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Gnocchi con Astice

with local crayfish from the Tora Collective

Jono Hobden
(serves 8; entree)

INGREDIENTS

  • 500g Agria potatoes
  • 125g flour
  • 1 egg yolk
  • Pinch of salt

METHOD

  • Peel and cut potato into chunks, soak in cold water for 2 hours
  • Rinse away the starchy water and cover with fresh water and a pinch of salt and boil potatoes until soft but not falling apart
  • Drain potatoes and leave for 5 minutes to let potatoes dry
  • Mash using a ricer or mouli (a fork will work also)
  • Mix with flour and egg by hand until dough comes together in a nice mass
  • Divide the mix and roll by hand into logs
  • Cut to your desired size and place on a lightly floured surface until required

Crayfish

INGREDIENTS

METHOD

  • To cook crayfish first wrap them in a tea towel and place in freezer for two hours, this is a humane way to shut down their nervous system before cooking
  • Bring a large pot of salted water to the boil, place crayfish in water and boil for 8 minutes, remove and place in icy cold water to stop cooking
  • Remove tails from the bodies and scoop meat from tails and slice, reserve both.

Crayfish Stock

INGREDIENTS

  • 30 ml Lot8 Cooking Olive Oil
  • 1 carrot
  • 1 fennel
  • 1 onion
  • 50g tomato paste
  • 2x reserved crayfish bodies
  • 4 sprigs of thyme
  • 10 black peppercorns

METHOD

  • In a large pot, lightly fry in olive oil, diced carrot, fennel and onion until lightly coloured
  • Add tomato paste and continue to cook for another 4 minutes
  • Add crayfish bodies and cover with cold water
  • Add thyme and peppercorns, bring to a simmer
  • After 45 minutes strain off the stock into a clean pot.

Bisque Sauce

INGREDIENTS

  • 30g ginger (peeled and sliced)
  • 1 stick of celery (sliced)
  • 1/2 bulb of fennel (sliced)
  • 75g butter
  • 15g dried urban harvest dried oyster mushrooms (reserve some to serve)
  • 15g Parkvale button mushrooms
  • 100g tomato passata
  • 50ml white wine
  • Reserved crayfish stock
  • 5 juniper berries
  • 2 star anise
  • 5 cardamon pods
  • Zest of 1 orange and lemon
  • 50g creme fraiche
  • Salt

METHOD

  • (Rehydrate oyster mushrooms in hot water 15 minutes before starting this step and strain)
  • In a pot melt butter until bubbly, add ginger, lemongrass, celery and fennel. Lightly cook on a medium heat for 5 minutes.
  • Add both mushrooms and cook for a further 5 minutes, add white wine and cook until wine has nearly evaporated, add tomato paste and cook till nearly dry.
  • Add crayfish stock and bring to a simmer, add juniper, star anise, cardamon and citrus. Remove from heat and let stand to infuse for 30 minutes.
  • Strain into a clean pot and reduce by 2/3s and add creme fraiche.
  • Season to taste

To Serve

  • In a pot bring salted water to the boil add gnocchi to boiling water, when the gnocchi float to the surface remove with a slotted spoon and add to the Bisque Sauce
  • In a pan heat up butter and lightly fry oyster mushrooms and toss through crayfish tail until warm. Add parsley, coriander, tarragon or lemon juice (optional)
  • Coat gnocchi in sauce and place on the base of a plate, top with crayfish and mushrooms
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