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Prep time
25 minutes
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Cook time
1 hour 25 minutes
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Serves
4
Author Notes
At Domaine des Andéols, Chef Vincenzo Regine masterfully blends tradition and innovation, showcasing his culinary prowess through exquisite dishes like his Gnocchi Roti with Bresaola della Valtellina IGP, Robiola, and a Fig Leaf Infusion. With a commitment to quality ingredients, Vincenzo creates a harmonious balance of flavors that highlight the essence of each component. His meticulous attention to detail is evident in every plate, from the tender, handmade gnocchi to the rich, creamy Robiola and the delicate infusion that elevates the dish to new heights. The experience at Domaine des Andéols is a celebration of the artistry of fine dining, inviting guests to savor the rich culinary heritage of the region. —damianotrulli
Ingredients
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7 oz (200 g) cooked potato purée (using potatoes cooked in their skins)
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3.5 oz (100 g) all-purpose flour
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0.35 oz (10 g) salt
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1 oz (30 g) butter
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0.17 oz (5 g) olive oil
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0.53 oz (15 g) fig leaves
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5.3 oz (150 g) grapeseed oil
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0.53 oz (15 g) robiola cheese
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0.35 oz (10 g) bresaola (thinly sliced)
Directions
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Roast the Potatoes:
Wrap the potatoes in aluminum foil and roast them at 356°F (180°C) for 1 hour and 15 minutes.
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Prepare the Fig Leaf Infusion:
Boil the fig leaves in water for 5-6 minutes.
Drain the leaves and blend them with the grapeseed oil in a Thermomix or blender.
Strain the infusion through a fine mesh sieve and store it in a bottle.
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Make the Gnocchi:
After the potatoes have cooled, pass them through a sieve, removing the skins.
Incorporate the butter into the potato purée, then add the flour, salt, and olive oil.
Mix until a homogeneous dough forms, then roll and cut into 0.7 oz (20 g) portions.
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Cook the Gnocchi:
Boil the gnocchi in salted water for 3 minutes.
In a pan, sauté them in butter until golden brown.
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Plate the Dish:
Place the blended robiola cheese in the center of the plate.
Add the gnocchi on top and arrange the thinly sliced bresaola around them.
Finish by drizzling a few drops of fig leaf oil over the dish
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