Pan-Fried Potato Gnocchi with summer vegetables & truffle dressing
2 corn cobs
16 young asparagus spears
2 zucchini, cut into 1.5 cm squares
2 tsp lemon thyme leaves
80 g (¾ cup) finely grated parmesan cheese
250 ml (1 cup) Truffle Verjuice Dressing
Micro greens, to garnish
1.25 kg (4 cups) rock salt
400 g desiree potatoes
160 g (1 cup) plain (all-purpose) flour
A pinch of freshly grated nutmeg
1 free-range egg, lightly beaten
1 free-range egg white, lightly beaten
Olive oil, for drizzling
125 g butter
Pre-heat the oven to 180C.
Sprinkle the rock salt over a baking tray and place the potatoes on top. (The salt helps dry the potatoes out, for a better gnocchi.) Bake for 1–1½ hours, or until the potatoes are soft in the centre when tested with a sharp knife.
Allow the potatoes to cool for 5 minutes. Cut in half, scoop out the flesh, then squeeze the flesh through a mouli or potato ricer, into a large bowl.
Add the flour, nutmeg, egg and egg white. Season with sea salt and freshly ground black pepper, and mix together into a dough, taking care not to overwork it. Shape the dough into a ball and place on a floured work surface.
Roll fist-sized pieces of the dough into thin snake-like shapes. Cut into little ‘pillows’ and place on floured trays.
Bring a pot of salted water to the boil. Add half the gnocchi, allow them to rise to the top, then cook for a further 1–2 minutes. Remove with a slotted spoon and place in ice-cold water to cool. Repeat with the remaining gnocchi.
Remove the gnocchi from the ice water and place on a clean cloth. Gently pat dry and set aside.
Cook the corn cobs in a pot of salted boiling water for 10 minutes. Remove with a slotted spoon and refresh in iced water, keeping the pot of water simmering on the stove.
Pat the corn cobs dry and place on a chopping board. Using a sharp knife, slice off the kernels. Set aside in a bowl.
Place a non-stick frying pan over medium heat. Drizzle the hot pan with olive oil and add the gnocchi (you may need to work in two batches, depending on your pan size). Fry the gnocchi for 2 minutes on each side, until golden. Add the butter and allow to foam without burning.
Meanwhile, cook the asparagus and zucchini in the pot of simmering water for 2 minutes. Remove with a slotted spoon.
Add the asparagus, zucchini, corn kernels and lemon thyme to the same frying pan as the gnocchi and continue to cook for 2 minutes, or until all the ingredients are tender.
Strain the mixture through a sieve and season to taste. Place on a tray and toss the Parmesan and a little of the truffle verjuice dressing through.
Divide among eight serving plates. Garnish with the micro greens, drizzle with more truffle verjuice dressing and serve.