Diners Club International Presents ‘Straight From Kitchen’ - Episode 1

This recipe has been prepared by Cristiano Marrosu, Chef de cuisine

Prego Kitchen,The Westin Dhaka

Gnocchi Di Patate with the right sauce

Ingredients

500 gm mashed potatoes

150 gm white flour

60 gm Parmesan cheese

10 gm salt

1 whole egg

Method

Bring a large pot of salted water to boil. Peel potatoes and add to pot. Cook for 15 minutes until tender, but make sure the potatoes are still firm. Drain, cool and mash with a fork or potato masher.

Combine mashed potato, flour and egg in a large bowl. Knead until the dough forms a ball. Shape small portions of the dough into long “snake” or “rope” like shapes. Sprinkle some flour on the surface you are working the dough on. On the floured surface, cut the “snake” shapes into half-inch pieces.

Bring another large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 3 to 5 minutes or until the gnocchi has risen to the top; drain and season with a compatible sauce and serve.

Pro-tip: Get the salt to melt inside the dough. If you find your dough to be too wet after boiling, just add a bit more flour.

THE SAUCE: HOMEMADE BASIL PESTO

Ingredients

100 gm of fresh Genovese basil leaf

30 gm Pine nuts

60 gm freshly grated, aged Parmigiano-Reggiano or Grana Padano cheese and Pecorino cheese

2 pcs of garlic

10 gm salt

80 cc Extra Virgin Oil

Method

Put the basil, pine nuts, Parmesan, garlic and oil in a food processor until smooth; season the whole thing with salt and voila, you have your first sauce ready!

Pro-tip: Be careful not to blend the basil leaf too much as it is very tender and can alter your dishes flavour. If blended too much, the colour might change to a darker shade. Put your ingredients in the fridge for 30 minutes before blending to make the blending easier.

FORMAGGI SAUCE

Ingredients

50 gm Gorgonzola

50 gm Parmesan cheese

50 gm Mascarpone (or cream base)

50 gm Pecorino cheese

50 ml light cream

30 gm butter

Method

In a pan, melt about ½ stick butter, then pour in the light cream and bring to a boil.

When the cream is beginning to boil, slowly and steadily mix in the Mascarpone. After it has melted, slowly add the other cheeses, giving them time to melt and blend into the cream. The sauce will be ready when all the cheeses have been properly mixed in and when it comes to a boil once again. And there you have it! A perfect treat for the cheese lovers!

Pro-tip: There is no perfect recipe. A chef prepares according to his taste and preference too so never hesitate to experiment!