Roman Gnocchi, Corn, Blueberry, and Cilantro
Source: Mark Liberman, AQ
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on August 30, 2014.
Serves 4-6
INGREDIENTS
Gnocchi alla Romana
3½ cups milk
2 tablespoons butter
Salt, to taste
1 cup semolina
4 egg yolks
1 cup grated Pecorino or Parmesan cheese
½ cup cilantro puree
Flour for dredging
Butter for sautéing
Corn Pudding
2 cups corn juice
2 teaspoons salt
1 teaspoon olive oil
Dried Blueberry Jus
1 cup oven-dried blueberries
1 cup sautéed corn kernels
2 tablespoons minced shallot
½ cup verjus
4 tablespoons olive oil
¼ cup cilantro leaves
Salt and freshly ground pepper to taste
PREPARATION
1. In a small saucepot, bring the milk and butter to a simmer. Add salt to taste and slowly add the semolina, stirring frequently. Cook for approximately 15 minutes, or until the mixture is very stiff and thick. Remove from heat and add egg yolks, cheese, and cilantro puree. Roll the gnocchi dough into tight cylinders and allow to cool.
2. Heat the corn juice in a small saucepot and cook until thick, approximately 10 minutes. Season with salt and add olive oil and keep warm.
3. Combine all the ingredients for the blueberry jus in a bowl and mix gently. Marinate for 25 minutes.
4. Cut the gnocchi into 1-inch coins, dredge in flour, and sauté in butter until crispy and golden. Serve on top of a scoop of the corn pudding, and top with the blueberry jus.
