Heirloom Carrot Gnocchi

Name: Heirloom Carrot Gnocchi
Yield: 8
Ingredients: Carrots; Olive oil; Scallion; Garlic; Salt; Pepper; Ultra Tex; Apples; Methylcellulose; Texturas Metil; Carrot Juice; Pistachios; Avocado; Pumpernickel; Vinegar; Chervil; Salt; Pepper; Carrots; Juice; Guar Gum; Lemon juice; Vinegar; Salt; Pepper

Try this exclusive gnocchi recipe by famous chef Ryan Clift with Iranian salsa and carrots

BYRyan Clift,

Chef

21 February, 2013

serves for

total time

0 HR 0 MIN

ingredients

Carrots

2 k, grated

Olive oil

100 ml

Scallion

1 each, sliced

Garlic

5 cloves

Salt

Pepper

Ultratex

4 each

Apples

500 g, pomme nature

Methylcellulose

28 g

Texturas Metil

f50

Carrot juice

5 l

Pistachios

200 g

Avocado

200 ml, oil

Pumpernickel

50 g, bread

Vinegar

30 g, Jerez

Chervil

30 g, tops

Salt

Pepper

Carrots

500 ml, juice

Juice

100 ml, purple carrot

Guar gum

5,5 g, guar

Lemon juice

30 ml

Vinegar

20 ml, malt

Salt

Pepper

Preparation

Place all except the ultra Tex in a sous vide bag and steam at 100 degrees until tender, blend until smooth add ultra Tex 4.

Blend in thermo-mix until smooth 2, spread evenly on to a tray cover and chill for 24hours.

Pass the juice through a fine muslin clothe 2, place in the Roto-vap @ 180 rpm 40oC bath temp 3, roto-vap mix until you are left with 250ml liquid 4, reserve in the fridge until required.

Blend in the thermo-mix, place mix in piping bag and store at 4oc for 6 hours before using to make the gnocchi pipe mix into 75 oC carrot juice and hold for 5 minutes remove and season with salt and olive oil.

Iranian salsa:
Blend every thing together with a stick blender but be careful not to over blend, you still want to retain some texture.

Carrot Stock:
Bring all to 75oC whisking constantly until thickened 2, season to taste and reserve until needed To finish Garnish with compressed heirloom carrots and chervil stems.