Smoked Potato Gnocchi with...Smoked Potato Gnocchi with Sicilian Red Prawn Tartare and Pistachio Pesto

A masterful interplay of warm, oak-smoked potato gnocchi, buttery cold Gambero Rosso tartare, vibrant Bronte pistachio pesto, and a delicate burrata emulsion.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (390°F). Spread coarse sea salt on a baking tray, place potatoes on top, and bake for 45 minutes until tender. While hot, peel the potatoes.

2. 02

   Set up a handheld smoking gun with oak chips. Place peeled potatoes in a sealed container, inject oak smoke, and let infuse for 5 minutes.

3. 03

   Pass the smoked potatoes through a potato ricer onto a clean work surface. Let the steam dissipate completely to ensure a light dough.

4. 04

   Sift '00' flour over the potatoes. Add the egg yolk, grated Pecorino Romano, and a pinch of salt. Gently bring the mixture together into a soft dough without overworking. Roll into ropes and cut into 1.5cm gnocchi. Cover with a damp cloth.

5. 05

   For the pistachio pesto: Blend the toasted pistachios, blanched basil, Parmigiano-Reggiano, 50ml of extra virgin olive oil, and 2 tablespoons of ice-cold water in a high-speed blender until completely smooth and vibrant green.

6. 06

   For the Burrata emulsion: Blend the burrata cheese and heavy cream until silky and smooth. Pass through a fine sieve into a small saucepan. Warm gently over low heat, keeping it under 60°C (140°F) to prevent splitting.

7. 07

   For the prawn tartare: Finely dice the raw red prawns. Gently fold in the Amalfi lemon zest, 25ml of extra virgin olive oil, and a pinch of fleur de sel. Keep chilled until plating.

8. 08

   Cook the gnocchi in a large pot of salted boiling water. Once they float to the surface, allow them to cook for an additional 60 seconds, then gently transfer them to a pan with a splash of pasta cooking water and a drizzle of olive oil to glaze.

9. 09

   To plate: Spoon a pool of warm burrata emulsion onto the base of each shallow bowl. Arrange the glazed gnocchi gracefully on top. Dot with the pistachio pesto, and crown each gnocchi cluster with a quenelle of the chilled red prawn tartare. Serve immediately.