp smoked paprika; 1 tsp salt; 100 ml water; 2 tbsp maple syrup; ½ bunch of sage, leaves picked; butter, for frying; 300 g mixed wild mushrooms, halved or quartered; 30 g black truffle; 2 tbsp jumbo oats; ½ tsp onion seeds; oil, for frying; salt and freshly ground black pepper, to taste; 30 g Parmesan, grated; olive oil, for greasing; 100 g butter; 50 ml olive oil; 1 butternut squash; ½ red chilli, roughly chopped; 1 free-range organic egg yolk; 55 g ‘00’ flour, plus extra for dusting; 400 g King Edward potatoes

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This is autumn on a plate. The crispy sage is a brilliant garnish. Cooking it in oil mellows the aroma which can sometimes overpower more subtle flavours. Try it with fried eggs and the brown butter jus.

Ingredients

Gnocchi

400 g King Edward potatoes
1 free-range organic egg yolk
55 g <

Main course
Stew
Vegetarian
Autumn

Method

For the gnocchi, preheat the oven to 180°C and bake the potatoes for 45 minutes–1 hour, until soft. Cut them in half and scra