Romanian (Refined) · Main
Gnocchi
Leftover-mămăligă thinking with Italian technique: golden polenta gnocchi over a telemea cream, dressed in sage-scented beurre noisette
- Prep
- 45 min
- Cook
- 30 min
- Serves
- 4
Ingredients
- Coarse cornmeal — 200 g
- Water — 800 ml
- Salt — 10 g
- Egg yolks — 2 (40 g)
- Plain flour — 80 g
- Parmesan or aged cașcaval, grated — 60 g
- Telemea or feta — 150 g
- Whipping cream — 150 ml
- Butter — 100 g
- Sage leaves — 16
- Lemon juice — 8 ml
- Black pepper — 2 g
- Nutmeg — 0.3 g
Method
- Cook a stiff mămăligă (cornmeal into boiling salted water, 30 minutes); spread 2 cm deep, chill fully.
- Crumble the cold mămăligă; knead briefly with yolks, flour, grated cheese and nutmeg to a soft dough.
- Roll ropes; cut 2.5 cm pillows; press lightly with a fork. Hold on semolina.
- Telemea cream: blend telemea with warm cream to silk; pass; hold at 60°C — salty, pourable.
- Poach gnocchi in simmering salted water; lift 60 seconds after floating. Then crisp in a film of butter, 2 minutes per side.
- Brown remaining butter with sage to noisette; stop with lemon juice off heat.