2020 ASPIRING STUDENT CHEF FINALIST: LUKA HICKS

Zorri Gnocchi

"This dish demonstrates authentic traditional cooking techniques. It is presented with authenticity in mind and have a well-balanced flavour with a vegetarian sustainable theme which is on trend in the industry at the moment. I will use every part of the ingredient to enhance flavour and limit waste."

Ingredients

  • 3 Punnets of Kopper Cress Zorri Cress

  • 100g of Plain flour

  • X1 Egg

  • X2 Large white potatoes

  • X100g of Parmesan cheese

  • Grapeseed Oil

  • Salt

  • Pepper

  • X1 Of Koppert Cress Bean blossom

Method

  1. Cut out the Zorri from the punnet with a pair of scissor; reserve the seeds to roast and a few leaves for the platting up.

  2. Using a fast blender, blend together the zorri cress with the grapeseed oil.

  3. Pass the oil through a coffee filter above a glass, leave to drip for a few hours and collect the oil and Zorri pulp from the filter.

  4. Bake the potatoes in their skin for 1 hour; remove the flesh from the skins and mash with a potato ricer.

  5. Mix in the mashed potatoes one teaspoon of Zorri Cress pulp, the flour and the beaten eggs. Combine together to form dough, do not overwork it!

  6. Cut and form the gnocchi into shape.

  7. Bring a large pan of water to boil and simmer for 1 minute or until they start to float. Drain and reserve on a tray for 1 to 2 minutes.

  8. Roast quickly a few Zorri Cress seeds and crack them up with the back of the knife.

  9. Make some Parmesan tuile with the grated Parmesan and some Zorri pulp.

  10. Dress the plate with the Gnocchi, zorri oil, Parmesan tuille, cracked zorri seeds, crack black pepper, bean Blossom and a few leaves of fresh zorri Cress.

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