Roast Beef, Potato Gnocchi, Blue Cheese, Rocket & Pear
By Paul Jobin - www.pauljobin.co.nz
A delight from one of our leading Chefs, Paul's take on the classic Italian Gnocchi
Serves: 6
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Ingredients
850g sirloin of beef, trimmed
2 medium-sized (250g) potatoes, washed and baked
½ cup (80g) flour, sifted twice
freshly ground white pepper
olive oil
700ml cream
400g blue cheese, diced (I use Mahu from Puhoi)
2 teaspoons walnut oil
a handful (50g) rocket leaves, stems removed
3 pears, cut into quarters, cored and thinly sliced
¼ cup walnut halves, toasted with salt
Method
Cut the beef in half to make it easier to manage and season all over with salt and freshly ground black pepper. Place in a preheated 220˚C oven for about 12-15 minutes. Remove and rest on a cooling rack.
Meanwhile, peel the baked potatoes and put through a sieve, ricer or food mincer to make a dry mash. Put the mash into a mixing bowl, add the flour, white pepper and some salt. Combine to form a slightly sticky dough. Cut the gnocchi into portions and roll into logs the thickness of the neck of a wine bottle. Cut each of these logs into pieces the width of your thumb. Place in a pot of boiling salted water. When they rise to the surface, scoop out into a bowl of iced water with a little olive oil added. When all are done, drain.
Bring the cream to the boil, whisk in the blue cheese and bring back to a near-boil, still whisking, then push through a sieve. Whisk in the walnut oil.
To serve, slice the beef thinly and arrange on a plate. Reheat the gnocchi in the blue cheese sauce until soft and place on top of the beef. Drizzle over the sauce. Layer the rocket and pear around the plate, scatter the walnuts over the top and add a sprinkle of freshly ground white pepper and serve!