Gnocchi

Perfectly showcasing the versatility of both steam and slow cooking, the steamed rustic gnocchi in this dish is accompanied by slow roasted tomatoes, tomato crisps and a black olive powder, which have been prepared at precise and low temperatures in a Miele Gourmet Warming Drawer to bring out the flavours and add texture

1. To make the black olive powder, place the olives onto a baking tray and transfer to a Miele Gourmet Warming Drawer. Select the highest cooking setting (85°C) and dehydrate for 12 hours.

2. For the tomato crisps, place the tomatoes into a bowl, add the oil and smoked paprika and combine. Place the tomatoes onto a baking tray, leaving a small space between them and place in the warming drawer along with the olives for 12 hours.

3. To slow roast the tomatoes, preheat a Miele Gourmet Warming Drawer, selecting the highest cooking setting of 85°C and a duration of 4 hours. Place the halved tomatoes onto a baking tray, drizzle with oil and add the thyme and transfer into the drawer. If your warming drawer is in use (for the olive and tomato crisps), you can use a Miele Oven at Fan Plus 85°C with the crisping function.

4. For the gnocchi, steam the potatoes in a Miele Steam Oven on 100°C for 25 minutes and pass through a potato ricer. Measure 400g and mix with the remaining ingredients until a dough forms.

5. Cut the dough into 8 pieces. Roll each into a sausage shape about 1cm thick, then slice into 2cm lengths. Using a fork, lightly press on top of each or roll on to a butter paddle to get the stripe indents on the gnocchi. Set aside until needed.

6. To prepare the marinated tomatoes, cut the tomatoes into randomly shaped pieces, add the sugar and a drizzle of oil, check the seasoning and set aside.

7. Break up the burrata and place in a mini food processor and process until light and fluffy. Add seasoning and transfer to a piping bag. Keep refrigerated until needed.

8. To make the parmesan crisps, place half of the grated parmesan onto the glass tray lined with parchment and transfer to a Miele Microwave. Select a temperature of 850W and cook for 2 minutes. Repeat with the remaining parmesan. Transfer the parmesan shards to a plate lined with a J-Cloth. Keep aside until needed.

9. For the basil oil, blanch the leaves in boiling water for 10 seconds and then refresh immediately in a bowl of ice cold water. Pat the leaves dry and blend with the oil. Pass through a coffee filter and keep covered until needed.

10. Steam the gnocchi for 1 minute on 100°C. In the meantime, heat a large frying pan over a medium heat with a little butter and when ready, fry the gnocchi for 1 minute either side.

11. To serve, place 5 gnocchi on a plate, followed by 2 – 3 pieces of marinated tomatoes and 2 slow roasted tomatoes. Add the tomato crisps and dried olives. Pipe a couple of dots of whipped burratta, followed by a few of the parmesan crisps. Finish with some micro basil leaves and a drizzle of basil oil.