Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda

Cristina Bowerman

Baby gnocchi
250 g of yellow potatoes
1 l of water
30 g of starch
30 g of flour
a pinch of salt

Cod cheeks
250 g of clean cod cheeks
1 clove of garlic
Extra virgin olive oil
Fish base

Parsley chlorophyll
250 g of parsley
600 g of water

Oriental bagnacauda
8 cloves of garlic
800 g of milk
1 spoon of burnt miso

Garlic oil
100 g of extra virgin olive oil
1 clove of garlic
45 g of maltodextrin

Semi-dried tomatoes
4 San Marzano tomatoes, cut in half and drained
orange and lemon zest
1/2 a teaspoon of salt
icing sugar

For the decoration
2 garlic flowers
2 coriander leaves
2 mustard leaves
2 scales of frigate tuna



Baby gnocchi
Wash the potatoes, cut them into 3 cm discs and rinse them in running water until the water runs clear. Place the discs in a pan containing hot water (67-69 °C) for 30 minutes. Cool the potatoes with ice and water and rinse them repeatedly until they are completely cooled and the water runs clear.

Put the potato discs in a pan with cold water, place on the heat and simmer at 80-90 °C to complete cooking. When cooked, pass them once through a potato ricer and once through a medium mesh sieve. Gently fold in the starch, flour and salt. Mould into the shape required.

Cod cheeks
Clean the cheeks and set them to one side. Heat the oil with the garlic in its skin in a pan. After eliminating the oil, quickly sauté the cheeks and add a ladle of fish base. Set to one side.

Parsley chlorophyll
Blend the parsley with the water and filter the mixture obtained using a superbag. Place in a pan and heat quickly to 60 °C, stirring all the time. Lower the heat and, as soon as the chlorophyll starts to coagulate (at about 65-68 °C), filter it through a cloth laid over a strainer held above ice. Leave the liquid to filter slowly and collect the remaining chlorophyll with a spoon.

Oriental bagnacauda
Blanche the garlic several times (the number depends on how fresh and intense it is). When ready, place it in a pan with the milk and reduce by 3/4. Add the miso and simmer for 10 minutes. Blend, add salt to taste, sieve and keep hot.

Garlic oil
Place the oil in infusion with the garlic at 60 °C. Cool, add the maltodextrin and sieve.

Semi-dried tomatoes
Place the tomatoes to dry in the oven with the rest of the ingredients at 60 °C for 6 hours.

Cook the gnocchi and dip in a bowl with a spoonful of oil. Place a spoonful of bagnacauda on the plate, a brushing of chlorophyll and then the gnocchi with the cheeks. Decorate with two tomato halves, the tuna scales, the coriander leaves and the garlic flowers.