Bar Brosé's gnocchi with lap cheong


"I am obsessed with Analiese Gregory's gnocchi at Bar Brosé. Would you ask for the recipe?"

Carol Richards, Crows Nest, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

1 kg Dutch cream or sebago potatoes (about 5 large) 50 gm grated parmesan 2 egg yolks 110 gm “00” flour, plus extra for dusting 2 tbsp olive oil 3 lap cheong sausages, thinly sliced (see note) 1 small bunch gai lan (Chinese broccoli), halved crossways, stems halved 1 tbsp lemon juice, or to taste   Kombu butter 1½ tbsp shio kombu (see note) 200 gm cultured butter, softened 1¼ tbsp dried wakame (see note), finely ground in a spice grinder or small blender 2 tsp white soy sauce (shiro shoyu; see note)   Chilli dressing 2½ tbsp hot pepper condiment (see note) 2½ tbsp peanut oil 2 tsp Chinkiang vinegar 1½ tsp honey

Method

  • 01
  • Preheat oven to 180C. Wash, dry and score potatoes and bake on a tray until tender when pierced with a skewer (1¼-1½ hours).
  • 02
  • Meanwhile, for kombu butter, place shio kombu in 1½ tbsp water in a bowl and stand to rehydrate (5 minutes), then combine with butter, wakame and white soy sauce.
  • 03
  • For chilli dressing, mix ingredients in a bowl and set aside.
  • 04
  • Halve potatoes and scoop out flesh with a spoon (discard skins), press through a fine sieve into a bowl, then mix in parmesan and egg yolks, and season to taste with sea salt. Gently fold in flour, being careful not to overmix. Pinch off an eighth of the dough and roll on a lightly floured bench into a thin log, about 1.5cm wide, then cut into 2cm lengths. Transfer to trays lined with floured sheets of baking paper and repeat with remaining dough.
  • 05
  • Cook gnocchi in a large saucepan of simmering salted water until they float (1-1½ minutes), then cook for a further 30 seconds. Drain, refresh in iced water, drain again, then toss with olive oil in a bowl.
  • 06
  • Heat a large non-stick frying pan over high heat and pan-fry gnocchi in 2 batches, turning occasionally with a flat spatula, until golden brown (3-5 minutes). Return all gnocchi to saucepan, add lap cheong, kombu butter and gai lan, season with salt and lemon juice, then toss to combine until leaves just wilt (30 seconds to 1 minute). Serve drizzled with chilli dressing.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Additional Notes

Lap cheong are dried Chinese pork sausages (they don’t need refrigeration after opening). Shio kombu, wakame and white soy are available from Japanese grocers.

Featured in

Sep 2016

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×