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Preparation:

Knead the ground yucca with the flour and egg in a bowl to obtain a compact, smooth dough.

Shape into a typical gnocchi form and cook in abundant salted water until floating.

Separately, clean the mushrooms, julienne-cut them and fry them in a hot pan with butter and sage. Season and set aside.

Peel the squash. Use a mandoline to thinly slice it....

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Preparation:

Knead the ground yucca with the flour and egg in a bowl to obtain a compact, smooth dough.

Shape into a typical gnocchi form and cook in abundant salted water until floating.

Separately, clean the mushrooms, julienne-cut them and fry them in a hot pan with butter and sage. Season and set aside.

Peel the squash. Use a mandoline to thinly slice it. When the gnocchi are ready, add them to the country sauce. Add in the truffle pâté and leave to be absorbed.

Place the gnocchi in the centre of a deep dish; add pieces of goat's cheese and decorate with the strips of squash, a teaspoon of breadcrumbs and mini-shoots. Serve quickly.

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Ingredients 4 persons
  • 400 g peeled cooked yucca
  • 1 whole egg
  • 100 g 00 flour
  • 55 g butter
  • 95 g fresh goats cheese
  • 65 g sweet squash
  • 2 leaves sage
  • 35 g black truffle pâté
  • 100 g mushrooms
  • 50 g honey fungus
  • Salt & pepper (to taste)
  • 25 g toast crumbs.
Recipes. The Cook & Chef Institute