For the Gnocchi

  • 1 kg white fleshed potatoes
  • 200 g flour 00
  • 80 g Parmesan 24 months
  • 10 g extra virgin olive oil
  • 4 egg yolks
  • 10 g of salt

For the Acidic Blackberry Sauce

  • 260g shallot
  • 2L white wine
  • 2L of fresh cream
  • 10 fresh blackberries

For The Tapioca

  • 100g tapioca
  • 500g water

To Finish

  • 5 pieces dehydrated black truffle
  • 4 pieces dehydrated blue cheese
  • 2 blackberries cut in half
  • 3 petals of purple chrysanthemum
  • 3 pieces of afilla cress
  • 3 leaves of baby sorrel


For the Gnocchi

  1. Cook the potatoes for 45 minutes, staring with cold water.
  2. Peel and pass the potatoes through a masher.
  3. Mix all the ingredients everything using two spatulas, not the hands to avoid overheating the dough.
  4. Form small gnocchi of 10g each (try to cook a couple of gnocchi as a test before portioning all of the dough).
  5. Freeze and store
  6. Cook gnocchi from frozen, in hot salted water for 4 min (4minutes counted from when they come to the surface).
  7. Strain and pass in a pan with butter.

For the Acidic Blackberry Sauce

  1. In a pot reduce the wine wine with the chopped shallots to 50% of the original weight.
  2. Add the fresh cream and reduce again by 50%.
  3. Strain the liquid from the shallots and adjust flavor with salt and the consistency with some cornflour.
  4. Blend 140g of sauce with 10 blackberries.
  5. Strain through a Chinois.

For the Tapioca

  1. Cook the tapioca in boiling water until it becomes transparent
  2. Drain and cool down under running water.
  3. In service regenerate with a drop of hot water.

To Serve

  1. In the bottom of a plate put 8 pieces of gnocchi and fill in the gaps with tapioca.
  2. Finish with 3-4 pieces blue cheese, 5 pieces truffle, fresh blackberries, 3 leaves of sorrel, 3 tips of afilla cress and 3 petals of purple chrysanthemum.
  3. Serve with the sauce on the side.


Recipe Courtesy of Peter Brunel of Peter Brunel Ristorante Gourmet.