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Potato gnocchi, butternut puree, baked spiced hake
- 2 baked potatoes
- 1 small butternut peeled and diced
- 60 g butter
- 1 egg yolk
- 1 side of hake skin on
- 1 teaspoon Chinese 5 spice
- olive oil
- salt
- 1 teaspoon chilli flakes
- baby salad leaves
- pecarino cheese
- cake flour 100g to start and extra for dusting
This dish can also be made with left over mashed potatoes as long as they don’t contain too much fat
The baked potatoes work the best as you will have to add lees flour to the gnocchi with will make it lighter
Scoop out the flesh of the warm potatoes into a large bowl, season well with salt, add the egg yolk and slowly mix in the 100g flour
The mix should be firm enough to roll into a long tube if it does not come together then add a bit more flour
Roll the gnocchi into a long tube on a floured surface and cut with a floured knife
Place onto a floured cutting board and then cook in boiling salted water until the float to the top then place on an oiled tray these can be chilled and kept in the fridge for 3 days
Cook the butter nut in some seasoned water until soft then blend with a hand blender while hot and add the cold butter to emulsify the purée
Lay the hake skin side down on a baking tray, coat in olive oil and then add the five spice, chilli flakes and salt, bake at 190 for 12 minutes
To serve
Saute the gnocchi in a non stick pan until golden
Flake the hake onto the plate
Drag purre on the plate
Top with baby cress, grated pecarino and olive oil
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