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Gnocchi with Grey Mullet

Name: Gnocchi with Grey Mullet
Cuisine: european

Crispy potato gnocchi with Prosociano and Violife Cheddar, served with tomato antiboise, fennel, lemon–garlic bechamel, basil oil, and Violife Greek White.

Cooking time10 minutes
Preparation time50 minutes
DifficultyMedium
Servings10

INGREDIENTS
PREPARATION

Deep Fried Gnocchi

Mashed potato – 500 g
Flour – 75 g
Eggs – 60 g
50 g Violife Prosociano Grated 1kg
50 g Violife Mature Cheddar Flavour Grated 500g
Salt & black pepper – to taste

Antiboise

Tomatoes – 8 pcs
Shallots (brunoise) – 3 pcs
Garlic (chopped) – 3 cloves
Fond blanc – 150 ml
Tomato juice – 150 ml
White balsamic vinegar – 50 ml
Basil – 2 stems
Tarragon – 1 stem
Olive oil – 100 ml
Tarragon vinegar – a few drops
Salt & pepper – to taste

Lemon & Toasted Garlic Bechamel

Phase 30 g
Flour – 30 g
Vegetable stock – 350 g
Flora Plant Cream 15% – 150 ml
Citrus zest – from 1 pc
Garlic (chopped) – 30 g
Salt & pepper – to taste

Plating

Grey mullet – 1200 g
200 g Violife Greek White Block 6 x 400g
Basil oil – 50 ml
Fennel – 350 g
Phase - as needed

Deep Fried Gnocchi

Mix potato, flour, and eggs. Add Prosociano and Cheddar. Season with salt and pepper. Pipe into round moulds and cover with cling film. Steam for 15 minutes. Allow to cool and remove from moulds.

Antiboise

Peel and cut tomatoes into large cubes. Sweat shallots and garlic. Add fond blanc, tomato juice, balsamic vinegar, and herbs. Simmer and reduce until sauce consistency. Remove herbs. Finish with olive oil, tarragon vinegar, salt, and pepper.

Lemon & Toasted Garlic Bechamel

Roast garlic until browned. Add lemon zest to garlic and keep aside. Mix flour and Phase with a whisk. Bring vegetable stock and Plant Cream to a boil. Reduce heat and whisk in flour–Phase mixture. Simmer for 2 minutes. Add garlic and lemon mixture. Finish with salt and pepper.

Plating

Portion grey mullet and fry. Deep fry gnocchi. Cut Violife Greek White into small cubes. Slice fennel and roast in a little Phase. Plate all components together.