KACHEN #16 (Autumn 2018) English edition

Kabocha pumpkin gnocchi with smoked trout, burrata and pear
Serves 4 1 hour + 90 minutes cooking time
+ 24 hours rest
For the trout
• 1 fillet of salmon trout, about 500 g • 250 g coarse salt
• 100 g sugar • 10 g pink peppercorns • 10 g juniper berries
For the pumpkin gnocchi
• 1 pumpkin (Kabocha) • 1 kg potatoes • coarse salt
• 300 g Parmesan cheese • 435 g flour • 1 egg
For the pear compote
• 2 pears • 100 g apple cider vinegar • 75 g sugar
To serve
• 1 smoked burrata • 10 g trout eggs • 50 g granola
• 1 small spring onion • A few edible flowers
For the trout
For the trout, mix 100 g sugar with 250 g coarse salt, the juniper
berries and pink peppercorns in a bowl. Bone the trout, cover
with the salt, sugar and spice mix and cure for 24 hours in the
fridge. Then brush off the salt, dunk the trout in cold water for
30 minutes and cut into thin slices just before serving.
For the pumpkin gnocchi
Wrap the pumpkin in aluminium foil and place in the preheated
oven (180 °C). Bake for 90 minutes. Add a layer of coarse salt
in the bottom of an oven dish. Add the unpeeled potatoes and
place in the oven. Bake with the pumpkin for another hour at
180 °C.
Take 400 g pumpkin flesh and 600 g potato. Reduce on the
stove for 5 minutes in two separate pots, stirring constantly. Add
the reduced pumpkin and potato purées to a large saucepan
and then add the grated Parmesan cheese, the flour and the
egg. Mix well and shape into small balls by hand. Then press
with a fork on a board to create the typical gnocchi pattern.
Cook in a pot of boiling salted water for 2 minutes.
For the pear compote
Peel core and sice the pears. Combine with the apple cider
vinegar and 75 g of sugar in a saucepan, and simmer for 1 hour
on low heat. Let cool and blend until smooth.
To serve
Place 5 to 6 gnocchi on each plate and decorate with sliced
trout. Punch out a few pieces of burrata with a cookie cutter and
arrange on top. Decorate with trout eggs, muesli, pear compote,
spring onion slices and edible flowers.
RECIPE THOMAS MURER PHOTO RAMUNAS ASTRAUSKAS
86 | KACHEN | 3 / 2018