From Hotel Jardín Topical in Costa Adeje, Tenerife we have received a fantastic Spanish recipe that shows the creative cuisine we have in its menu at El Patio Restaurant
Black potato gnocchi with ricotta and shiitake mushrooms
Ingredients ( gnocchi)
- 450 grs black potato ( it’s a very small potato from Tenerife)
- 250 grs. Ricotta cheese
- 60 grs. Egg yolk
- 10 grs Albumin
- 20 grs flour
- salt, olive oil and pepper
Spanish recipe preparation:
Once e have boiled and cooled the potatoes, grind in the Termomix at full speed with the ingredients to get a fine and compact dough. Add salt and pepper.
Leave the dough for two hours till it’s cold and hard.
With two spoons we’ll make quenelle of a relative big size as we’ll serve 6 gnocchi in each dish. We’ll cook the gnocchi in pleny of salted water taking special care not to let the water boil, otherwise pieces will break. We’ll cook til the dough is consistent enough to take them out of the water without breaking
We have to hydrate the dry shiitake in hot water and then cut them in 8 pieces as if it was pizza lol.
In a pan put the shiitake with demi glace and cook til it’s reduced to a half . Add salt and pepper.
- Grated parmesan
- Finely choped bacon in trips
- clarified butter
- Fresh chives in thin slices
- arugula leaves
We spread some parmesan over the pasta and grill it till it’s golden.
We’ll put 6 units in each dish and pour sauce