Yukon
Gold Potato Gnocchi with "Truffles of the Sea" Clam Ragu and Watercress
Essence
Ingredients
4 each
Yukon Gold Potatoes
4 each
Egg Yolks
2 cups
All Purpose Flour
4 ounces
Parmesan Cheese
to taste
Salt and fresh ground
3 pounds
Manila Clams, steamed and shells discarded
1/4 pound
Red and Yellow Cherry Tomatoes, halved, seasoned and slightly
roasted
1 each
Leek, cut into diamond shapes and blanched
2 cups
White Wine
1 quart
Fish Stock, scented with fennel and lemon
2 ounces
Herbs (thyme, parsley and chervil)
1 pounds
Butter
2 bunches
Watercress, blanched, shocked and blended with olive oil
2 pounds
Rock Salt
Preparation
First wrap each potato individually with aluminum foil and
place in roasting pan on top of rock salt.
Roast in 450° oven for 45 minutes or until the potatoes are
soft to the touch.
Peal the skin off the potato and pass through a potato
ricer or food mill.
While still very hot add the egg yolks, parmesan and flour
to the potatoes. Mix well until the mixture acquires a solid consistencyand season
to taste with salt and fresh ground pepper..
Cut the gnocchi mixture in equal size portions and roll out
into a long log (about 1 inch diameter) and cut into 1/2 inch pieces
Cook the gnocchi in salted boiling water and drain
Toss the gnocchi in with the clams, tomatoes, leeks and
sauce made with the remaining clam liquor, white wine and fish stock.
Finish with herb blend.
For the watercress essence: Add white wine to a sauce pan
and reduce, add fish stock, then the watercress pesto and finish with
butter.
To plate: place the watercress sauce down first then the
tossed gnocchi on top.
