Recipes, re-invented from cooking shows
Shakira's Gnocchi with Goat Cheese Sauce
Prep. Time:
Baking Time:
Total Time:
40 mins
1 hour
1 hour 40 mins
Serves:
4 servings
Shakira created this dish for Celebrity MasterChef UK ™ Series 21. Cooking along with Giorgio Locatelli in a masterclass round, she made his potato gnocchi in a vegetable and goat cheese sauce and produced the best plate in the room, winning the first pin of the series. The judges praised her even s...
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Ingredients
FOR THE GNOCCHI: 2 lb (900 g) floury (russet) potatoes, similar size, skin on Salt, for the potato and gnocchi cooking water 1 tsp (6 g) fine salt 1 large egg yolk About 1 1/4 cups (160 g) all-purpose flour (or 00 pasta flour), plus more for dusting
FOR THE VEGETABLE AND GOAT CHEESE SAUCE: 2 tbsp (30 ml) extra-virgin olive oil 1 small yellow onion (about 120 g), finely diced 1 medium carrot (about 80 g), finely and evenly diced Fine salt, to taste 2 tbsp (30 g) unsalted butter 5 oz (140 g) soft fresh goat cheese, rind-free About 1/2 cup (120 ml) reserved gnocchi cooking water Freshly ground black pepper, to taste
TO FINISH: 1/2 cup (40 g) finely grated Parmigiano Reggiano 1 small fresh black truffle (about 20 g)
EQUIPMENT: Large pot (for the potatoes and the gnocchi) Potato ricer or food mill Bench scraper Lightly floured tray Wide skillet or sauté pan Slotted spoon or spider Truffle shaver or fine grater
Method
STEP 1: COOK THE POTATOES
Put the whole, unpeeled potatoes in a large pot of cold, well-salted water, bring to a boil, and simmer for 30–40 minutes until a knife slides through easily. Cooking them in their skins stops them absorbing water, which would demand more flour.
STEP 2: RICE WHILE HOT
Drain, then peel the potatoes while still hot, holding them in a clean towel. Pass them through a potato ricer or food mill onto a clean work surface and spread the potato out for 5 minutes to let excess moisture escape.
STEP 3: MAKE THE DOUGH
Sprinkle over the 1 tsp fine salt, add the egg yolk, and scatter over most of the flour. Bring together with a bench scraper, then knead lightly for no more than a minute, adding the remaining flour only until the dough stops sticking. Overworking makes gnocchi dense and gummy; a light hand keeps them pillowy.
STEP 4: SHAPE THE GNOCCHI
Divide the dough into four. On a lightly floured surface, roll each piece into a rope about 3/4 inch (2 cm) thick and cut it into 3/4-inch (2 cm) pieces. Keep every rope the same thickness and every cut the same length so the gnocchi cook evenly. Lay them on a lightly floured tray, not touching.
STEP 5: BUILD THE VEGETABLE BASE
Warm the olive oil in a wide skillet or sauté pan over medium-low heat. Add the onion and carrot with a pinch of salt and cook gently, stirring, for 12–15 minutes until completely soft and sweet but not browned. Add the butter and let it melt.
STEP 6: COOK THE GNOCCHI
Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches, lifting them out with a slotted spoon or spider about 30 seconds after they float, and transfer them straight into the vegetable pan. Reserve about 1 cup of the cooking water.
STEP 7: MAKE THE SAUCE
Over low heat, add the goat cheese and a splash of the reserved cooking water, and toss gently until the cheese melts into a creamy, glossy sauce that coats every piece. Add more water as needed, up to about 1/2 cup. Taste and season with salt and black pepper, remembering the Parmigiano Reggiano will add more salt.
STEP 8: PLATE
Scatter a little Parmigiano Reggiano into each warmed bowl. Spoon in a small, neat portion of gnocchi and sauce, add more Parmigiano Reggiano, and shave the truffle generously over the top with a truffle shaver or fine grater just before serving.
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Instructions
FOR THE GNOCCHI:
2 lb (900 g) floury (russet) potatoes, similar size, skin on
Salt, for the potato and gnocchi cooking water
1 tsp (6 g) fine salt
1 large egg yolk
About 1 1/4 cups (160 g) all-purpose flour (or 00 pasta flour)(/interesting-ingredients/00-pasta-flour), plus more for dusting
FOR THE VEGETABLE AND GOAT CHEESE SAUCE:
2 tbsp (30 ml) extra-virgin olive oil
1 small yellow onion (about 120 g), finely diced
1 medium carrot (about 80 g), finely and evenly diced
Fine salt, to taste
2 tbsp (30 g) unsalted butter
5 oz (140 g) soft fresh goat cheese, rind-free
About 1/2 cup (120 ml) reserved gnocchi cooking water
Freshly ground black pepper, to taste
TO FINISH:
1/2 cup (40 g) finely grated Parmigiano Reggiano
1 small fresh black truffle (about 20 g)
EQUIPMENT:
Large pot (for the potatoes and the gnocchi)
Potato ricer or food mill
Bench scraper
Lightly floured tray
Wide skillet or sauté pan
Slotted spoon or spider
Truffle shaver or fine grater
Heading 5
Ingredients
STEP 1: COOK THE POTATOES
Put the whole, unpeeled potatoes in a large pot of cold, well-salted water, bring to a boil, and simmer for 30–40 minutes until a knife slides through easily. Cooking them in their skins stops them absorbing water, which would demand more flour.
STEP 2: RICE WHILE HOT
Drain, then peel the potatoes while still hot, holding them in a clean towel. Pass them through a potato ricer or food mill onto a clean work surface and spread the potato out for 5 minutes to let excess moisture escape.
STEP 3: MAKE THE DOUGH
Sprinkle over the 1 tsp fine salt, add the egg yolk, and scatter over most of the flour. Bring together with a bench scraper, then knead lightly for no more than a minute, adding the remaining flour only until the dough stops sticking. Overworking makes gnocchi dense and gummy; a light hand keeps them pillowy.
STEP 4: SHAPE THE GNOCCHI
Divide the dough into four. On a lightly floured surface, roll each piece into a rope about 3/4 inch (2 cm) thick and cut it into 3/4-inch (2 cm) pieces. Keep every rope the same thickness and every cut the same length so the gnocchi cook evenly. Lay them on a lightly floured tray, not touching.
STEP 5: BUILD THE VEGETABLE BASE
Warm the olive oil in a wide skillet or sauté pan over medium-low heat. Add the onion and carrot with a pinch of salt and cook gently, stirring, for 12–15 minutes until completely soft and sweet but not browned. Add the butter and let it melt.
STEP 6: COOK THE GNOCCHI
Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches, lifting them out with a slotted spoon or spider about 30 seconds after they float, and transfer them straight into the vegetable pan. Reserve about 1 cup of the cooking water.
STEP 7: MAKE THE SAUCE
Over low heat, add the goat cheese and a splash of the reserved cooking water, and toss gently until the cheese melts into a creamy, glossy sauce that coats every piece. Add more water as needed, up to about 1/2 cup. Taste and season with salt and black pepper, remembering the Parmigiano Reggiano will add more salt.
STEP 8: PLATE
Scatter a little Parmigiano Reggiano into each warmed bowl. Spoon in a small, neat portion of gnocchi and sauce, add more Parmigiano Reggiano, and shave the truffle generously over the top with a truffle shaver or fine grater just before serving.
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