Carrot Gnocchetti with Granturco Sauce

Prep: 20 min | Serve: 4

| Cooking: 1 hour

Ingredients

For the Gnocchi:

500 g medium carrots

2 ½ tsp salt

500 g desiree potatoes

2 egg yolks

250 g plain flour ‘00’

For the Granturco Sauce:

1.5kg corn on the cob

300ml water

1 tsp butter

2 garlic cloves, peeled

1 eschalot, peeled

2 oxheart tomatoes, diced

Handful of basil leaves

3tsp dry vermouth

3tsp lime juice

To serve:

3 cups cooled gnocchi (recipe as above)

1 ½ cup granturco sauce (recipe as above)

10g butter

30g fresh peas

4 green asparagus spears

4 white asparagus spears

Grated parmesan cheese, to serve

Red amaranth leaves, to serve

Method

To make your gnocchi, peel your carrots then boil them in a large pot of salty water until soft. Blend the carrots in a food processor until smooth. Leave the mixture in a sieve to remove any excess water.

Meanwhile, wrap your potatoes in aluminum foil and bake them in the oven until soft. Once soft, remove from the oven, peel the skin, and mash. Do not leave your potatoes to cool completely before peeling and mashing.

Combine your blended carrots, mashed potatoes, egg yolks and flour in a bowl until a firm dough forms.

Turn onto a lightly floured surface and knead until smooth. Divide dough into 4 equal portions. Roll 1 portion into a log about 30cm long then cut into 2cm pieces. Repeat with remaining dough portions.

Bring a saucepan of salted water to the boil over medium heat. Add your gnocchi and cook until they rise to the surface. Use a slotted spoon to drain and transfer to a bowl of ice water.

To make the granturco sauce, cut the kernels off the corn cobs.

Meanwhile, bring a pot of water to the boil and add your corn cobs with the kernels removed.

In a separate pan, melt your butter and gently fry your chopped garlic and eschalot until caramelised. Then, add your corn kernels and chopped tomato and gently stir for 2 minutes.

Add 300ml of your corn cob stock to the pan and allow to simmer for 10 minutes.

Remove your corn mixture from the heat and blend until smooth, gradually adding in the basil leaves, dry vermouth and lime juice.

To finish the dish, peel your asparagus and chop.

Steam or blanche your asparagus and peas quickly, ensuring that they maintain some of their crunch and colour.

In a large pan, melt your butter and add your asparagus and peas. Once lightly sauteed, add your gnocchi and toss with the vegetables.

To serve, ladle ½ cup of the granturco sauce on the bottom of the serving dish. Layer the gnocchi, asparagus, and peas on top. Finish with a sprinkle of parmesan and amaranth leaves