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Boil up 1 dl water with the soy milk and a few drops of olive oil; add in the semolina. Cook until it thickens.
Separately, cook the daikon in boiling water and strain it to make a cream. Add in the semolina and a little salt.
Cut a slice of ham and a leaf of sage in a very fine brunoise; sauté in the pan (fat-free) and add the semolina...

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Boil up 1 dl water with the soy milk and a few drops of olive oil; add in the semolina. Cook until it thickens.
Separately, cook the daikon in boiling water and strain it to make a cream. Add in the semolina and a little salt.
Cut a slice of ham and a leaf of sage in a very fine brunoise; sauté in the pan (fat-free) and add the semolina compound.
 Spread over a tray so it cools down; cut out 2 gnocchi using a cookie cutter mould.
Place in the oven at 150ºC for 15 minutes with a little grated parmesan on top. Place the other slice of ham in the oven to dry out. 
Prepare the bechamel with the butter and flour; make a light (not heavy) roux; add in the soy milk and leave to cook for 5 minutes. Filter the sauce and add a teaspoon of parmesan. 

Assemble the bechamel sauce, gnocchi au gratin and pieces of ham (to give the dish colour) on the plate and decorate with aromatic herbs. 

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Ingredients 4 persons
  • 50 g daikon
  • 30 g biological semolina
  • 200 g 00 biological wheat flour (eg Alce Nero)
  • 1 potato
  • 1 leaf sage
  • 20 dl soy milk
  • 20 g butter
  • Extra virgin olive oil
  • Grated reggiano parmesan
  • 2 thin slices Parma ham
  • Iodized salt
  • Herbs (for decoration).
Recipes. The Cook & Chef Institute