Putting the Lens on the Office Sector
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Makes around 100pcs (can freeze well)
1kg agria potato large (cooked weight)
750g French goat’s cheese (chevre)
2 x egg yolk
240g pasta flour (‘00’)
½ tsp nutmeg
- Line baking tray with rock salt
- Place 2kg very fresh unpeeled agria potatoes onto a baking tray (you will need around 2kg of raw potatoes to start with to get 1kg cooked/prepped weight)
- Bake in the oven (180°C) for 1 hour until just soft.
- Once cooked, cut in half and pass quickly through a drum sieve – quickly so that they don’t get too much moisture.
- Mix all ingredients apart from the goat’s cheese, in a large bowl.
- Then add goat’s cheese. Ensure all ingredients are mixed well.
- Sprinkle some ‘00’ flour on to a smooth clean/dry surface and place mixture on the surface.
- Weigh out 80g pieces using all of mix,
- Roll each individual piece into a round cylinder.
- Portion each cylinder into 4 pieces.
- Roll each piece into a ball and then roll down a fork to get 4 lines around it.
- In a generous pot of salted and oiled boiling water, add around 20 pieces at a time, giving a light stir.
- Once gnocchi starts to rise to the top, gently remove them, and place into ice water to harden.
- From here you can either cook or freeze in an airtight container with greaseproof paper between each layer.
Heat olive oil in non-stick pan
Sear and cook, with a little butter
At the Bistro we serve our gnocchi with a wild rocket, pear, walnut and parmesan salad, with a Gazpacho reduction sauce.
Recipe courtesy of Chef Grant Mathie