Truffle Gnocchi with Old Winchester Cheese (by Midland Hotel head-chef Michael Wilson)
Michael Wilson, head-chef of The Midland Hotel at Morecambe, uses Old Winchester in fabulous Italian-inspired dish. Try his recipe below.
1kg Desire potatoes
225g pasta flour
5g parsley, chopped
5ml truffle oil
10g black truffle, chopped (or you could replace with Truffle Pecorino cheese)
3 large eggs, mixed together
225g Old Winchester cheese, grated
1 celeriac, cut into 8 wedges, reserving the trimmings for puree
Salt and pepper
50g Old Winchester cheese, diced or crumbled
Handful of wild mushrooms
1 tbsp hazelnuts, chopped and toasted
Handful picked baby spinach
Drizzle of truffle oil
For the dry mash, place the potatoes on a bed of rock salt on a baking tray. Bake in an oven at 180C for 1.5 hours, until soft.
Remove the skins and pass the warm potato through a potato ricer (this must be done when it is warm).
Gently stir into the potato one third of the pasta flour, the truffle oil, the herbs and the chopped truffle. Gently mix in half the egg and half the grated Old Winchester, then add the rest of the flour and the remaining grated Old Winchester and egg. Be careful not to over work the mix.
Divide the dough into four and roll out with your hands to make a sausage shape about 1.5cm diameter. Cut each sausage into 2cm-3cm pieces.
Blanch the gnocchi in small batches in boiling salted water until they float to the top of the water, then place in iced water to cool for one minute. Place on a dry cloth until required.
Method: charred celeriac
On a griddle pan, lightly char the celeriac wedges, then place on a baking tray in an oven at 180C until soft.
Method: celeriac puree
Simmer the reserved celeriac trimmings with the milk, cream and half the butter until very soft. Season. Blend in a food processer.
Heat a frying pan with the olive oil and the remaining butter until sizzling. Add the gnocchi and fry until golden brown.
In a separate pan sauté the wild mushrooms for two minutes, add the charred celeriac, picked baby spinach and most of the diced Old Winchester and toasted hazelnuts. Stir in the chopped parsley and enough celeriac puree to make the sauce a nice consistency. To finish, place the mix in a bowl and arrange the gnocchi on top, sprinkle with the remaining Old Winchester, toasted hazel nuts and a drizzle of truffle oil.