Squash Gnocchi with Smoked Pork Belly by Renzo Garibaldi
Pumpkin: 250 g
White potatoes: 270 g
All purpose flour: 160 g
Parmigiano cheese: 80 g
Salt
Jowl bacon: 332 g
Red onion: 500 g
Skinless, seedless tomatoes: 584 g
Basil: 50 g
Garlic confit: 200 g
Butter: 70 g
Bay: 5 units
Salt: 20 g
Black pepper: 5 g
Meat stock: 1,500 ml
Discover 'the chef butcher chef' Renzo Garibaldi's recipe for squash gnocchi with smoked pork belly here. Garibaldi of Osso, in Lima, Peru, honours sustainable meat butchery at his destination nose-to-tail butcher's shop and restaurant rolled into one.
Here the butcher chef shares the step-by-step recipe to re-create his squash gnocchi with smoked pork belly.The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes between the U.S. and Latin America, when the dish was served by chef Andrea Marchesin at Toscana Divino in Miami.
Find out how to prepare this incredible recipe by following the step-by-step instructions.
Method
Bake the pumpkin and the potatoes until cooked. Extract the pulp and sift. Mix the cheese and salt with the flour. Make gnocchi of 10 g each.
Cook all the sauce on the coals.
Cut the bacon into 1 x 1 cubes. Start in a cast-iron pot and, once it has released all its fat and the bacon cubes are well browned, add the onion.
When the onion is caramelised, add the tomato, garlic, basil and bay leaves. Cook well until you get a paste.
Add salt and pepper to taste. Add the stock and the butter and reduce to obtain a sauce texture.
Blanch the gnocchi for 3 minutes, reserve in a tray with olive oil. Regenerate the sauce with a little beef stock.
On the grill, seal the gnocchi on a special rack on both sides. Return them to the pan with the sauce and serve accompanied with grated Parmigiano and fried basil.
